Orange Cream Cake IV

Orange Cream Cake IV

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"Just like the popular ice cream treat. This cake serves at least 10 to 12 people and it's mmm mmm good!"

Ingredients 1 h 30 m {{adjustedServings}} servings 238 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to temperature indicated on cake mix package. Prepare two 9 inch round cake pans according to package directions.
  2. Prepare cake according to package directions, but substitute milk for water, and add 2 teaspoons orange extract. Pour batter into two 9 inch pans and bake as directed. When cakes are cool, slice each layer in half horizontally, making four layers total.
  3. To Make Frosting: In a large bowl, combine whipped topping, 1/4 teaspoon orange extract, sour cream and confectioners sugar. Mix well to combine.
  4. Spread frosting between layers, on sides and over top of cake.
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Reviews 42

  1. 49 Ratings


I made this yesterday for today (today being Christmas). I know it's not a very Christmas-y dessert but I wanted something completely different from the half-dozen things we had for dessert on Thanksgiving. I made the lemon variety and it was amazing! One could make this cake in such a variety of flavors, limited only by what extracts you can find. I do have some advice regarding the frosting though. Make this cake the day (or at last many hours) before you are going to serve it. Chill the frosting for at least an hour before putting it on the cake as it will firm up and be able to support the layers better (allowing you to put more between each layer). Frost the cake, reserve the leftover frosting, and chill. When you serve it, frost it again, using as much of the frosting as you can. Its not sweet, so don't be afraid to use LOTS of frosting. That's why the recipe makes as much frosting as it does, because its GOOD. There's no need to waste it.


This recipe is GREAT! I had never heard of an orange creamsicle cake, but when it was requested of me, I of course turned to this website. My only suggestion is to cut down the recipe for the icing...unless you plan on icing more than your cake. I would say half everything and it should be more than enough without extra containers of it left over. This is the PERFECT orange cream cake and does really taste like the summertime favorite!


I just made this cake and with a few adjustments it was perfect. It really tastes like a cream sickle you just got off the ice cream truck. The things changed are: I doubled the amount of extract in both the cake and icing (add to taste), I also added non-flavored gelatin (1 - 2 pkgs) in the icing (icing is a little thin), added food coloring to the icing to make it the color of the orange of a cream sickle and I used a white cake mix. It was perfect!! The icing is a little thin, even after setting, without the gelatin. I love the icing because it is not a real sweet icing. My daughter and I usually share a piece of cake, I eat the cake and she eats the icing. There will be NO SHARING TODAY. lol For an added twist I made a coconut cream version of this as well by: where ever it says water/milk I used coconut milk (canned of course, I'll try fresh next time, lol) and I used coconut extract (still doubling of course), as well as the gelatin, top with coconut and this is a coconut cake to die for!!!