Description
This classic orange dreamsicle cake blends nostalgic citrus flavors with creamy dessert notes. Cool summer memories emerge through zesty orange glaze and vanilla-infused layers that transport dessert enthusiasts to childhood sweetness.
Ingredients
Scale
- 1 ¾ cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 2 ½ cups all-purpose flour
- 8 oz cream cheese
- 4 cups powdered sugar
- 1 cup buttermilk
- 2 ½ tsps baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 12 tbsps fresh orange juice
- ¼ cup fresh orange juice
- 1 tbsp orange zest
- ½ tsp orange extract
- 1 tsp vanilla extract
- Orange zest (for garnish)
- Thin orange slices or wedges (for garnish)
- Whipped cream (for garnish)
Instructions
- Preparation: Calibrate oven to 350F (175C) and equip cake pans with protective grease or parchment paper lining.
- Dry Mixture: Whisk flour, baking powder, baking soda, and salt together in a mixing vessel until perfectly integrated, ensuring no lumps remain.
- Creaming Process: Vigorously blend butter and sugar in a spacious bowl, transforming the mixture into a light, voluminous consistency with a pale, creamy texture.
- Wet Ingredients Integration: Incorporate eggs individually, ensuring complete absorption after each addition. Infuse mixture with orange zest, fresh orange juice, vanilla extract, and optional orange extract, mixing until seamlessly combined.
- Batter Formation: Gently fold dry ingredients into wet mixture, alternating with buttermilk in three strategic additions. Mix delicately to maintain batter’s optimal texture, avoiding overmixing that could compromise cake’s lightness.
- Baking Process: Distribute batter evenly between prepared pans, smoothing surfaces with a spatula. Position in preheated oven and bake for 25-30 minutes until golden brown, verifying doneness with a clean toothpick inserted into the center.
- Cooling Stage: Rest cakes in pans for 10 minutes, then carefully transfer to a wire rack, allowing complete temperature reduction before further cake preparation or frosting.
Notes
- Zest Precision: Grate orange zest carefully to avoid bitter white pith, ensuring pure citrus flavor without harsh undertones.
- Buttermilk Substitution: No buttermilk? Mix regular milk with a tablespoon of white vinegar or lemon juice, letting it sit for 5 minutes to create a perfect tangy alternative.
- Mixing Mastery: Avoid overmixing batter to prevent tough, dense cake texture; stop mixing as soon as ingredients are just combined for tender, light crumb.
- Temperature Control: Let eggs and butter reach room temperature before mixing to ensure smoother batter and more even cake rise, creating a more consistent final texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 427
- Sugar: 42 g
- Sodium: 160 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg