Orange Creamsicle Sheet Cake Recipe: The Perfect Summer Dessert Made Easy
Prep Time: 20 minutes | Bake Time: 25-30 minutes | Total Time: 1 hour 15 minutes | Serves: 12-15
Introduction
Remember those creamy, dreamy orange creamsicles from childhood summers? This Orange Creamsicle Sheet Cake captures all those nostalgic flavors in one incredibly easy-to-make dessert! With its moist orange-infused cake and luscious citrus frosting, this recipe is perfect for beginners who want to impress without the stress. The best part? It’s made in a simple sheet pan, so no fancy decorating skills required – just mix, bake, frost, and enjoy!
Whether you’re planning a summer gathering, need a crowd-pleasing dessert, or simply want to treat yourself to something special, this cake delivers big flavor with minimal fuss.
Why You’ll Love This Recipe
• Beginner-friendly: Simple ingredients and straightforward steps make this foolproof for new bakers • Feeds a crowd: One sheet cake serves 12-15 people, perfect for parties and gatherings
• Make-ahead friendly: Tastes even better the next day, making it ideal for meal planning • Nostalgic flavors: Combines the beloved taste of orange creamsicles in cake form
Ingredients
For the Orange Sheet Cake
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Spooned and leveled |
| Granulated sugar | 1½ cups | |
| Baking powder | 2 teaspoons | Make sure it’s fresh |
| Salt | ½ teaspoon | |
| Unsalted butter | ½ cup | Melted and slightly cooled |
| Large eggs | 3 | Room temperature works best |
| Whole milk | 1 cup | Can substitute with 2% milk |
| Fresh orange juice | ⅓ cup | About 1-2 large oranges |
| Orange zest | 2 tablespoons | From 2-3 oranges |
| Vanilla extract | 1 teaspoon |
For the Citrus Frosting
| Ingredient | Quantity | Notes |
|---|---|---|
| Cream cheese | 8 oz | Softened to room temperature |
| Unsalted butter | ½ cup | Softened to room temperature |
| Powdered sugar | 3-4 cups | Sifted for smoothness |
| Fresh orange juice | 2-3 tablespoons | |
| Orange zest | 1 tablespoon | |
| Vanilla extract | 1 teaspoon | |
| Heavy cream | 1-2 tablespoons | If needed for consistency |
Equipment Needed
• 9×13 inch baking pan (metal or glass) • Large mixing bowl • Medium mixing bowl
• Electric mixer (hand or stand mixer) • Measuring cups and spoons • Fine-mesh grater or zester • Wire cooling rack • Rubber spatula
Step-by-Step Instructions
Prepare for Baking
- Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan with butter or cooking spray, then lightly dust with flour, tapping out any excess.
- Prepare your oranges: Wash and dry the oranges thoroughly. Using a fine-mesh grater or zester, carefully zest the oranges, avoiding the bitter white pith underneath. Then juice the oranges – you’ll need about ⅓ cup for the cake and 2-3 tablespoons for the frosting.
Make the Orange Cake
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine wet ingredients: In a medium bowl, whisk together the melted butter, eggs, milk, orange juice, orange zest, and vanilla until smooth and well blended.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold together until just combined – don’t overmix, as this can make the cake tough.
Tip: The batter should be smooth but don’t worry if you see a few small lumps. Overmixing is worse than a slightly lumpy batter!
- Bake the cake: Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool completely: Remove from oven and place on a wire rack. Let the cake cool completely in the pan before frosting – this usually takes about 45 minutes to 1 hour.
Make the Citrus Frosting
- Prepare the cream cheese and butter: Make sure both are at room temperature – they should be soft enough that you can easily press your finger into them.
- Beat the base: Using an electric mixer, beat the cream cheese and butter together for 2-3 minutes until light and fluffy with no lumps.
- Add the flavoring: Beat in the vanilla, orange juice, and orange zest until well combined.
- Add powdered sugar gradually: Start with 3 cups of powdered sugar, beating on low speed initially to prevent a sugar cloud, then increasing to medium-high speed. Beat until smooth and creamy. If the frosting seems too thick, add the heavy cream one tablespoon at a time. If it’s too thin, add more powdered sugar ¼ cup at a time.
Assemble and Serve
- Frost the cake: Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula or butter knife. Don’t worry about making it perfect – rustic looks delicious too!
- Chill and serve: For best results, refrigerate the frosted cake for at least 30 minutes before serving to let the frosting set. Cut into squares and serve.
Serving Suggestions
This Orange Creamsicle Sheet Cake is delicious on its own, but here are some ways to make it extra special:
• Fresh berries: Top individual slices with fresh strawberries or blueberries for a pop of color and extra freshness • Whipped cream: A dollop of freshly whipped cream alongside each slice adds an extra creamy element • Orange slices: Garnish the whole cake with thin orange slices arranged decoratively on top • Mint leaves: Fresh mint leaves make a beautiful and aromatic garnish
Success Tips & Variations
For the Best Results: • Room temperature ingredients mix more easily and create a smoother batter – take eggs and dairy out 30 minutes before baking • Don’t overbake – the cake should spring back lightly when touched and a toothpick should have just a few moist crumbs • Cool completely before frosting, or the frosting will melt and slide off
Flavor Variations: • Lemon version: Substitute lemon juice and zest for the orange – use the same amounts • Mixed citrus: Use a combination of orange and lemon for a more complex flavor • Add texture: Fold ½ cup mini chocolate chips into the batter for an unexpected twist
Make It Ahead: • The unfrosted cake can be wrapped tightly and stored at room temperature for 2 days or frozen for up to 3 months • The frosted cake keeps covered in the refrigerator for up to 5 days and actually tastes better after the first day
FAQs
Can I use a different pan size?
Yes, but you’ll need to adjust the baking time. For two 9-inch round pans, bake for 20-25 minutes. For cupcakes, bake for 18-22 minutes. The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
What if I don’t have fresh oranges?
While fresh orange juice and zest give the best flavor, you can substitute with ⅓ cup store-bought orange juice and 2 teaspoons orange extract for the cake. For the frosting, use 2-3 tablespoons orange juice and 1 teaspoon orange extract instead of fresh juice and zest.
How do I know when the frosting consistency is right?
The frosting should be smooth and spreadable but hold its shape. If you lift the beaters, it should form soft peaks that hold for a moment before slowly dissolving back into the mixture. Too thick? Add cream or milk one tablespoon at a time. Too thin? Add more powdered sugar.
Can I make this cake dairy-free?
Yes! Substitute the butter with vegan butter, use non-dairy milk (oat or almond work well), and make the frosting with dairy-free cream cheese and butter alternatives. The texture will be slightly different but still delicious.
How should I store leftover cake?
Cover the cake tightly with plastic wrap or store in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature for about 15-20 minutes before serving for the best flavor and texture.
Conclusion
This Orange Creamsicle Sheet Cake is proof that impressive desserts don’t have to be complicated! With its bright, sunny flavors and foolproof technique, it’s the perfect recipe for beginners looking to build their baking confidence. The combination of moist orange cake and creamy citrus frosting creates a dessert that’s guaranteed to bring smiles to any gathering.
Don’t be afraid to make this recipe your own – baking is all about experimenting and having fun! I’d love to hear how your cake turns out, so drop a comment below and let me know if you tried any of the variations. Happy baking!
