Ingredients:
For the Cake:
1 box white cake mix (15.25 oz)
1/2 cup orange juice (fresh or bottled)
1/2 cup water
1/3 cup vegetable oil
3 large eggs
1 tablespoon orange zest (optional, but adds extra flavor)
1 teaspoon vanilla extract
For the Orange Cream Filling:
1 cup heavy whipping cream
1/2 cup powdered sugar
1/2 teaspoon orange extract (or 1 tsp orange zest)
1/2 teaspoon vanilla extract
For the Frosting (Optional Creamsicle Frosting):
1 (8 oz) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
2–3 tablespoons orange juice
1/2 teaspoon vanilla extract
Orange food coloring (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or use a 9×13 pan for a single-layer cake).
2. Make the cake batter:
In a large bowl, combine cake mix, 1/2 cup orange juice, 1/2 cup water, oil, eggs, orange zest, and vanilla.
Beat on medium speed for 2 minutes until smooth and well blended.
3. Bake:
Divide batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
4. Prepare the filling:
In a chilled mixing bowl, beat the heavy cream with powdered sugar, orange extract (or zest), and vanilla until stiff peaks form.
Spread this whipped orange cream between the cooled cake layers.
5. Make the frosting:
Beat cream cheese and butter until creamy.
Add powdered sugar gradually, then add orange juice and vanilla until smooth.
Add a drop of orange food coloring for a creamsicle color, if desired.
Frost the outside of the cake.
6. Chill and Serve:
Chill the cake for 1–2 hours before serving to let the flavors meld.
Garnish with orange slices, zest, or white chocolate curls if desired.
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