Orange Creamsicle Sheet Cake
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There are just some flavors that instantly take you back, and orange creamsicle is one of them for me. That bright citrus paired with creamy vanilla… It’s simple, but it hits every time.
This Orange Creamsicle Sheet Cake brings all of that into an easy, from-scratch cake that’s perfect for sharing. It makes a full 9×13 pan, so it’s great for potlucks, family get-togethers, or just having something sweet on the counter to grab a slice of throughout the week. It comes together in about 20 minutes of prep, and the rest is bake-and-cool time.
Soft, moist, and topped with a smooth orange-kissed frosting, this is one of those cakes that disappears faster than you expect.
In the summertime, when I was a kid, the ice cream truck, which we called the Ding-Ding Man, would cruise through the neighborhood. I always got either a Bomb Pop or a Dreamsicle Ice Cream Bar. To this day, I love both of them. This cake is reminiscent of those Dreamsicle Bars.
Orange Creamsicle Cake Recipe
This is one of those no-fuss cakes that still feels a little special. The orange flavor isn’t overpowering; it’s just enough to give that creamsicle vibe without being too bold. The sour cream keeps the cake tender and rich, and the frosting ties everything together with that creamy citrus finish. It’s easy to make, uses simple ingredients, and works for just about any occasion, from spring gatherings to summer parties or even a casual weekend dessert.
Ingredients in Orange Dreamsicle Cake
You will find the complete measurements and instructions at the bottom of this post in the printable recipe card.
For the Cake:
- Salted butter – Adds richness and flavor to the base of the cake
- Granulated sugar – Sweetens and helps create that soft, tender crumb
- Eggs – Provide structure and moisture
- Vanilla extract – Brings in that classic creamsicle flavor balance
- Orange juice – Gives the cake its bright citrus flavor
- Sour cream – Keeps the cake extra moist and soft
- Baking powder – Helps the cake rise
- Baking soda – Works with the sour cream for lift and texture
- All-purpose flour – The foundation of the cake
For the Frosting:
- Unsalted butter – Creates a smooth, creamy base
- Powdered sugar – Sweetens and thickens the frosting
- Vanilla extract – Adds that creamy flavor note
- Orange juice – Brings in the citrus flavor
- Orange food coloring (optional) – For that classic creamsicle look
How to Make an Orange Creamsicle Sheet Cake
Start by preheating your oven to 350°F and greasing a 9×13 baking dish.
In a large bowl, with an electric mixer, cream together the butter and sugar until it’s light and fluffy. This takes a few minutes, but it’s worth it for the texture of the cake.
Add in the eggs and mix until fully incorporated.
Next, stir in the orange juice, vanilla, and sour cream. Once everything is combined, add in the flour, baking powder, and baking soda. Mix just until the batter is smooth.
Pour the cake batter into your prepared pan and spread it evenly.
Bake for about 40 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the cake cool for about 30 minutes before frosting.
While the cake cools, make the frosting by mixing the butter, powdered sugar, vanilla, and orange juice until smooth and creamy.
Spread the frosting over the top of the cake, slice, and serve.
Storage & Make Ahead
Once frosted, cover the cake tightly and store it on the counter for up to 5 days. If you prefer, you can refrigerate it for up to 7 days.
This cake is great served at room temperature or chilled straight from the fridge.
You can also make the cake a day ahead and frost it before serving.
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If you can’t wait to try this Orange Creamsicle Cake recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board to find it easily.
Tips & Variations
- Add fresh orange zest to the cake or frosting if you want a stronger citrus flavor
- Use fresh-squeezed orange juice if you have it, but store-bought works just fine
- Want a brighter color? A little food coloring gives it that classic creamsicle look
- Short on time? You can use store-bought frosting and stir in a bit of orange juice and zest
Orange Creamsicle Layer Cake
To make this Orange Creamsicle Sheet Cake as a layer cake, prepare the batter exactly as written, then divide it evenly between two greased 8-inch round cake pans lined with parchment paper. Bake for about 28–32 minutes, checking for doneness with a toothpick inserted in the center. Allow the cakes to cool in the pans for 10–15 minutes before turning them out onto a wire rack to cool completely.
Because a layer cake requires more coverage, increase the frosting by about one and a half to two times so you have enough to fill between the layers and frost the outside. To assemble, place one cake layer on a plate, spread an even layer of frosting, repeat with the remaining layers, then frost the top and sides. For the best results, you can chill the cake layers briefly before assembling to make them easier to handle, and if you’d like to enhance the orange flavor, you can add a bit of orange zest to the frosting as noted in the original recipe.
More Recipes to Love
I love orange desserts, don’t you? Before you go, take a peek at the recipe for my Fresh Orange Layer Cake (pictured above), my zesty Orange Bars, and Orange Ginger Refrigerator Cookies. My Orange Meltaway Cookie recipe, Dreamsicle Ice Cream recipe, and this Blueberry Orange Angel Food Cake Roll are also incredible!
Or try my Orange Dreamsicle Martini or this Grown Up Orange Julius Drink the next time you are hosting friends.
This is one of those cakes that feels a little nostalgic but still fits right into today’s kitchen. It’s simple, dependable, and full of flavor without being over the top.
If you grew up loving creamsicles, this one’s going to feel like a familiar favorite in cake form.
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Orange Creamsicle Sheet Cake
Ingredients
For the Cake:
- 1 cup salted butter softened
- 1 ½ cups white granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup orange juice
- ½ cup sour cream
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 ½ cups all-purpose flour
For the Frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons orange juice
- Optional: orange food coloring
Instructions
- Preheat your oven to 350°F and coat a 9×13 inch baking pan with butter or nonstick cooking spray. Set aside.
- Use an electric hand mixer or stand mixer to whisk together the salted butter and granulated sugar in a large mixing bowl. Whisk for about 5 minutes, or until creamy.
- Add the eggs and whisk again until they are fully incorporated with the creamed sugar.
- Add the orange juice, vanilla, and sour cream and whisk until just combined. Once the wet ingredients are fully combined, whisk in the flour, baking powder, and baking soda until the batter is smooth and homogenous.
- Pour the cake batter into the prepared baking pan and bake for 40 minutes. Once your cake is finished baking, allow it to cool on the counter for 30 minutes.
- While the cake is cooling, prepare your frosting by whisking together the unsalted butter, powdered sugar, vanilla, and orange juice in a large bowl until smooth and creamy.
- Use a large spatula or spoon to spread the frosting evenly over the top of the cooled cake.
- Slice, serve and enjoy!
