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Orange Creamsicle Sheet Cake
This Orange Creamsicle Sheet Cake is soft, moist, and full of bright citrus flavor with a creamy vanilla-orange frosting. Made in a 9×13 pan, it’s the perfect easy dessert for potlucks or summer parties. If you love that classic creamsicle flavor, this homemade cake is a must-try!
Servings: 12 servings
Calories: 626kcal
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 9x13 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!
Notes
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.
Nutrition
Serving: 1serving | Calories: 626kcal | Carbohydrates: 87g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 230mg | Potassium: 98mg | Fiber: 1g | Sugar: 66g | Vitamin A: 1111IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 2mg