Ingredients for Orange Creamsicle Cake From Scratch
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 2/3 tablespoons frozen orange juice concentrate, thawed
- 1/4 cup water
- 2% Low Fat Milk
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- Neufchatel Cheese
- 3 cups powdered sugar
- Mandarin Orange
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How to Make Orange Creamsicle Cake From Scratch
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- In a small bowl, combine the orange juice concentrate, water, milk, canola oil, vanilla extract, and orange extract.
- Gradually add the dry ingredients and the wet ingredients to the butter mixture, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the frosting: In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add more powdered sugar if needed to reach desired consistency.
- Once the cakes are completely cool, frost the layers. You can frost each cake separately or layer them for a two-layer cake.
- Garnish the top of the frosted cake with mandarin orange segments.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
360g
Fat
82g
Carbs
39g
