Bring back childhood memories of sunny days with this Homemade Creamsicle Layer Cake 🍊✨. Bursting with bright orange flavor and creamy vanilla layers, this cake is a showstopper for birthdays, luaus, or any special gathering. With fluffy cake layers, a smooth orange pudding filling, and luscious stabilized whipped cream frosting, every bite tastes like a frozen creamsicle in cake form.
For more tropical-inspired desserts, try our Frank DeLima’s Malasadas — another island favorite that’s just as nostalgic. Want expert tips to keep your layer cakes moist, avoid common problems, and store them properly? Check this practical guide on successful cakes from BBC Good Food.
This cake serves 12–14 people and is guaranteed to impress at your next family gathering or potluck.
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Homemade Creamsicle Layer Cake
Ingredients
Yellow Cake
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 tablespoons baking powder
- 1/2 cup non-fat dry milk
- 3/4 cup water
- 1 teaspoons vanilla
- 1/2 cup butter softened
- 3 eggs
- 2 teaspoons orange extract
Orange Pudding Layer
- 1 Large box Orange Gelatin
- 1 Large box Vanilla Instant Pudding
- 1 cup Milk
Stabilized Whipped Cream
- 3 teaspoon unflavored gelatin
- 12 teaspoons cold water
- 3 cups heavy whipping cream
- 3/4 cup powdered sugar (confectioners sugar)
- 3 tablespoons vanilla
- 1/2 teaspoon salt
Decoration
- 1 bottle of pressurized whipped cream
- 1 package orange candy melts grated
- 1 package white candy melts grated
- 1 bottle orange sugar (fine)
- 1 fresh orange thin half slices
Instructions
Cake
- Place dry ingredients in a bowl and mix well.
- Add water, vanilla, butter, and eggs. Combine with an electric mixer then beat two more minutes.
- Pour into a greased and floured cake pan. Bake at 350-degrees, in a 9×13" pan for 35-40.
- Test at the 30 minute mark by inserting a toothpick. Let cake cool completely.
Orange Pudding Layer
- Mix pudding mix with cold milk and orange gelatin mix. Beat by hand with a whisk until thickened and set aside.
Stabilized Whipping Cream
- In a small pan, combine gelatin and cold water; let stand until thick. Place over low heat, stirring constantly, just until the gelatin dissolves.
- Remove from heat; cool (do not allow it to set).
- Whip the cream with the powdered sugar, until slightly thick. While slowly beating, add the gelatin to whipping cream. Whip at high speed until stiff and set aside.
Assembly
- Flip the cake out of the pan onto a platter or flat serving platter so that the top is faced down.
- Cut cake into 3 layers or 2 layers if you prefer. Gently remove top layer(s) of cake by sliding a thin cutting board or sturdy cardboard between layers and lifting layer(s) off. You can use multiple baking pans to avoid having to do this.
- Spread a layer of the pudding mix about 1/4" thick, followed by a 1/4" layer of whipped cream. Continue until all layers are complete.
- Do not put pudding mixture on the top layer. Frost the rest of the cake with remaining whipped cream.
Decoration (Optional)
- Slice orange in half, and half again and slice thin wedges.
- Take orange and white candy melts and grate candy by hand or use the grater tool on your food processor.
- Sprinkle cake with orange sugar. Take grated candy melts and sprinkle on top and sides (if you prefer).
- Garnish with a whipped cream and orange slices.