Orange Creamsicle Ice Cream Cake

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A refreshing and creamy cake that brings the classic flavors of an orange creamsicle into a delightful dessert, perfect for summer gatherings or a special treat.

Ingredients:

For the Cake Layers:

  • 2 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups sugar
  • 4 large eggs
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • 1 cup buttermilk

For the Ice Cream Layer:

  • 1 ½ pints vanilla ice cream (softened)
  • 1 ½ pints orange sherbet (softened)

For the Whipped Cream Topping:

  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • Orange zest for garnish

Step-by-Step Instructions:

  1. Prepare the Cake:
    • Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the orange zest and vanilla extract.
    • Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, and mix until just combined.
    • Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
  2. Assemble the Ice Cream Cake:
    • Once the cake layers have cooled, line one of the cake pans with plastic wrap. Place one layer of the cake at the bottom of the pan.
    • Spread the softened vanilla ice cream over the cake layer and smooth it out evenly. Place in the freezer for about 30 minutes to firm up.
    • Once firm, spread the softened orange sherbet over the vanilla layer and top with the second cake layer. Wrap the cake tightly in plastic wrap and freeze for at least 4 hours or overnight.
  3. Make the Whipped Cream Topping:
    • In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
    • Once the ice cream cake is fully frozen and firm, remove it from the freezer and unwrap it.
    • Frost the cake with the whipped cream, smoothing it out evenly. Garnish with orange zest for a vibrant finish.

Additional Tips for Serving and Storage:

  • Serving: Slice the cake using a sharp knife that’s been dipped in hot water for clean cuts. Serve immediately after slicing to enjoy the refreshing ice cream layers.
  • Storage: The cake can be stored in the freezer for up to a week, tightly wrapped to prevent freezer burn.

This Orange Creamsicle Ice Cream Cake is a delightful combination of tangy orange sherbet and creamy vanilla ice cream, layered between soft orange-zested cake. It’s the ultimate dessert to cool down on a warm day and brings the nostalgic flavor of creamsicle treats to life in cake form!

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