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:
- 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.
- 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.
- 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!
