Orange Creamsicle Cake
Ingredients:
For the Cake Layers:
1 box orange cake mix
1 cup orange soda
3 large eggs
For the Vanilla Cream Filling:
1 (3.4 oz) box instant vanilla pudding mix
1 cup cold milk
1/2 cup whipped topping (like Cool Whip), thawed
For the Frosting:
1 (8 oz) tub whipped topping, thawed
1/2 teaspoon orange zest
Orange sprinkles or zest (for garnish)
Directions:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, mix cake mix, orange soda, and eggs until smooth and fluffy (about 2 minutes).
Divide the batter evenly between the pans and bake for 22–26 minutes, or until a toothpick comes out clean.
Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Meanwhile, prepare the filling by whisking together the vanilla pudding mix and milk until thickened. Fold in 1/2 cup whipped topping until smooth and fluffy.
Place one cake layer on a plate, spread the vanilla cream filling evenly on top, and gently place the second cake layer over it.
Mix the remaining whipped topping with orange zest and frost the top and sides of the cake.
Decorate with orange sprinkles or additional zest. Chill for 1 hour before slicing.
Prep Time: 20 minutes | Bake Time: 25 minutes | Chill Time: 1 hour | Total Time: 1 hour 45 minutes
Kcal: 350 kcal per slice (approx.) | Servings: 10–12 slices
Tips:
Use cake strips around the pans to keep layers flat and even.
Chill the layers before frosting for a neater, more stable cake.
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