Orange Creamsicle Cake

Orange Creamsicle Cake is a retro style Bundt cake, abundant with the flavors of orange and vanilla reminiscent of the frozen treat.

Orange Creamsicle Cake

Orange Creamsicle Cake
By Sue Lau | Palatable Pastime
This month as part of the Bundt Bakers blogging group, I put together an orange creamsicle cake for all of us to enjoy. The theme this month is Retro Desserts Recreated as Bundts, so it fits right in.
Creamsicle was one of my Mom’s favorite things to have for dessert back in the sixties. She always loved getting the ice cream bars that were coated  in orange popsicle. And when she wanted a float, it was orange soda over scoops of vanilla ice cream.
That combination of vanilla with orange is what I have tried to create here and think I did well. I don’t  show the interior color (it is sort of plain) but would just let you know it has the usual kind of buttery cake color, not some garish orange. I did add a little food color to the orange icing, but just for fun. You can leave it white if you wish.
Bill and I liked this a lot and I do hope you all enjoy it as well.

Orange Creamsicle Cake

Orange Creamsicle Cake

  • Servings: 10-12
  • Difficulty: moderate
  • Print

Orange Creamsicle CakeIngredients:

For the Cake

  • 10 ounces all-purpose flour (approx. 2 1/4 cups)
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup melted butter, cooled
  • 3 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange extract
  • 1/2 cup whole buttermilk
  • 1/4 cup frozen orange juice concentrate, thawed

Vanilla Glaze:

  • 1/2 cup sifted confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon melted  butter
  • 1-1/2 teaspoons milk

Orange Glaze:

  • 1/2 cup sifted confectioner’s sugar
  • 1 teaspoon orange extract
  • 1 teaspoon melted  butter
  • 1-1/2 teaspoons milk
  • 1 drop red food coloring
  • 2 drops yellow food coloring


  • 12 Candied Orange Jelly Slices (for garnish; optional)


  1. Preheat oven to 350ºF.
  2. Generously grease and flour a 10-inch Bundt pan, shaking off excess flour.If you are using a decorative pan, make sure you grease well into the cracks with a pastry brush.
  3. Place the flour, sugar, baking powder and salt into an electric mixer bowl and give it a stir.
  4. Add the cooled butter, eggs, extracts, buttermilk, and thawed orange juice concentrate.
  5. Beat in the mixer for a few minutes, then pour batter into the prepared cake pan.
  6. Bake in the  preheated oven for 50-60 minutes until a test toothpick doesn’t come out with wet batter (this was 55 minutes for me).
  7. Cool cake ten minutes in pan before turning out of pan and finishing cooling on a wire rack.
  8. Place cooled cake on a cake plate and place parchment paper strips (wax paper or foil with also do) under cake on all sides to form a collar.
  9. Whisk up the glazes in two separate bowls, adding a few more drops of milk if needed until it comes to a drizzling consistency.
  10. Drizzle cake with glazes, then remove paper collars.
  11. Garnish cake with orange slices around the sides (I used a bit of thick icing to get them to stick there- whip that up with some powdered sugar and a little milk).
From the kitchen of

Bundt Bakers

Retro Desserts Recreated as Bundts

Hosted by:

Felice from All That’s Left are the Crumbs

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month ~

You might also like:

Cinnamon Swirl Bundt Cake

Lime Coconut Bundt Cake

Marshmallow Hot Chocolate Bundt Cake

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20 responses

  1. Love the duotone glaze, Sue! And all the orange slices around the outside. I tell you, if this was on a buffet table, I’d head straight over. Just lovely!

  2. Yes! This cake is so beautiful! I love that you chose the orange creamsicle to inspire your BB cake. Totally retro and delicious ^_^

  3. Your cake is a great replication of an orange creamsicle. I love the drizzle on top and it kind of reminds me of enjoying a popsicle on a hot summer day and it starts to melt a little on the sides. Now I’m craving a piece.

    • Thanks! I thought of those right away and thought it would be simple until it seemed like suddenly every candy store was out or didn’t have them. But I was a donkey on a mission! (Shrek) LOL!

  4. This is the cake I first thought of making upon hearing this month’s theme. I’m glad I changed my mind, because I don’t think my Bundt could have held up to yours. Love your cake!!!

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