Best 3 Orange Dreamsicle Layer Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Welcome to the realm of culinary wonders, where heavenly flavors dance in perfect harmony to create a dessert masterpiece. In this article, we will embark on a delicious journey as we explore the art of crafting the ultimate orange dreamsicle layer cake. Dive into a world of zesty orange, creamy vanilla, and fluffy layers that will transport you to a realm of sheer delight. Be prepared to indulge in a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. Get ready to create a dessert that will be the star of any celebration, a sweet treat that will linger in your memories long after the last bite.

Let's cook with our recipes!

ORANGE DREAMSICLE LAYER CAKE RECIPE - (4.6/5)



Orange Dreamsicle Layer Cake Recipe - (4.6/5) image

Provided by bgmart94

Number Of Ingredients 14

Cake:
Vegatable Oil Cooking Spray for Misting the Pans
All-Purpose flour, for dusting the pans
1 Package Orange Cake Mix
1 Package (3 Ounces small box) Orange Gelatin
1/3 Cup Vegatable Oil
3 Large Eggs
1 Teaspoon Pure Orange Extract
Frosting:
1 Package (8 Ounces) Sour Cream
1 Cup Sweetened Flaked Coconut
1 1/4 Cups Powdered Sugar
1/2 Cup Orange Juice
1 Container Cool Whip (Thawed)

Steps:

  • 1. Preheat oven to 350' degrees 2. Lightly mist three 9 inch round cake pans with vegetable oil cooking spray, then dust them with flour. Shake out the excess flour. Set the Pans aside. 3.Place the cake mix, orange gelatin, oil, eggs, and orange extract in a large mixing bowl. Add 1 1/4 cups water then beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is well blended and smooth. Divide the batter among the prepared pans smoothing it out with a rubber spatula. Place the pans in the oven side by side. 4.Bake 18-22 minutes. Check with a toothpick. Remove and cool for 10 min. on a wire rack. Invert onto racks and cool 15-20 minutes more. 5.Start frosting. Place sour cream and coconut in a bowl and mix well. Place in the refrigerator for 1 hour to cool. Remove from refrig. and add powder sugar and orange juice and beat on medium speed until well combined. Fold whip topping into frosting until combined. 6. Assemble and frost cake. Place cake in refriferator for 2 hours until chilled.

BEST ORANGE DREAMSICLE CAKE



Best Orange Dreamsicle Cake image

If you love the taste of orange cream popsicles you'll love this cake. I made this for a cookout in the summer and there was no leftovers to go back home.

Provided by Marsha D.

Categories     Dessert

Time 45m

Yield 15-20 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box orange cake mix
1 (3 ounce) box orange Jell-O
1 cup boiling water
1 (3 1/2 ounce) box instant vanilla pudding
1 cup milk
1 teaspoon vanilla extract
1 teaspoon orange extract
1 (8 ounce) container Cool Whip

Steps:

  • Set out Cool Whip to thaw.
  • Prepare cake mix according to directions for a 9x13 pan,.
  • After the cake is done and you bring out of oven, poke holes throughout the cake with a fork.
  • Prepare Orange jello with 1 cup of boiling water and pour over the cake.
  • Allow to cool in pan for 30 minutes.
  • In a large mixing bowl, mix together with hand mixer (or other) instant vanilla pudding with 1 cup milk.
  • Stir in orange and vanilla extracts, mix well.
  • Fold in Cool whip Spread over the cake and chill for 2 to 3 hours before serving.

ORANGE DREAMSICLE LAYER CAKE



Orange Dreamsicle Layer Cake image

It is lite and tastes just like orange creamsicles. Someone had made it for my birthday one time. I made this cake for my mom for her 51st birthday. It was a hit. Everyone put their orders in for their birthday - Orange Dreamsicle Cake From Chef and Author, Anne Byrn.

Provided by krenzmel

Categories     Dessert

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 11

vegetable oil cooking spray, for misting the pans & all-purpose flour, for dusting the pans (I recommend Bakers Joy cooking spray)
1 (18 1/4 ounce) box Duncan Hines orange cake mix
1 (3 ounce) package orange gelatin
1/3 cup vegetable oil
3 large eggs
1 teaspoon pure orange extract
1 (8 ounce) package sour cream
1 cup sweetened flaked coconut
1 1/4 cups confectioners' sugar, sifted
1/2 cup fresh orange juice
1 (8 ounce) container frozen whipped topping

Steps:

  • 1. Place a rack in the center of the oven and preheat the oven to 350°F.
  • 2. Lightly mist three 9-inch round cake pans with vegetable oil cooking spray, then dust them with flour. Shake out the excess flour. Set the pans aside.
  • 3. Place the cake mix, orange gelatin, oil, eggs, and orange extract in a large mixing bowl. Add 1 1/4 cups of water, then beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat, scraping down the side again if necessary, until the batter is well blended and smooth, 2 minutes longer. Divide the batter evenly among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack.
  • 4. Bake the cakes until they spring back when lightly pressed with a finger, 18 to 22 minutes. Check the pan on the highest rack first; it will bake the quickest and may need to be rotated to a lower rack while it bakes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a knife around the edge of each and invert them onto a rack, then again onto another rack so that they are right side up. Allow the cakes to cool completely, 15 to 20 minutes longer.
  • 5. Meanwhile, start making the frosting: Place the sour cream and coconut in a large bowl, stir to combine, and place in the refrigerator, uncovered, for 1 hour.
  • 6. Remove the bowl with the sour cream from the refrigerator, add the confectioners' sugar and orange juice, and beat with an electric mixer on medium speed until well combined, 30 seconds. Fold the whipped topping into the frosting until just combined.
  • 7. To assemble the cake, place one cake layer, right side up, on a cake plate and spread some of the frosting over the top. Place a second layer, right side up, on top of the first. Spread some of the frosting over the top. Place the third layer, right side up, on top of the second layer, then frost the top and side of the cake smoothly and generously. Place the cake in a cake saver and refrigerate it until well chilled, 2 hours. Store this cake, in a cake saver or under a glass dome, in the refrigerator for up to 1 week.

Nutrition Facts : Calories 295.2, Fat 19.1, SaturatedFat 10.4, Cholesterol 61.6, Sodium 86.4, Carbohydrate 29, Fiber 0.4, Sugar 27.1, Protein 3.3

Tips:

  • Choose the freshest oranges possible. This will ensure that your cake has the best flavor.
  • Zest the oranges before you juice them. This will help to release the essential oils in the peel, which will give your cake a more intense orange flavor.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This Orange Dreamsicle Layer Cake is a delicious and refreshing treat that is perfect for any occasion. The combination of orange and vanilla flavors is sure to please everyone. This cake is also relatively easy to make, so it's a great option for beginner bakers. So next time you're looking for a special dessert, give this Orange Dreamsicle Layer Cake a try.

Related Topics