Orange & Cream Cake

This cake blends the beautifully harmonious flavors of zesty orange and creamy vanilla into a layered dessert that's sure to please all fans of the famous Creamsicle®. Once the cake is frosted, we recommend refrigerating it overnight to allow the filling to soak into the cake and enhance its flavor.

40 mins
10 to 14 mins
1 hr
one four-layer cake
Orange & Cream Cake


  1. Preheat the oven to 350°F. Lightly grease two celebration cake pans, or two 8" round or 9" round cake pans.

  2. To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar until light and creamy.

  3. Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition.

  4. Add the vanilla, Fiori, and orange zest, mixing until smooth.

  5. In a separate bowl, combine the salt, baking powder, and flour. Add this mixture to the wet ingredients in two additions, alternating with the orange juice.

  6. Spread a quarter of the batter into the prepared pans — if you have a kitchen scale you should spread about 8 1/4 ounces of batter into each pan.

  7. Bake the cakes for 11 to 13 minutes, until golden. Remove them from the oven, allow them to cool for 10 minutes, then gently turn them out onto a rack to cool completely.

  8. Wash, dry, and prepare your pans again; then repeat with the remaining batter.

  9. To make the filling: Beat the cream cheese slowly and gently until fluffy and free of lumps.

  10. Add the remaining ingredients. Stir on low speed until blended, then beat on high for 2 minutes.

  11. Layer the cakes with the filling, leaving the top layer bare of filling. To frost the cake as pictured above, make a simple cream cheese icing by beating together 2 tablespoons (28g) softened butter, 1/4 cup (2 ounces, 57g) room-temperature cream cheese, 1/4 teaspoon vanilla extract, and 1 cup (113g) confectioners' sugar. Spread the frosting on the cake and garnish with candied orange peel, if desired.

  12. Cover and refrigerate the cake until ready to serve.

Tips from our Bakers

  • Substitute one 3.4-ounce package instant vanilla pudding mix for the pastry cream mix, if desired.