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Happy Creamsicle Day!!

Hi, everyone!! I hope you enjoy this dessert!!

The Recipe

Cake Ingredients

  • 10 oz (284 g) cake flour
  • 10 oz (284 g) granluted sugar
  • 1/2 tsp (1/2 tsp ) salt
  • 1 1/2 tsp (1 1/2 tsp) baking powder
  • 1 tsp (1 tsp) baking soda
  • 1/4 tsp (1/4 tsp) citric acid (optional)
  • 6 oz (170 g) unsalted butter room temperature
  • 7 oz (198 g) orange juice concentrate defrosted at room temperature
  • 4 oz (113 g) milk room temperature
  • 4 large (4 large ) eggs
  • 2 tsp (2 tsp) orange extract
  • zest 1 (zest 1) orange
  • 2 oz (57 g) vegetable oil
  • 1-2 drops (1-2 drops) yellow food coloring
  • 1 drop (1 drop) orange food coloring

White Chocolate Ganache

  • 24 oz (680 g) White chocolate
  • 8 oz (227 g) heavy whipping cream


Cake instructions

  • Make sure all your ingredients are at room temperature (milk, eggs, orange juice, butter). Preheat your oven to 335℉ 
  • In the bowl of your stand mixer, combine together your flour, sugar, salt, baking powder and baking soda. Whisk and set aside. 
  • In a separate container, combine your milk, orange juice, oil and eggs, extracts and zest. Whisk to combine. 
  • Add your room temperature butter to your flour mixture and attach your paddle attachment. Mix on low until mixture resembles coarse sand.  

Add in 1/3 of your wet ingredients mixture. Turn your machine up to medium and mix for one full minute. Mixture will look lighter in color and appear fluffier. Don’t skimp on the time or the structure of your cake will not develop and it will collapse. Scrap your bowl with a spatula to make sure your batter is fully mixing at the bottom. 

Add in your drops of food color, your citric acid then add in 1/2 of your remaining liquid. Let incorporate on low and then add in the rest of the liquid. Mix until just combined. 

Pour batter into prepared pans (I like to use cake goop) and bake for 30-40 minutes until a toothpick comes out cleanly. Wrap and chill cakes in plastic wrap before torting and filling. 

White Chocolate Ganache Instructions

  • Microwave chocolate in microwave safe bowl for 1 minute to soften. Bring heavy whipping cream just to a simmer then pour over chocolate. Make sure the chocolate is fully covered. Let set for 5 minutes. Whisk gently to combine cream and chocolate, do not incorporate air. Pour into a shallow pan or dish to let stiffen up to buttercream consistency. Then stir until creamy before icing your cake. If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency. 

Author: Elizabeth Marek

Link for recipe above ⬆⬆ Thank you for reading!! Lysm!!

Published by jewelbelle

Hi, everyone!! I'm a girl who enjoys dancing, and I do ballet, tap, jazz, and lyrical. I also enjoy fashion, cooking, and reading. Check out my blogs if you want to, I've placed the links to all of my blogs below. I hope you have an amazing day!! Lysm!!

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