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Orange Creamsicle Layer Cake — Oil Soluble Orange Creamsicle Flavoring Extract
Dolce Flav
Rated 5.0 stars by 1 users
Category
Oil Soluble Orange Creamsicle
Author:
Dolce Flav
Servings
12
Prep Time
25 minutes
Cook Time
32 minutes
This Orange Creamsicle Layer Cake blends moist vanilla cake layers with bright orange notes using Oil Soluble Orange Creamsicle Flavoring Extract and a silky creamsicle buttercream. Make a tender cake batter, fold in oil-soluble extract and orange zest, bake until golden, cool, then assemble with whipped, creamy orange buttercream for a classic creamsicle taste. Using an oil-soluble orange creamsicle extract ensures the flavor stays strong in fat-based batters and frostings.
Ingredients
Cake
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2 ½ cups (312 g) all-purpose flour
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2 ½ tsp baking powder
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½ tsp fine salt
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¾ cup (170 g) unsalted butter, softened
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1 ¾ cups (350 g) granulated sugar
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3 large eggs, room temperature
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1 tsp vanilla extract
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2–3 tsp Oil Soluble Orange Creamsicle Flavoring Extract (start with 2 tsp; add up to 3 tsp if you want stronger orange-cream flavor)
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1 cup (240 ml) whole milk, room temperature
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¼ cup (60 ml) fresh orange juice (optional, for added citrus lift)
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1 tbsp orange zest (optional; gives fresh orange brightness)
Buttercream / Creamsicle Frosting
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1 cup (227 g) unsalted butter, softened
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3½–4 cups (420–480 g) powdered sugar, sifted
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2–3 tbsp heavy cream or whole milk
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1 tsp vanilla extract
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1–1½ tsp Oil Soluble Orange Creamsicle Flavoring Extract (adjust to taste)
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Optional: a tiny drop of orange gel food coloring for visual pop
Directions
Preheat & prep pans: Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans; set aside.
Combine dry ingredients: Whisk together flour, baking powder and salt in a medium bowl — this ensures even rising and a tender crumb.
Cream butter & sugar: Using a stand or hand mixer, beat the softened butter and sugar on medium-high until light and fluffy (about 3 minutes). This aerates the batter for a soft cake.
Add eggs & flavor: Beat in eggs one at a time, then add vanilla and Oil Soluble Orange Creamsicle Flavoring Extract. Mix until homogenous for bright creamsicle flavor throughout the cake.
Alternate milk and dry: On low speed, add the dry ingredients in three additions, alternating with the milk (start and end with dry). Mix until just combined — don’t overmix. Fold in orange juice and zest if using.
Bake the layers: Divide batter evenly between pans. Bake 28–32 minutes or until a toothpick comes out clean and edges pull slightly away from the pan. Rotate pans halfway through for even baking. (Poke test ensures moist but fully baked centers.)
Cool completely: Let cakes cool 10 minutes in pans, then invert onto a wire rack to finish cooling. Chilled layers are easier to frost cleanly.
Make creamsicle buttercream: Beat softened butter until creamy. Gradually add powdered sugar, alternating with cream, then add vanilla and Oil Soluble Orange Creamsicle Extract. Whip on high for 2–3 minutes until light and fluffy. Adjust extract/cream to reach spreadable consistency.
Assemble & finish: Level cake layers if needed. Spread a generous layer of frosting between cakes, stack, then crumb-coat and chill 10–15 minutes. Apply final coat and smooth or pipe decorative swirls. Chill briefly for clean slices.
Serve & store: Serve at room temperature or slightly chilled. Store covered in refrigerator up to 5 days; bring to room temp before serving for best flavor and texture.
Recipe Note
10 FAQ — Orange Creamsicle Layer Cake
1) What is an oil-soluble extract and why use it here?
Oil-soluble extracts are concentrated flavorings formulated to dissolve in fats. They keep citrus-cream flavor intact in butter-rich batters and frostings where water-based extracts may fade.
2) Can I swap this for regular (water-based) orange extract?
You can, but oil-soluble extracts usually deliver more stable, true-to-cream flavor in fat-based recipes. If you use water-based extract, add at the end and expect slightly muted flavor.
3) How much Oil Soluble Orange Creamsicle Flavoring Extract should I add?
Start with 2 tsp in the cake and 1–1½ tsp in the buttercream, then taste; adjust up to the amounts listed if you prefer a stronger creamsicle profile.
4) Can I make this into cupcakes?
Yes — this batter yields ~24 cupcakes. Bake 18–22 minutes or until a toothpick comes out clean.
5) Can I use store-bought cake mix?
Yes — use a white or vanilla cake mix and add the oil-soluble extract, orange juice/zest to boost flavor (many high-ranking recipes use doctored cake mix successfully).
6) How do I get a bright orange frosting color naturally?
A tiny drop of gel food coloring provides vibrant color without changing texture; orange zest also brightens flavor without altering color.
7) Can I freeze this cake?
Freeze unfrosted layers wrapped tightly for up to 2 months. Thaw overnight in the fridge before frosting.
8) What causes the cake to be dense and how to fix it?
Overmixing, expired leavening, or too much liquid can cause density. Measure accurately and alternate wet/dry additions, mixing only until combined.
9) Can I replace butter with oil?
Yes — oil yields an even moister crumb. If substituting, reduce milk slightly; flavor texture will differ (but still delicious).
10) Summer Cupcakes with Oil Soluble Creamsicle Flavoring
Summer Cupcakes with Oil Soluble Creamsicle Flavoring are light, fluffy cupcakes infused with the refreshing taste of orange and vanilla, made using oil soluble creamsicle flavoring for a rich, vibrant, and long-lasting summer-inspired flavor.