Orange Creamsicle Cake with Orange Zest Cream Cheese Frosting

This cake almost didn't happen.  Between sick kids and feeling a little under the weather myself, this week completely slipped by and before I knew it, it was Thursday night and I realized that I had nothing, nothing, that I could share with you for this month's Year of Color theme of orange.  But my husband saved the day by running to the grocery store at 9pm last night and grabbing me some oranges and orange soda.  All so I could make this absolutely dreamy orange cake for you.  You're welcome. *wink*

This post contains affiliate links which means if you click on a link and make a purchase, I will receive a small commission at no additional cost to you.  Thank you for your support!

The recipe for this cake is actually pretty simple but it does require a little bit of muscle to zest the oranges.  *wink*  I really love the taste of oranges, but hate peeling them so I rarely eat them plain.  But this time of year is the perfect time to buy oranges since citrus is in season.  This cake really could be make year round though.  It's bright color is perfect for summer gatherings or winter get togethers, plus the taste is so good and the texture is spot on!

Here's what you'll need to make your cake and frosting:

Preheat the oven to 350 degrees F.

First, mix together the cake mix, eggs, pudding mix, oil, zest and orange soda in a large bowl with a mixer until fully incorporated.

Grease your pan(s).  I used a silicone bundt pan, which I love because it's so easy to get the cake out, but you could easily use a 9x13 or a couple of 8 or 9-inch round pans.  You would just have to adjust the baking time.  Pour the batter into the pan and pop it in the oven.  The bundt pan required about 35-40 minutes, while the other pans would be closer to 25-30 minutes.

The cake is done when the top is lightly browned and a toothpick inserted in the middle comes out clean.  Another good indicator is that when you touch the top of the cake, it should spring back.  Remove from the oven and let cool completely.

For the frosting, combine the cream cheese and butter in a medium bowl.  Mix until smooth.  Add in the vanilla, orange zest and orange juice and mix well.  Start adding powdered sugar by the cupful until it reaches the desired consistency.  (I wanted something in between runny and stiff so I just added powdered sugar and orange juice until it was to my liking.)

When the cake is cool, remove it from the pan (unless you used a 9x13) and place it on the serving plate before frosting.  If the frosting is a little thicker than you'd like, warm it up in the microwave for about 15 seconds before spreading it on the cake.  Serve with vanilla ice cream.

Orange Creamsicle Cake with Orange Zest Cream Cheese Frosting
serves 16

Ingredients:
Cake

• 1 box white cake mix
• 4 eggs
• 1 3-oz pkg instant vanilla pudding
• 3/4 c. vegetable oil
• zest of 2 oranges (4-6 Tbsp depending on size of orange)
• 8 oz. orange soda (I used Sunkist)

Frosting

• 6 oz cream cheese, softened
• 6 Tbsp butter, softened
• 3-4 c powdered sugar
• red and yellow food coloring (optional)
• zest of 1 orange
• 1 tsp vanilla
• 3 Tbsp orange juice

Directions:

1.  Preheat the oven to 350 degrees F.
2. First, mix together the cake mix, eggs, pudding mix, oil, zest and orange soda in a large bowl with a mixer until fully incorporated.  Grease your pan(s).  (I used a bundt pan, but you could easily use a 9x13 or a couple of 8 or 9-inch round pans.  You would just have to adjust the baking time.)  
3. Pour the batter into the pan and pop it in the oven.  The bundt pan required about 35-40 minutes, while the other pans would be closer to 25-30 minutes.
4. The cake is done when the top is lightly browned and a toothpick inserted in the middle comes out clean.  Another good indicator is that when you touch the top of the cake, it should spring back.  Remove from the oven and let cool completely.
5. For the frosting: Combine the cream cheese and butter in a medium bowl.  Mix until smooth.  Add in the vanilla, orange zest and orange juice and mix well.  Start adding powdered sugar by the cupful until it reaches the desired consistency.  (I wanted something in between runny and stiff so I just added powdered sugar and orange juice until it was to my liking.)
6. When the cake is cool, remove it from the pan (unless you used a 9x13) and place it on the serving plate before frosting.  If the frosting is a little thicker than you'd like, warm it up in the microwave for about 15 seconds before spreading it on the cake.  Serve with vanilla ice cream.

I'm linking up today with some ladies to share with you our monthly Year of Color post!

You may have guessed that the color is orange. *wink* Definitely check out what these other talented bloggers have shared and feel free to link up with your own orange inspired posts (either the fruit or the color).

An InLinkz Link-up

Join us next month as we finish out the year with METALLICS!