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Dreamsicle Cake
Anytime I hear “Dreamsicle,” I’m immediately brought back to my childhood. I’d run down the street chasing the ice cream truck, hoping to collect something fruity and sticky to enjoy on a hot summer day. The combination of a bright citrus flavor and a smooth, creamy sweet is just as delightful today as it was all those years ago.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: Serves 10 - 12 1x
- Category: Bakery
Ingredients
Scale
- 1 (16.5-ounce) box orange cake mix
- Vegetable oil as needed for the cake mix
- Eggs as needed for the cake mix
- 1/4 cup frozen orange juice concentrate, thawed
- 16 tablespoons (2 sticks) unsalted butter, thinly sliced, cold
- 1 pound cream cheese, cut into cubes, cold
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon orange extract
- 1/2 teaspoon kosher salt
- 6 cups confectioners’ sugar
- Orange gel food coloring (optional)
- Sliced oranges and grated orange peel
Instructions
- Preheat the oven according to the cake mix package directions. Make the orange cake, substituting the orange juice concentrate for 1/4 cup of the water called for, and using two 8-inch round cake pans that have been greased and lined with parchment paper.
- Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack, remove the parchment, and let cool completely.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the cream cheese and beat on medium speed until smooth and fluffy. Add the vanilla, orange extract, and salt. Reduce the speed to low and gradually beat in the confectioners’ sugar until incorporated. Increase the speed to medium-high and beat until fluffy. Add a few drops of orange gel coloring, if desired.
- Place 1 cake layer on a serving plate. Spread a generous amount of the frosting over the cake. Set the second cake layer in place and frost the top and sides of the cake. Decorate with grated orange peel and sliced oranges. Slice and serve.
