Orange Creamsicle Batter Cake
There are some desserts that just scream summer, and this Orange Creamsicle Batter Cake is one of them.
With four layers of soft orange cake, edible orange creamsicle batter, a bright citrus soak, and fluffy orange vanilla buttercream, every bite tastes just like the nostalgic frozen treat we all grew up loving.
But what really makes this cake special is what’s hiding between the layers.
Instead of a traditional buttercream or mousse filling, this cake is layered with edible orange creamsicle batter. It’s rich, gooey, completely safe to eat, and honestly tastes like licking the bowl after making homemade orange cake.
If you’re a fellow batter lover, you’re going to be obsessed.
This recipe is also the first recipe in my Summer Batter Cake Series, where I’ll be sharing four nostalgic summer-inspired Batter Cakes throughout the season. If you love edible cake batter as much as I do, you’re definitely going to want to come back for the rest of the series!
If you can’t wait, be sure to check out my Banana Pudding Batter Cake and Oreo Batter Cake too. They’re two of my favorite Batter Cakes on The Seasonal Oven and the perfect place to start if you’re just discovering this series.
What is a Batter Cake?
If you’ve never had one before, you’re in for a treat.
A Batter Cake is exactly what it sounds like—a layer cake filled with edible cake batter instead of traditional frosting or mousse.
The batter is intentionally soft and creamy, giving every slice that irresistible gooey center while still holding together beautifully thanks to a few simple freezer rests during assembly.
It’s nostalgic, fun, and unlike any layer cake you’ve probably made before.
Why You’ll Love This Orange Creamsicle Batter Cake
- Filled with edible orange cake batter.
- Soft, fluffy orange cake made with fresh orange juice.
- Bright citrus flavor balanced with creamy vanilla.
- Tastes just like a classic orange creamsicle.
- Perfect make-ahead dessert for summer parties.
- A stunning layer cake with an irresistible gooey batter center.
Tips for the Best Batter Cake
The batter filling is intentionally much softer than a traditional cake filling because it’s designed to mimic real cake batter.
To keep everything perfectly stacked, don’t skip the 10-minute freezer rests between each layer. These quick chills allow the cake to firm up just enough to support the next layer while still giving you that signature gooey batter texture when sliced.
I also highly recommend using a kitchen scale when dividing the batter filling between the layers. Even layers help create a perfectly straight cake and ensure every slice has the ideal amount of batter.
More Batter Cakes You’ll Love
If you’re anything like me, once you try one Batter Cake, you’ll immediately want another!
Banana Pudding Batter Cake
Soft vanilla cake layered with edible banana pudding batter and all the nostalgic flavors of classic banana pudding.
Oreo Batter Cake
My most popular Batter Cake! A cookies-and-cream lover’s dream made with rich chocolate cake, edible Oreo batter, and fluffy Oreo buttercream.
And don’t forget—this Orange Creamsicle Batter Cake is just the beginning! Three more nostalgic summer-inspired Batter Cakes are coming soon as part of my Summer Batter Cake Series, and I can’t wait to share them with you.
Orange Creamsicle Batter Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Lightly grease the sides of two 6-inch cake pans with butter, dust the sides with flour, and line the bottoms with parchment paper circles. Set aside.
- In a medium bowl, whisk together 320 g (2⅔ cups) cake flour, 300 g (1½ cups) granulated sugar, 40 g dry orange Jell-O powder, 12 g (3 teaspoons) baking powder, and 2 g (½ teaspoon) salt. Set aside.
- In a large mixing bowl, whisk together 240 ml (1 cup) fresh orange juice, 90 ml (6 tablespoons) neutral oil, 30 g (2 tablespoons) melted unsalted butter, 4 large eggs (200 g), 60 g (¼ cup) sour cream, 2 teaspoons vanilla extract, 1 teaspoon orange extract, and the zest of 2 oranges until smooth and well combined.
- Measure 60 ml (¼ cup) whole milk into a small measuring cup and set aside.
- Add half of the dry ingredient mixture to the wet ingredients and mix just until combined. Pour in the 60 ml (¼ cup) whole milk and mix just until incorporated. Add the remaining dry ingredient mixture and mix only until no dry streaks remain. Scrape the sides and bottom of the bowl, then gently fold a few more times until the batter is evenly mixed.
- Do not overmix. Overmixing can develop too much gluten and may cause the cake to sink in the center while baking.
- Divide 575 g of batter into each prepared cake pan. You may have a small amount of batter left over. Do not overfill the pans.
- Bake for 40–45 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out with a few moist crumbs. My cakes baked perfectly in 43 minutes.
- Allow the cakes to cool in the pans for 15 minutes, then run an offset spatula around the edges and carefully turn them out onto a wire rack to cool completely.
- Once the cakes are completely cool, wrap each cake tightly in plastic wrap and refrigerate overnight. Chilling the cakes makes them much easier to torte, stack, and frost the next day.
- Combine 120 ml (½ cup) fresh orange juice and 12 g (1 tablespoon) granulated sugar in a small microwave-safe bowl. Microwave for 30 seconds, stir until the sugar begins dissolving, then microwave for another 30 seconds if needed. Stir until the sugar has completely dissolved, then stir in ½ teaspoon vanilla extract. Set aside to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, beat 565 g (2½ cups) softened unsalted butter on medium-high speed for 4–5 minutes, or until very pale and fluffy.
- Gradually add 650 g powdered sugar, mixing on low speed until incorporated. Add 150 ml (10 tablespoons) heavy cream, 2½ teaspoons vanilla bean paste (or vanilla extract), ⅝ teaspoon orange extract, and ¼ teaspoon salt. Beat on medium-high speed for another 4–5 minutes, scraping down the bowl once or twice, until the buttercream is light, fluffy, and smooth.
- If the buttercream seems too firm, add additional heavy cream 1 tablespoon at a time until it reaches a smooth, spreadable consistency.
- If making the buttercream ahead of time, refrigerate it in an airtight container. Allow it to sit at room temperature for about 2 hours, then rewhip until smooth and fluffy before using.
- Place 135 g (1⅛ cups) cake flour into a large microwave-safe bowl. Microwave for 30 seconds, stir well, then microwave for another 30 seconds, or until the flour reaches 165°F throughout.
- Allow the flour to cool completely, then sift it into a clean bowl. Heating the flour creates small clumps, and sifting ensures a perfectly smooth edible cake batter.
- In a medium bowl, whisk together the 135 g heat-treated cake flour, 119 g sugar, 21 g orange Jell-O powder, and ¼ teaspoon salt.
- In a separate large bowl, whisk together 40 g neutral oil, 17 g melted unsalted butter, 68 g fresh orange juice, 1⅛ teaspoons vanilla extract, ½ teaspoon orange extract, and the zest of 1 orange until well combined.
- Add half of the dry ingredient mixture to the wet ingredients and mix just until incorporated. Add 38 g whole milk and mix until combined. Add the remaining dry ingredient mixture and continue mixing until smooth.
- If needed, add additional whole milk 1 teaspoon (5 g) at a time until the batter reaches the consistency of thick cake batter. The batter should slowly ribbon off a spatula and settle back into itself. Avoid making it too thin.
- What makes this cake unique: Instead of a traditional buttercream or mousse filling, this Batter Cake is layered with edible orange creamsicle cake batter. Because the batter is intentionally soft to mimic real cake batter, short freezer rests between each layer are essential. They keep the cake stable while preserving the signature gooey batter texture once sliced.
- Remove the chilled cakes from the refrigerator and carefully torte each cake in half horizontally to create 4 even cake layers.
- Have the orange soak, buttercream, and edible cake batter prepared before beginning assembly.
- Place the first cake layer onto a cake board or serving plate. Brush the cut surface lightly with the orange soak.
- Pipe a double buttercream dam around the edge of the cake, then spread one-third of the edible orange creamsicle cake batter evenly inside the dam.
- Transfer the cake to the freezer for 10 minutes.
- Repeat with the second cake layer by brushing it with orange soak, piping another double buttercream dam, adding another third of the batter filling, and freezing for 10 minutes.
- Repeat once more with the third cake layer.
- Place the final cake layer on top and freeze the entire cake for 10 minutes.
- Apply a thin crumb coat of buttercream over the entire cake. Smooth it with an offset spatula and bench scraper, then return the cake to the freezer for 10 minutes.
- Apply the remaining buttercream to the chilled cake and smooth the sides and top with a bench scraper until even.
- Decorate as desired. I love keeping the outside simple with smooth buttercream or buttercream swirls so the bright orange layers and gooey batter filling are the star when sliced.
Notes
- Don’t skip the freezer rests. They’re the key to keeping the edible batter filling in place while building the cake.
- Use a double buttercream dam. Two concentric rings of buttercream provide extra support and help prevent the batter filling from squeezing out.
- Use a kitchen scale. Dividing the batter filling evenly between all three layers helps create a perfectly straight cake.
- Don’t overmix the cake batter. Overmixing can cause the cake to sink in the center.
- Use cold cake layers. Chilled cakes are much easier to torte, stack, and frost.
