Orange Dreamsicle Cake
White cake mix, orange juice, and zest bake into a moist sheet cake topped with orange scented whipped cream.
Equipment
- 9x13-inch baking pan
- Electric mixer
- Wire rack
- zester
Ingredients
Main Ingredients
- 1 box white cake mix about 15 ounces
- 1 cup orange juice fresh or store bought
- ½ cup vegetable oil
- 3 large eggs at room temperature
- 1 tsp orange zest for the cake
- 1 tbsp vegetable shortening for greasing the pan
- 1 tbsp all purpose flour for dusting the pan
- 1 ½ cup cold heavy cream for the frosting
- ⅓ cup powdered sugar for the frosting
- 1 tsp vanilla extract for the frosting
- 1 tsp orange zest for the frosting
- 1 orange thinly sliced, for garnish
Instructions
Cooking
- Heat and prep. Set the oven to 350 degrees F and grease and flour a 9x13 inch pan.
- Beat batter. Mix the cake mix, juice, oil, eggs, and zest for 2 minutes until smooth.
- Bake. Bake 30 to 35 minutes until a toothpick in the center comes out clean, then cool completely for 1 hour.
- Whip. Beat the cold cream with the powdered sugar, vanilla, and zest to soft peaks.
- Frost. Spread the cream over the cake, add orange slices, and chill before cutting.
Notes
Substitutions: Use two round 9 inch pans for a layer cake, or swap the heavy cream for 8 ounces of whipped topping.
Tips: Cool the cake fully before frosting, and chill the bowl so the cream whips quickly.
Storage: Refrigerate covered up to 3 days. Do not freeze the frosted cake.