Refreshing Creamsicle Cake
Lucious, moist, orange-flavored sponge cake frosted with light marscapone and whipped cream frosting.
Recipe type: Cake
Cuisine: American
Serves: 12 servings
  • 2½ cups cake flour
  • 1⅓ cups granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup vegetable oil
  • 5 large eggs, separated
  • ¾ cup orange juice, freshly squeezed
  • 1 Tablespoon orange zest
  • ½ teaspoon cream of tartar
  • 12 oz. jar orange marmalade
  • Marscapone-Whipped Cream Frosting
  • 12 oz. marscapone, room temperature
  • 3 cups heavy whipping cream, cold
  • 1½ cups powdered sugar
  • 1 Tablespoon vanilla extract
  • ¼ teaspoon orange extract (if desired)
  • 3 Tablespoons orange zest
  1. For the cake:
  2. In the bowl of an electric mixer, combine cake flour, sugar, baking powder, and salt. Mix briefly to combine ingredients. Add orange zest and stir until zest is evenly coated with flour.
  3. In a separate bowl, add egg yolks and orange juice, oil, vanilla extract and orange extract (if desired).
  4. Add wet ingredients to dry ingredients, and beat until smooth, 3-4 minutes.
  5. In a separate bowl, add the cream of tartar to egg whites. Beat until soft peaks form.
  6. Gently fold ⅓ of beaten egg whites into the batter, until combined. Fold the remainder of the egg whites into the batter.
  7. Pour the batter into 2-9" prepared cake pans. Bake in a 350-degree oven for 22-27 minutes, until a toothpick comes out clean.
  8. Remove the cake pans to a cooling rack, and let rest for 10 minutes. Invert the cake pans to a cooling rack to remove the baked cakes, and allow to cool completely.
  9. (This step can be done 1 day ahead. Wrap the layers in plastic wrap, and refrigerate, until ready to frost the cake.)
  10. Orange-Vanilla Marscapone Frosting:
  11. Beat the room temperature mascarpone with ½ cup of cold whipping cream, until combined.
  12. Add the vanilla extract and orange extract (if using) and orange zest until combined.
  13. Add 2½ cups of cold whipping cream, powdered sugar. Beat until peaks form.
  14. Assemble cake:
  15. Split cake layers.
  16. Put the first layer on the cake plate, and coat the top with orange marmalade.
  17. Place the second half on top, and frost with a thick layer of mascarpone-whipped cream frosting.
  18. Place half layer on top of the frosted layer.
  19. Coat with orange marmalade.
  20. Top with the last cake layer.
  21. Frost the top and sides of the cake with mascarpone-whipped cream frosting.
  22. Refrigerate the finished cake for 1-2 hours or longer, until ready to serve.
This cake can be made with lemon zest, lemon curd, or maybe lime.
How about Nutella in between the layers with chocolate marshmallow butter cream cheese frosting?
Recipe by At Mimi's Table at