The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Orange Creamsicle Bundt Cake is a fluffy and moist orange cake. It’s an easy homemade cake that’s perfect year-round.
It costs approximately $5.56 to make this cake. The recipe makes ten servings for about $0.55 per serving.
For more fruity desserts, try our No-Bake Banana Split Cake, Cherry Pineapple Dump Cake, and Cake Mix Peach Cobbler.
Orange Bundt Cake
We all love the frozen Orange Creamsicle treats we bought from the ice cream man as children. They were perfect on a hot summer day and seemed almost magical when our parents bought them for us. We wanted to create that same magical taste, but in cake form, so we could enjoy it year-round.
The bright citrus flavor in the cake and frosting is nothing short of delicious. The slightly crispy outer layer with the inside being light and moist is a refreshing treat during the summer months of picnics, potlucks, and BBQs.
However, we love making this Orange Creamsicle Bundt Cake during the winter and fall months when we are craving those warmer days and tastes of summer.
Ingredients & Estimated Cost:
- 1 ½ cups granulated sugar – $0.25
- ½ cup salted butter – $0.88
- 4 large eggs – $0.92
- 2 teaspoons vanilla extract – $0.34
- 1 teaspoon orange food coloring – $0.50
- ¼ cup plain Greek yogurt – $0.29
- ¾ cup orange juice – $0.42
- 3 cups all-purpose flour – $0.27
- 1 teaspoon baking soda – $0.01
- 1 teaspoon baking powder – $0.04
- 3 cups powdered sugar – $1.14
- 1 teaspoon orange food coloring – $0.50
To learn more about how we price our recipes, check out Budget Recipes Explained.
Instructions
- First, preheat the oven to 350 degrees F and grease and flour lightly a bundt pan.
- Next, using a handheld mixer, cream the butter and sugar in a large mixing bowl.
- Beat in the eggs and vanilla extract until smooth.
- Then, mix in the food coloring, Greek yogurt, and orange juice.
- Beat in the flour, baking soda, and baking powder until combined.
- Next, pour the batter into the bundt pan and smooth it into an even layer.
- Bake for about forty-five minutes. Let the cake cool for ten minutes before turning the cake out onto a cooling rack to cool completely.
- Whisk together the powdered sugar, orange juice, and food coloring until smooth to make the frosting.
- Finally, frost the cake, slice, and serve.
***For complete recipe instructions, see the recipe card below.
Recipe Variations and Substitutions
- We used bottled orange juice in this recipe, but you can also use freshly squeezed orange juice. It does not have any impact on the final flavor of the cake.
- You can also use sour cream if you do not have Greek yogurt.
Storage Tips
SERVE: After frosting the cake how you like, slice the cake and serve with a scoop of vanilla ice cream (optional).
STORE: You can store this cake for up to five days on the counter or in the fridge if it is in an airtight container.
FREEZE: You can freeze this cake after baking and cooling it. Cover it tightly with two layers of plastic wrap and foil and store it in the freezer for up to two months. It’s best to frost the cake after thawing it.
THAW: Thaw the cake at room temperature for 4-5 hours or overnight.
Recipe FAQs
A bundt cake and a regular cake use the same ingredients. The significant difference is the pan. A bundt cake pan is round with a hole in the middle, making it a donut-shaped cake. In comparison, a regular cake is typically made in a rectangle or round-shaped pan. The shape of a bundt pan allows most of the batter to touch the pan creating a more well-done outside texture while remaining soft and light on the inside.
The two are also similar, but a pound cake is typically denser than a bundt cake. In addition, pound cake recipes use more butter than a classic bundt cake recipe.
Sure, you could stick to making a cake in a 9×13-inch pan, but you will miss out on the best part of the cake, the outer layer. Because all of the batter is touching a part of a bundt pan, it creates a golden brown outer layer that is slightly crispy. The texture of the outer layer complements the moist and light inside of the bundt cake perfectly without burning the edges or overcooking the middle of the cake. It is not possible to achieve this texture without a bundt cake pan.
Get Kids Involved
Ages 2-3: Ask your little one to help fold the dry ingredients into the cake batter. They can begin learning to mix ingredients as they assist with this step.
Ages 4-5: Work on measuring skills with your child as they pre-measure the frosting ingredients and mix them together.
Ages 6-8: Teach your child how to crack an egg properly. This is an essential skill to learn that will help them in many other recipes.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Budget Tips
At about $0.55 per serving, this cake is a fabulous budget-friendly dessert to make for your family and friends.
More Cake Recipes
- Easy Tres Leches Cake
- Chocolate Wacky Cake
- Apple Cider Donut Cake
- Dr. Pepper Cake
- Aunt Nancie’s Pistachio Pudding Cake
- Raspberry Poke Cake
- Lemon Poke Cake
- Crockpot Chocolate Lava Cake
- Copycat Olive Garden Lemon Cream Cake
- Death by Chocolate Poke Cake
Orange Creamsicle Bundt Cake
Equipment
- bundt pan
- handheld mixer
- rubber scraper
- large mixing bowl
- measuring cups
- Measuring spoons
- Liquid measuring cup
- wire rack
Ingredients
FOR THE CAKE:
- 1 ½ cup granulated sugar
- ½ cup salted butter softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon orange food coloring optional
- ¼ cup plain Greek Yogurt
- ½ cup orange juice
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
FOR THE FROSTING:
- 3 cups powdered sugar
- ¼ cup orange juice
- 1 teaspoon orange food coloring
Instructions
PREP THE OVEN AND PAN:
- Move the oven rack to the middle position and preheat the oven to 350 degrees F.
- Grease and lightly flour a standard-sized bundt pan.
MAKE THE CAKE BATTER:
- Cream the butter and sugar together in a large mixing bowl with a handheld mixer on medium-high speed for 1-2 minutes.
- Beat in the eggs and vanilla extract until the eggs are fully incorporated into the creamed sugar.
- Add the food coloring if desired, Greek yogurt, and orange juice. Beat the mixture again until the batter is smooth and homogenous.
- Beat in the flour, baking soda, and baking powder until the dry ingredients are fully incorporated into the batter.
BAKE AND COOL THE CAKE:
- Pour the cake batter into the prepared bundt pan.
- Bake the cake for 45 minutes, or until a toothpick can be cleanly removed from the center of the cake.
- Allow the cake to cool for 10 minutes in the pan. Turn the cake out onto a cooling rack. Cool the cake completely for another one hour and 50 minutes before preparing the frosting.
MAKE THE FROSTING:
- Whisk together the powdered sugar, orange juice, and food coloring until smooth.
TO FINISH:
- Frost your cake as desired, serve, and enjoy!
Notes
- You can store this cake for up to five days on the counter or in the fridge if it is kept in an airtight container.
- We used bottled orange juice in this recipe, but you can also use freshly squeezed orange juice. It does not have any impact on the final flavor of the cake.
- If you do not have Greek yogurt, you can also use sour cream.
Cathleen says
This cake is beautiful!! I am so excited to make it for my husband for his birthday tomorrow. Thank you so much for sharing the recipe 🙂
Gina says
This was calling my name because creamsicles are one of my favorites! To no surprise I loved it as did everyone else!
Ieva says
Beautiful moist cake with wonderful orange flavoured frosting! Easy to make and delicious! 🙂
Shadi says
I was looking for a recipe like this, thank you for sharing! I can’t wait to try it soon!
Ana F. says
The combination of flavors for this orange bundt cake turned out amazing! I’m already dreaming of making it again!