Orange Cream Cake | Cool Whip Pudding Frosting
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Orange Cream Cake | Cool Whip Pudding Frosting is light and fluffy. Tastes like a big Push Up Ice Cream Pop, remember those?
Orange Cream Cake | Cool Whip Pudding Frosting
The first time I ever had an Orange Cake, I was like what? Orange? Cake? It just seemed strange. One bite was all it took for me to be convinced that, yes indeed, orange can be a cake and can be fabulous!
My Orange cake is very moist with an extremely light frosting on it. This frosting recipe is the easiest ever to make. It’s pudding and whipped cream. The flavors of this cake just scream summer to me!
If you’ve ever enjoyed a Push Up Frozen ice cream pop, that is what I modeled this cake after. Frozen orange sorbet with cream.
I started this cake with an orange cake mix, then kicked it up. It has a fine crumb and rich texture. One item I used to make this cake super moist is instant pudding. I don’t recommend leaving it out. Sour cream also helps keeps this cake moist and rich.
Not only did I use instant pudding in the cake, I also used it in the icing. Not only is it in the icing, but it’s also the primary component of the icing. If you live in an area where the instant pudding is unavailable, there is really no substitution. You may want to order it from my Amazon Store.
Pudding mixed with cool whip makes a really light frosting that I think you’ll love. You can also use different pudding flavors and match it with different cake flavors. I think a lemon cake with lemon instant pudding frosting would be out of this world. I may have to make that next!
Do you make layer cakes? I used to make layered cakes for a local restaurant. It was big fun, I got to create whatever fun flavors each week that I wanted. But, I’ll be honest, I don’t make them very often now. I usually reserve a tall, impressive layered cake for holidays.
How to frost a 3-layer cake.
- It is very important to work with cool cake. Otherwise, chances are the icing will slide off or you’ll get it completely frosted and it’ll slowly slide to one side. I know this for a fact! It’s even good to refrigerate the layers. I find cold layers the easiest to work with.
- Level the layers. Using a long serrated knife, as best as you can, shave the dome hump off the cake to make the cake flat. Snack on that cake or give it to your children!
- Place one cake layer on a pretty serving tray. Check that it will fit in your cake cover so you can keep it fresh! If you have a layer that is thicker than the others, place it on the bottom, the weight of the other layers will compress it and they’ll end up being about the same thickness. Scoop a big spoonful of icing on the layer and spread it evenly with an offset spatula. Place the second layer on top, add icing, and spread it evenly. Place the last layer on the cake. Using the of-set spatula frost the sides of the cake then the top. Make swirly designs in frosting with the tip of the spatula.
- For more tips, check out this post from Simply Recipes, 5 Tips for the Perfect Layer Cake
That’s all there is to frosting a layer cake!
Fans have also enjoyed these cake recipes
- Orange Creamsicle Pound Cake
- Citrus Pound Cake
- Key Lime Marbled Pound Cake
- Limoncello Pound Cake
- Ombre Citrus Layer Cake
Orange Cream Cake with Cool Whip Pudding Frosting
Ingredients
Cake
- 1 box orange cake mix
- 1 box 3.4 oz vanilla instant pudding mix (don't make the pudding recipe, we'll use it dry.)
- 1 cup canola oil
- ½ cup whole milk or 2%
- 1 cup sour cream
- 4 large eggs
Frosting
- 1 cup whole milk cold
- 3.5 ounce package instant pudding (dry) I used French Vanilla Flavor
- 8 ounce cool whip
- 1 tablespoon orange zest usually it’s the zest of one large naval orange
Instructions
- Preheat oven to 350°F. Spray three 9-inch round cake pans with nonstick spray.
For the Cake:
- Mix the cake mix, vanilla instant pudding mix, vegetable oil, milk, sour cream, and eggs with an electric or stand mixer until fluffy (about 2 minutes on medium speed).
- Pour the cake batter evenly into your 3 prepared cake pans.
- Bake for 25-27 minutes or until a wooden pick inserted in the center of the cake comes out clean.
- Cool on a wire rack for 5 to 10 minutes before inverting. Allow the layers to cool completely before frosting.
For the frosting:
- Whisk milk and pudding until the pudding begins to get thick. Fold in Cool Whip and orange zest until well combined. Fold carefully to keep it light and fluffy.
- Wait until the cake is completely cool before frosting. For a more professional cake, remove the domes from the tops of the cake layers with a cake leveler or large serrated knife. Place one layer of cake on a serving plate. Spread about 1 cup of the frosting on top in an even layer. Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake (if you have 3 layers). Frost the outside of the cake. An offset spatula makes it really easy to get an even layer.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Paula, this cake looks absolutely perfect for summer!
Thanks Kelly, I love making layer cakes and was pleased with how this one turned out.
What a beautiful summer cake! I bet it’s delicious! My family would love this. Will have to try it ASAP. ;-D
Thank you, I hope you love it!
This is a gorgeous looking cake!! I love all the extra pudding in the cake and frosting!!! It’s the perfect summer cake because it reminds me of a creamsicle!
Hi Paula,
I had a feeling it was regular milk when I saw the 2%, but wanted to make sure I wasn’t missing anything out there in the baking world. Now I can make this for a club picnic in 2 weeks.
Thanks and have a great week!
Carmel
You’re welcome. It’s funny that I even put that because I seldom call milk “sweet milk” but my grandmother ALWAYS did and I adapted her old recipe for this cake. I must have been channeling her!
As a kid I LOOOOVED creamsicles!! This cake reminds me of that! Can’t wait to try this cake!
Thanks Martha! I did too. My Pawpaw always took me to get them on Saturday morning. I love how food is tied to memories.
Stunning! I love beautiful layer cakes and the orange cream flavor sounds amazing!
Thank you, Mallory!
I loved orange push pops as a kid, so this sounds so incredibly good!!
Thank you, Matt. I really love making desserts.
Oh what a fun cake, Paula! I remember those orange cream pops. And my favorite kind were those orange popsicles with the white ice cream in the middle! OMG, so good! What a great cake. Pinned. Hope you have a great week, Paula!
Thanks so much Julie, I liked those too, so good! Thanks for visting and sharing!
Hi, Paula…what is sweet milk? Thanks! Condensed? Never heard that term.
It’s just regular whole milk. No, not condensed. In the South we call it sweet milk sometimes, and I forget and put it. Sorry about that I’ll clarify that in the recipe.