Reviewed: Nov. 16, 2009

This cake is delicious! I had a hard time finding Orange Cake mix, so I got Lemon Cake mix and added Orange Flavoring and About 8 drops of re food coloring to the batter and mixed very well. The yellow of the cake mix and the eggs are enough yellow to make orange colored cake. I also added cleared sugar sprinkles all over the frosted cake to give sparkle and texture. Definitely a hit! Oh, I almost forgot! I put Mandarine orange slice between the layers with the frosting. It gives it an added layer of cool deliciousness! Also, I read some of the other reviews and I am not sure what went wrong with some of the other cakes. I have made this recipe four times at my Dietary dept at work, and it turned out beautifully!

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Jen

Cooking Level: Intermediate

Home Town: Middleburg, Pennsylvania, USA

Living In: Milton, Florida, USA

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Reviewed: Nov. 12, 2009

Followed this exactly and it turned out great! Took it to my MIL's house for lunch and we at almost the entire cake!

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Carmi

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Reviewed: Nov. 12, 2009

Wonderfull, simply delish..... easy too!

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Craftskathy1070

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Reviewed: May 25, 2009

I made this today for my hubby's birthday. He raved about it, but I'm not sold on it. The frosting was wonderful, but the cake part needs tweaking. It seemed dry and too orangey. I have to admit, that it makes a very beautiful cake.

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JeffinerS

Cooking Level: Expert

Home Town: Ash Grove, Missouri, USA

Living In: Willard, Missouri, USA

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Reviewed: Apr. 29, 2009

I made this for an Easter celebration at work and it went over really well. It was very refreshing and the frosting is just perfect to top off the orange cake. I made it exactly to recipe and it came out perfectly- wouldn't change a thing about it. I will certainly be making this again!

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tinuviel98

Cooking Level: Expert

Living In: Kernersville, North Carolina, USA

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Reviewed: Apr. 29, 2009

I am full of regrets right now...I regret that I did not read the reviews before making this cake and regret that I banked on this cake being a sure thing for my dinner guests tonight. Let me make something very clear...this "icing" is NOT icing. I made exactly as directed and it's a runny mess, even after sitting in the fridge for several hours. So after pouring it all over the cake anyway hoping for a miracle it just ran all over the place and my cake layers just slid right off. Realizing it was ruined I went ahead and tried a piece and it tastes okay...but if you are supposed to let the icing sit overnight to 'set up' then it should be in the instructions. Now I have to run to the grocery store and buy some nasty pre-made dessert and serve it with embarrasment. NOT HAPPY. :(

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love2cook

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2009

I rated based on the exact recipe. Makes ALOT of frosting. Which could be a bad or good, based on how much you wanna eat frosting! The frosting is also very, very runny. It would be great for a sheet cake style cake, but NOT a layer cake which I did. I had to make last minute adjustments that saved it! I placed skewers through the cake layers to keep it from sliding. And keep in mind, all the layers were chilled overnite along with the frosting and it still was way too runny! I would advise to make a stablized whipped topping (16 oz. heavy whipping cream)from scratch, then use only 8 oz. sourcream. I am a seasoned professional baker, so I'm not speaking from lack of experience. The flavors are a wonderful combo! And if you need a luscious summer dessert in a hurry, go for it! COLD refrigeration is KEY!!

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renae92

Cooking Level: Expert

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Reviewed: Apr. 9, 2009

Great Cake!!!

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shayshay27

Cooking Level: Intermediate

Home Town: Needville, Texas, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Dec. 2, 2008

This recipe was fabulously delicious. I would make this cake again in an instant. It tasted so yummy so yummy so yummy. My family and I ate it all up within 2 days we couldn't get enough. I did make a couple of changes, instead of orange mix I used white and added extra orange flavoring. The icing also turned out perfect but I only used half of the sour cream and it turned out perfect. Will make this again for sure.

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sensatia

Cooking Level: Expert

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Reviewed: Nov. 29, 2008

This was a very dry and flavorless cake with a goopy plastic "frosting". The only thing I can say for it is it is very easy to prepare and would come in handy for a quick bake sale or school item you would give away anyway.

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John Uskglass

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Tampa, Florida, USA

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Reviewed: May 19, 2008

This tastes just like a Creamsicle! The frosting is delicious (hubby was eating leftovers by the spoonful) and very light. I couldn't get mine to set up firm enough to stay on the cake (even after letting the frosting sit in the fridge for 5+ hours), so I added in a packet of unflavored gelatin and stuck it in the fridge for another 1/2 hour. After letting the frosted cake refrigerate overnight, it held up beautifully, even when cut. Co-workers raved and it's perfect for the 100+ degree weather we're having! I decorated it with orange slice gummy candies so it didn't look like a white blob and people couldn't believe I made it.

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Patty

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Reviewed: Apr. 5, 2008

Only made the frosting. Frosted Bee Lian's Orange cake on this site. Creamy, and not runny at all. I used 1/2 recipe for one 8x8 round cake. There was leftover, but not enough for another whole cake. One suggestion: Mix the powdered sugar with the sour cream to get rid of the sugar lumps and then fold in the whipped topping. Leftover frosting makes a good fruit dip!

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GLORIA LEE

Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

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Reviewed: Feb. 18, 2008

I couldn't find orange cake anywhere. So I tried a white cake mix and added 4 teaspoons of the orange extract. It still had very little orange flavor. In fact, no one knew it was orange flavor until I said it and then they said they detected a small amount of orange flavor. I did like the ease and consistency of the frosting. I took the advice of another post and let it set up for about an hour before spreading. It makes a really large amount! I would probably use the frosting again but not the cake. I had no problem substituting lite whipped topping and lite sour cream in the frosting recipe.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2007

Fantastic!! Tastes just like the creamsicle! The cake is really moist and flavorful, but it is the frosting that makes this cake. The frosting really has that creamsicle flavor that is so yummy! I chilled the cake briefly to make it easier to cut the layers. I used a generous amount of frosting between the layers and iced the top and sides as well. The cake looked beautiful after it was cut. The rich orange color and the creamy white - just spectacular. Thanks for the recipe!

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JACQUELINE QUALLS

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Reviewed: Jun. 7, 2007

Pretty good cake. Our whole family enjoyed it. I didn't make the frosting though.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Mar. 24, 2007

Wonderful, loved it and did not change a thing!

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Lexie_Ohio

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Reviewed: Feb. 25, 2007

This cake tastes just like it sounds. It is absolutely wonderful. I didn't cut the two cakes into four and the frosting was a little runny. Besides that I will definetly make it again.

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Lynnette

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Dec. 25, 2006

I made this yesterday for today (today being Christmas). I know it's not a very Christmas-y dessert but I wanted something completely different from the half-dozen things we had for dessert on Thanksgiving. I made the lemon variety and it was amazing! One could make this cake in such a variety of flavors, limited only by what extracts you can find. I do have some advice regarding the frosting though. Make this cake the day (or at last many hours) before you are going to serve it. Chill the frosting for at least an hour before putting it on the cake as it will firm up and be able to support the layers better (allowing you to put more between each layer). Frost the cake, reserve the leftover frosting, and chill. When you serve it, frost it again, using as much of the frosting as you can. Its not sweet, so don't be afraid to use LOTS of frosting. That's why the recipe makes as much frosting as it does, because its GOOD. There's no need to waste it.

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NeitherSparky

Cooking Level: Expert

Living In: Sacramento, California, USA

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Reviewed: Sep. 11, 2006

This was a big hit at a birthday party for my choir mates. I too could not find an orange cake mix, but lemon substituted fine. Lots of frosting , which made for a large looking frosted cake. Easy recipe with dramatic results.

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MOM2ALIKEV

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

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Reviewed: Oct. 10, 2004

This recipe is GREAT! I had never heard of an orange creamsicle cake, but when it was requested of me, I of course turned to this website. My only suggestion is to cut down the recipe for the icing...unless you plan on icing more than your cake. I would say half everything and it should be more than enough without extra containers of it left over. This is the PERFECT orange cream cake and does really taste like the summertime favorite!

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CAITCANCOOK

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Orange Cream Cake IV

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