I hope your weekend is off to a great start! Our summer weekends are quickly coming to an end. I don’t know about you,but I have a love-hate relationship with summer coming to an end. I love it because I live in the dessert and our summer highs get pretty darn hot Our temps range between 105 and 112 degrees typically, so by the end of summer, we are more than ready for cooler weather. On the other hand, I hate it because I’m a just a big kid and love summer. 🙂
Along with the end of summer, we see the end of the season for “summer foods”. Foods like watermelon, all kinds of berries, corn on the cob and so on… Yes, these days we can get most foods year-round, but it’s not quite the same as when they’re in season.
For me, there are other foods that represent summer as well. Two of my favorites that make me think of summer as a child are “freeze pops” (aka otter pops) and Creamsicles. Yep, these can be purchased anytime of year too, but it’s just not the same. There’s nothing quite like having a Creamsicle or freeze pop on a hot evening after dinner. 🙂 But this cake may come pretty close!
I wanted to make a special dessert for Hubby’s night off the other night, so I thought I would make a cake since I haven’t made one in a few weeks. I was in an “experimenting” mood and I didn’t want to make the traditional chocolate or yellow cake, so I took a look at the different extracts I have in my cabinet. When I came across the orange extract, I remembered some cake mix cookies I made a few weeks back and figured I could make something similar (only better) with a cake.
So I decided I would make an orange-flavored cake with vanilla buttercream frosting and it might taste like a Creamsicle in cake form. Well according to the critics (my family) :), I hit the nail on the head.
The cake starts from a cake mix, but ends up tasting like a bakery cake especially with the homemade buttercream frosting. Did I mention how easy this cake is to make? Try and see for yourself…
- 1 box white cake mix
- 1 cup sugar
- 1 cup flour
- 1 1/3 cup water
- 1 teaspoon vanilla extract
- 2 teaspoons orange extract
- 3 eggs
- 1 cup sour cream
- 2 tablespoons canola oil
- orange food coloring (optional)
- Preheat oven to 325 degrees and spray cake pan, 9×13 or 2 (8 or 9 inch) rounds, with butter-flavored cooking spray.
- Mix all ingredients in stand mixer for 2-3 minutes until well combined.
- Add food coloring in small increments until the batter resembles the same color as a Creamsicle.
- Pour batter in pan and place in oven. Baking time depends on the size of pan used. I used a 9×13 pan and it took 45 minutes in my oven.
- Let cool for 10-15 minutes on a cooling rack and then place in the freezer until ready to frost. The colder the cake, the easier it is to frost.
- 4 cups powdered sugar
- 1 cup (2 sticks) salted butter, softened
- 3 teaspoons vanilla extract
- 1-2 tablespoons milk
- In a stand mixer, mix powdered sugar, butter and vanilla extract until smooth. Add milk one tablespoon at a time until spreading consistency is reached.
- Frost cake and store in refrigerator.