Orange Freezer Cake–Tastes Like a Creamsicle and Gluten-Free!
It’s hot, it’s simmer and it’s Father’s Day. What better way to celebrate than to make a freezer cake that tastes like and orange creamsicle? Some of our best memories come from summers long ago and the creamy, cold treat of a frozen creamsicle is one of those everyone in my family enjoys. This recipe takes a gluten-free white cake as a base and includes those creamy vanilla and orange layers. So good and refreshing in the heat!
One of the best things about this recipe is you can start days early. Bake the cake and if you aren’t ready to make the cream layers, just wrap the cake in plastic wrap and freeze it. When the event is coming up or you are ready to put a little time into the preparation, make the layers and put it right on the frozen cake. Then, put the whole thing back in the freezer (for at least 6-8 hours) and you are ready for the dinner or party. I took the cake out of the freezer and removed the pan ring and parchment paper about one hour before I wanted to serve it. I put it on the counter and added the mint leaves for decoration. The cake thawed enough and the cream layers stayed firm. I was delighted.
This was an impressive cake for a party for Father’s Day and as I had several fathers there to celebrate, it sure was worth the effort. I’m so glad I tried! I hope you will give this recipe a try this summer for one of your family’s celebrations. You will be glad you did!
- 1 cup Baking Free™ gluten-free All Purpose Flour (124 g)
- ½ cup sugar
- 1¼ teaspoon baking powder
- ¾ cups butter, melted and at room temperature (3/4 of 1 stick)
- 2 large egg whites
- 1½ teaspoon vanilla extract
- ¼ cup sour cream
- ¼ cup milk
- 12oz cream cheese, at room temperature (1½ boxes)
- ¾ cups sugar
- ¼ cup milk
- 3 teaspoons vanilla extract
- 12oz Cool Whip, thawed
- 3oz orange JELLO powder (1 small box)
- 3 tablespoons very hot water
- Preheat oven to 350 degrees F. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides.
- Mix together the flour, sugar and baking powder in a mixing bowl. Add butter, egg whites,vanilla sour cream and milk and mix on medium speed until smooth. Do not over mix.
- Pour batter into prepared pan and smooth top.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few crumbs.
- Cool cake on springform base on baking rack until completely cool. After 4-5 minutes you can remove the sides to allow cake to cool.
- Once cake is cooling, prepare the cream layers. First, line the sides of the springform pan with parchment strips to about 1 inch above edge. Use the same pan as you baked the cake in so the cream layers fit on top of the cake.
- To make the cream layers, beat the cream cheese and sugar with a mixer until smooth. This may take a while--don't rush and don't give up. Add milk and again beat until smooth.
- Gently fold in the thawed Cool Whip. This really gives you a large amount of cream for the layers. Divide evenly between two bowls.
- Mix JELLO and hot water together in a small bowl. Mix as well as you can to combine the gelatin. Fold the orange JELLO mix into one of the cream layer bowls.
- Add the vanilla extract to the other bowl of cream for the white layer.
- To assemble, place the cake and bottom back in the springform pan. Add the parchment for the sides. Top the cake with the vanilla cream mix and level the layer. Then gently spread the orange cream layer on top and smooth.
- Place entire cake in the freezer, making sure it is level, and freeze for 6-8 hours. Freeze until ready to serve. When ready to serve, remove springform pan side and parchment papers.