A Nostalgic Citrus Dessert Dream

If you’ve ever enjoyed the classic Orange Julius drink from the mall food court, you know just how nostalgic and refreshing its creamy citrus flavor can be. Now, imagine that same dreamy flavor, but in cake form. This Orange Julius Cake recipe is like sipping your favorite frothy orange beverage but with layers of moist, fluffy cake and luscious vanilla buttercream frosting. It’s bright, zesty, and perfect for spring celebrations, birthdays, baby showers, or any day you want to impress your guests with something extra special.

Whether you’re a seasoned baker or simply looking for a show-stopping dessert to try at home, this recipe is approachable, stunning, and—most importantly—delicious. The cake is vibrant both in flavor and presentation, thanks to fresh orange zest and a hint of orange gel food coloring that gives it that signature sunny hue.

Why You’ll Love This Orange Julius Cake

This recipe is for anyone who loves the sweet-tart punch of citrus, combined with a creamy, buttery texture that only a well-frosted cake can deliver. Here’s why it’s a must-bake:

Retro meets modern: It takes a classic 70s flavor and transforms it into a sophisticated centerpiece.
Perfect balance of flavors: The tang of orange extract and zest plays beautifully with the rich vanilla buttercream.
Visually stunning: With its vibrant orange swirls and clean white frosting, it’s a feast for the eyes.
Great for special occasions: Its layered presentation and complex flavor make it ideal for events and holidays.

Ingredients Breakdown

For the Cake:

4 cups all-purpose flour
3 tsp baking powder
4 large eggs
½ cup unsalted butter, melted
4 cups sugar
2 cups buttermilk
2 tsp pure vanilla extract
2 tsp orange extract
4 tbsp orange zest (freshly grated)
3-5 drops orange gel food coloring (for that signature glow)

For the Frosting:

6 sticks (3 cups) unsalted sweet cream butter, softened
6–8 cups powdered sugar (adjust for desired sweetness and stiffness)
2 tsp pure vanilla extract

Step-by-Step Instructions

1. Prepare the Pans

Preheat your oven to 350°F (175°C). Spray three 9-inch round baking pans with baking spray. Line with parchment rounds if you prefer easy release.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together flour and baking powder. Set aside.

3. Create the Batter

In a stand mixer, beat together the eggs, melted butter, and sugar until the mixture is light and fluffy. Gradually add in the buttermilk, vanilla extract, orange extract, and orange zest. Mix well.

Slowly incorporate the dry ingredients into the wet, beating until just combined. Finally, add the orange gel food coloring and mix until the batter is evenly tinted.

4. Bake the Cake

Divide the batter evenly between the three prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, level each cake by cutting off the dome tops and trimming the stiff outer edges.

How to Make the Vanilla Frosting

Using an electric mixer, beat softened butter, powdered sugar, and vanilla on low until the sugar begins to incorporate. Increase to medium-high speed and beat for another 2 minutes, scraping the sides of the bowl until smooth and fluffy.

Assembling the Cake

Place the first cake layer on your serving platter or rotating cake stand.
Spread 1 cup of frosting over the top, then add the second layer and press lightly.
Repeat with another cup of frosting and the final layer.
Apply a thin crumb coat over the entire cake and refrigerate for 30 minutes.

Decorating Instructions

Scoop 1 cup of white frosting into a bowl and tint it with orange gel food coloring.
Remove the cake from the fridge and apply the remaining white frosting over the entire surface.
Use an angled spatula to add dabs of the orange frosting randomly on the cake.
Smooth with a cake scraper to blend the orange into the white, creating a soft marbled effect.
Pipe dollops of white frosting on the top and finish with fresh orange zest.
Chill overnight to allow the frosting to set before serving.

Kitchen Equipment You’ll Need

Stand mixer or hand mixer
3 x 9-inch round cake pans
Mixing bowls (various sizes)
Measuring cups and spoons
Whisk
Angled spatula
Cake turntable (optional but helpful)
Cake smoother or bench scraper
Piping bag and tip
Zester or microplane
Offset spatula

Tips & Tricks

Room temperature ingredients are crucial for a smooth batter and fluffy cake. Don’t skip this!
Buttermilk substitute: If you don’t have buttermilk, you can use 2 cups of whole milk mixed with 2 tbsp lemon juice or white vinegar. Let it sit for 5–10 minutes.
Make ahead: You can bake the cake layers a day ahead and wrap them tightly in plastic. Frost the next day.
Crumb coat tip: Don’t skip the crumb coat step—it seals the cake and ensures a clean final finish.

Flavor Variations

Want to switch things up? Try these ideas:

Orange Creamsicle Cake: Use half vanilla extract and half orange extract in both the cake and frosting for an even creamier flavor profile.
Citrus Twist: Add lemon or lime zest to the batter for a more complex citrus flavor.
Chocolate-Orange Cake: Add mini chocolate chips to the batter and a drizzle of chocolate ganache over the top for a decadent spin.

How to Store Leftovers

This cake stores beautifully:

In the fridge: Store covered in the refrigerator for up to 5 days. Let slices sit at room temperature for 15–20 minutes before serving for the best texture.
In the freezer: Freeze individual slices or the entire (unfrosted) cake wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the fridge before frosting and serving.

Serving Suggestions & Pairings

This cake is rich and vibrant, making it a standout all on its own. But if you’d like to pair it with something, consider:

Beverages: A cold glass of milk, vanilla latte, mimosa, or even a citrus-forward white wine like a Riesling.
Other treats: Serve alongside fruit salad, lemon bars, or orange sorbet for a citrus-themed dessert spread.

Frequently Asked Questions

Can I make this as a sheet cake?

Yes! Use a 9×13-inch pan and adjust baking time to about 40–45 minutes. You won’t have the layered look, but the flavor will still shine.

Do I have to use gel food coloring?

Gel is recommended because it doesn’t affect the texture of the batter. If you only have liquid coloring, use it sparingly.

Can I use orange juice instead of orange extract?

Orange juice won’t provide the same concentrated flavor. Stick with extract for that bold Orange Julius taste.

Is this frosting overly sweet?

It’s a traditional American buttercream, so it’s definitely sweet. You can reduce the sugar to 6 cups or add a pinch of salt to balance it out.

Can I use store-bought frosting?

You could in a pinch, but the homemade buttercream really elevates this cake.

Final Thoughts

The Orange Julius Cake is a nostalgic treat with a gourmet twist. It’s moist, fragrant, and just the right amount of sweet. Whether you’re baking it for a party or just because you’re craving something special, it’s bound to impress and satisfy.

If you loved this recipe, please share it with your friends, and don’t forget to subscribe to the blog for more crowd-pleasing desserts, clever baking tips, and seasonal treats straight to your inbox.

Happy baking! 🍊🎂

Orange Julius Cake Recipe