This Jaffa Creamsicle Cake is such a fresh and delicious cake. It’s juicy, full of flavor, and just so incredibly refreshing in taste. It’s built with fluffy dark chocolate sponge cake.
Each layer soaked in zesty blood orange juice, paired with a gooey macaron crust, and filled and topped with silky chocolate ganache. But what really ties everything together is the Creamsicle Greek Yogurt Whip.
If you love oranges and Greek yogurt, you have to try this cream. It’s bright, fluffy, and packed with citrus flavor—like a creamsicle turned into mousse. There’s no gelatin, but it still sets up beautifully once it’s inside the cake.
The flavor starts with an overnight infusion of cream, vanilla bean, sea salt, and orange zest, which gives it a deep, aromatic base. The next day, it’s whipped with Greek yogurt, powdered sugar, vanilla, and just a bit of citric acid. It turns into the lightest, most dreamy creamsicle-flavored whip. I love adding a little pink pitaya powder to give it a soft, natural pink hue.
Once it’s layered into the cake, the magic happens. The texture of the sponge cake gets even better after resting. As always, once a cake is filled with a cream-based filling and rests in the fridge for a few hours—or overnight—the flavors have time to come together, and the sponge turns extra soft and moist. Every bite is perfectly balanced: chocolatey, citrusy, creamy, and light.
This cake isn’t just delicious, it’s a standout – easily in my top five for its unbelievable flavor.
I’m excited for you to try it and hope you love it as much as I do!
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