This creamsicle snack cake is dreamy — a tender orange cake made with Greek yogurt, finished with a light vanilla cream glaze. It’s the perfect breakfast bite, afternoon snack, or late-night treat.
Snack cake time!
This creamsicle snack cake has a soft, tender crumb thanks to Greek yogurt and bright citrus flavor from fresh orange zest and juice. It feels perfectly acceptable to enjoy for breakfast, but equally wonderful as a pick-me-up snack or a casual dessert. Truly, snack cake makes every day feel a little more celebratory.
I love using sour cream or Greek yogurt in cakes — they create an exceptionally tender, moist crumb that’s hard to replicate with other ingredients. This cake showcases that texture while delivering a bright citrus punch.
Late citrus season is the best time to make this: oranges are bursting with flavor, and a little fresh juice and zest make a huge difference. Even if you love eating oranges by the handful (my kids do), saving a bit of zest and juice for this recipe is absolutely worth it.
The cake is full of orange flavor and topped with a thin vanilla cream glaze that melts slightly into the surface, amplifying the creamsicle vibe. It’s not overly sweet or heavy — just the right finishing touch for a snack cake.
I’ve tested variations over the years — grapefruit and Aperol-spritz versions among them — and citrus always pairs beautifully with this style of cake. Soft, tender, and slightly dreamy, these snack cakes are reliably delicious.
This recipe is easy and mostly comes together in one bowl. Start by zesting several oranges and rubbing the zest into the sugar so the oils infuse the mixture. Add melted, cooled butter, eggs, Greek yogurt, and vanilla, then fold in the dry ingredients until just combined — don’t overmix to keep the cake tender.
I bake this in a 9×9-inch square pan for classic snack-cake proportions, though an 8×8 will also work if you extend the bake time slightly. While the cake is in the oven, whisk together the glaze: powdered sugar, heavy cream, a splash of orange juice, vanilla, and a bit of orange zest until smooth and pourable. The final result tastes just like an orange Julius — creamy and nostalgic.
Spread the glaze across the cooled cake so it drapes the top and sides. The cake’s juicy, citrusy interior combined with the vanilla cream glaze is simply irresistible.
It’s an easy, delightful treat that’s ideal for a relaxed weekend bake or any time you want a bright, tender cake.
Creamsicle Yogurt Snack Cake
Creamsicle Snack Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter, melted and cooled
- ¾ cup granulated sugar
- 2 tablespoons fresh grated orange zest
- 2 large eggs
- 1 cup plain Greek yogurt
- 2 teaspoons vanilla extract
vanilla cream glaze
- 1 cup powdered sugar
- 1 to 2 tablespoons heavy cream
- 1 tablespoon fresh orange juice
- 1 tablespoon freshly grated orange zest
- ¼ teaspoon vanilla extract
Instructions
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Preheat the oven to 325°F. Spray a 9×9-inch pan with nonstick spray or line it with parchment.
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In a small bowl, whisk together the flour, baking powder, salt, and baking soda.
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In a large bowl, stir the granulated sugar and orange zest together until the zest is evenly distributed and fragrant.
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Whisk in the melted butter until smooth, then whisk in the eggs one at a time. Stir in the Greek yogurt and vanilla extract.
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Fold the dry ingredients into the wet just until combined. Pour the batter into the prepared pan and smooth the top.
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Bake 30 to 32 minutes, or until the cake is set and a toothpick comes out clean. Cool completely before glazing.
vanilla cream glaze
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Whisk together the powdered sugar, heavy cream (start with 1 tablespoon), orange juice, orange zest, and vanilla until smooth and pourable. If it’s too thick, add orange juice 1 teaspoon at a time; if it’s too thin, add more powdered sugar a little at a time. Pour the glaze over the cooled cake, spreading to cover the top. Let set 10 minutes before slicing and serving.
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Just look at that!