Name: Orange Cream Cake
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: German
Ingredients: Crust:; 200 g butter cookies, crushed; 70 g butter, melted; Cream Filling:; 2 packets lemon-flavored gelatin (Götterspeise Zitrone); 450 ml orange juice (divided: 200 ml for gelatin, 250 ml for glaze); 120 ml water; 150 g sugar (125 g for filling, 25 g for glaze); 450 g sour cream; 400 ml heavy cream; Zest and juice of 1 orange; Glaze:; 1 packet clear cake glaze

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Orange Cream Cake is a creamy, fruity, and refreshing no-bake cake that I find myself making every single week. It’s the perfect balance of tangy citrus and smooth cream, all set on a buttery cookie crust. Whether I’m preparing it for a family gathering or just to enjoy with coffee, this cake is always a hit—and it's incredibly easy to prepare.

Why You’ll Love This Recipe

I love this recipe because it doesn’t require any baking and comes together with simple ingredients. The combination of sour cream and whipped cream creates a silky filling that pairs beautifully with the fresh flavor of oranges. It’s light, airy, and just sweet enough to feel indulgent without being heavy. Plus, the cookie base adds a nice crunch that contrasts perfectly with the creamy layers.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

200 g butter cookies, crushed
70 g butter, melted
2 packets lemon-flavored gelatin
450 ml orange juice
120 ml water
150 g sugar
450 g sour cream
400 ml heavy cream
Zest and juice of 1 fresh orange
1 packet clear cake glaze

Directions

Prepare the Base:
I start by crushing the butter cookies until they’re fine, then mix them with melted butter. I press the mixture into the bottom of a 26 cm springform pan to create a firm base. I chill it while preparing the filling.
Make the Gelatin Mixture:
I dissolve the lemon gelatin in 200 ml orange juice, 100 ml water, and 125 g of the sugar (adjusting to package instructions) over low heat, stirring constantly. Once it’s smooth, I remove it from the heat and let it cool slightly.
Mix in the Cream Base:
I stir the sour cream, orange zest, and fresh orange juice into the cooled gelatin. I let it rest in the fridge for about 30 minutes, just until it begins to thicken slightly.
Add the Whipped Cream:
I whip the heavy cream until stiff, then fold it gently into the gelatin-sour cream mixture to keep the texture light and airy. I spread this creamy filling evenly over the chilled cookie crust.
Chill the Cake:
I refrigerate the cake for at least 3 hours so it sets completely.
Finish with Glaze:
I prepare the clear cake glaze using the remaining 250 ml of orange juice and 25 g of sugar, according to the package directions. Once it’s ready, I pour it gently over the chilled cream layer and allow it to set.

Servings and Timing

This cake makes about 10–12 slices. It takes roughly 20 minutes to prepare and 3 hours to chill, so I usually plan ahead if serving it for guests.

Variations

I sometimes use mandarin juice for a slightly sweeter flavor.
For extra texture, I mix chopped canned mandarins or orange segments into the cream layer.
Instead of butter cookies, I use graham crackers or digestive biscuits for the crust.
I occasionally replace half the sour cream with Greek yogurt for a tangier version.

Storage/Reheating

I store leftovers in the fridge for up to 3 days. The cake keeps its structure well and tastes even better the next day once the flavors have melded together. This isn’t a freezer-friendly dessert, as the gelatin and cream don’t freeze well.

FAQs

Can I use different types of juice?

Yes, I sometimes use mandarin or tangerine juice for a sweeter, slightly different citrus profile.

Is it possible to make this cake without gelatin?

Not really, since the gelatin helps the filling set properly. If needed, I use a vegetarian gelatin substitute.

Can I use whipped topping instead of heavy cream?

I prefer real whipped cream for the best flavor and texture, but whipped topping can work in a pinch.

What’s the best way to crush the cookies?

I use a food processor for quick, even crumbs, or I place the cookies in a sealed bag and crush them with a rolling pin.

How do I get clean slices when serving?

I use a sharp knife dipped in hot water, wiping between cuts. Chilling the cake well before slicing also helps.

Conclusion

Orange Cream Cake is one of those effortless, crowd-pleasing desserts that I love coming back to. It’s light, citrusy, creamy, and just rich enough to feel like a treat. Whether I’m celebrating something or just in the mood for a little indulgence, this no-bake cake always delivers.

Orange Cream Cake

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Author: Sue
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 10–12 slices
Category: Dessert
Method: No-Bake / Chilled
Cuisine: German
Diet: Vegetarian

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Description

This no-bake Orange Cream Cake is a refreshing and creamy German dessert layered with a buttery cookie crust, silky sour cream and whipped cream filling, and a tangy orange glaze. Light, citrusy, and easy to make, this crowd-pleasing cake is perfect for spring, summer, or any time you want a no-fuss, fruity treat.

Instructions

Make the Base: Mix crushed cookies with melted butter and press into a 26 cm springform pan. Chill while preparing the filling.
Prepare Gelatin Base: In a saucepan, combine 200 ml orange juice, 100 ml water, and 125 g sugar with lemon gelatin. Heat gently while stirring until dissolved. Let cool slightly.
Mix Cream Layer: Stir in sour cream, orange zest, and orange juice into the gelatin. Chill for 30 minutes, until slightly thickened.
Add Whipped Cream: Whip heavy cream to stiff peaks. Fold gently into the gelatin mixture. Spread evenly over the crust.
Chill: Refrigerate for at least 3 hours, until set.
Top with Glaze: Prepare cake glaze using 250 ml orange juice and 25 g sugar per packet instructions. Pour over the chilled cake and let it set fully before slicing.