This incredibly moist Mandarin Orange Cake Recipe combines the bright, sweet flavor of fresh mandarin oranges with a light, tender crumb. Perfect for special occasions or whenever you're craving a citrusy treat, this recipe transforms simple ingredients into an impressive dessert that's sure to become a family favorite.
Why You'll Love This Mandarin Orange Cake Recipe
This classic cake has stood the test of time for good reason. The natural sweetness of mandarin oranges creates a refreshing flavor profile that's lighter than traditional orange cakes. Whether served at summer gatherings or brightening up winter days, this versatile cake delivers consistently delicious results.
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Ingredients
the Cake:
- 2¾ cups all-purpose flour
- 1½ cups granulated sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs, room temperature
- ¾ cup vegetable oil
- 1 cup whole milk
- 2 cans (11 oz each) mandarin oranges, drained (reserve juice for frosting)
- 1 teaspoon vanilla extract
- Zest of 1 fresh mandarin orange
the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup reserved mandarin orange juice
- 1 teaspoon vanilla extract
Instructions
Preparing the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Sift together the flour, baking powder, and salt in a large bowl. This ensures a smooth, even texture in your finished cake.
- In a separate bowl, beat eggs until light and fluffy, about 2 minutes. Gradually add sugar while continuing to beat.
- Slowly incorporate the vegetable oil and vanilla extract into the egg mixture.
- Alternate adding the dry ingredients and milk to the wet ingredients, mixing until just combined. Don't overmix.
- Gently fold in the drained mandarin oranges and orange zest.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Making the Frosting
- Beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, alternating with reserved mandarin orange juice.
- Mix in vanilla extract and beat until light and fluffy.
- If needed, adjust consistency with more powdered sugar or juice.
Assembly
- Once cakes are completely cool, place first layer on serving plate.
- Spread a generous layer of frosting on top.
- Add second cake layer and frost entire cake.
- Decorate with additional mandarin orange segments if desired.
Equipment For Mandarin Orange Cake Recipe
- Two 9-inch round cake pans
- Electric mixer (stand mixer preferred, but hand mixer works too)
- Large mixing bowls
- Sifter or fine-mesh strainer
- Rubber spatula
- Cooling racks
Storage Instructions
- Keep cake refrigerated for up to 5 days
- Store in an airtight container
- Can be frozen unfrosted for up to 3 months
- Thaw overnight in refrigerator before serving
Recipe Variations
- Make it gluten-free by substituting with 1:1 gluten-free flour blend
- Use orange extract instead of vanilla for more intense citrus flavor
- Add chopped nuts between layers for extra crunch
- Try with fresh oranges when mandarins aren't available
Top Tip
Bring all refrigerated ingredients to room temperature before starting
Pat mandarin oranges thoroughly dry before adding to prevent excess moisture
Don't overmix the batter once you add the flour to keep the cake light and fluffy
Cool cakes completely before frosting to prevent melting
Grandma's Magic Touch
Some recipes carry more than just ingredients – they hold generations of love and wisdom. This mandarin orange cake recipe has been perfected through years of family gatherings, with Grandma's special touches making it extraordinary. Her secret? Always zesting the mandarin oranges by hand and folding them into the batter with gentle patience. She taught us that rushing good things only leads to ordinary results, and this cake is anything but ordinary.
This incredibly moist Mandarin Orange Cake Recipe combines the bright, sweet flavor of fresh mandarin oranges with a light, tender crumb. Perfect for special occasions or whenever you're craving a citrusy treat, this recipe transforms simple ingredients into an impressive dessert that's sure to become a family favorite.
FAQ
Mandarin oranges can be used in multiple ways: make a citrus cake or quick bread, add them to fruit salads, create mandarin orange preserves, or blend them into smoothies. For baking, they work excellently in upside-down cakes, muffins, and quick breads. You can also candy the peels, make mandarin orange curd, or create a citrus glaze for desserts. Fresh mandarins can be segmented and frozen for future use, or juiced to make natural orange syrup for cocktails and baked goods.
Pig pickin cake gets its unique name from its origins at Southern pig roasts or "pig pickins." This orange-pineapple cake traditionally served as a dessert at these barbecue gatherings where whole pigs were roasted and picked apart. The cake's light, fruity flavor was considered the perfect ending to a heavy barbecue meal. Also known as "mandarin orange cake" or "pea pickin cake," it's typically made with mandarin oranges in the cake and crushed pineapple in the frosting.
Yes, you can substitute orange juice for water in a box cake mix to enhance flavor. Use an equal amount of orange juice as the water called for in the recipe. The juice adds natural citrus flavor and slight acidity that improves the cake's taste. However, reduce any additional sugar in the recipe by 1-2 tablespoons since orange juice contains natural sugars. For best results, use freshly squeezed or high-quality pure orange juice rather than juice cocktails.
To substitute fresh mandarin oranges for canned, use about 2 cups of peeled, segmented fresh mandarins for every 11-ounce can called for in the recipe. Remove all white pith and membrane from the fresh segments to mimic the texture of canned mandarins. Since fresh mandarins aren't packed in syrup, you may need to increase the sugar in your recipe by 1-2 tablespoons. Also, drain and pat the fresh segments dry to prevent excess moisture from affecting the recipe's texture.
Share Your Experience!
How did your Mandarin Orange Cake Recipe turn out? Ready to savor something new? This recipe is sure to impress with its perfect balance of zesty citrus and creamy sweetness. If you're a fan of fruity desserts, be sure to try our Easy Pumpkin Donut Recipe next – another easy-to-make yet delicious treat!
Did you make this Mandarin Orange Cake Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments.
Did you try any creative twists or use any unique ingredients? Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your culinary creation!
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Easy Mandarin Orange Cake Recipe
Equipment
- Two 9-inch round cake pans
- Electric mixer (stand mixer preferred, but hand mixer works too)
- Large mixing bowls
- Sifter or fine-mesh strainer
- Rubber spatula
- Cooling racks
Ingredients
Cake:
- 2¾ cups all-purpose flour
- 1½ cups granulated sugar
- 2½ teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs room temperature
- ¾ cup vegetable oil
- 1 cup whole milk
- 2 cans 11 oz each mandarin oranges, drained
- 1 teaspoon vanilla extract
- 1 mandarin orange zested
Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup reserved mandarin juice
- 1 teaspoon vanilla extract
Instructions
The Cake:
- Preheat oven to 350°F. Grease two 9-inch round pans.
- Mix dry ingredients: flour, sugar, baking powder, salt.
- Beat eggs until fluffy. Add sugar gradually.
- Add oil and vanilla to eggs.
- Alternate adding dry ingredients and milk.
- Fold in oranges and zest.
- Divide between pans.
- Bake 25-30 minutes until done.
The Frosting:
- Beat cream cheese and butter.
- Add sugar and juice alternately.
- Mix in vanilla.
- Frost cooled cake.
Notes
- All ingredients at room temperature
- Drain oranges well
- Cool completely before frosting
- Store in refrigerator up to 5 days
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