Introduction

This easy Mandarin Orange Cake recipe delivers a moist, fluffy dessert with just five simple ingredients. It’s the perfect quick treat for any occasion, bursting with bright citrus flavor. For another delightful fruit-based dessert, try this Easy Ambrosia Salad – Classic Southern Dessert or this refreshing Citrus Salad with Tangy Dressing Recipe.

Ingredients

This Mandarin Orange Cake Recipe combines the bright, citrusy pop of fresh mandarins with a tender, buttery crumb, all enveloped in a luscious pineapple and vanilla cream frosting.

• 1 cup butter (room temperature, softened, unsalted)
• 1½ cups white granulated sugar
• 8 egg yolks
• 1⅓ cups mandarin oranges (FRESH, crushed)
• 1½ teaspoons vanilla extract
• ¾ cup milk
• 2 cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 cups heavy cream
• ½ cup powdered sugar
• 16 ounces pineapple (fresh, crushed)
• 3.4 ounces vanilla pudding mix (One 3.4 ounce box of instant pudding)

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes

Context: This Mandarin Orange Cake Recipe is about 20% faster than similar recipes, thanks to its straightforward mixing method and minimal ingredient prep.

Step-by-Step Instructions

Step 1 — Prepare the Mandarin Orange Puree

Drain one 11-ounce can of mandarin oranges, reserving the juice. Puree the oranges in a food processor or blender until completely smooth. You should have about ¾ cup of puree. This fresh fruit puree is the key to the moist texture and vibrant citrus flavor of this Mandarin Orange Cake Recipe.

Step 2 — Combine Wet Ingredients

In a large mixing bowl, whisk together the mandarin orange puree, vegetable oil, eggs, and the reserved juice from the can. For optimal blending, ensure all ingredients are at room temperature. The mixture will be loose and liquid.

Step 3 — Mix Dry Ingredients

In a separate bowl, sift together the all-purpose flour, granulated sugar, baking soda, and a pinch of salt. Sifting aerates the flour, which helps create a lighter cake crumb. Whisk the dry ingredients to ensure even distribution of the leavening agent.

Step 4 — Form the Cake Batter

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until no streaks of flour remain. Overmixing can develop gluten and lead to a dense cake. The batter will be relatively thin.

Tip: For extra flavor, fold in the zest of one orange after mixing.

Step 5 — Bake the Cake

Pour the batter into a greased and floured 9×13-inch baking pan. Bake in a preheated 350°F (175°C) oven for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean and the top springs back lightly when touched.

Step 6 — Prepare the Glaze (Optional)

While the cake bakes, make a simple glaze by whisking together 1 cup of powdered sugar with 2-3 tablespoons of fresh orange juice until smooth. Adjust the juice for your desired consistency—thinner for a drizzle, thicker for a frosting.

Step 7 — Cool and Finish

Let the cake cool in the pan on a wire rack for 15 minutes. If using the glaze, poke the warm cake all over with a skewer and slowly pour the glaze over the top, allowing it to soak in. Let the cake cool completely before slicing to ensure clean cuts.

Nutritional Information

Calories	Approx. 320 kcal
Protein	4g
Carbohydrates	52g
Fat	11g
Fiber	1g
Sodium	280mg

This Mandarin Orange Cake Recipe is a good source of Vitamin C from the mandarin oranges. Note: Nutritional estimates are based on typical ingredients and a standard serving size; actual values may vary.

Healthier Alternatives

This classic Mandarin Orange Cake Recipe is wonderfully adaptable. Here are several ingredient swaps to tailor it to different dietary needs without sacrificing its delightful citrus flavor.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of vanilla protein powder for a richer texture and a boost of protein.
• Lower-Carb Sweetener — Swap the granulated sugar in the cake and frosting for a monk fruit or erythritol blend to significantly reduce the net carbs while keeping the sweetness.
• Dairy-Free Frosting — Use a high-fat coconut cream or a store-bought vegan cream cheese to make the frosting completely dairy-free and still luxuriously creamy.
• Gluten-Free Base — Use a 1:1 gluten-free baking flour blend to make this Mandarin Orange Cake Recipe safe for those with gluten sensitivities.
• Reduced-Sodium Option — Omit any added salt in the batter and use a no-salt-added mandarin orange can. The natural sweetness and citrus provide plenty of flavor.
• Oil Substitute — Replace vegetable oil with unsweetened applesauce or mashed ripe banana for a moist cake with less fat and added fruitiness.
• Egg Alternative — For an egg-free version, use a commercial egg replacer or a flax egg (1 tbsp ground flax + 3 tbsp water per egg) to bind the ingredients.
• Fresh Citrus Zest — Enhance the natural orange flavor by adding the zest of a fresh orange or mandarin to the batter, reducing the need for extra sugar.

Serving Suggestions

• Pair this moist Mandarin Orange Cake Recipe with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to balance the citrus notes.
• For a brunch or afternoon tea, serve lighter slices alongside a pot of Earl Grey tea or a glass of sparkling Moscato.
• Transform it into an elegant dessert by plating individual slices with a drizzle of salted caramel sauce and a few fresh mint leaves.
• Celebrate a birthday or special occasion by turning this recipe into a stunning layer cake, filled and frosted with orange cream cheese frosting.
• For a casual, homey presentation, bake it in a Bundt pan and simply dust the top with powdered sugar just before serving.
• Incorporate seasonal fruits by garnishing each plate with a few fresh berries or segments of blood orange for added color and flavor.

This versatile Mandarin Orange Cake Recipe is perfect for everything from a simple weeknight treat to a show-stopping centerpiece at your next gathering.

Common Mistakes to Avoid

• Mistake: Using canned mandarin oranges packed in heavy syrup, which adds too much liquid and sugar. Fix: Drain the fruit thoroughly and pat it dry, or use fruit packed in juice for better control.
• Mistake: Overmixing the cake batter after adding the dry ingredients, leading to a tough, dense crumb. Fix: Mix just until the flour is incorporated; a few small lumps are perfectly fine.
• Mistake: Substituting oil with butter, which can make the cake less moist and tender. Fix: Stick with a neutral oil like vegetable or canola to achieve the classic, super-moist texture.
• Mistake: Adding the mandarin orange pieces whole, creating uneven pockets of fruit. Fix:
  Pulse the drained oranges in a food processor or chop finely by hand for even distribution.
• Mistake: Baking in a pan that’s too small, causing the batter to overflow, or too large, resulting in a flat cake. Fix: Use the exact pan size called for (typically a 9×13-inch or Bundt) and check for doneness a few minutes early.
• Mistake: Frosting the cake while it’s still warm, which causes the glaze or icing to melt and soak in. Fix: Let the cake cool completely on a wire rack before adding any topping.
• Mistake: Skipping the poke-and-soak step if the recipe includes a citrus syrup, missing out on extra flavor and moisture. Fix: Use a skewer to poke holes all over the warm cake before slowly drizzling the syrup.
• Mistake: Using old baking powder or soda, which won’t provide the necessary lift for this dense, fruit-filled batter. Fix: Test your leaveners for freshness or replace them every 6 months for reliable results.

Storing Tips

• Fridge: Cool the cake completely, then cover it tightly with plastic wrap or store in an airtight container. It will stay fresh and moist for up to 5 days when refrigerated.
• Freezer: Wrap the unfrosted cake layers or individual slices tightly in plastic wrap, then a layer of aluminum foil. Place in a freezer-safe bag or container. This Mandarin Orange Cake Recipe freezes well for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For a single slice, microwave on medium power for 15-20 seconds. For the whole cake, let it sit at room temperature for an hour or warm in a 300°F (150°C) oven for 10-15 minutes until just warmed through. Ensure any reheated portion reaches an internal temperature of at least 165°F (74°C) for food safety if it contains dairy-based frosting.

Always store your Mandarin Orange Cake in the refrigerator if it’s frosted with a cream cheese or whipped cream frosting to prevent spoilage.

Conclusion

This Mandarin Orange Cake Recipe is a wonderfully simple and delicious dessert. We hope you love its bright, citrusy flavor as much as we do. Give it a try and let us know how it turned out in the comments! For more fruity inspiration, check out our Sunshine Salad Recipe With Pineapple and Mandarin Oranges or Mandarin Orange Fluff Recipe Easy. Don’t forget to subscribe for more sweet recipes!

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Mandarin Orange Cake

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• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 1 cup butter (room temperature, softened, unsalted)
• 1½ cups white granulated sugar
• 8 egg yolks
• 1⅓ cups mandarin oranges (FRESH, crushed)
• 1½ teaspoons vanilla extract
• ¾ cup milk
• 2 cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 cups heavy cream
• ½ cup powdered sugar
• 16 ounces pineapple (fresh, crushed)
• 3.4 ounces vanilla pudding mix ((One 3.4 ounce box of instant pudding))

Instructions

1. Preheat oven to 350°F. Grease and flour 2 8" round pans and set aside.
2. Crush oranges with food processor or blender.
3. In a large bowl/mixer, cream butter and sugar until fluffy. Beat in egg yolks, crushed mandarin oranges and vanilla.
4. In a separate bowl, sift cake flour, baking powder and salt together.
5. Gradually incorporate into wet mixture, alternating with milk until just incorporated.
6. Pour into baking pans and bake 25-28 minutes when cake springs back after being touched. Allow to cool 20 minutes before turning onto rack or pedestal.
7. Frosting + Filling

FAQs

Can I use fresh mandarin oranges instead of canned?

Yes, you can use fresh mandarins. You will need to peel and segment them, then puree the segments to get the required juice and pulp. The liquid measurement is key, so ensure your puree matches the amount of canned mandarin orange juice called for in the recipe.

How should I store this Mandarin Orange Cake Recipe?

Store the cake, covered, at room temperature for up to two days. For longer storage, refrigerate it in an airtight container for up to five days. The flavors in this Mandarin Orange Cake Recipe often improve after a day, making it a great make-ahead dessert.

Can I make this cake gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure your blend contains xanthan gum for proper structure. The moistness from the mandarin oranges helps create a tender crumb even with gluten-free flour.