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A slice of layered mandarin orange cake with fresh mandarins and whipped cream on a white plate, accompanied by a fork.

Homemade Mandarin Orange Cake Recipe

This Mandarin Orange Cake combines vibrant citrus flavors with a tender, moist texture, perfect for dessert, tea-time, or celebrations. Easy to make and adaptable for dietary preferences, it’s a must-try citrus delight!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 290kcal
Cost: 9$

Equipment

  • 1 9-inch round pan (Light-colored aluminum preferred)
  • 1 Stand or hand mixer (For creaming butter and sugar)
  • 1 Microplane zester (For zesting mandarins)
  • 1 Citrus juicer (To extract fresh mandarin juice1Cooling rackFor proper cooling1Large mixin)
  • 1 Cooling rack (or proper cooling)
  • 1 Large mixing bow (To combine ingredients)
  • Sifte (For aerating dry ingredients)

Ingredients

  • ½ cup Butter - At room temperature
  • 1 cup Granulated sugar
  • 2 Large Eggs
  • ⅓ cup Mandarin juice - Fresh from about 3 mandarins
  • 1 teaspoon Vanilla extract
  • ½ cup Sour cream - Full-fat recommended
  • 1 ½ cups All-purpose flour - Sifted
  • 1 ½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • 1 tablespoon Mandarin zest

For the Citrus Glaze

  • 1 cup Powdered sugar - Sifted
  • 2 tablespoon Mandarin juice - Fresh
  • 1 tablespoon Heavy cream
  • ½ teaspoon Vanilla extract
  • Pinch Salt Optional

For Decoration

  • As needed Mandarin segments
  • As needed Candied orange peel
  • As needed Fresh mint leaves
  • As needed Orange zest

Instructions 

Step 1

  • Preheat the oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper.

Step 2

  • Sift together the flour, baking powder, and salt in a large mixing bowl.
  • Zest the mandarins and juice them, ensuring fresh and vibrant citrus flavor.

Step 3

  • Cream the butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Mix in mandarin zest and vanilla extract.

Step 4

  • Gradually add dry ingredients, alternating with mandarin juice and sour cream.
  • Gently fold until just combined, being careful not to overmix.

Step 5

  • Pour the batter into the prepared cake pan. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
  • Cool in the pan for 10 minutes, then transfer to a wire rack.

Step 6

  • Whisk together powdered sugar, mandarin juice, heavy cream, vanilla, and salt to create the glaze.
  • Pour the glaze over the cooled cake.
  • Decorate with mandarin segments, candied peel, and fresh mint leaves.

Nutrition

Serving: 90g | Calories: 290kcal (15%) | Carbohydrates: 38g (13%) | Protein: 4g (8%) | Fat: 14g (22%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 70mg (23%) | Sodium: 110mg (5%) | Potassium: 120mg (3%) | Fiber: 0.5g (2%) | Sugar: 27g (30%) | Vitamin A: 400IU (8%) | Vitamin C: 12mg (15%) | Calcium: 35mg (4%) | Iron: 1mg (6%)