Mandarin Orange Cake Recipe
Moist mandarin orange cake with fresh citrus flavor and creamy frosting, perfect for any occasion.
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Servings: 12 slices
Calories: 320kcal
Cost: $8–10
Equipment
- 2 9-inch round cake pans greased
- 1 Electric mixer stand or hand
- 2 Large mixing bowls
- 1 Wire cooling rack
- 1 set Measuring cups/spoons
- 1 Rubber spatula
- 1 Offset spatula for frosting
- 1 Fine-mesh strainer for juice
Ingredients
- 2 cups All-purpose flour sifted
- 1 ½ cups Granulated sugar
- 3 large Eggs room temp
- ½ cup Vegetable oil
- 1 can (11 oz) Mandarin orange segments drained
- 1 teaspoon Vanilla extract
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- ½ cup Butter softened
- 8 oz Cream cheese softened
- 2 cups Powdered sugar
- 1 tablespoon Orange zest fresh
- 2 tablespoon Orange juice fresh
- 2 tablespoon Heavy cream optional, adjust
- 1 teaspoon Lemon juice
Instructions
- Preheat oven to 350°F and grease cake pans.
- Mix dry ingredients (flour, sugar, baking powder, salt).
- Whisk wet ingredients (eggs, oil, vanilla, orange juice).
- Fold wet into dry, then add mandarin oranges.
- Divide batter into pans, bake 25–30 mins.
- Cool cakes fully on racks before frosting.
- Beat cream cheese and butter until fluffy.
- Add powdered sugar, zest, juice, vanilla, cream.
- Frost cooled cakes evenly.
Notes
Chill the frosted cake for 30 minutes before serving to allow the flavors to set.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 220mg | Potassium: 140mg | Fiber: 1g | Sugar: 32g | Vitamin A: 480IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 1.5mg