Description

This elegant mandarin orange cake features light, tender cake layers infused with bright citrus flavor. Each layer is generously spread with a creamy, tangy frosting, complemented by delicate pieces of mandarin orange throughout. The cake offers a harmonious balance of sweet and refreshing notes, creating a delightful dessert experience.

Ingredients

Scale

For the Cake:
2 ½ cups all-purpose flour
2 cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
4 large eggs
1 cup vegetable oil
1 cup milk
1 teaspoon vanilla extract
1 (15-ounce) can mandarin oranges, drained and crushed
1 tablespoon orange zest
For the Frosting:
1 (8-ounce) package cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 tablespoon orange zest
1–2 tablespoons milk or heavy cream (as needed for consistency)
For Garnish (Optional):
Fresh mandarin orange slices
Fresh rosemary sprigs

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Instructions

**Prepare the Cake Layers:** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix on low speed with an electric mixer until just combined. Do not overmix.
Gently fold in the drained and crushed mandarin oranges and orange zest into the batter.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
**Prepare the Frosting:** In a large bowl, beat the softened cream cheese and butter with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition.
Beat in the vanilla extract and orange zest. If the frosting is too thick, add milk or heavy cream one tablespoon at a time until it reaches a spreadable consistency.
**Assemble the Cake:** Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread about one-third of the frosting evenly over the top.
Carefully place the second cake layer on top and spread another third of the frosting over it.
Use the remaining frosting to cover the sides and top of the cake, smoothing it with an offset spatula.
Garnish with fresh mandarin orange slices and rosemary sprigs, if desired.
Refrigerate for at least 30 minutes before slicing and serving to allow the frosting to set.

Notes

Ensure all cold ingredients for the cake and frosting, such as eggs, milk, cream cheese, and butter, are at room temperature for optimal mixing and texture.

Avoid overmixing the cake batter, as this can lead to a tough cake. Mix until just combined.

Always allow cake layers to cool completely before frosting to prevent the frosting from melting and sliding off.

For a cleaner slice, chill the frosted cake for at least 30 minutes before cutting.

Store leftover cake covered in the refrigerator for up to 3-4 days.

Prep Time: 35 minutes
Cook Time: 28 minutes

Nutrition

Calories: 410
Fat: 19g
Carbohydrates: 58g
Protein: 5g