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Mandarin Orange Cake

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Transform your dessert game with our Mandarin Orange Cake! Moist orange-infused cake layers meet a luscious mandarin orange whipped cream frosting. 🍊🎂 A burst of citrus sweetness in every bite!

Ingredients

For the cake

    • 2 cups all-purpose flour

    • 1 3/4 cups granulated sugar

    • 1 1/2 teaspoons baking powder

    • 1/2 teaspoon baking soda

    • 1/2 teaspoon salt

    • 1 cup unsalted butter, softened

    • 4 large eggs

    • 1 cup buttermilk

    • 1 teaspoon vanilla extract

    • 1/2 cup mandarin orange juice (freshly squeezed or from a can)

For the Mandarin Orange Whipped Cream Frosting:

    • 2 cups heavy cream, chilled

    • 1/2 cup powdered sugar

    • 1 teaspoon vanilla extract

    • Zest one mandarin orange

    • Mandarin orange segments for garnish

Instructions

For the Cake:

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C)—grease and flour two 9-inch round cake pans.
  2. Combine Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix well.
  5. Alternate Adding Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients.
  6. Incorporate Mandarin Orange Juice: Fold in the mandarin orange juice until the batter is smooth.
  7. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

For the Mandarin Orange Whipped Cream Frosting:

  1. Whip the Cream: In a chilled bowl, whip the heavy cream until soft peaks form.
  2. Add Sugar and Flavorings: Gradually add powdered sugar, vanilla extract, and mandarin orange zest. Continue whipping until stiff peaks form.

Assembling the Cake:

  1. Layering: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of the whipped cream frosting over the top. Add the second cake layer.
  2. Frosting the Cake: Frost the top and sides of the cake with the remaining whipped cream.
  3. Garnish: Garnish with mandarin orange segments on top for a burst of freshness.

Notes

Substitutions

  • Fresh Pineapple – Substitute canned pineapple, strained
  • Salted Butter – Eliminate salt if using salted butter

To Garnish

  • Add orange slices to the top
  • Add rosemary for Christmas

To Store

Cover and store refrigerated, ensuring any exposed cake is covered in plastic wrap to prevent it from drying out. You can also freeze Mandarin Orange Cake for up to 30 days. Bring it to room temperature to enjoy.

Find it online: https://mymotherkitchen.com/mandarin-orange-cake-a-citrus-delight/