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, studded with delicate pieces of mandarin orange. The cake offers a harmonious balance of sweetness and refreshing orange notes, creating a delightful dessert experience. It is typically baked to achieve its soft texture.
Ingredients
- **For the Cake:**
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Zest of 2 mandarins
- ½ cup fresh mandarin juice
- **For the Mandarin Cream Cheese Frosting:**
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 6 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Zest of 1 mandarin
- 2 tablespoons fresh mandarin juice
- 1 (15-ounce) can mandarin oranges, drained and finely chopped
- **For Garnish:**
- Fresh mandarin segments
- Fresh rosemary sprigs (optional)
Instructions
- **Prepare Cake Layers:** Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate small bowl, combine buttermilk, vanilla extract, mandarin zest, and mandarin juice.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- **Prepare Frosting:** In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy.
- Gradually add sifted powdered sugar, mixing on low speed until combined, then increase speed to medium-high and beat until light and fluffy.
- Beat in vanilla extract, mandarin zest, and mandarin juice until well combined. Gently fold in the finely chopped drained mandarin oranges.
- **Assemble Cake:** Once cake layers are completely cool, place one layer on a serving plate or cake stand. Spread about 1 cup of frosting evenly over the top.
- Place the second cake layer on top and repeat with another cup of frosting. Add the final cake layer.
- Frost the top and sides of the entire cake with the remaining frosting.
- Garnish with fresh mandarin segments and optional rosemary sprigs before serving.
Notes
Ensure all cold ingredients for the cake and frosting are at room temperature for best results.
Do not overmix the cake batter; mix until just combined to keep the cake tender.
For a cleaner slice, chill the frosted cake for at least 30 minutes before cutting.
If fresh mandarins are unavailable, use canned mandarins for both the cake zest/juice (if possible) and the frosting, ensuring they are well-drained.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 550 (estimated per serving)
- Fat: 28g (estimated per serving)
- Carbohydrates: 75g (estimated per serving)
- Protein: 6g (estimated per serving)