Mandarin Orange Cake Recipe
If you’re in search of a cake that’s bursting with sunshine and flavor, look no further than this Mandarin Orange Cake. Moist, fluffy layers brim with citrusy mandarin and a hint of vanilla, while a pillowy pineapple whipped cream frosting seals the deal. This isn’t just a simple fruit cake – it’s a show-stopping dessert that tastes like a celebration in every slice. Whether you want to brighten up a birthday, dazzle brunch, or treat yourself on a weekday, this recipe delivers pure joy and freshness, with the irresistible blend of citrus and tropical fruits at center stage.

Ingredients You’ll Need
What makes this Mandarin Orange Cake shine is its cheerful blend of easy-to-find ingredients, each playing a crucial part in flavor and texture. Here’s what you’ll need, plus a few secrets to make every bite divine:
- Butter (1 cup, unsalted): Gives the cake its soft, velvety crumb and luscious richness.
- White granulated sugar (1½ cups): Ensures just-right sweetness and helps the cake achieve its light, airy rise.
- Egg yolks (8): Add richness, color, and a tender structure you’ll notice in every forkful.
- Mandarin oranges (1⅓ cups, fresh, crushed): The real star—fresh, juicy mandarins infuse the cake with bright citrus flavor and moisture.
- Vanilla extract (1½ teaspoons): Rounds out the fruity flavors and boosts aroma.
- Milk (¾ cup): Softens the crumb and helps blend all the flavors together.
- Cake flour (2 cups): Creates a light, delicate texture for maximum fluffiness.
- Baking powder (2 teaspoons): Gives your cakes that necessary lift—think tall, proud layers!
- Salt (½ teaspoon): Balances sweetness and sharpens citrus notes.
- Heavy cream (2 cups): Whipped for a frosting that’s fresh, creamy, and cloud-like.
- Powdered sugar (½ cup): Sweetens the whipped cream infusion without grittiness.
- Pineapple (16 ounces, fresh, crushed): Blends beautifully into the frosting for tang and texture.
- Vanilla pudding mix (3.4 ounces, instant): Adds stability and an extra hit of vanilla to the whipped cream (totally optional, but delicious!).
How to Make Mandarin Orange Cake
Step 1: Prepare the Pans and Oven
Start your Mandarin Orange Cake journey by preheating your oven to 350°F. Grease and flour two 8-inch round cake pans—this ensures a perfect release so those golden layers come out looking bakery-worthy every time. Set your prepped pans aside for later.
Step 2: Crush the Fruit
Grab your food processor or blender and gently blitz the mandarin oranges until they’re nicely crushed, but still a bit juicy and textured. This helps evenly distribute that glorious citrus flavor throughout your cake.
Step 3: Cream Butter, Sugar, and Wet Ingredients
In a large bowl or the bowl of your stand mixer, cream the softened butter with the sugar until pale and fluffy—it’s your base for a cake that’s out-of-this-world light. Beat in the egg yolks one at a time, then blend in the crushed mandarins and vanilla extract. The batter should look creamy and flecked with citrus.
Step 4: Sift and Combine the Dry Ingredients
In a separate bowl, sift the cake flour, baking powder, and salt. This step might seem simple, but it helps prevent tough or dense layers and ensures your Mandarin Orange Cake bakes up beautifully every time.
Step 5: Mix Wet and Dry Ingredients
Now, gently mix the dry ingredients into your fluffy wet mixture, alternating with the milk. Start and finish with the dry for the tenderest result. Stir just until everything is incorporated—over-mixing is the enemy of a pillowy crumb!
Step 6: Bake and Cool
Pour your luscious batter into the prepped pans, smoothing the tops with a spatula. Bake for 25 to 28 minutes. When the cake gently springs back to the touch, it’s ready! Cool for 20 minutes before turning out onto a rack or cake pedestal. Patience pays off—a cooled cake is far easier to frost.
Step 7: Prepare the Pineapple Frosting & Filling
On to the show-stopping finish! Crush the pineapple using your food processor or blender, then set aside. In a stand mixer, whip that cold heavy cream to stiff peaks, then slowly beat in the powdered sugar. Fold in the crushed pineapple and, if you like, the vanilla pudding mix for a silky, tropical frosting you could eat by the spoonful.
Step 8: Assemble and Frost the Mandarin Orange Cake
Set one cooled cake layer on your serving plate and heap on half the icing as a filling. Carefully nestle the second layer on top, then lavish the remaining frosting over the top and sides. Add your favorite garnishes, slide the finished Mandarin Orange Cake into the fridge, and chill until you’re ready to serve a slice of sunshine.
How to Serve Mandarin Orange Cake

Garnishes
Mandarin slices, a sprinkle of toasted coconut, or even a handful of fresh berries all make your Mandarin Orange Cake look irresistible. For a bit of extra sparkle, a light dusting of powdered sugar or edible flowers never goes amiss!
Side Dishes
This cake pairs beautifully with a bright fruit salad, a scoop of mango or coconut ice cream, or even a dollop of lightly sweetened Greek yogurt for those who love contrasting textures and flavors. Serve with freshly brewed tea or coffee for an uplifting dessert experience.
Creative Ways to Present
Try baking the batter in a bundt pan for a striking party centerpiece, or make individual Mandarin Orange Cake cupcakes for crowd-pleasing treats. Garnish the tray with extra mandarin wedges and pineapple tidbits to hammer home those tropical vibes!
Make Ahead and Storage
Storing Leftovers
Mandarin Orange Cake stays soft and delicious when stored in an airtight container in the refrigerator for up to three days. The flavors only get better as the fruit infuses the sponge, so don’t hesitate to savor leftovers for breakfast, dessert, or a sneaky midnight snack.
Freezing
Both the cake layers and the frosting freeze remarkably well. For best results, wrap the unfrosted layers tightly in plastic and foil, then freeze up to two months. Frosted slices can also be frozen individually—just let them thaw overnight in the fridge for the texture to return to perfect softness.
Reheating
If you prefer your Mandarin Orange Cake slightly warm, just let slices come to room temperature or microwave briefly (10-15 seconds). The whipped cream frosting will soften, so don’t overdo it—just enough to take the chill off and wake up all those vibrant flavors.
FAQs
Can I use canned mandarin oranges instead of fresh?
Fresh mandarins provide the brightest flavor, but if you’re in a pinch, canned mandarins drained of excess liquid can work in this recipe. Just give them a quick blend and taste for sweetness, adjusting the sugar if necessary.
How do I know when the cake layers are fully baked?
The cake layers are done when they’re golden, spring back gently to the touch, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Is there a substitute for the vanilla pudding mix in the frosting?
If you’d like to skip the pudding mix, simply leave it out—the whipped cream and pineapple filling will still be perfectly dreamy and stable if well whipped.
Can I make Mandarin Orange Cake gluten-free?
Yes! Swap in your favorite 1:1 gluten-free all-purpose baking flour for the cake flour. Just be mindful of any other ingredients (such as pudding mix) that need to be gluten-free as well.
What’s the best way to transport this cake?
For travel, chill the fully frosted cake until the icing is set, then cover loosely with plastic wrap or use a cake carrier. Keep it cool and level, and add any fresh garnishes once you arrive at your destination.
Final Thoughts
If you’re looking for a cake that tastes just as good as it looks—full of vibrant fruit and soft, creamy frosting—give this Mandarin Orange Cake a try. You’ll fall in love with its sweet-tart flavor and fluffy crumb at first bite, and so will anyone lucky enough to share a slice!
PrintMandarin Orange Cake Recipe
Indulge in the citrusy sweetness of this Mandarin Orange Cake, a delightful dessert that’s perfect for any occasion. The moist cake layers infused with fresh mandarin oranges are complemented by a luscious pineapple cream frosting. Treat yourself to a slice of sunshine with this heavenly confection!
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 2-layer cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cake:
- 1 cup unsalted butter, softened
- 1½ cups white granulated sugar
- 8 egg yolks
- 1⅓ cups fresh mandarin oranges, crushed
- 1½ teaspoons vanilla extract
- ¾ cup milk
- 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Frosting + Filling:
- 2 cups heavy cream
- ½ cup powdered sugar
- 16 ounces fresh pineapple, crushed
- 3.4 ounces vanilla pudding mix (1 box of instant pudding)
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
- Prepare mandarin oranges: Crush fresh mandarin oranges using a food processor or blender.
- Mix wet ingredients: In a large bowl, cream butter and sugar until fluffy. Beat in egg yolks, crushed mandarin oranges, and vanilla extract.
- Combine dry ingredients: In a separate bowl, sift together cake flour, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add dry ingredients to the wet mixture, alternating with milk until just combined.
- Bake: Pour the batter into the prepared pans and bake for 25-28 minutes, or until the cakes spring back when touched. Allow to cool for 20 minutes before removing from pans.
- Prepare frosting: Crush fresh pineapple and set aside. In a stand mixer, whip heavy cream until stiff. Gradually add powdered sugar, crushed pineapple, and vanilla pudding mix (if using).
- Assemble: Place one cake layer on a serving dish, fill with frosting, and top with the second cake layer. Ice the cake, garnish as desired, and refrigerate until ready to serve.
Notes
- You can garnish the cake with additional mandarin orange slices or toasted coconut for extra flair.
- For a lighter version, you can use whipped cream instead of the frosting with pudding mix.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg
Keywords: Mandarin Orange Cake, Citrus Cake, Pineapple Cream Frosting, Dessert Recipe