Mandarin Orange Cake

This mandarin orange cake is as beautiful as it is delicious.  I’ve been developing the perfect yellow cake for several years now, and every time I try it, I just can’t help but tweaking.   But this is pretty awesome…if you like a nice moist, buttery, light, yet dense cake.  Matched against the citrus and the cream…oh boy.  Yum.  Yum.  Yum.

Mandarin Orange Cake
Prep time
Cook time
Total time
This Mandarin Orange cake is moist, yet dense, and wonderfully presented with layers of cream filling with vanilla and pineapple
Recipe type: Dessert
Cuisine: Dessert
Serves: 8
  • 1 cup of unsalted butter, room temperature
  • 2 cups of granulated sugar
  • 4 large egss, separated
  • 3 cups of cake flour
  • 1 tablespoon of baking powder
  • ⅛ tablespoon of salt
  • 1 cup milk
  • 1 16 oz can of sliced mandarin oranges, diced - reserve ¼ cup juice (leave a few un-diced, for garnish)
  • 1 large can of crushed pineapple
  • 1 large package of vanilla instant pudding
  • 12 ounces of Cool Whip
  1. Pre-heat oven to 350 F.
  2. Beat butter at medium speed in electric mixer until smooth and creamy
  3. Gradually add in sugar, beating until light and fluffy
  4. Add egg yolks, 1 at at time, beating until blended after each addition.
  5. Stir together the flour, baking powder and salt.
  6. Add flour mixture to the butter mixture, alternately with the milk, starting and ending with the flour mixture.
  7. Beat at a low speed until just blended.
  8. Stir in the diced oranges and reserve juice.
  9. Beat egg white in a separate large bowl (I use a hand mixer) at high speed until stiff peaks form.
  10. gently stir ⅓ of the egg whites into batter, fold in remaining egg whites.
  11. Spoon batter into 4 greased and floured 9-inch round cake pans.
  12. Bake at 350 F for 16 to 18 minutes, or until an inserted wooden toothpick comes out clean.
  13. Cool in pans on wire racks for at least 10 minutes.
  14. Remove from pans to wire racks and cool completely.
  15. Mix together the crushed pineapple, vanilla instant pudding and cool whip.
  16. Place 1 cake layer on your serving platter, and spread about ½ cup of the icing on the top.
  17. Add next cake and add same quantity of icing. Repeat until all four cakes are in place.
  18. Ice the top of the cake.
  19. Garnish with several slices of mandarin on the top.

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