Mandarin Orange Cake

I have to say, this Mandarin Orange Cake always makes me smile. The color is so sunny and cheerful, and the flavor is even better—soft, fluffy cake with a gentle orange tang that feels fresh in every bite.

The frosting is creamy and smooth, and together it tastes like something you’d get from a bakery, only you made it yourself.

I love baking this cake when I want something simple but a little special. It doesn’t need fancy ingredients or tricky steps, and still, it turns out looking beautiful on the table.

I usually top it with a few fresh orange slices and a sprig of mint, and honestly, it’s almost too pretty to cut into. Almost.

Every time I serve this cake, people ask for seconds. It’s sweet without being heavy, fruity without being sour, and just the right kind of cake to make any day feel a bit brighter.

Table of Contents

Mandarin Orange Cake Recipe

Ingredients

For the Cake:

1 ½ cups all-purpose flour (sifted)
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp fine salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
½ cup plain yogurt (or sour cream), room temperature
½ cup mandarin orange juice (freshly squeezed or canned, strained)
1 tbsp finely grated orange zest
½ cup mandarin orange segments, finely chopped (drained if canned)

For the Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar, sifted
2 tbsp mandarin orange juice
1 tsp vanilla extract

For Garnish:

Fresh orange slices
Fresh mint leaves

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a standard 8-inch round cake pan (or line with parchment for easy removal).
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar with an electric mixer until pale, light, and fluffy (about 3–4 minutes).
Beat in the eggs one at a time, scraping down the bowl between each addition. Add vanilla extract and mix well.
Mix in the yogurt, mandarin orange juice, and orange zest until smooth. The mixture may look slightly curdled—this is fine.
Gradually add the dry flour mixture into the wet batter, mixing on low speed until just combined. Do not overmix.
Gently fold in the finely chopped mandarin orange segments with a spatula.
Pour the batter evenly into the prepared pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a clean bowl, beat cream cheese and butter together until smooth and creamy.
Gradually add sifted powdered sugar, beating until fluffy.
Add mandarin orange juice and vanilla extract, mixing until silky and spreadable.
Once the cake is completely cooled, spread a thick, even layer of frosting all over the top and sides.
Decorate with fresh orange slices and mint leaves for a bright, fresh finish.
Make sure all ingredients are at room temperature for the fluffiest texture.
Strain canned mandarin segments well to avoid extra liquid in the batter.
For an extra citrus punch, brush the baked cake layers lightly with orange juice before frosting.

How Do You Make a Moist Mandarin Orange Cake?

A moist cake depends on the right ingredients and gentle baking. Follow these tips to keep it soft and rich:

Use yogurt or sour cream: Adds moisture and keeps the cake fluffy.
Don’t overmix the batter: Mix until just combined to avoid dryness.
Fold in orange juice carefully: Too much liquid makes it dense, just the right amount keeps it soft.
Bake at the right temperature: A steady 350°F ensures even baking.
Check doneness early: Remove from oven as soon as a toothpick comes out clean.

How Do You Decorate Mandarin Orange Cake Simply?

You don’t need fancy tools to make it look beautiful. Here are simple decoration ideas:

Fresh orange slices: Arrange neatly on top for a fresh look.
Mint leaves: Add green contrast with just a few leaves.
Powdered sugar dusting: Lightly sift over the cake for a soft finish.
Grated orange zest: Sprinkle over frosting for natural color and flavor.
Whipped cream swirls: Pipe small swirls and top with orange segments.

Can Mandarin Orange Cake Be Made Ahead Of Time?

Yes, this cake is perfect for preparing in advance.

Bake the cake 1–2 days ahead: Keep it wrapped tightly at room temperature before frosting.
Frosting can be made early: Store in the fridge in an airtight container and whip again before using.
Assemble the day of serving: This keeps the cake fresh and the frosting creamy.

How Do You Keep Mandarin Orange Cake Soft After Baking?

The key is to lock in the moisture right away.

Cool before covering: Let the cake cool, then wrap to keep it from drying.
Store in an airtight container: Prevents the cake from getting hard.
Brush lightly with orange syrup: Adds moisture and flavor.
Avoid overbaking: Dryness often starts in the oven.

Can I Use Box Cake Mix To Make Mandarin Orange Cake?

Yes, you can make a quicker version with cake mix.

Start with yellow or white cake mix: Use as the base.
Add mandarin orange juice instead of water: Boosts flavor.
Fold in orange zest or small segments: Adds freshness.
Top with your favorite frosting: Cream cheese or whipped cream works best.

How Can I Make Mandarin Orange Cake More Flavorful?

You can boost the flavor easily with a few extras.

Use fresh zest: Adds strong natural orange aroma.
Add vanilla extract: Balances the citrus.
Mix in shredded coconut: Gives texture and taste.
Add chopped nuts: Walnuts or pecans pair beautifully.
Brush with orange syrup: Deepens the fruit flavor.

Should Mandarin Orange Cake Be Stored In The Fridge?

Yes, it should be stored in the fridge if it has frosting.

Without frosting: Keep at room temperature in an airtight container for up to 2 days.
With frosting: Store in the fridge for 3–4 days.
Cover well: To protect from drying and absorbing fridge odors.

Can I Freeze Mandarin Orange Cake With Frosting?

Yes, freezing is possible and keeps it for longer.

Freeze whole or in slices: Wrap tightly in plastic and foil.
Use freezer-safe container: Protects texture and taste.
Thaw in the fridge overnight: Keeps frosting smooth.
Best eaten within 2 months: After that, flavor starts to fade.