Orange Cake Recipe with Mandarin Oranges
This Mandarinen-Schmand-Kuchen takes me right back to summer afternoons as a kid at my aunt Heidrun’s house, sunbathing by the pool with my cousin Anna and indulging in this bright, citrusy cake. Now, as we watch our own kids splash around, this cake remains a favorite and a tradition that has stood the test of time.This easy orange cake with mandarin oranges is made with a moist cake base, a fruity mandarin orange topping, and an ultra-creamy sour cream frosting. The cinnamon sugar on top ties everything together (and may just be my favorite part - so don't skip it!). Because I make it with canned mandarin oranges, it is easy to bake up any time of the year!Also featured in my cookbook.
Servings: 20 slices
Calories: 435kcal
Equipment
- 1 Electric Hand-Held Mixer This cordless, chargeable mixer is my favorite!
- 1 Mixing Bowls I love these heavyweight German-designed bowls with non-slip bottoms.
- 1 Cake Pan (13x18-inch / 33x46 cm) This cake pan has taller sides that are deep enough to layer the cake in it.
- 1 Rectangular Cake Ring For layering (to use instead of layering in the cake pan).
- Parchment Paper For lining the bottom of your cake pan.
Ingredients
Cake Layer
- 3 eggs size US large, yolks and whites separated
- 1 pinch salt
- 300 grams granulated sugar
- 180 milliliters avocado oil or other flavor-neutral oil
- 270 grams all-purpose flour
- 8 grams baking powder
- 180 milliliters orange juice You can even use the juice from the mandarin oranges if you have enough, but orange juice will be great!
Mandarin Orange Topping
- 1500 grams mandarin oranges Total weight with oranges and juice inside the can, which is 5 cans with 10 ½ ounces or 300 g per can.
- 500 milliliters orange juice or use the juice from the canned mandarin oranges
- 25 grams cornstarch
- 1 teaspoon pure vanilla extract
Sour Cream Frosting
- 40 grams powdered sugar
- 2 teaspoons pure vanilla extract
- 500 milliliters heavy whipping cream
- 750 grams sour cream I use full fat sour cream, but you can also use reduced fat sour cream.
Cinnamon Sugar
- 75 grams granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- To make the cake: Preheat the oven to 350° F (180° C) and grease a 13 by 18-inch (33 by 46 cm) cake pan (see Notes) and line the bottom with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and a pinch of salt at medium-high speed until stiff peaks form.3 eggs, 1 pinch salt
- In a large bowl, whisk together the sugar, avocado oil, reserved egg yolks, flour, baking powder, and orange juice. Fold in the beaten egg whites until just combined. No more white streaks should be visible.300 grams granulated sugar, 180 milliliters avocado oil, 270 grams all-purpose flour, 8 grams baking powder, 180 milliliters orange juice
- Spread the batter on the cake pan. Bake until the top is just starting to turn a golden color and a cake tester or toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool completely, about 2 hours.
- Meanwhile, make the mandarin orange topping: Place the mandarin oranges in a large bowl. In a small bowl, whisk together 2 tablespoons of the mandarin juice with the cornstarch, set aside.1500 grams mandarin oranges, 500 milliliters orange juice, 25 grams cornstarch
- In a small saucepan, heat the remaining 15 ounces (440 ml) of the mandarin juice. Heat to boiling over high heat and whisk in the cornstarch mixture. Continue boiling, while stirring constantly, until thick like pudding, about 1 minute. Remove from the heat and transfer to the bowl with the mandarin oranges.
- Add the vanilla and using a rubber spatula, stir until everything is evenly incorporated. Let cool completely.1 teaspoon pure vanilla extract
- To make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl and using an electric hand mixer, add the powdered sugar, vanilla, and cream and whisk at high speed until stiff peaks form, 2 to 3 minutes. Gently fold in the sour cream until just combined.40 grams powdered sugar, 2 teaspoons pure vanilla extract, 500 milliliters heavy whipping cream, 750 grams sour cream
- To assemble: Evenly distribute the mandarin orange mixture over the cake. Spread on the frosting, sprinkle with cinnamon sugar, and chill in the fridge for 2 hours. Cut into slices and serve. This cake tastes great the next day but doesn’t keep well beyond that and is not freezer friendly.75 grams granulated sugar, 1 teaspoon ground cinnamon
Notes
A note on sour cream
I use full-fat sour cream for this recipe, but either that or the light version works. In Germany, you would use Schmand, which is like sour cream, but has a 20-29% fat content. American sour cream has a 16% fat content as is closest to German Schmand. Light sour cream has a 8% fat content. There isn't a significant taste difference, but the regular sour cream does help to make the frosting creamier.
Nutrition
Calories: 435kcal | Carbohydrates: 49g | Protein: 5g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 75mg | Sodium: 33mg | Potassium: 332mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1221IU | Vitamin C: 38mg | Calcium: 110mg | Iron: 1mg