Go Back

Christmas Mandarin Cake

A delightful dessert filled with the aroma of mandarin oranges, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup buttermilk
  • Zest of 2 mandarin oranges zest of 2 mandarin oranges
  • 1 teaspoon vanilla extract
  • 1 cup mandarin orange segments drained if using canned
For the Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 4 tablespoons heavy cream
  • Zest of 1 mandarin orange zest of 1 mandarin orange
  • a splash mandarin juice for a citrusy kick
Garnishes
  • Extra mandarin segments
  • Light dusting powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Then, stir in the buttermilk, mandarin zest, and vanilla extract.
  5. Gradually add in the flour mixture, mixing just until incorporated. Fold in the mandarin segments gently.
Baking
  1. Pour the batter into a greased 9x13-inch baking dish or two round cake pans.
  2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack.
Frosting and Serving
  1. Beat together the softened butter and powdered sugar in a large bowl. Gradually add in the heavy cream, mandarin zest, and juice. Beat until creamy and smooth.
  2. Once the cake is completely cool, frost it generously with the mandarin frosting. Top with fresh mandarin segments and a light dusting of powdered sugar.

Notes

You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. Add cinnamon or nutmeg for extra warmth. The cake can be stored in an airtight container in the fridge for up to a week.