Easy Mandarin Cake. A delicious homemade soft cake with juicy mandarins running throughout, topped with fresh whipped cream. A perfect cake for an English Afternoon Tea
Take your first bite into this Mandarin cream cake and you instantly get a burst of fruit juices exploding in your mouth!
Then comes the delicious flavor of the sponge, infused with mandarins, light, moist, and with the addition of freshly whipped cream coating the top of the cake, what more could you ask for?!
This is a great cake to make for any occasion, whether it be a tea party, a family dessert, or to make for a friend. It's simple to make, and has such a light fresh texture, perfect for any time!
Mandarins are absolutely delicious in a cake. If you've never tried it, you must!
Some of you might wonder if this is the same as what's commonly know as a Pig Pickin Cake. However, this isn't. The pig pickin cake usually uses a cake mix box, mandarins, pineapple and vanilla pudding. The ingredients you will see for this delicious manadarin cake are for the cake itself and the mandarins, and then the fresh whipped cream topping.
It's a straightforward made from scratch recipe, and yes, you can also use fresh cherries, pineapple, strawberries, or other fruit and put your own twist on this recipe.
This cake will need to be kept refrigerated if it's not being served straight away because the whipped cream is a dairy product so it needs to be kept chilled.
Check out our handy Oven Temperature Conversion Guide!
Let's see how easy it is to make this cake.
25 -35 minutes
8 inch Square cake tin. If using a 9 x 13 pan, please DOUBLE the recipe!
2 ¼ cups / 280 g Plain flour
2 Teaspoon baking powder
Pinch of salt
¾ cups / 150 g regular sugar
¼ cup / 60 ml of vegetable oil
10 ½ oz can or 2 cups or 300 g mandarins plus HALF the juice (reserve 9 mandarin segments for the top decoration)
The cream topping
⅔ cup or 5 oz or 150 ml fresh whipping cream (heavy cream)
3 Teaspoons Powdered sugar (optional)
1. Set oven to 180C, Gas 4, 350 F
2. Grease & flour your baking tin. -
Rub some butter all over the insides of your tin, then put a spoonful of flour in the centre of one, roll the tin around so the flour sticks to the tin, tip the excess flour into the next tin and do the same.
Discard the excess flour.
See the photo below, the tin is after the flour has stuck all over the tin.
3. Get everything ready to make the cake.
Sift the flour, baking powder & salt. Set aside, and weigh out the mandarins.
For the cake separate 9 segments for the decoration, set aside, and reserve HALF the juice from the can.
4. In the mixer bowl, add the oil & 3 eggs, sugar, and mandarins plus the half juice reserved. Beat until all combined.
5. On a slow speed, mix in ⅓ of the flour mixture. When it is all combined, add another ⅓. Combine on a slow speed.
6. With a metal spoon, gently fold in the remaining ⅓ of the flour into the cake mix. Be patient, fold gently so you incorporate air and not cause the cake to end up with a 'rubbery' texture.
7. Pour the batter evenly into the cake pan and place in the oven for 30 - 35 minutes. Use the clean toothpick test to check your cake is done.
8. When the cake is ready, take out of the oven and leave for 2 minutes to relax in the pan then turn out of the pan on a cooling rack. Allow to completely cool.
9. Whip up the fresh cream, adding some powdered / icing sugar if you wish for a sweeter cream.
Then when the cream is stiff, spread over the top of the cake and arrange the mandarin slices to your liking.
Serve when you are ready!
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Easy Mandarin Cake
Easy Mandarin Cake.A delicious soft cake with juicy mandarins running throughout, topped with
fresh whipped cream. A perfect cake for an English Afternoon Tea
- 2 ¼ cups or 280 g Plain / All Purpose flour
- 2 Teaspoon baking powder
- Pinch of salt
- ¾ cups or 150 g regular sugar
- 3 Eggs
- ¼ cup or 60 ml of vegetable oil
- 300 g or 10 ½ oz can or 2 cups mandarins plus HALF the juice from the can, reserve 9 mandarin segments for the top decoration
The cream topping
- ⅔ cup or 150 ml or 5 fl oz fresh whipping cream, heavy cream
- 3 Teaspoons Powdered sugar, optional
- Set oven to 180C, Gas 4, 350 F. Grease & flour your baking pan - Rub some butter all over the insides of your tins, then put a spoonful of flour in the centre of one, roll the tin around so the flour sticks to the tin, tip the excess flour into the next tin and do the same. Discard the excess flour.
- Get everything ready to make the cake. Sift the flour, baking powder & salt. Set aside, and weigh out the mandarins
*** For the cake separate 9 segments for the decoration, set aside, and reserve HALF the juice from the can.
- In the mixer bowl, add the oil & 3 eggs, sugar and mandarins plus the half juice you reserved from the can. Beat until all combined. On a slow speed, mix in ⅓ of the flour mixture. When it is all combined, add another ⅓. Combine on a slow speed.
- With a metal spoon, gently fold in the remaining ⅓ of the flour into the cake mix. Be patient, fold gently so you incorporate air and not cause the cake to end up with a 'rubbery' texture.
- Pour the batter evenly into the cake pan and place in the oven for 30 - 35 minutes. Use the clean toothpick test to check your cake is done.
- When the cake is ready, take out of the oven and leave for 2 minutes to relax in the pan. Turn out of the pan on a cooling rack. Allow to completely cool.
- Whip up the fresh cream, adding some powdered / icing sugar if you wish for a sweeter cream. Then when the cream is stiff, spread over the top of the cake and arrange the mandarin slices to your liking. Serve when you are ready!
Nutrition Information:Yield: 9 Serving Size: 9
Amount Per Serving: Calories: 400Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 84mgSodium: 170mgCarbohydrates: 61gFiber: 3gSugar: 33gProtein: 7g
Delicious Recipes Using Mandarins
Here's a selection of other delicious recipes using mandarins.
French Fruit Tart With Pastry Cream is a wonderful homemade sweet French pastry (Pâte Sablée) tart case, filled with silky smooth creme patissiere and then decorated with a variety of fresh fruits. A French patisserie classic dessert and a showstopper for parties!
Mandarin or Pineapple Fresh Cream Cake Truly refreshing and bursting with flavor!
Orange or Clementine Ricotta Cheesecake. A lovely crustless baked dessert. Light and airy cheesecake, topped with zesty sweet homemade orange curd and fresh whipped cream.
Easy Mandarin Dessert. Amazingly easy and so delicious. Simply OUT OF THIS WORLD!
Here's a simple yet delicious cheesecake bursting with juicy mandarins on the top and chunks of pineapple in the filling. It's a really refreshing cheesecake, and even better, it's No Bake!
Tropical Mandarin Pie. A wonderful creamy coconut and mandarin pie. Sunshine on a plate!
Cupcakes with Whipped Cream Topping, easy made from scratch recipe with a
Easy No-Bake Mandarin Cheesecake
A Delicious No Bake Dessert, Bursting With Juicy Mandarins In Every Bite. Easy To Make, Simple Recipe With Regular Ingredients
I made this cake exactly step by step as per recipe. The cake itself is a beautiful light tea cake and went down lovely with a cup of tea but there was NO TASTE of mandarin whatsoever. That itself was disappointing but the cake itself is nice just don’t expect no bursts of mandarin.
Thank you for sharing your recipes
Hi Mary – previously made mandarin cupcakes that were wonderful. Was ready to make more ten saw the sheetcake recipe. Question. You used an 8″ pan but I’m confused. Is it calling for 1 or 2 of the 8″ pans ??
Hi Debbie, so glad you enjoyed the cupcakes. For this mandarin cake recipe you just need one 8 inch baking pan. You can use a round one or square. If you wanted to fancy it up, you can always double the recipe, use 2 pans and sandwich them together with whipped cream in the middle and on top too! But yes, just a single pan for the quantities listed!
I love it
Hi. I’m not a great cook,never have been. Unfortunately I decided to make this cake as we had extra mandarins. I did everything you said exactly. But after an hour in oven the cake was still not cooked inside.. I just don’t have the cooking knack I suppose.I have tried to make other cakes, but they never come out like the photo. It’s so disappointing after all the effort. Do you have any suggestions ??
Hi Michelina, sorry to hear about the cake.
I’m wondering, if you’re not having much success with baking cakes over all, it’s just a thought, have you had your oven calibrated? Sometimes, especially if an oven is used a lot or is old, the thermostat begins to fail and the oven doesn’t get to the correct temperature. This is obviously more noticeable when you bake cakes because they’re so sensitive to temperature.
In the mean time, (I expect you’re on lockdown in Australia too!), try baking the cake for a little longer and do a test by inserting a skewer or knife in the middle and seeing if it comes out clean. If you still see batter stuck to the skewer, leave it in a little longer, say in 5-10 minute increments, then test again. When your skewer comes out clean, the cake has cooked right through.
Make sure you leave it for 10 minutes in the tin before you remove the cake so it has time to settle. It’ll break up if you take it from the pan too soon.
I hope that helps! Try again, and don’t give up. You got this!
I used 6 fresh mandarins, mashed them up and added 310ml of the juice and the pieces to the batter. The cake turned out to be very bland and I couldn’t taste the mandarins at all. So I made a mandarin and cinnamon infused thick simply syrup and poured that over the cake for flavour and it worked amazingly. I also added 1/4 tsp baking soda to the cake batter too and it helped that cake rise up nicely.
Hi Jasleen, thanks for your comments. I do find that although fresh mandarins are lovely, the flavour is not as concentrated as tinned on a so making up a syrup to compensate was a great idea!
oops just saw below comment, never mind!
Could you suggest about how much of the juice is added aside from the mandarins? thanks
How much juice should I use if I’m using fresh mandarin.? Thank you.
Hi Linda, that’s a good question! Do you know, I never measured the juice from the can. At a guess, I would say it was probably around 8 – 10 tablespoons. Sorry I can’t be more specific, but I would go with my estimate. It will be fine!
Thank you Lovefoodies. I’ll give it a go & let you know the outcome. Once again thank you so much for the info.