The exchanging of Mandarin oranges is a common tradition during the Lunar New Year. Given the excess citruses, I knew a cake recipe will solve my problem. Hence, presenting my juicy Mandarin Orange Cake that will be sure to delight you with its orange tunes throughout!

Some of you might notice how similar in technique this cake is to assembling an Orange Drizzle Cake. Both these cakes involve the pouring of orange juice to further sharpen the citrusy undertones of the cake.

However, this Mandarin Orange Cake is in actuality more similar to a butter cake. Furthermore, I designed this recipe to use more orange juice to give more of these Mandarin Oranges a new life!

Getting back  to the description of the Mandarin Orange Cake, it comes with an amazing citrusy fragrance and taste. You will certainly be able to taste the tangy orange especially since the cake itself is infused with the juice of it.

Furthermore, you can definitely adjust the sweetness of the cake even if your Mandarin Oranges are not sweet: just add more sugar! I also absolutely like that this cake is easy and quick to make, and I hope you will enjoy it as much as I do!

Without further ado, the recipe!

Mandarin Orange Cake Recipe
by Javier Tan February-28-2020

A citrusy, juicy Mandarin Orange Cake is an awesome way to give Mandarin Oranges a delectable new lease of life!


For Cake:

  • 1/2 Cup or 115g of Unsalted Butter, Softened at Room Temperature
  • 3/4 Cup or 150g of Granulated White Sugar (I used 135g)
  • 2 Large Eggs (each weighing 55g, weigh incl shell)
  • 1/2 Cup or 120ml of Milk
  • 2 Tablespoon or 30ml of Orange Juice
  • 1 and 1/2 Cup or 180g of All-Purpose / Plain Flour
  • 1/4 Teaspoon or 1.5g of Baking Soda
  • 1/4 Teaspoon or 1g of Baking Powder
  • Orange Zest, approx 1 – 2 teaspoons (Optional)

For Drizzle:

  • 1/3 Cup or 80ml of Orange Juice
  • 1 Tablespoon or 15g of Caster / Granulated White Sugar (Optional)

For Orange Glaze:

  • 1 Tablespoon + 1 Teaspoon, or 20ml of Orange Juice
  • 3/4 Cup or 90g of Powdered Sugar, Sifted
  • Milk (optional, to thin if glaze is too thick for your liking)


For the Cake:

  1. Preheat your oven to 160 degrees C and line your 7 or 8 inches round baking tins with parchment paper.
  2. Cream together the butter and sugar together until light and fluffy.
  3. Next, whisk in the egg one by one until it is well-mixed and of a single consistency.
  4. Proceed to stir in the orange juice, milk and orange zest. It will be clumpy at this stage.
  5. Sift in the flour, baking powder, baking soda and mix/fold well until it is of a single consistency.
  6. Then, transfer to your baking tin and bake for about 40 – 50 minutes or until a toothpick inserted comes out almost clean with just a couple of crumbs at most (Mine took 42 minutes).
  7. Next, set aside the cake to cool while you mix the orange juice and sugar to create the drizzle.
  8. 5 minutes after cooling, brush the drizzle (orange juice and sugar mixture) until it has all been absorbed by the cake.

For the Orange Glaze:

  1. Whisk together the powdered sugar and orange juice until it is of a single consistency. Only prepare this when you are ready to glaze or it will harden.
  2. Spread over the cake when it has finished cooling.
  3. Serve and enjoy!


  • Prep time: 40 mins
  • Cook time: 40 mins
  • Total time: 1 hour 20 mins
  • Yield: 1 Juicy Mandarin Orange Cake!


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (up to four days) or in a fridge (up to a week)
  3. If storing the cake with no frosting in the freezer (up to a week), seal it in plastic wrap or an airtight container. Leave at room temperature for 40 minutes before serving!
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan