Moist Mandarin Orange Cake Recipes

WHOLE ORANGE CAKE (SUPER MOIST)

Steps:

• HEAT OVEN TO 350F/177C. Spray 9 inch (23cm) springform pan with oil. Note 1 for other pan options.
• PREPARE ORANGES: Using a sharp knife, place orange on cutting board and slice off the thin top orange layer all around the orange. Try to get as little of the white pith layer as possible (leaving on some is fine - no need to obsess!). Then slice off the white pith layer and discard. Repeat with second orange. Cut oranges into quarters. Shortcut: If your oranges only have a very thin layer of pith, you can use the whole orange.
• CREAM BUTTER, SUGAR, EGGS: Place butter, sugar and eggs in food processor bowl. Process for 2 minutes at high speed until fluffy and creamy. Scrape down sides of bowl once or twice. Scoop mixture into medium-large bowl.
• GRIND ORANGES: Place oranges and orange peels in food processor. No need to clean out processor first. Process until finely blended, about 1 minute. Scrape orange mixture into bowl with butter mixture.
• FINISH BATTER: Add flour mixture of flour and baking powder. Gently fold into wet mixture just until incorporated. Do NOT over mix or the cake will be dense. Pour batter into prepared pan. Tap pan on counter to level the batter evenly.
• BAKE: for 45-50 minutes or until cake no longer jiggles when shaken and when cake tester or toothpick is inserted in center and comes out clean. Two 8" round pans will take less time, about 25-35 minutes. Timing depends on size of oranges (amount of liquid in cake) and your oven (all ovens are different and not perfectly accurate on temperatures). Remove from oven and let cool for 10 minutes before removing on pan. Cool completely on cooling rack before frosting.
• MAKE FROSTING/GLAZE (OPTIONAL): While cake is baking, whisk icing/confectioner sugar, 1/2 of orange juice and orange zest with a fork in a small bowl. Add more orange juice until you get the consistency you like. Note 3 for traditional orange buttercream frosting.
• DECORATE: Sprinkle orange cake with powdered icing sugar (through a sieve) if not using frosting. If using frosting/glaze, spread it on top of cake letting it slip down the sides if desired. Decorate cake with orange zest strips, orange slices, drained mandarin oranges, a little bit of zest or crushed nuts if you like.

MANDARIN ORANGE CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 8" round pans and set aside.
• In a large bowl/mixer, cream butter and sugar until fluffy. Beat in egg yolks, Cuties and vanilla.
• In a separate bowl, sift cake flour, baking powder and salt together.
• Gradually incorporate into wet mixture alternating with milk until just incorporated.
• Pour into baking pans and bake 25-28 minutes when cake springs back after being touched. Allow to cool 20 minutes before turning onto rack or pedestal.

MOIST CRANBERRY ORANGE BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large loaf pan.
• Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture.
• Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. Pour batter into prepared loaf pan. Scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar.
• Bake in preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes.

MANDARIN ORANGE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 8-inch pans with parchment paper.
• In a large bowl, combine yellow cake mix, eggs, mandarin oranges with juice, and oil. Beat well.
• Divide batter into prepared cake pans. Bake in preheated oven for 30 minutes or until cake springs back when lightly tapped. Allow to cool.
• While the cakes are cooling, make the simple syrup. Combine 1/3 cup water and 1/2 cup sugar in a glass measuring cup. Microwave for 1 minute. Stir to dissolve sugar. Pour about 1/4 cup orange liqueur into sugar-water mixture.
• Set one cake layer on a serving plate. Brush generously with orange syrup. Spread cake with frosting and layer drained mandarin oranges on top of filling. Carefully set remaining cake layer on base. Brush top layer with orange syrup. Frost top and sides of cake; decorate top with remaining orange slices, if desired.

MANDARIN ORANGE CAKE RECIPE

Steps:

• Prepare cake batter according to the directions on the box.
• Beat in the drained oranges until blended.
• Pour into a greased 9x13" baking pan.
• Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Allow the cakes to cool.
• In a bowl, combine the drained pineapple and dry vanilla pudding mix.
• Fold in the Cool Whip.
• Spread the frosting over the top of the cake.
• Store this cake in the refrigerator.

LUSCIOUS MANDARIN ORANGE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or lightly spray bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, oil, walnuts, orange segments, reserved 1/3 cup orange liquid, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• To make pineapple frosting, stir together pineapple, dry pudding mix and orange peel. Gently stir in whipped topping. Spread on cake. Store tightly covered in refrigerator.

MOIST GLAZED ORANGE BUNDT CAKE

Steps:

• Preheat the oven to 350F. Spray a nonstick Bundt pan with cooking spray.
• Put the eggs in a medium bowl and mix. Add orange juice, orange zest, sour cream and vanilla to the egg and mix until combined.
• Put flour, sugar, baking powder, baking soda, and salt in another large bowl. Add butter and mix with electric mixer on the lowest speed until combined and the mixture is crumbly. Add the egg mixture and mix with the mixer for several minutes until smooth.
• Transfer the cake batter into the bundt pan and smooth out surface. Bake for 55 minutes, or until the toothpick inserted in the center comes out clean. Cool the cake for 20 minutes, then invert it into a plate.
• While the cake is cooling, make the glaze. To make a glaze, put powdered sugar and orange juice concentrate in a bowl and mix until smooth. Pour the glaze all over the orange bundt cake while it's still warm (right after you inverted the cake on a plate).

DUNCAN HINES MANDARIN ORANGE CAKE RECIPE

Steps:

• Preheat your oven to 350 degrees.
• Lightly spray your pan with cooking spray.
• In a stand mixer (or a large mixing bowl and a hand held mixer) mix the cake mix, eggs, oil, and mandarin oranges with the juice for 2 minutes until smooth and lump free. *Note: The Duncan Hines cake mix calls for water, but you are using the juice from the can of mandarin oranges in place of the water. The juice adds a nice flavor.
• Pour the batter into your pan and spread it evenly so the cake bakes evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. When baked, place the pan on a trivet or towel, on the counter, and let it cool completely.
• While the cake is baking, empty the Cool Whip whipped topping, crushed pineapples with the juice, and dry instant pudding mix into a mixing bowl. Gently fold the mixture together until the pineapple juice is mixed in. Cover the bowl with plastic wrap, place the bowl in the refrigerator, and chill the mixture until the cake is cooled.
• When the cake is cooled completely (about 45 minutes to an hour), spoon heaping amounts of the topping mixture onto the cake and spread it evenly to cover the entire top of your cake. Next, cover the pan with plastic wrap or with an airtight lid (if you have one) and set the pan in the refrigerator. Let the cake chill for 15-30 minutes or until ready to serve. *Note: This cake will remain fresh for about 3-4 days (covered with plastic wrap or with an airtight lid). That is if it makes it that long. :)

MOIST MANDARIN ORANGE CAKE

Steps:

• Using a food processor or blender, puree mandarin oranges ( with juice) and lime juice and measure 1 cup pureed mandarin orange for the cake.
• Place cake mix, oil, eggs, 1 cup pureed mandarin orange in a large mixing bowl. Beat using an electric mixer and start with low speed and increase to medium speed to blend well.Fold in raisins.
• Pour into 2 greased and floured 9 inch layer pans and bake at 350 degrees for 30 minutes. Cool.
• In a large mixing bowl, using an electric mixer, blend together cream cheese and butter. Add powdered sugar, a little at a time, blending well on low speed. Then slowly mix in pureed mandarin orange and blend until smooth.Frost cake.

MANDARIN CAKE

Steps:

• Place mandarins in a saucepan, cover with water and boil for 1 hour.
• Leave to cool.
• On a plate, cut mandarins open, remove pips and place pulp and skins into blender.
• Process until smooth.
• There should be just over a cup of pulp.
• Beat eggs and sugar until thick and fluffy.
• Add mandarin pulp, almonds and baking powder.
• Mix well, and pour into a greased and floured 8 inch cake pan.
• Bake at 375°F for 1 hour.
• Cake will fall slightly in center.

ORANGE CAKE

Steps:

• Preheat oven to 350°F/180°C. Grease a 12-cup (10-inch) Bundt pan or two standard loaf pans (either 9 x 13 inch pans or 8½ x 4½ inch pans for taller cakes) and set aside.
• In a medium bowl whisk together flour and baking powder. Set aside.
• In a mixer bowl fitted with whisk attachment, whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don't overmix.
• Pour batter into prepared pan/pans. Bake for 50-60 minutes for the bundt pan or 40-50 minutes for the loaves or until a toothpick inserted into the center of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminum foil. Allow cake/cakes to cool completely on a wire rack.
• Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

MOIST MANDARIN ORANGE CAKE

Steps:

• 1. Using a food processor or blender, puree mandarin oranges (with juice) and lime juice and measure 1 cup pureed mandarin orange for the cake.
• 2. Place cake mix, oil, eggs, 1 cup pureed mandarin orange in a large mixing bowl. Beat using an electric mixer and start with low speed and increase to medium speed to blend well. Fold in raisins or craisins.
• 3. Pour into 2 greased and floured 9 inch layer cake pans and bake at 350 degrees for 30 minutes. Cool.
• 4. Frosting: In a large mixing bowl, using an electric mixer, blend together cream cheese and butter. Add powdered sugar, a little at a time, blending well on low speed. Then slowly mix in pureed mandarin orange and blend until smooth. Frost cake.