This easy orange cake with mandarin oranges 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. I am always disappointed when this cake doesn't appear at the afternoon Kaffee und Kuchen table, so I decided it was time to make it appear on my blog!
Mandarinen-Schmand-Kuchen (its name in German) is made with a moist cake base, a fruity mandarin orange topping, and an ultra-creamy cloud-like whipped sour cream frosting. The cinnamon sugar on top ties everything together (and may just be my favorite part about this cake - so don't skip it!). Because I make it with canned mandarin oranges, it is easy to bake up any time of the year!
Why you will love this cake!
- Bright citrus flavor. The combination of fresh orange juice and mandarin oranges gives this cake a vibrant, refreshing taste.
- Light and airy texture. Whipped egg whites make the cake fluffy, while the creamy frosting adds a silky smooth contrast.
- Not too sweet. The slightly tangy sour cream frosting complements the just-sweet-enough mandarin topping. The cinnamon sugar on top brings it all together with a final sweet touch.
- Easy to make year-round. Since it uses canned mandarins, a popular snack in Germany, you can enjoy this cake anytime, whether it's summer or winter!
- Great for gatherings. This cake is made in a large pan, making it ideal for serving a crowd. Bring it to your next potluck!
Ingredients
The ingredients are simple and straight-forward, so that hopefully there is nothing in getting in your way when planning to make this German cake!
- Eggs. The yolks provide richness, while whipped egg whites make the cake light and airy.
- Granulated sugar sweetens the cake, balances the citrus flavor, and enhances the texture.
- Avocado oil. It's a neutral, high-quality oil that keeps the cake moist.
- All-purpose flour. To make things simple for you, I use all-purpose flour for almost ALL of my cakes.
- Baking powder helps the cake rise for a soft, fluffy texture.
- Orange juice adds natural citrus flavor and moisture. Fresh juice or the juice from canned mandarins both work well.
- Canned mandarin oranges provide bursts of sweet, juicy fruit that I know you will love just as much as we do!
- Cornstarch thickens the mandarin topping, giving it a pudding-like consistency without being too stiff.
- Vanilla extract adds warmth and depth to both the topping and the frosting.
- Powdered sugar sweetens the frosting while keeping it smooth.
- Heavy whipping cream creates a light, fluffy frosting that balances the citrus flavors.
- Sour cream adds tang to the simple frosting and a super creamy consistency.
- Ground cinnamon is a must in the simple, but flavorful topping that enhances the cake’s sweetness with a warm, spiced note.
Kitchen tools you will need
- A stand mixer or hand mixer to whip egg whites and prepare the frosting effortlessly. This cordless, chargeable mixer is my favorite!
- Large mixing bowls are a must for mixing the cake batter and assembling the layers. I love these heavyweight German-designed bowls with non-slip bottoms.
- This cake pan (13x18-inch / 33x46 cm) has taller sides that are deep enough to layer the cake in it. Or use a cake ring after baking.
How to make it
Let me give you a quick overview of how to make this mandarin orange cake. Detailed step-by-step instructions are in the recipe card below.
- Make the cake batter. Separate the eggs and whip the whites until stiff peaks form. Mix the yolks with sugar, oil, flour, baking powder, and orange juice. Gently fold in the whipped egg whites to keep the batter light.
- Bake it. Pour the batter into a greased and parchment paper lined pan and bake at 350°F (180°C) until golden and set. Let cool completely before adding the toppings.
- Prepare the mandarin orange topping. Heat the reserved mandarin juice with cornstarch until thickened. Stir in the mandarin orange pieces and vanilla extract, then let cool.
- Make the frosting. Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in sour cream for a rich and creamy consistency.
- Assemble the cake. Spread the cooled mandarin topping over the cake, followed by the frosting. Finish with a sprinkle of cinnamon sugar and refrigerate for a couple of hours before serving.
Tips for the best orange cake
- Use fresh orange juice for a more vibrant citrus flavor.
- Don’t overmix the batter after folding in the egg whites to maintain the cake’s airy texture.
- Chill before serving to allow the layers to set and enhance the flavors.
This cake is easy, light, refreshing, and perfect for any season. It’s especially delicious on a warm day, paired with a cup of coffee for Kaffee und Kuchen. I can’t wait for you to try it and for you to let me know if it helped you to feel closer to Germany!
More German cakes that are chilled
- Käse-Sahne-Torte is an easy German cheesecake with a fluffy, lemony, no-bake cheesecake layer. It's so good!
- Erdbeerboden is usually the cake I make myself for my birthday, but I may just switch it up this year!
- Bienenstich is a super delicious cream-filled cake with a caramelized almond top layer.
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!
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, 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: 435kcalCarbohydrates: 49gProtein: 5gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 75mgSodium: 33mgPotassium: 332mgFiber: 2gSugar: 34gVitamin A: 1221IUVitamin C: 38mgCalcium: 110mgIron: 1mg
Tried this recipe?Let us know how it was!
dirndlkitchen
This German orange cake was always a favorite (and still is). I hope you love it as much as we do! 🙂