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Pioneer Woman Mandarin Orange Cake

Pioneer Woman Mandarin Orange Cake - recipe card
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A moist and tender Bundt cake infused with the bright, citrusy flavor of mandarin oranges and topped with a luscious, buttery cream cheese glaze. The cake is incredibly light yet dense enough to satisfy, with a delicate crumb that pairs perfectly with the sweet-tart glaze. This classic Southern-style cake is a nostalgic favorite that’s perfect for any gathering.

Ingredients

Scale
  • For the Cake:
  • 1 1/2 cups all-purpose flour (6.75 oz / 191g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter (1 stick), softened to room temperature (4 oz / 113g)
  • 3/4 cup granulated sugar (5.25 oz / 150g)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat sour cream, at room temperature (4 oz / 113g)
  • One 11-ounce can mandarin oranges, drained (reserve 2 tablespoons of the juice for the glaze) (about 1 cup drained, 6 oz / 170g)
  • For the Cream Cheese Glaze:
  • 2 ounces cream cheese, softened to room temperature
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar (4 oz / 113g), sifted
  • 2 tablespoons reserved mandarin orange juice

Instructions

  1. Preheat the oven to 350°F (177°C). Grease a 6-cup Bundt pan thoroughly with butter or nonstick baking spray, making sure to get into all the crevices; then dust with a light coating of flour. This ensures the cake releases cleanly after baking.
  2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon kosher salt. Set the dry ingredients aside while you prepare the wet mixture.
  3. In a large mixing bowl, use an electric hand mixer or stand mixer fitted with the paddle attachment to cream together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
  4. Add 2 large eggs, one at a time, beating well after each addition. Then mix in 1 teaspoon vanilla extract. The mixture should look smooth and slightly pale.
  5. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the 1/2 cup sour cream, beginning and ending with the flour. Mix just until combined — overmixing will make the cake tough. Fold in the drained mandarin oranges gently with a rubber spatula, taking care not to crush them.
  6. Pour the batter into the prepared Bundt pan and spread it into an even layer. Bake on the center rack for 40 to 45 minutes, or until the cake is golden brown and a wooden skewer inserted into the thickest part comes out clean or with only a few moist crumbs.
  7. Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then, invert the pan onto the rack to release the cake and let it cool completely to room temperature, about 45 minutes to 1 hour.
  8. While the cake cools, make the cream cheese glaze: In a medium bowl, combine 2 ounces softened cream cheese and 2 tablespoons softened unsalted butter. Beat with an electric mixer on medium speed until smooth and creamy, about 1 minute.
  9. Add 1/2 teaspoon vanilla extract and 1 cup sifted powdered sugar. Beat on low speed to incorporate the sugar, then increase to medium and beat for 30 seconds. Add the reserved 2 tablespoons mandarin orange juice, one tablespoon at a time, and beat until the glaze is smooth and pourable but still thick enough to cling to the cake.
  10. Once the cake is fully cooled, place it on a serving plate. Slowly pour the cream cheese glaze over the top of the Bundt cake, allowing it to drip down the sides. Let the glaze set for at least 15 minutes before slicing. Serve slices at room temperature.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 4 days. The cake can be frozen without the glaze, wrapped tightly in plastic wrap and then foil, for up to 2 months. To reheat a single slice, microwave on low power (30% power) for 10-15 seconds or warm in a 300°F (149°C) oven for 5-7 minutes. If freezing, thaw overnight in the refrigerator before glazing and serving.

Nutrition

Keywords: mandarin orange cake, pioneer woman cake, citrus bundt cake, orange cake recipe, cream cheese glaze, easy dessert, southern cake, bundt cake, cake with mandarin oranges, homemade cake

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-mandarin-orange-cake/