Mandarin Orange Vanilla Cream Layer Cake

"Without exaggeration, this is the best cake of my life!"

For my friend’s birthday, I wanted to bake something that felt as bright, sparkling,  and joyful as she is—so I created a Mandarin Orange Vanilla Layer Cake. A soft vanilla sponge cake, infused with fresh mandarin juice and zest, is layered with sweetened mascarpone and mandarin marmalade, all wrapped in silky vanilla buttercream, to form the result. I crowned it with a beautiful mandarin orange,  jewel-like dates, and a dusting of golden sparkles. She took one bite and declared it the best cake she’s ever eaten—no hesitation. Honestly, I think I might agree.

Mandarin Orange Vanilla Cream Layer Cake

Vanilla Layer Cake (FOUR layers):
4 cups all-purpose flour
5 tsp. baking powder
1/2 tsp. sea salt
8 large eggs
3 cups white sugar
1 cup butter, melted
2 cups whole milk
2 Tbs. vanilla extract
1/4 cup melted butter

juice and zest of one mandarin orange


Whisk together the dry ingredients and set aside.

Whip the eggs until slightly fluffy.

Next, whip in the sugar and melted butter until well combined. Drizzle in the milk, vanilla, and oil.

Fold in the flour, 1/2 cup at a time.

Sift in the mandarin juice and zest.

 

Preheat the oven to 350 degrees.

Thoroughly grease four 6″ cake pans with oil, then line the bottoms with parchment paper.

Pour the batter evenly among the prepared cake pans.

Bake for 35-40 minutes, until a toothpick inserted comes out clean.

 

Cool in the pans for several hours.

 

Invert and transfer to plastic wrap, tightly wrapping – and then freeze overnight or for several days to prep for frosting.

Mascarpone Mandarin Marmalade Filling:

8 oz. tart mascarpone cheese

1/4 cup mandarin orange marmalade

1 cup powdered sugar

Add all ingredients to the bowl of a food processor and whisk together until smooth.

Once the four cake layers are cool, trim to create evenly sized rounds.

Slather the first layer with the Mascarpone Mandarine Filling. Top with another layer of cake. Repeat, ending with the 4th layer of cake.

 

Vanilla Buttercream Frosting:
4 lbs. butter, room temperature

8 Tbs. shortening
2 cups powdered sugar
2 tsp. vanilla powder
1/2 tsp. sea salt

In the bowl of a stand mixer, beat together all frosting ingredients until smooth and creamy.

Carefully frost all four layers of filled cake with the light and fluffy buttercream, smoothing as desired.

Top with fresh mandarin oranges, chopped dates, and golden powdered sugar sparkles.

Totally gorgeous and outstandingly delicious!