Made with whole clementine oranges this Clementine cake recipe is a citrus lovers' dream cake. The orange pulp adds moisture and a beautiful citrus flavor, while the clementine peel adds an aromatic bittersweet flavor. The cake is baked in a beautiful bundt pan for presentation and finished with a tangy orange glaze made with orange juice and sour cream.
I love citrus season, which is evident by all the citrus recipes on the blog. Everything from mandarin oranges (which come in multiple varieties) to beautiful blood orange and delicious Cara Cara oranges. This cake is inspired by my love for oranges.
I wanted to make this orange cake recipe for a long time, but couldn't figure out how to maximize the orange flavor without adding a lot of liquid. Then I saw an episode of America's Test Kitchen where they used clementine mandarins and pureed the entire fruit before adding it to the cake batter. The idea for this cake was born.
And if you're looking for other orange or citrus dessert ideas check out my recipes for orange bundt bundt cake, blood orange pound cake, and Meyer lemon pound cake.
My Recipe Development Notes
- Weigh the Clementines. After multiple rounds of testing I learned the best way to ensure the right amount of fruit is to weigh the fruit. Since the mandarin oranges can vary in size and weight you can't go by the number of fruit.
- Puree the whole fruit. To maximize the amount of clementine flavor in the cake whole clementine oranges (fruit and peel) are pureed and added to the cake batter. Including the peel increases the intensity of the flavor and bright color of the cake.
- Use pure vanilla extract. In my recipe update I found that vanilla extract adds sweetness and complements the orange flavor without adding sugar.
- Cream the butter than add the sugar. Creaming butter and sugar is mechanical leavening step. I learned from one of my baking books that gradually adding the sugar (1/2 cup at time) increases the amount of air that gets trapped in the butter before any other ingredients are added.
Why This Clementine Cake is Different
Many similar recipes boil the clementines then puree them. Through multiple rounds of testing I found that boiling the fruit is not necesssary because he pith on Clementines and Cutie mandarin oranges is so thin that it adds very little bitterness, and the sugar in the recipe takes care of the rest. This step alone will save you a couple hours in the kitchen.
In addition, using raw fruit produces a brighter, fresher citrus flavor. If you love oranges and orange flavor, you'll love this orange cake.
Ingredients for This Clementine Cake
- Clementine Oranges. These oranges are a type of mandarin orange and are the major flavor component of this cake. The mandarins sold under the brand names Cuties and Sweeties are clementines. Look for small mandarins that are still somewhat firm, with shiny skin. Don't use fruit with brown spots or dry shriveled peel. Brown spots usually indicate that the fruit has started to go bad internally. Also since, this recipe calls for 320 grams of whole fruit, weigh rather than count clementines you purchase.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make This Clementine Cake
Step 1: Weigh out 320 grams of whole clementines and place them in a food processor
Step 2: Puree the clementines until the peel is broken down into tiny pieces. If there are any large pieces continue to puree.
Step 3: Place the puree in a bowl, add the sour cream, and whisk until well combined.
Step 4: Cream the butter and sugar until the light, creamy, and fluffy.
Step 5: Beat in the eggs one at time. The batter may look curdled which is okay.
Step 6: Add 1/3 of the flour and mix on low speed.
Step 7: Add half of the orange-sour cream mixture and mix on low speed.
Step 8: The batter should look creamy, with flecks of orange throughout.
Step 9: Spray the Bundt pan with baking spray. Do not use regular non-stick cooking spray.
Step 10: Spoon the batter into the pan and tap on the counter to settle it into the crevices of the pan.
Step 11: Bake the cake until the internal temperature registers at 210°F with an instant-read thermometer and a skewer inserted the cake comes out clean.
Step 12: Let the cake cool completely before adding the orange glaze.
Pro Tips for Making This Recipe
- Measure your flour by weighing it. Weighing the flour is the best way to ensure you don't have too much flour which will result in a dry cake or too little, which might cause the ake to collapse
- Don't overmix the cake batter. Overmixing could result in large holes or the development of a tunnel in the center of the cake.
- Let the cake cool in the pan about 15 minutes. If you remove the cake too soon it might stick to the pan and break as you invert it. If you let the cake sit too long it will stick to the pan and be hard to get out of the pan.
If you make incredibly moist bundt cake please leave a rating and a comment below.
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Clementine Cake with Whole Clementines
Equipment
- 10-Cup Bundt Pan
Ingredients
Bundt Pan Prep
- Baking Spray
Clementine Cake
- 2-3/4 cups (344 grams) unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 320 grams whole Clementine mandarin oranges
- 1/2 cup (120 grams) full-fat sour cream room temperature
- 2 teaspoons pure vanilla extract
- 16 tablespoons (227 grams) unsalted butter room temperature
- 2 cups (400 grams) granulated sugar
- 4 large (200 grams) eggs room temperature
Orange Glaze
- 1-1/2 cups (180 grams) powdered sugar, sifted sifted
- 1 tablespoon sour cream
- 4 teaspoons fresh-squeezed orange juice
Instructions
- Preheat the oven to 350°F.
Make the Cake Batter
- Place the flour, baking powder and kosher salt in a medium-sized bowl and whisk to combine. Crack the eggs into a small bowl.
- Place the Clementine mandarins in the food processor and with the metal blade, process the oranges until they are broken down in a pulp and the peel is in small pieces. If there are any large pieces of peel, scrape down the sides of the food processor and continue to process the oranges until they are completely broken down.
- Scrape the pulp into a 2-cup measuring cup or a small bowl. You should have a little less than 1-1/2 cups of orange pulp. Add the sour cream and vanilla extract to the orange pulp and whisk to combine.
- Place the butter in the bowl of a stand mixer. With the paddle attachment beat the butter for 1 minute until it's creamy. Scrape the bottom of the bowl. With the mixer on medium speed, add the sugar 1/2 cup at a time, mixing for 30 seconds after each addition. After all the sugar is added, continue mixing for another 2 minutes until the creamed butter and sugar is light, fluffy, and creamy.
- Add the eggs one at a time beating on medium speed after each addition until the egg is fully incorporated. Scrape the sides and bottom of the bowl after adding and beating in the second egg. After all the eggs are added scrape the sides and bottom of the bowl.
- Add 1/3 of the flour and mix on low-speed until incorporated. There may be some flour on the sides of the bowl - that’s okay. Add half of the orange-sour cream mixture and mix on low speed until incorporated. Add 1/2 of the remaining flour, mix on low-speed, add the remaining orange-sour cream mixture and end with the addition of the remaining flour. After mixing in the remaining flour, scrape the sides and bottom of the bowl and mix for 20 seconds to fully incorporate all the ingredients.
Bake the Cake
- Spray the bundt pan with the baking spray making sure to cover the entire surface. Add the batter to the pan in large spoonfuls. When about half the batter is added tap the pan against a cloth covered countertop. Add the remaining batter and tap the pan again to settle the batter into the crevices, especially if you’re using a bundt pan with an intricate pattern.
- Bake the cake for 55-60 minutes until the cake temperature is 208°F in the center and the top of the cake is slightly firm and bounces back when you press it with your fingertip.
- Remove the cake from the oven and place it on a wire cooling rack. Let it cool for 15 minutes. Cover the cooling rack with a piece of parchment paper and then invert the cake onto the covered cooling rack.
- Let the cake cool completely, 1-1/2 to 2 hours, before adding the glaze.
Make the Orange Glaze
- Sift the powdered sugar. Add the sour cream and 1 tablespoon of the of the orange juice. Stir until the ingredients are well combined. The glaze will be super thick. Add the remaining orange juice 1/2 teaspoon at a time until the desired consistency is achieved.
- Spoon or pour the glaze over the cake depending on the pan design.
Storing the Cake
- The cake can be stored at room temperature in a cake container for up to 5 days.
Rosa says
Hello, I bake this cake again. Some parts are congealed even though it baked for 1 hour, it it possibly that the baking powder quantity is wrong? Please advise.
Cheryl Norris says
Hi Rosa
I so sorry that the cake didn't turn out well. The amount of baking powder in the recipe is the right amount. Some things that can cause this to happen is old baking powder, baking at high altitude, not baking long enough, or an incorrect oven temperature (this can happen if your oven is actually cooler than the dial indicates). Could any of these be applicable? Did you weigh the ingredients?
Katy says
Wow my husband and I were amazed! I had a bunch of cuties left over that were starting to go bad. Did the recipe to the T! I did slightly change the icing as I didn’t have enough sour cream- we are loving this! Thank you!
Cheryl Norris says
Hi Katy
Thank you so much for visiting the blog and trying this recipe. I am so glad you and your husband enjoyed the cake. And thank you for leaving such a nice comment.
Jaimie says
Hi, it’s very good recipe, I made it but omitted some of the peel as I was afraid it would make it too bitter and it turned out great! I was wondering do you think it would work with fresh strawberries, with the exact same measurements? Thank you!
Cheryl Norris says
Hi Jaimie
I'm so glad you enjoyed this cake. It's one of my favorites - it's so moist and flavorful.
Strawberries contain more water than mandarin oranges so you can't do a 1:1 substitution. If you want to experiment, I recommend roasting the strawberries to remove some of the liquid. To roast the strawberries - preheat the oven to 400 degrees F. Line a half baking sheet with parchment paper. Combine the strawberries with 2 tablespoons of sugar and then spread them on the parchment paper. Bake them for 20-30 minutes, stirring every 10 minutes. When the strawberries are done, strain them and reserve the liquid. Chop the strawberries after they have cooled before adding them to the cake batter.
Claire says
This is one of the best cakes I’ve ever made. Follow the recipe exactly, except I buttered and flowered my pan instead of using the spray. Everyone I make it for says it’s delicious! Love the pieces of candied peel in the cake from the whole cuties. Thanks for sharing!
Cheryl Norris says
Hi Claire
Thank your visiting the blog and making this cake recipe. I am so glad you and everyone else enjoyed it.
Marsha Raanan says
Hi. This looks great! Is it OK to prepare the pulp (before adding sour cream) and freeze? My mandarins are getting old but I cannot do the bake for several days.
Thanks!
Cheryl Norris says
Hi Marsha
I can't guarantee the results, but I have used frozen fruit concentrate it other recipes and it worked well. So the recipe may work with the frozen mandarin puree.
Freezing pureed fruit pulp can change its texture when it's thawed because ice crystals form and the sugar and fruit fiber separate from the water. To preserve the flavor freeze it in an airtight container to prevent freezer burn and thaw it in the refrigerator to prevent the separation of the fruit fiber and the water. The other thing that might happen is that fruit becomes darker when frozen. I don't know it will happen for sure, but it might. I hope this info helps. Let me know if you have any other questions.
Christy says
Very moist, so delicious!
I'd read a lot of recipes before settling on this one, of which I followed most of it. I used 6 eggs and boiled my (8) clementines for 2 hours. My clementine puree was about 2 cups, I used all of it. Having never heard of clementine cake before the internet randomly introduced me yesterday, idk how I've lived 54 years without it. Definitely making again!
june says
I baked this cake for 55 minutes. Took it out and let it cool for 15 minutes. When I turned it over onto the parchment paper, only the top half of the cake came out. My cake tastes great but if in multiple pieces.
Cheryl Norris says
Hi June
Thank you so much for trying the Clementine Bundt Cake recipe and sharing your experience! I’m so sorry to hear the cake stuck to the pan and broke apart when you inverted it. I know from personal experience how disappointing that is after all your effort.
Bundt cakes can sometimes be tricky, as even the smallest details can affect how well they release from the pan. I’d love to help troubleshoot! Could you share how you prepared your Bundt pan? For example, did you use butter, shortening, or a baking spray?
Is your Bundt pan newer or one you’ve been using for a while? I’ve noticed that older pans or ones with worn nonstick coatings can sometimes be a bit trickier.
I look forward to hearing from you.
Claire says
This is truly a hidden gem of a recipe. I came here on the hunt for a clementine cake recipe, inspired by the Secret Life of Walter Mitty. After reading so many poor reviews on other clementine cakes I decided to take a chance on this one, and I was not disappointed. Every time I make this, and I’ve made it several times now, people absolutely rave!!! Such a crowd pleaser and a great way to use extra cuties!! Make this cake! You won’t regret it!!
Cheryl Norris says
Hi Claire
Thank you so much for this kind and wonderful review. I'm so happy to read you love this recipe to make it more than once and that you get rave reviews. Now I have to go watch the Secret Life of Walter Mitty again.
Jenni says
Cheryl - I made this a few weeks ago and my husband declared it the best cake I’ve ever made. It was delicious! Do you think its possible to sub the clementines for lemons to make a lemon cake or would it be too bitter/sour?
Cheryl Norris says
Hi Jenni
Thank you for letting me know how much you all enjoyed this cake. "Best cake...ever" is awesome! You're right lemons would be bitter because there is more pith on a lemon (the white bitter part of the peel) than on these type of clementines. Plus lemons are more acidic and sour so you wouldn't want to do a 1:1 replacement. Most likely you wouldn't need more than 1 lemon.
Pamela says
Hello - can this cake be baked in a spring form pan instead of Bundt pan?
Cheryl Norris says
Hi Pamela
My first guess is that this recipe wouldn't work in a springform pan. The center tube in the bundt pan helps ensure that the center of the cake cooks as the same rate as the outer edges. One of my concerns is that by the time the center of the cake reaches the right temperature, the edges of the cake would be really dark.
If you try it, please let me know how it turns out.
Zina says
This was very nice but turned out way too sweet for my taste. How much can I reduce the sugar, without messing with the cake's structure?
Cheryl Norris says
Hi Zina
You could reduce the sugar to 350 grams (1-3/4 cups), but I wouldn't go below that, since sugar adds moisture to the cake. Please let me know how it turns out.
Zina says
Thank you so much! I'll let you know how the experiment goes 🙂