Oh my gosh, you have to try this Mandarin Cake in a Blender – it’s my go-to when I need something sweet fast! I stumbled upon this recipe last summer when my niece begged for cake but I had zero energy for complicated baking. The blender does all the work, and the fresh mandarin flavor? Absolute sunshine in every bite.
What I love most is how forgiving this recipe is. No fancy techniques, no stand mixer required – just dump, blend, and bake. The citrus keeps it light and bright, perfect for afternoon tea or unexpected guests. Trust me, once you see how easy this Mandarin Cake comes together, you’ll be making it weekly!
Pro tip: Use the juiciest mandarins you can find. That natural citrus punch makes all the difference between “good” and “oh wow, I need another slice” good.
Why You’ll Love This Mandarin Cake in a Blender
Listen, this cake is pure magic—and here’s why you’ll be obsessed:
- Zero fuss: No creaming butter, no sifting flour—just toss everything in the blender and whizz it up. Even my 10-year-old nephew can make this without supervision (well, mostly).
- One-bowl wonder: The blender is your mixing bowl. Less cleanup means more time for eating cake, obviously.
- Sunshine flavor: Fresh mandarin juice gives that bright, citrusy zing that makes everyone ask, "Wait, you made this from scratch?"
- Crowd-pleaser: Serve it warm with tea, or cool with whipped cream—either way, it disappears fast. (I’ve watched three slices vanish before I even sat down.)
Seriously, it’s the lazy baker’s secret weapon. And nobody needs to know how easy it was!
Ingredients for Mandarin Cake in a Blender
Gather these simple ingredients—you probably have most already! Here’s what makes this citrus dream come together:
- 3 large eggs (room temperature helps them blend smoother, but cold works in a pinch)
- 1 cup granulated sugar (I’ve cut it to ¾ cup when my mandarins were extra sweet—taste your juice first!)
- ½ cup vegetable oil (any neutral oil works, but I swear by sunflower for the lightest texture)
- 1 cup fresh mandarin juice (about 6-8 mandarins, or use canned in emergencies—just no pulp!)
- 2 cups all-purpose flour (spoon and level it—don’t scoop or your cake might turn into a brick)
- 1 tbsp baking powder (check the expiration date—this is your cake’s lift!)
- 1 tsp pure vanilla extract (the good stuff—imitation just won’t sing with the citrus)
- Mandarin slices for garnish (optional) (because pretty food tastes better, right?)
See? Nothing weird or fancy—just pantry staples and sunshine in fruit form.
How to Make Mandarin Cake in a Blender
Okay, here’s where the magic happens—and I promise it’s easier than folding laundry! Just follow these simple steps, and you’ll have the most fragrant, citrusy cake bubbling in your oven in no time.
Step 1: Prep the Batter
First, grab your blender—no need for fancy attachments! Toss in the eggs, sugar, oil, and that glorious mandarin juice. Now here’s my little trick: blend on medium for about 30 seconds, then scrape down the sides with a spatula. Blend again until it’s completely smooth, like a sunny orange milkshake. (Resist the urge to drink it—I’ve been there.)
Step 2: Add Dry Ingredients
With the blender off, dump in the flour, baking powder, and vanilla. Now, pulse just 5-6 times—you want everything combined but not overworked. A few tiny flour streaks are fine; they’ll disappear when you pour. Overmixing is the enemy here—it’ll make your cake tough instead of tender. Pretend you’re handling a fragile cloud!
Step 3: Bake to Perfection
Pour that gorgeous batter into your greased pan (I use a classic 9-inch round, but a loaf pan works too). Slide it into a 350°F oven and—this is crucial—set a timer for 35 minutes. No peeking! When the timer goes off, do the toothpick test: if it comes out clean, you’re golden. If not, give it 5 more minutes. The top should be lightly golden and spring back when touched—like a perfectly ripe mandarin!
Tips for the Best Mandarin Cake in a Blender
After making this cake more times than I can count (okay, maybe I can count—it’s a lot), here are my foolproof tips for mandarin magic every time:
- Juice matters: Freshly squeezed mandarin juice gives that vibrant citrus punch. Bottled works in a pinch, but taste it first—some brands are way too sweet or bitter.
- Sweetness tweak: Mandarins vary in sugar content! I always taste my juice before adding sugar. Super sweet fruit? Reduce sugar by 2-3 tbsp. Tart? Keep it at 1 cup.
- Patience pays: Let the cake cool completely before slicing—I know it’s hard! Cutting too soon makes it crumble. (Learned that the messy way.)
- Blender speed: Pulse, don’t puree, when adding flour. A few lumps are better than overmixed batter turning tough.
Follow these, and you’ll get that perfect tender crumb with every citrusy bite!
Mandarin Cake Variations
Once you’ve mastered the basic recipe, try these fun twists to keep things interesting (because why not play with perfection?):
- Citrus explosion: Add 1 tablespoon of finely grated mandarin or orange zest to the batter for an extra fragrant punch. The oils in the zest make the flavor pop!
- Juice swap: Out of mandarins? Use equal parts fresh orange juice – the cake turns out just as lovely with a slightly deeper citrus note.
- Glaze it up: Whisk together 1 cup powdered sugar with 2-3 tablespoons mandarin juice for a simple glaze that soaks in beautifully.
- Boozy twist: For adult gatherings, add 1 tablespoon Grand Marnier or triple sec to the batter – just enough to deepen the flavor.
My niece loves when I fold in a handful of white chocolate chips – the sweetness balances the citrus perfectly. What will you try first?
Serving and Storing Mandarin Cake
Oh, the possibilities! This mandarin cake shines brightest when served slightly warm with a dollop of freshly whipped cream—the way the cream melts into those citrusy crumbs is downright heavenly. For morning tea, I leave it plain and let the bright mandarin flavor take center stage.
Store leftovers (if you have any!) in an airtight container at room temperature for up to 2 days, or in the fridge for 3. Pro tip: A quick 10-second zap in the microwave brings back that just-baked warmth and aroma. Just try not to eat the whole thing in one sitting—I won’t judge if you do!
Nutrition Information for Mandarin Cake in a Blender
Here’s the scoop on what’s in each sunny slice—because sometimes you just gotta know! Per serving (that’s 1/8 of the cake):
- Calories: Around 250
- Sugar: 20g (blame the mandarins—they’re sweet!)
- Fat: 10g (mostly from the oil keeping things moist)
- Protein: 4g (thank you, eggs!)
Remember, these are estimates—your cake might vary based on juiciness of mandarins or how thick you slice it. Now go enjoy that citrusy goodness guilt-free!
Frequently Asked Questions
I get asked about this mandarin cake all the time—here are the answers to the big questions that pop up again and again!
Can I use bottled mandarin juice instead of fresh?
You can, but fresh is definitely best! Bottled juice often has that “cooked” flavor and lacks the bright citrus zing. If you must use it, look for 100% juice with no added sugar. Give it a taste test first—some brands are way too sweet or metallic.
How long does this blender cake keep?
At room temperature, it stays fresh for 2 days in an airtight container. But here’s my secret—it freezes beautifully! Wrap slices tightly in plastic, then foil, and freeze for up to 1 month. Thaw overnight in the fridge or zap for 20 seconds in the microwave.
Why did my cake turn out dense?
Overmixing is usually the culprit! When adding flour, pulse just until combined—those few lumps will disappear during baking. Also make sure your baking powder is fresh (test it by mixing 1 tsp with hot water—it should bubble vigorously).
Tried This Recipe?
Did you make this Mandarin Cake in a Blender? I’d love to hear how it turned out! Drop a comment below with your star rating—did it get 5 stars for ease? Did your family gobble it up? Share your tweaks too—I’m always looking for new ideas to try!
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3-Step Mandarin Cake in a Blender: Lazy Baker’s Dream Treat
- Total Time: 50 minutes
- Yield: 1 cake (8 servings) 1x
- Diet: Vegetarian
Description
A simple and delicious Mandarin Cake made quickly in a blender.
Ingredients
- 3 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 cup mandarin juice (fresh or canned)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Mandarin slices for garnish (optional)
Instructions
- Preheat your oven to 350°F (180°C). Grease a cake pan and set aside.
- In a blender, combine eggs, sugar, vegetable oil, and mandarin juice. Blend until smooth.
- Add flour, baking powder, and vanilla extract. Blend again until the batter is well mixed.
- Pour the batter into the greased cake pan.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Let the cake cool before garnishing with mandarin slices (if desired).
Notes
- Use fresh mandarin juice for best flavor.
- Adjust sugar based on sweetness preference.
- Store leftovers in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Blender, Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: mandarin cake, blender cake, easy dessert, citrus cake