Let me tell you about my secret weapon for when I need a quick, impressive dessert—this Mandarin Cake in a Blender! I stumbled onto this method when my stand mixer broke right before a dinner party. Desperation led to genius—tossing everything into the blender creates the fluffiest, most citrusy cake you’ll ever taste. The whole thing comes together in minutes with minimal cleanup, and the fresh mandarin flavor? Absolute magic. Trust me, once you try this blender trick, you’ll never go back to traditional mixing!
Why You’ll Love This Mandarin Cake in a Blender
This recipe is my go-to for so many reasons—and I know you’ll fall for it too! Here’s what makes it special:
- Instant gratification: From blender to oven in under 5 minutes—no waiting for butter to soften!
- Lazy baker approved: One blender means almost no cleanup (my favorite part).
- Surprisingly fluffy: The blender whips the eggs into this dreamy texture that’ll wow everyone.
- Mandarin magic: Fresh citrus flavor shines without any artificial extracts or zesting work.
Seriously—it’s foolproof. Even my most kitchen-averse friends nail this cake on their first try.
Ingredients for Mandarin Cake in a Blender
Here’s everything you’ll need to make this magical cake—trust me, the simplicity is part of what makes it so brilliant! Gather these ingredients (and yes, the blender does all the hard work):
- 3 mandarins, peeled: Use ones that feel heavy for their size—more juice means more flavor! No need to remove every last bit of white pith though.
- 3 large eggs, room temperature: Cold eggs don’t blend as smoothly. If you forgot to take them out earlier, just pop them in warm water for 5 minutes.
- 1 cup packed sugar: I use granulated, but brown sugar adds a lovely caramel note if you’re feeling fancy. Reduce to 3/4 cup if your mandarins are super sweet.
- 1/2 cup neutral oil: Vegetable or canola works best—no strong olive oil flavors competing with our citrus star!
- 2 cups all-purpose flour: Spoon and level for accuracy, or you’ll end up with a dense cake (been there!).
- 1 tbsp baking powder: The lift that makes this blender cake impossibly fluffy. Check the expiration date—old baking powder is sad baking powder.
That’s it! No extracts, no zesting tools, no fancy ingredients hiding in your pantry. The mandarins do all the flavor heavy lifting here. Though if you want to gild the lily, a teaspoon of vanilla or almond extract never hurt anybody…
Equipment You’ll Need
Here’s the shockingly short list of tools for this cake (I told you it was easy!):
- A decent blender: Doesn’t need to be fancy—mine is a 20-year-old workhorse that still does the job perfectly.
- 8-inch round cake pan: Grease it well! I swear by the butter-flour combo for foolproof release.
- Basic measuring cups/spoons: Though let’s be real—I often eyeball the oil and nobody’s complained yet.
That’s seriously it—no mixer, no fancy gadgets, just three simple tools you probably already own.
How to Make Mandarin Cake in a Blender
Here’s the magic part where we turn a few simple ingredients into the easiest, most impressive cake you’ll ever make. Follow these steps closely – I’ve made all the mistakes so you don’t have to!
Step 1: Blend Wet Ingredients
First, toss those peeled mandarins into your blender (yes, just chuck them in whole!). Add the eggs, sugar, and oil. Now BLEND—I like to start on low and gradually increase speed to avoid citrus volcanos (learned that one the messy way).
You’re aiming for a completely smooth, frothy liquid with zero mandarin chunks. About 45 seconds usually does it on my blender. Scrape down the sides once halfway through – those sneaky mandarin bits love to hide in the corners!
Step 2: Incorporate Dry Ingredients
Add all your dry ingredients right into the blender. Here’s the key: pulse just until combined, about 5-7 quick bursts. Overmixing = tough cake, and we want cloud-like fluffiness!
If your blender struggles (some older models do), stop when mostly mixed and fold any remaining flour pockets in by hand. The batter should look like thick pancake batter—if it seems too stiff, add a tablespoon of milk or orange juice to loosen it up.
Step 3: Bake to Perfection
Pour your batter into the greased pan (it’ll be thin—that’s perfect!) and immediately into a 350°F (180°C) oven. Set your timer for 25 minutes—we’ll check then, but it usually needs the full 30 minutes.
The cake is done when it’s golden brown, pulls slightly from the pan edges, and a toothpick comes out with just a couple moist crumbs (not wet batter). Here’s my pro tip: if the top is browning too fast but the center’s still jiggly, tent it loosely with foil.
Let it cool in the pan for 10 minutes—I know it’s hard to wait, but this prevents crumbling! Then transfer to a rack to cool completely. The waiting is the hardest part, but oh, that first citrusy bite is worth it!
Tips for the Best Mandarin Cake in a Blender
After making this cake more times than I can count (okay, maybe I have a problem), here are my foolproof tips for absolute perfection:
- Mandarin matters: Clementines work great, but honey mandarins make the cake extra special. Taste one first—if it’s tart, bump up the sugar by 2 tbsp.
- Grease like you mean it: That “lightly greased” instruction on most recipes? Ignore it. I butter every nook and dust with flour—your cake will thank you by sliding out perfectly.
- Room temp wins: Cold eggs and oil can make the batter separate. If you’re impatient like me, microwave the oil for 10 seconds and warm the eggs in water.
- Blender power: If your blender struggles with thick batter, stop and stir halfway. A few tiny flour streaks are better than burning out the motor!
Follow these, and you’re golden—literally. That perfect golden crust is calling your name!
Serving Suggestions
This Mandarin Cake is deliciously simple on its own, but here’s how I love to dress it up when I’m feeling fancy:
- A dollop of freshly whipped cream with orange zest folded in – the citrus-on-citrus combo is heavenly!
- A quick dusting of powdered sugar right before serving – simple but elegant.
- Serve warm with vanilla ice cream – the meltiness against the citrus cake? *Chef’s kiss*
- Top with fresh berries for a pop of color and tart contrast to the sweet cake.
My kids love it best plain, still slightly warm from the oven – the mandarin flavor really sings this way!
Storage & Reheating
Here’s the beautiful thing about this Mandarin Cake—it actually gets better after a day as the flavors meld! But of course, I never blame you if it disappears immediately. When you do have leftovers (a rare occurrence in my house), here’s how to keep them fresh:
- Room temp magic: Store cooled cake in an airtight container at room temperature for up to 2 days. The citrus keeps it wonderfully moist!
- Fridge for longer: If you need to stretch it to 3-4 days (though why would you wait that long?), pop it in the fridge. Bring slices to room temp before serving—cold cake just isn’t the same.
- Freezer-friendly: This cake freezes beautifully! Wrap individual slices tightly in plastic, then foil, and freeze for up to 2 months. Perfect for when those mandarin cravings hit unexpectedly.
To reheat, I nuke a slice for just 10-15 seconds—just enough to take the chill off and make it taste freshly baked again. Pro tip: sprinkle a few drops of water on the plate first to prevent drying out!
Nutritional Information
Okay, let’s talk numbers—but remember, I’m a home cook, not a lab technician! These estimates come from my trusty calculator and ingredient averages, but your exact Mandarin Cake nutrition might vary based on:
- Your mandarins’ sweetness: More sugar naturally means more… well, sugar!
- Oil type: I use canola, but avocado or vegetable oil shifts the fat content slightly.
- Flour brand: Different mills = different exact measurements per cup.
That said, here’s the general breakdown per generous slice (because who cuts tiny slices of cake?):
- 250 calories – Perfect for that afternoon pick-me-up!
- 20g sugar – Mostly from our lovely mandarins and that cup of sugar doing its sweet job.
- 4g protein – Thank those eggs for the boost!
- 10g fat – Just enough from the oil to keep it moist without feeling heavy.
Now, if you’re watching certain macros, here’s how I tweak it sometimes: swap half the oil for applesauce (cuts fat), use monkfruit sweetener (reduces sugar), or add a scoop of protein powder to the dry ingredients. But honestly? The original version is worth every delicious bite!
Frequently Asked Questions
I’ve gotten so many questions about this Mandarin Cake in a Blender over the years—here are the ones that pop up most often (along with my very opinionated answers!):
Can I use oranges instead of mandarins?
Absolutely! Regular oranges work fine—just use 1 medium orange (peeled) instead of 3 mandarins. The cake will have a slightly more intense citrus flavor, which I actually love. You might want to reduce the sugar by 2 tablespoons since oranges tend to be tarter.
What if I don’t have a blender?
First—go buy one! Just kidding (mostly). You can make this with a food processor or even a hand mixer, though the texture won’t be quite as light. For hand mixing, finely chop the mandarins first, then beat with wet ingredients before folding in dry ones. It’ll still taste amazing!
Why is my cake dense instead of fluffy?
Oh honey, you probably overmixed the batter—it’s the #1 mistake! Remember: pulse, don’t blend, after adding dry ingredients. Also check that baking powder—if it’s older than 6 months, it might not be giving you enough lift. And please tell me you didn’t skip the peeling step—mandarin skins will wreck the texture!
Can I make this gluten-free?
I’ve had great results with a 1:1 gluten-free flour blend (the one with xanthan gum already added). The texture comes out slightly more delicate, so handle it gently. Almond flour alone won’t work—the cake needs some structure from a proper GF blend.
How do I know when the cake is done baking?
Use the toothpick test, but don’t wait for it to come out completely clean—a few moist crumbs are perfect. The edges should pull away slightly from the pan, and the top will spring back when lightly pressed. If it jiggles like Jell-O, give it more time!
Rate This Recipe
Did this Mandarin Cake in a Blender become your new favorite too? I’d love to hear how it turned out! Leave a quick rating below and tell me your favorite part – was it the citrusy punch or that magical blender shortcut?
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Irresistible 5-Minute Mandarin Cake in a Blender Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A quick and easy Mandarin Cake made in a blender for a fluffy texture.
Ingredients
- 3 mandarins (peeled)
- 3 eggs
- 1 cup sugar
- 1/2 cup oil
- 2 cups flour
- 1 tbsp baking powder
Instructions
- Blend mandarins, eggs, sugar, and oil until smooth.
- Add flour and baking powder, blend until combined.
- Pour batter into a greased cake pan.
- Bake at 350°F (180°C) for 30 minutes.
- Let cool before serving.
Notes
- Use room-temperature eggs for better blending.
- Adjust sugar based on mandarin sweetness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: mandarin cake, blender cake, easy dessert