Mandarin Sour Cream Cake – Simple & Super Delicious!

Step 2: Cream Butter & Sugar

In a large bowl, use a hand or stand mixer to beat butter and sugar together until light and fluffy (about 2-3 minutes).

Step 3: Add Eggs & Flavoring

Add the eggs one at a time, mixing well after each addition. Then mix in vanilla extract and mandarin zest.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Step 5: Mix in Sour Cream & Dry Ingredients

Alternating between the two, add the dry ingredients and sour cream into the wet ingredients, starting and ending with the dry ingredients. Mix until just combined—don’t overmix!

Step 6: Fold in Mandarin Segments

Gently fold in the mandarin segments, making sure they are evenly distributed in the batter.

Step 7: Bake the Cake

Pour the batter into the prepared cake pan, smooth the top, and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool Completely

Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Step 9: Prepare the Glaze (Optional)

Mix powdered sugar, mandarin juice, and zest in a small bowl until smooth. Drizzle over the cooled cake.

Recipe Variations

• Nutty Twist: Add 1/2 cup chopped walnuts or almonds for extra crunch.
• Chocolate Swirl: Mix in 1/2 cup melted white chocolate to the batter.
• Dairy-Free Option: Replace sour cream with coconut yogurt and butter with vegetable oil.
• Spiced Flavor: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg for warmth.

Frequently Asked Questions (FAQs)

Can I use Greek yogurt instead of sour cream?

Yes! Greek yogurt works well as a substitute and adds a slight tanginess to the cake.

Can I use a bundt pan instead of a round pan?

Absolutely! Just adjust the baking time to 45-50 minutes as bundt cakes take longer to bake.

Can I make this cake ahead of time?

Yes, this cake stays fresh for up to 3 days at room temperature when stored in an airtight container.

Can I freeze this cake?

Yes! Wrap individual slices in plastic wrap and store them in an airtight container for up to 2 months. Thaw at room temperature before serving.

Notes

• For best results, use fresh mandarins rather than canned for a brighter citrus flavor.
• Don’t overmix the batter after adding flour, or the cake may turn dense.
• If your cake browns too quickly, tent it with aluminum foil halfway through baking.

Nutritional Info (Per Serving)

• Calories: 280 kcal
• Carbohydrates: 36g
• Protein: 4g
• Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 180mg
• Fiber: 1g
• Sugar: 20g

Conclusion

This Mandarin Sour Cream Cake is a foolproof recipe that delivers a moist, flavorful, and citrusy dessert every time. It’s simple, quick to prepare, and absolutely delicious—perfect for any occasion. Try this recipe today and enjoy a burst of fresh mandarin flavor in every bite!