This from-scratch Clementine Cake recipe is incredibly moist, extra tender, and absolutely packed with fresh clementine flavor. It uses the whole clementine - peel included - with a secret (easy!) tip to ensure the cake isn't bitter. Made completely in the food processor, this simple dessert will be ready to bake in under 20 minutes. Top it with a creamy glaze for a cake that is sure to impress!
Boy oh boy am I excited to share this Clementine Cake recipe! The beauty of this recipe is that it uses whole clementines - peel, pith, and seeds. The end result is a deliciously sweet cake that boasts tons of clementine flavor through and through. SO good!
Of all our dessert recipes, we borrowed inspiration from our own Orange Loaf Cake and Moist Lemon Loaf for this one. Don't fix it if ain't broke, right?
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Why this recipe is great
- Tons of flavor since it uses the whole fruit. It's like using clementine zest on steroids.
- The cake isn't bitter from the peel because we use a secret tip - microwave them first! No boiling, no soaking in cold water, no hassel.
- Super soft, tender, and moist cake.
- Made completely in the food processor, which means limited dishes and clean up.
- Ready to bake in under 20 minutes. Simple!
- No ground almonds, almond flour or candied fruit (just not our thing…)
- Stores well and actually gets better with time!
- You can really feel like you're a part of The Secret Life of Walter Mitty 😉
- This is a wonderful dessert for spring and summer holidays and gatherings. If you're looking for more ideas, check out our list of Easter recipes.
What are clementines?
Clementines are the smallest variety of mandarin oranges and have a very smooth, thin peel and juicy flesh. They have a vibrant orange color and are often seedless.
Clementines are similar to tangerines, but are smaller and have a thinner peel - perfect for this recipe! In the store, clementines are also called Cuties or Sweeties.
This cake was absolutely fantastic-rave reviews from my whole family! It's moist and flavorful and the combinations of cake and syrup and glaze are absolutely balanced-this will be on our normal rotation of desserts and brunch items!
⭐⭐⭐⭐⭐ - Hannah
Ingredients for clementine cake
- Clementines: Choose clementines with a healthy peel and vibrant orange color. You'll need about 7 clementines - yup, the entire fruit.
- Oil: Use a neutral oil such as canola or vegetable oil. Although some people like clementine olive oil cake, we do not prefer that flavor.
- Yogurt: Use whole-milk, plain yogurt. None of that low-fat stuff - you're making cake after all. The extra fat keeps the cake moist and fluffy.
- Sugar: Just granulated sugar (no brown sugar in this one).
- Eggs: You can pull them out a bit early to come to room temperature, but it shouldn't be an issue to use cold eggs either.
- Vanilla: Just a bit rounds out the flavor.
- All-purpose flour: I don't spoon and level my flour… just being honest. But I do highly recommend fluffing the flour in the container and then measuring with a light hand, shaking off the excess until it's level. You don't want to pack the flour in.
- Baking powder: Double check that it isn't expired for best results.
ingredients for clementine glaze
- Butter: Just a tiny bit of butter cuts the sugary taste of a basic icing. Make sure it is super soft.
- Powdered sugar: Just like flour, measure icing sugar with a light hand to avoid packing in too much.
- Heavy cream: I find that cream is best, but you could use half-n-half if needed. You may need slightly less in that case.
- Clementine juice: This adds that pop of clementine flavor.
- Vanilla: This is my favorite way to round out the flavor of a glaze.
Helpful kitchen tools
Secret to making clementine cake not bitter
Many a clementine cake recipe calls for you to boil the clementines to soften them and remove the bitter taste in the peel, sometimes even having you switch out the boiling water once or twice during cooking.
Uhhh, no way! That is too much work. Instead we microwave our clementines in a covered bowl for 3 minutes until they're softened slightly and all sweet. Works like a charm!
How to make clementine cake
The first step is to microwave the clementines in a covered, microwave-safe bowl for 3 minutes. They will sizzle and pop a lot. This is the key to keeping the cake from being bitter.
While the clementines cool slightly, preheat oven to 350°F. Prepare a 9-inch circle cake pan (affiliate) or springform pan with a layer of parchment paper on the bottom and non-stick baking spray (affiliate). Make sure your spray has flour as an ingredient.
In a 10 cup food processor (affiliate), zoom the microwaved clementines for 1 minute until the clementine puree is as smooth as possible.
Now we'll start adding wet ingredients. Add the oil and yogurt and zoom for 1 more minute. Scrape the bowl of your food processor.
Add the sugar and pulse for 10 seconds. Scrape again.
Add eggs and vanilla. Pulse for another 10 seconds. Scrape again.
Add the dry ingredients. Pulse until just combined. Scrape one final time.
The final cake batter should be smooth, slightly thick, and deliciously fragrant.
Pour the cake mixture into the prepared pan and bake for 35-40 minutes, until a cake tester or toothpick comes out clean. While it's baking, microwave the sugar and clementine juice in 30 second increments, stirring in between until the sugar is fully dissolved.
Allow the baked cake to cool for 10 minutes. Then use a skewer to poke holes about ⅔ way through the cake.
Slowly pour the syrup across the cake, allowing it to evenly soak in. Cool completely in pan.
How to make clementine glaze
Combine the glaze ingredients in a bowl. It should be thick and creamy.
Invert the cooled cake on a serving plate or wire rack, then pour the glaze on top of the cake, gently pushing it to the edges with an offset spatula.
For a crowd
This cake yields 8-10 slices. If you're serving a larger crowd, you can make multiple batches. However, I recommend only one batch at a time in a standard 10-cup food processor.
FAQs
Clementine cake originated in the Mediterranean region from Sephardic Jewish cuisine, likely in the 15th century. I was first introduced to it through a very different context - the movie The Secret Life of Walter Mitty. 😂
Clementines are a specific variety of mandarin. You can use other mandarins, on the condition that they have very smooth skin, sweet flesh, and are small. Do not substitute oranges, tangerines, or other oranges with thick skin.
This is the perfect cake because it actually gets better with time! Leftovers can be stored for 2-3 days in an airtight container at room temperature or in the fridge. You can also wrap un-glazed cake in layers of plastic wrap and freeze them.
If you don't have a food processor, you can use a high-powered blender instead. A regular blender or hand mixer will not be strong enough to zoom up the clementines thoroughly.
Cakes become dense when you add too much flour or overmix the flour into the batter. Always measure your flour with a light hand and mix until just combined after adding it to the batter.
Cakes may sink if they are undercooked or if there was a drastic temperature change during baking. Don't open the oven door until it's near the end of the baking range. Test the cake with a toothpick and remove it from the oven once it comes out clean.
Instead of a thick glaze, you can opt to top the cake with fresh whipped cream or dust it with powdered sugar. Some recipes even use a chocolate glaze. Slice clementines for a simple decoration on top.
Tips and tricks
- To avoid a tough cake, be very careful not to overmix once you add the flour.
- Pour the syrup over the cake very slowly to help it soak in evenly.
- If you plan on decorating the cake with clementine slices, add them right before serving. The juices will leak and ruin the icing eventually.
Recipe
Easy Clementine Cake Recipe (with Step by Step Pictures)
Ingredients
Cake
- 3 clementines
- ½ cup canola or vegetable oil
- ½ cup whole-milk yogurt
- 1 cup sugar
- 3 eggs
- ½ teaspoon vanilla
- 1½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
Simple Syrup
- ⅓ cup sugar
- ⅓ cup clementine juice from 3-4 clementines
Glaze
- 1 tablespoon butter very soft
- ¾ cup powdered sugar
- 2 tablespoon heavy cream
- 1 tablespoon clementine juice
- ¼ teaspoon vanilla
Instructions
- In a microwave-safe bowl, microwave 3 clementines for 3 minutes on high. They will sizzle and pop a lot. Set aside and allow to cool in the bowl for a few minutes.3 clementines
- While the clementines cool a bit, preheat oven to 350°F. Prep a 9-inch circle cake pan with a layer of parchment on the bottom, then spray well with baking spray.
- In a 10 cup food processor, zoom the microwaved clementines for 1 minute, scraping the bowl halfway through. The mixture should be pureed, but won't be perfectly smooth.
- Add the oil and yogurt, then zoom for 1 minute. Scrape the bowl.½ cup canola or vegetable oil, ½ cup whole-milk yogurt
- Add the sugar, then pulse for 10 seconds. Scrape the bowl.1 cup sugar
- Add the eggs and vanilla, then pulse for 10 seconds. Scrape the bowl.3 eggs, ½ teaspoon vanilla
- Add the flour, baking powder, and salt. Pulse until just combined.1½ cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon kosher salt
- Pour the cake batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
Simple Syrup
- While the cake bakes, combine the sugar and clementine juice in a microwave-safe bowl. Microwave for 1-2 minutes, stirring well every 30 seconds until the sugar is dissolved.⅓ cup sugar, ⅓ cup clementine juice
- Once the cake is finished baking, allow to cool for 10 minutes. Using a wooden skewer, poke holes evenly across the warm cake. Slowly pour the simple syrup over the top, allowing it to sink into the holes. Set aside to cool fully in the pan.
Glaze
- Combine the glaze ingredients in a small bowl until fully combined. You want it to be just loose enough to spread to the edges, but thick enough to hold up on the cake.1 tablespoon butter, ¾ cup powdered sugar, 2 tablespoon heavy cream, 1 tablespoon clementine juice, ¼ teaspoon vanilla
- Once the cake is fully cooled, invert it onto a cake plate or cooling rack. Pour the glaze into the center of the cake, then use an offset spatula to spread it gently to the edges of the cake. Right before serving, decorate with fresh clementine slices.
Notes
-
- To avoid a tough cake, be very careful not to overmix once you add the flour.
-
- Pour the syrup over the cake very slowly to help it soak in evenly.
-
- If you plan on decorating the cake with clementine slices, add them right before serving. The juices will leak and ruin the icing eventually.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Annan says
Hi - is it possible to make these as cupcakes? How much syrup would I put in each one?
Misty says
Hi Annan! I have not made these as cupcakes before, so I am not sure how well it would work. It is a dense cake, so it would not be my first recommendation for a cupcake, to be honest. If you give it a try, let us know how it goes!
Katie says
This cake is simply amazing. So moist and so much favor. I used Greek whole milk yogurt instead because that’s what I had on hand and it came out perfect. Made it 3 times already, followed the recipe and didn’t have any issues. This recipe is definitely a keeper. Thank you!
Misty says
We're so glad you liked it, Katie! Thanks for taking the time to share your feedback, it makes our day!
Wendy says
Absolutely outstanding. So moist, fresh and citrus-y. Took it to a Kentucky Derby party and it was a huge hit: “to die for.”
Misty says
Yay, we love to hear that! Thank you for taking the time to share.
Warren says
My clementines are on the bigger side. Can you suggest the desirable total weight of the uncooked oranges so I don't use too much or too little puree? Thanks.
Misty says
Hi Warren! For the 3 clementines in the puree, I always suggest sticking with a whole three. The slight difference should not make a noticeable difference. Enjoy!
Warren says
Thanks.
Hannah says
This cake was absolutely fantastic—rave reviews from my whole family! It’s moist and flavorful and the combinations of cake and syrup and glaze are absolutely balanced—this will be on our normal rotation of desserts and brunch items!
Misty says
We're so glad you liked it, Hannah! Thank you for taking the time to share.
anon says
mine came out gummy and weird texture of buttermilk pancakes but the height of a regular cake. Like too moist. Like bread pudding or steamed english pudding. It might be too many wet ingredients. It had regular rise but just tastes weird especially the mouth feel. Doesn't taste like cake. I made it for my bday, but I plan to throw it out.
Misty says
Hi Anon, I am so sorry to hear you had this experience. When we make this cake, it is very moist but still the expected "cake" texture, not gummy. To troubleshoot for the future, was the cake baked thoroughly, until a toothpick comes out completely clean? Additionally, did it cool completely after adig the syrup? Because of all the moisture, it needs to cool very thoroughly. Again, I am sorry you had this experience. Please let me know if I can help you troubleshoot any further.
Warren says
Mine turned out exactly this way, like steamed pudding, dense and rubbery. Definitely not cake texture, not even a very moist cake. No actual crumb to speak of. The toothpick came out perfectly clean. I did not want to add the syrup, thank goodness I didn't. It rose a little like a cheesecake and it was totally cool and looked great when I cut into it to try. BTW it tasted great though. I just wish it was a cake and not a pudding.
Misty says
Hi Warren, I am so sorry to hear you had this experience. When we make this cake, it is very moist but still the expected "cake" texture. The syrup does effect the final texture, so I do not suggest skipping it. To troubleshoot for the future, was your baking powder fresh? Did you use whole-milk yogurt (not greek yogurt)? If I can help you troubleshoot any further, I would be happy to. Thank you for giving this recipe a try.
Patricia Kilpatrick says
I don’t have a microwave. I’d still like to make this cake, though. Please give alternative instructions for cooking the Clementines. Thank you.
Danielle says
You can try boiling the clementines, but since we haven't made it that way we can't vouch for how it will turn out. If you try that method we would love to know how it turns out.
Theresa Lensborn says
I followed this recipe exactly though I have made a clementine cake without microwaving the fruit and it came out great. What does make this different is the syrup and the glaze. So if I were you I would just zoom them uncooked and proceed with the recipe. 🤗
Misty says
Thanks for sharing!