Name: Tangerine Layer Cake With Tangerine Curd And Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/4 cups sugar; 3 large eggs; 1 cup vegetable oil; 2 1/2 cups all-purpose flour; 1/2 tsp salt; 1 tsp baking soda; 1 tsp baking powder; 3/4 cup fresh tangerine juice; 3/4 cup Greek yogurt; 1/2 tsp tangerine zest; 3 large egg yolks; 5 tbsp sugar; 1/4 cup tangerine juice; 1 tsp tangerine zest; 3 tbsp cold butter; 1 (4 oz/112 grams) stick butter, softened; 8 oz (225 grams) cream cheese, softened; 6 cups powdered sugar, sifted; 4 tbsp fresh tangerine juice; 1/2 tsp tangerine zest (optional)

Introduction

This Tangerine Layer Cake with Tangerine Curd and Cream Cheese Frosting is a bright and flavorful dessert perfect for any celebration. Moist cake layers infused with fresh tangerine juice are complemented by tangy curd and a smooth, creamy frosting. It’s a delightful way to enjoy the fresh, citrusy taste of tangerines.

A three-layer cake with light brown sponge visible through a thin layer of white frosting that covers the outside unevenly, creating a rustic look. The top is decorated with three orange slices on the left, a cluster of small pink berries in the center, and green pine leaves spread across the right side, all resting on a smooth white frosting layer. The cake stands on a round wooden cake stand with a wide base. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Tangerine Cake Layers:

1 1/4 cups sugar
3 large eggs
1 cup vegetable oil
2 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
3/4 cup fresh tangerine juice
3/4 cup Greek yogurt
1/2 tsp tangerine zest

For the Tangerine Curd:

3 large egg yolks
5 tbsp sugar
1/4 cup tangerine juice
1 tsp tangerine zest
3 tbsp cold butter

For the Cream Cheese Icing:

1 (4 oz/112 grams) stick butter, softened
8 oz (225 grams) softened cream cheese
6 cups powdered sugar, sifted
4 tbsp fresh tangerine juice
1/2 tsp tangerine zest (optional)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Spray two 8-inch cake pans with cooking spray and line the bottoms with parchment paper, then spray the paper as well.

Step 2: In a stand mixer fitted with a whisk, beat eggs and sugar for 4-5 minutes until thick. Add oil and Greek yogurt, mix to combine, then add tangerine juice and mix again.

Step 3: In a separate bowl, sift together flour, salt, baking soda, and baking powder. Gradually add the dry ingredients to the wet mixture and beat until just combined. Fold in tangerine zest.

Step 4: Divide the batter evenly between the two prepared pans. Bake 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes, then transfer to a rack to cool completely. Cakes can be refrigerated for up to 3 days wrapped.

Step 5: To make the tangerine curd, whisk together egg yolks, tangerine juice, sugar, and zest. Using a double boiler, cook the mixture while stirring constantly for 5-7 minutes until thickened and coats the back of a spoon.

Step 6: Remove from heat and stir in cold butter pieces until melted and smooth. Let the curd cool completely before using.

Step 7: For the frosting, beat together cream cheese and butter until smooth (about 2 minutes). Scrape bowl sides, then add powdered sugar and beat until fluffy. Mix in tangerine juice and optional zest.

Step 8: To assemble, trim the domes off both cakes and slice each in half horizontally, creating four layers. Place the first layer on a platter, spread one-third of the tangerine curd leaving a small border, then spread about one-fifth of the frosting over it.

Step 9: Repeat layering curd and frosting with the second and third layers. Place the fourth layer on top and cover it with frosting only. Finish with a crumb coat of frosting on the outside and smooth for a semi-naked cake look.

Tips & Variations

Use freshly squeezed tangerine juice for the best citrus flavor and brightness.

For a lighter frosting, reduce powdered sugar slightly or add a touch more tangerine juice.

If tangerines are not available, substitute with fresh oranges or mandarins.

Chill the cake layers before assembly for easier slicing and handling.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the layers up to 3 days in advance. Wrap them tightly and refrigerate until ready to assemble.

How do I prevent the tangerine curd from curdling?

Cook the curd gently over a double boiler with constant stirring. Avoid high heat to prevent the eggs from scrambling. Remove from heat as soon as it thickens.