Old-world charm meets modern decadence in this stunning German Mandarin Orange Cake Recipe – a luxurious twist on the beloved Frankfurter Kranz Cake. Bursting with bright citrus, silky Grand Marnier whipped cream, rich buttercream, and a delicate layer of homemade boozy marzipan, this cake transforms a nostalgic classic into an unforgettable showstopper.
You might also like my Bienenstich recipe (bee sting cake).
Why You’ll Love This German Mandarin Orange Cake Recipe
Aside from its striking presentation and sunny citrus flavor, here are a few reasons why this German cake might become a new favorite:
- Mouthwatering Bliss for Orange Lovers: With orange preserves in place of the raspberry jam typical of this cake and topped with fresh mandarins, every bite delivers a perfect balance of elegance, comfort, and complex flavor. If you love citrus and crave a dessert that’s as striking as it is satisfying, this one’s for you.
- Perfect for Marzipan Lovers: Learn to quickly make homemade Grand Marnier marzipan and add a layer of marzipan to this classic German cake. Not a marzipan fan? Then, add another buttercream layer.
- Light and Refreshing: The mandarin oranges cut through the richness of the buttercream layers, keeping each bite bright and balanced.
- Perfect for Celebrations: This German mandarin orange cake is ideal for birthdays, spring brunches, or tea parties. You certainly don’t have to be German to appreciate its incredible depth of flavor.
- Make-Ahead Friendly: It looks fancy, but it’s surprisingly simple to make – especially if you prepare the marzipan and almond brittle a day or two in advance. This mandarin orange cake also tastes better after chilling overnight.
- Crowd-Pleaser: Not overly sweet, with a texture everyone loves, especially those who enjoy European-style cakes.
Trending now: Stollen Recipe.
Ingredients in This German Mandarin Orange Cake Recipe
It all starts with an easy sand cake (Sandkuchen in German), which is a traditional buttery cake known for its fine, dense, and slightly crumbly texture – somewhat like sand, which is where it gets its name. It’s a staple in German baking.
For the Cake Base
- Unsalted Butter – Soft butter that’s easy to beat until creamy.
- White Sugar or monk fruit sweetener for fewer calories
- Large Eggs
- Cake Flour or All-Purpose Flour: Cake flour yields a more delicate crumb. It’s also important to sift the flour for best results.
- Potato Starch: Potato starch is a common ingredient in European cooking. I tried making this German mandarin orange cake recipe with cornstarch and didn’t like the result. Potato starch creates a much softer, more tender crumb. I recommend using Bob’s Red Mill potato starch, which is available at most health food stores or online.
- Baking Powder: Makes the cake a little taller.
Homemade Marzipan with Grand Marnier (Make It Ahead!)
I swapped out the traditional buttercream on the second layer for homemade Grand Marnier marzipan topped with orange preserves. Marzipan is naturally pliable, so it’s easy to shape into a cake layer by hand.
Best of all, it takes about 5 minutes to make it in a stand mixer. So, it’s easy to make it a few days in advance.
- Almond Flour
- Powdered Sugar
- Almond Extract
- Grand Marnier
- Water
To Wrap the Cake in Almond Brittle
- Unsalted Butter
- White Sugar
- Whole Almonds: You’ll chop them in a food processor.
The Fruity Orange Filling for This German Mandarin Orange Cake Recipe
- Orange preserves: I recommend making this with reduced-sugar orange preserves so the cake doesn’t get too sweet.
The Buttercream Filling for the Bottom Cake Layer and to Frost the Entire Exterior of the Cake
- Unsalted Butter
- Powdered Sugar or Powdered Zero-Calorie Monk Fruit Sweetener
- Large Egg Yolks
- Vanilla Extract
Grand Marnier Whipped Cream to Decorate the Cake and Serve with Slices
- Heavy Cream
- Powdered Sugar or Powdered Zero-Calorie Monk Fruit Sweetener
- Grand Marnier Liqueur: A unique blend of cognac and orange liqueur that gives the cake a sophisticated twist.
- A Whipped Cream Stabilizer: For example, Whip It by Dr. Oetker, if needed for piping.
Fresh Mandarins for This German Mandarin Cake
- For garnishing the cake and serving alongside individual slices for a refreshing burst of citrus.
You might also like: Sugar-Free German Plum Cake.
How to Make This German Mandarin Orange Cake Recipe
I recommend viewing the process shots in the classic Frankfurter Crown Cake Recipe, since the procedure is the same.
What’s new in the mandarin orange version of the classic German cake?
- Adding Grand Marnier marzipan to one cake layer.
- Using orange jam.
- Infusing the whipped cream with Grand Marnier.
1. Make the Marzipan in Advance
Assembling this German cake is much easier when the marzipan is ready to go. To make it, simply blitz the ingredients in a stand mixer, as illustrated in my marzipan recipe.
Then, shape the marzipan into a loaf, wrap it in plastic wrap, and refrigerate for at least an hour – or overnight – to allow the flavors to meld. Remove from the refrigerator and let it come to room temperature when the cake cools.
2. Make the Almond Brittle in Advance
Melt the butter in a saucepan. Add the sugar and stir until the sugar melts and the butter browns. Then add the chopped almonds and coat with the butter mixture, pressing the entire mixture together. Next, pour the mixture onto parchment paper and let it cool.
3. Make the Cake
Preheat oven. Mix the ingredients. Then, pour batter into a bundt pan and bake. Let the hot cake cool completely. Once cooled, use a serrated bread knife to carefully slice the cake horizontally into three even layers.
4. Make the Buttercream for This German Mandarin Orange Cake Recipe
Combine the ingredients for the buttercream in a stand mixer.
5. Place the Bottom Cake Layer on a Serving Plate or Cake Stand
Spread one-third of the buttercream evenly over the bottom layer of the cake. Then top with half of the orange preserves.
6. Place the Second Cake Layer on Top
Slice the marzipan loaf. Then, use your hands to press and shape one piece of marzipan at a time. So, it forms a layer across the cake. Next, spread the remaining orange preserves over the marzipan.
7. Add the Final Cake Layer
Then, cover the entire cake – top and sides – with the remaining buttercream.
8. Apply the Almond Brittle
Sprinkle almond brittle over the top and gently press it onto the sides and center ring of the cake with your hands for full coverage.
9. Chill Overnight
Refrigerate the cake overnight to let the flavors meld and the structure set.
10. Make the Grand Marnier Whipped Cream
The next morning, begin adding the finishing touches. Start by making the Grand Marnier whipped cream.
11. Decorate This German Mandarin Orange Cake Recipe
Pipe rosettes on top of the cake using a star tip or piping bag. You can pipe the rosettes pretty high, so the mandarin segments have something to rest on. Serve any remaining whipped cream alongside a slice.
12. Finish with Fresh Mandarins
Place a mandarin segment on each rosette – and enjoy your gorgeous German mandarin orange cake!
Cathy’s Recipe Tips
- View the original recipe: I recommend viewing the process shots for the original Frankfurt Crown Cake Recipe, since the steps are essentially the same.
- Make a schedule: For example, make the marzipan and almond brittle on Friday. Make the cake and assemble it on Saturday. Then, on Sunday morning, make the Grand Marnier whipped cream, and decorate the cake with whipped cream and mandarin pieces.
- Use cold tools for the whipped cream: Chill your bowl and beaters beforehand for best results.
- Don’t skip chilling the cake overnight: It helps everything set, making the cake easier to slice and more delicious overall.
Equipment Needed to Make This Delicious Cake
- 1 Bundt Cake Pan – I use a 10-inch-wide, 10–12 cup Nordic Ware Bundt pan from the Platinum Series.
- 1 Food Processor – To make the almond brittle.
- 1 Kitchen Scale – While I’ve included cup equivalents as a rough guide, using the gram measurements will yield the best results.
- 1 Large Bowl for Mixing
- 1 Medium Mixing Bowl
- Parchment Paper – To let the almond brittle cool.
- Piping Bag and Piping Tip (Optional)
- Saucepan – To make the almond brittle.
- Serrated Knife – To horizontally slice the cake into 3 layers.
- Sieve – To sift the dry ingredients.
- Spatula – To scrape down the bowl.
- 1 Stand Mixer, Electric Mixer, Hand Mixer, or Spoon
- 1 Cooling Rack or Wire Rack
Storage Tips for this German Mandarin Orange Cake Recipe
Refrigerate Your Cake
This cake should be stored in the refrigerator due to the fresh cream. It will keep well for 2–3 days in an airtight container or covered with a cake dome.
Can You Freeze This German Mandarin Orange Cake Recipe?
- Not ideal for freezing once assembled.
Final Thoughts
This German Mandarin Orange Cake is a tribute to everything that makes traditional European baking so delightful – simple ingredients, elegant orange liqueur, fresh flavor, and a homemade touch that brings people together. Whether you serve it with afternoon coffee or as a birthday centerpiece, it’s the kind of dessert that earns smiles with every slice.
Happy Baking!
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German Mandarin Orange Cake Recipe
Equipment
- 1 Bundt Cake Pan – I use a 10-inch-wide, 10–12 cup Nordic Ware Bundt pan from the Platinum Series.
- 1 Food Processor – To make the almond brittle.
- 1 Kitchen Scale – While I’ve included cup equivalents as a rough guide, using the gram measurements will yield the best results.
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
- Parchment Paper – To let the almond brittle cool.
- Piping Bag and Piping Tip (Optional)
- Saucepan – To make the almond brittle.
- Serrated Knife – To horizontally slice the cake into 3 layers.
- Sieve – To sift the dry ingredients.
- Spatula – To scrape down the bowl.
- 1 Stand Mixer, Electric Mixer, or Spoon
- 1 Cooling Rack
Ingredients
Please See the Original Raspberry Version of This Cake for Process Shots.
Always Follow the Gram Measurements for Best Results
Grand Marnier Marzipan (Make It in Advance): You Can Also Skip the Marzipan and Simply Spread Buttercream on the Second Layer, but the Marzipan Adds a Unique and Delicious Flavor to the Cake. Moreover, It Only Takes 5 Minutes to Make Marzipan in a Stand Mixer.
- 1 ½ Cups Fine Almond Flour (145 Grams)
- 2 Teaspoons Almond Extract – This ingredient is essential.
- 2 Tablespoons Grand Marnier Liqueur
- 2 Tablespoons Water
Almond Brittle: Make It in Advance
- 3 Tablespoons Unsalted Butter (30 Grams)
- 5 Tablespoons White Sugar (60 Grams)
- 125 Grams Almonds (¾ Cup Chopped Whole Almonds)
The Cake: Follow the Gram Measurements for Best Results
- 18 Tablespoons Softened, Unsalted Butter (250 Grams)
- ½ Cup + 1 Tablespoon White Sugar (250 Grams)
- 4 Large Eggs, Room Temperature
- 1 Cup Sifted Cake Flour or All-Purpose Flour (125 Grams) – I highly recommend using cake flour for a finer crumb.
- ¾ Cup Potato Starch (125 Grams) – You can order this from Bob's Red Mill. I tried making this cake with cornstarch and don't recommend it.
- 2 Teaspoons Baking Powder
Buttercream for 1 Cake Layer and to Cover the Entire Cake
- 18 Tablespoons Softened, Unsalted Butter (250 Grams)
- 1 ⅔ Cups Powdered Sugar, Sifted (200 Grams)
- 3 Large Egg Yolks
- 1 Teaspoon Vanilla Extract
Orange Preserves: Use Reduced-Sugar Jam If Possible So the Cake Isn't Too Sweet
- 12 Tablespoons Orange Preserves (216 Grams)
Grand Marnier Whipped Cream
- 1 Cup Heavy Cream
- 2 Teaspoons Powdered Sugar or Zero-Calorie Powdered Monk Fruit Sweetener
- 1 Teaspoon Grand Marnier Liqueur – Or more to taste.
- 1 Packet Whip It Stabilizer (Optional) – Stabilizes the whipped cream for piping.
Garnish
- 16 Fresh Mandarin Segments
Instructions
This Is My Schedule for This Cake: Day 1 – Make the Marzipan and Almond Brittle. Day 2 – Make the Cake and Assemble It. Day 3: Make the Whipped Cream and Garnish the Cake.
Make the Marzipan in Advance: See My Marzipan Recipe for Process Photos and a Video. It Only Takes 5 Minutes to Make It in a Stand Mixer.
- Put the ingredients in a food processor or stand mixer and blitz them.1 ½ Cups Almond Flour (145 Grams)2 Teaspoons Almond Extract2 Tablespoons Grand Marnier2 Tablespoons Water: Add more water if needed to bring the marzipan together. It should still be pliable.
- With your fingers or a spatula, knead and press the dough together.
- Pick up the marzipan with your hands and shape it into a loaf. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour. It will firm up enough to slice, but remain pliable so you can shape it by hand. If it feels too firm after chilling, you can soften it slightly with a touch of water or Grand Marnier.
Make the Almond Brittle in Advance: See the Process Shots for This in My Classic Frankfurt Crown Cake Recipe.
- Melt butter in a saucepan.
- Add the sugar and stir until it turns fluid and golden brown.
- Stir in the chopped almonds until fully combined. If needed, add a bit more butter to help bind the nuts together.
- Pour onto parchment paper and let it cool and harden (about 20-30 minutes).
- Once cooled, break it into small pieces using a food processor.
Make the Cake
- Grease a bundt cake pan.
- Preheat the oven to 350°F (180°C).
- Sift the cake flour (or all-purpose flour), potato starch, and baking powder together.1 Cup Sifted Cake Flour or All-Purpose Flour (125 Grams)¾ Cup Potato Starch (125 Grams)2 Teaspoons Baking Powder
- Beat the softened butter until creamy. 18 Tablespoons Softened, Unsalted Butter (250 Grams)
- Mix in the sugar, whole eggs, and flour mixture. ½ Cup + 1 Tablespoon White Sugar (250 Grams)4 Large Eggs
- Pour the cake batter into the greased pan. Then, bake the cake for around 45 minutes, or until a skewer or knife comes out clean.
- Once done, allow the cake to cool in the pan for 10 minutes before removing it from the pan.
- Allow the cake to cool fully on a wire rack.
- Slice the cooled cake into 3 even rings using a serrated knife.
Make the Buttercream
- Beat the softened butter until smooth and creamy. 18 Tablespoons Softened, Unsalted Butter (250 Grams)
- Gradually add the sifted powdered sugar one tablespoon at a time, beating until combined. 1 ⅔ Cups Powdered Sugar, Sifted (200 Grams)
- Add the egg yolks and vanilla extract and mix well. 3 Large Egg Yolks1 Teaspoon Vanilla Extract
- Set aside one-third of the buttercream for the bottom cake layer, and reserve the rest for coating the exterior. For best results, weigh out the one-third portion. You’ll need enough buttercream on the outside to hold the almond brittle in place.
Assemble the Cake
- Place the Bottom Cake Layer on a Serving Plate or Cake Stand: Use a spatula to spread one-third of the buttercream evenly over the bottom layer of the cake. Then top with half of the orange preserves (6 Tablespoons / 108 Grams).
- Place the Bottom Cake Layer on a Serving Plate or Cake Stand: Slice the marzipan loaf. Then, use your hands to press and shape one piece of marzipan at a time. So, it forms a layer across the cake. Next, spread the remaining orange preserves (6 Tablespoons / 108 Grams) over the marzipan.
- Add the Remaining Cake Layer: Then, cover the entire cake – top and sides – with the remaining buttercream.
- Apply the Almond Brittle: Sprinkle almond brittle over the top and gently press it onto the sides and center ring of the cake with your hands for full coverage.
- Chill Overnight: Refrigerate the cake overnight to let the flavors meld and the structure set.
- Make the Grand Marnier Whipped Cream: The next morning, make the Grand Marnier whipped cream by whipping the ingredients with cold beaters in a cold bowl. Beat on mediumhigh until relatively stiff if you plan to pipe rosettes. Taste and adjust the powdered sugar and Grand Marnier if needed., and whip briefly again to incorporate.1 Cup Heavy Cream2 Teaspoons Powdered Sugar1 Teaspoon (or More) Grand Marnier1 Packet Whip It Stabilizer (Optional)
- Decorate the Cake: Pipe rosettes on top of the cake using a star tip or piping bag. You can pipe the rosettes pretty high, so each mandarin piece has something to rest on. Serve any remaining whipped cream alongside a slice.
- Top with Fresh Mandarins: Place a mandarin segment on each rosette and enjoy your gorgeous cake!
This was the best Kranz I’ve ever eaten. Thanks for bringing it to Frank’s birthday party. Absolutely amazing!
You’re very welcome! I enjoyed making it.