Cozy Clementine cake Recipe

Winter days always seem a little brighter when the kitchen smells like fresh citrus and warm vanilla. I started making this Clementine cake to chase away the grey skies, and it instantly became a request at every family gathering.

The combination of zesty homemade curd and tender sponge creates a balance of sweet and tart that feels incredibly fresh. If you love baking with seasonal fruit, this recipe delivers a burst of sunshine in every single slice.

Why You’ll Love This Clementine cake

Most citrus desserts rely heavily on extracts, but this recipe uses fresh zest and juice for an authentic flavor profile. The result is a vibrant taste that feels natural rather than sugary or artificial.

I appreciate how the homemade curd adds a luxurious texture without requiring advanced pastry skills. It thickens easily on the stove and brings a velvety richness that pairs perfectly with the light sponge.

This dessert looks impressive enough for a holiday table but remains approachable for a weekend baking project. You get a showstopping centerpiece that tastes as good as it looks.

If you enjoyed this citrusy treat, you will want to try my Savory Orange Creamsicle Cookies Recipe next. For another moist and flavorful option, the Savory Orange Olive Oil Cake Recipe is a must-bake for fruit lovers.

Gathering Your Clementine cake Ingredients

Here is everything you will need to prepare this citrus feast:

• Unsalted butter: Softened butter creams easily with sugar and adds richness to the filling.
• Clementines: Zest and fresh juice provide the core flavor for both the curd and sponge.
• Eggs: You need large eggs to bind the batter and thicken the fruit curd.
• Caster sugar: This fine sugar dissolves quickly to create a smooth curd and light cake texture.
• Lemon: A little zest adds extra brightness to cut through the sweetness.
• Self-raising flour: This ensures the sponge rises evenly without needing extra baking powder.
• Double cream: Whipping this creates the fluffy clouds of frosting between layers.
• Vanilla extract: A splash enhances the creamy notes in the sponge and topping.
• Sparkling white grape juice: This non-alcoholic addition mimics the fizz and acidity of champagne in the cream.
• Icing sugar: Just a touch sweetens the whipped cream without making it gritty.

My Method for Perfect Clementine cake

Let’s get cooking and fill the kitchen with wonderful aromas!

1. Begin by making the citrus curd, as it needs time to set properly. Place the zest of the clementines and lemon, sugar, eggs, and clementine juice into a saucepan over low heat. Stir continuously with a wooden spoon until the mixture thickens enough to coat the back of the spoon, ensuring you do not let it boil or scramble. Pour this mixture into a small bowl, add the softened butter, and stir until it melts completely into the curd before transferring it to a sterilized jar to chill in the fridge.
2. Preheat your oven to 180°C (160°C fan/gas 4) to ensure it is at the right temperature when the batter is ready. Grease two deep 20cm springform cake tins with butter and line the bases with parchment paper. This preparation ensures your Clementine cake layers will release easily from the pans without sticking or breaking.
3. To create the sponge layers, place the softened butter, caster sugar, and clementine zest into a large mixing bowl. Beat these ingredients together using electric beaters for about five minutes until the mixture looks very pale, light, and fluffy. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated, then mix in the vanilla extract briefly.
4. Gently fold in the self-raising flour and a pinch of salt using a spatula until a smooth batter forms, taking care not to overmix. Divide the batter equally between the prepared tins, smoothing the tops, and bake for 25 to 30 minutes until the cakes spring back when lightly touched. Allow them to cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
5. Prepare the whipped cream by whisking the double cream, icing sugar, sparkling white grape juice, and vanilla extract until the mixture holds soft peaks. Carefully slice each cooled cake horizontally with a serrated knife to create four thin layers in total. Place the first layer on a serving plate, spread with a quarter of the cream, then top with a third of the curd, repeating this process until the final cake layer is placed on top. Finish by spreading the remaining cream over the top and grating a little extra zest for decoration.

My Best Tips for Perfect Clementine cake

Make sure your butter is completely soft before starting the curd so it melts seamlessly into the warm citrus mixture. Cold butter can leave greasy streaks that ruin the smooth texture of your Clementine cake filling.

I always let the cake layers cool completely in the fridge for an hour before slicing them horizontally. Chilled cake is much firmer and less likely to crumble when you use a serrated knife to create those thin layers.

When making the whipped cream, pour the sparkling juice in slowly down the side of the bowl while whisking. This prevents the acid in the juice from curdling the cream before it forms soft peaks for your Clementine cake.

How to Serve This Clementine cake

This dessert shines when served slightly chilled, allowing the curd and cream to set firmly between the layers. I like to grate a little extra fresh zest over the top right before bringing it to the table for a fragrant finish.

You can pair a slice with a warm cup of Earl Grey tea to complement the citrus notes. The floral bergamot flavor in the tea highlights the bright orange profile of the Clementine cake beautifully.

Save this recipe for later and find more seasonal baking inspiration by following me on Pinterest.

Homemade Clementine Cake

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• Author: Amelia Bryan
• Total Time: 1 hr 30 min
• Yield: 12 servings
• Diet: Vegetarian

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Description

A festive and bright layer cake featuring homemade clementine curd, light sponge, and a sparkling whipped cream filling.

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Ingredients

• 225g unsalted butter, softened (plus extra for curd)
• 4 clementines, zested
• 4 large eggs (for cake)
• 225g caster sugar
• 1 tsp vanilla extract
• 225g self-raising flour
• 2 clementines, zested (for curd)
• 1 lemon, zested
• 100g caster sugar (for curd)
• 2 large eggs (for curd)
• 50ml fresh clementine juice
• 100g unsalted butter, softened (for curd)
• 600ml double cream
• 2 tbsp icing sugar
• 50ml sparkling white grape juice
• 1 tsp vanilla extract (for cream)

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Instructions

1. Begin by making the citrus curd, as it needs time to set properly. Place the zest of the clementines and lemon, sugar, eggs, and clementine juice into a saucepan over low heat. Stir continuously with a wooden spoon until the mixture thickens enough to coat the back of the spoon, ensuring you do not let it boil or scramble. Pour this mixture into a small bowl, add the softened butter, and stir until it melts completely into the curd before transferring it to a sterilized jar to chill in the fridge.
2. Preheat your oven to 180°C (160°C fan/gas 4) to ensure it is at the right temperature when the batter is ready. Grease two deep 20cm springform cake tins with butter and line the bases with parchment paper. This preparation ensures your Clementine cake layers will release easily from the pans without sticking or breaking.
3. To create the sponge layers, place the softened butter, caster sugar, and clementine zest into a large mixing bowl. Beat these ingredients together using electric beaters for about five minutes until the mixture looks very pale, light, and fluffy. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated, then mix in the vanilla extract briefly.
4. Gently fold in the self-raising flour and a pinch of salt using a spatula until a smooth batter forms, taking care not to overmix. Divide the batter equally between the prepared tins, smoothing the tops, and bake for 25 to 30 minutes until the cakes spring back when lightly touched. Allow them to cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
5. Prepare the whipped cream by whisking the double cream, icing sugar, sparkling white grape juice, and vanilla extract until the mixture holds soft peaks. Carefully slice each cooled cake horizontally with a serrated knife to create four thin layers in total. Place the first layer on a serving plate, spread with a quarter of the cream, then top with a third of the curd, repeating this process until the final cake layer is placed on top. Finish by spreading the remaining cream over the top and grating a little extra zest for decoration.

Notes

Ensure the curd is fully chilled before assembly to prevent the cake layers from sliding. This recipe substitutes traditional champagne with sparkling white grape juice for a non-alcoholic version.

• Prep Time: 25 min
• Cooling Time: 1 hr
• Cook Time: 35 min
• Category: Dessert
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 slice
• Calories: 685
• Sugar: 31g
• Sodium: 0.4g
• Fat: 52g
• Saturated Fat: 31g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 145mg

Keywords: clementine cake, citrus dessert, homemade fruit curd, winter baking, layer cake recipe