Orange Mandarinello Bundt Cake
Loading Video...
Recipe courtesy of Laura Vitale

Laura's Mandarinello Bundt Cake

Getting reviews...
My Nonna (Grandmother) makes her own mandarinello from the tree behind her house. Its just like a limoncello but made with oranges. It's sweet and boozy and she sends me home with some every time I visit. You can use any orange flavored liqueur you have. Trust me, its delicious.
  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 50 min
  • Yield: 8 to 10 servings
Share This Recipe


Bundt Cake:

Mascarpone Cream:

Blackberry Compote:


  1. For the bundt cake: Preheat the oven to 350 degrees F. Grease a bundt pan well and set aside.
  2. In a bowl, mix together the flour, baking powder, salt and powdered vanilla and set aside. In a large measuring cup, mix together the milk and mandarinello and set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until well combined. Add the eggs and orange zest and mix until you have a creamy-looking mixture.
  4. Add the flour mixture and, with the motor running on medium speed, drizzle in the milk and mandarinello mixture and mix until the batter is smooth. Pour into your prepared pan and bake until fully cooked through, around 1 hour and 10 minutes. Allow to cool completely, then invert the cake onto a platter.
  5. For the mascarpone cream: In a bowl with a whisk, blend the mascarpone with the granulated sugar, mandarinello and vanilla paste until light and creamy. In a separate bowl, whip the cream to soft peaks.
  6. Using a large rubber spatula, add a big dollop of whipped cream to the mascarpone mixture and stir together to lighten. Then add the rest of the whipped cream and gently fold into the mascarpone to make a light, fluffy mixture.
  7. For the blackberry compote: Combine the sugar, lemon zest and juice in a medium saucepan over medium-high heat. Add the blackberries and cook until the berries release their juices, 6 to 7 minutes depending on how ripe the berries are. Continue to cook until the sauce has thickened slightly but the berries are still somewhat whole. Serve immediately, warm, or cool to room temperature about 10 minutes, then refrigerate, covered, to serve cold.
  8. Dust the cake generously with confectioners' sugar and serve slices with some blackberry compote and a dollop of mascarpone cream.

Cook’s Note

Italian powdered vanilla can easily be replaced by vanilla extract. I like to use it because it¿s what my Nonna uses-¿ so then my cake tastes just like hers. But feel free to use whatever you like ¿ it will still be phenomenal.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.