Ginger Satsuma Layer Cake

"Satsumas are a type of mandarine orange, related to tangerines and clementines. They are very flavorful and full of juice, and super easy to peel. So I made cake!"
-- @artsiegirl
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  • Recipe Card
Prep time 30mins
Cook time 40mins
Serves or Makes: 12

Recipe Card


  • 2 cups butter
  • 3 cups granulated sugar
  • 6 eggs
  • 1 cup sour cream
  • 1 cups freshly squeezed satsuma juice
  • 2 teaspoons vanilla extract
  • 4 cups cake flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground ginger
  • to garnish crystalized ginger
  • 3/4 freshly squeezed satsuma juice
  • Zest of 1 satsuma
  • 3/4 cup granulated sugar
  • 1 stick butter
  • 3 sticks butter
  • 6 1/2 cups powdered sugar
  • juice of 3 satsumas

For the Cake


  • Step 1

    Preheat oven to 350 degrees (325 for convection) This recipe makes either a 4 layer cake using 8" pans, or a 3 layer cake using 9" pans. Spray pans generously with baking spray. Using a stand mixer, cream the butter, sugar until fluffy. Its important that the butter is at room temperature. Add eggs, one at a time. Add the sour cream and vanilla and combine. Slowly add the satsuma juice and mix well. Sift all dry ingredients together and add one cup at a time to the wet mixture and mix until combined, scraping bowl occasionally. Divide batter evenly between cake pans. In 8" pans, bake 30-35 mins. 9" pans 35-40 mins, or when toothpick comes out clean. Cool completely.

For the curd filling

  • Step 1

    In a 2 quart saucepan, combine satsuma juice, zest and sugar. In a small bowl beat the eggs and whisk into the juice and sugar. Cube the butter and add to the pan. Cook over medium heat until thickens, about 6 minutes. Cool completely in the refrigerator.

For the Frosting

  • Step 1

    Using the stand mixer, with whisk attachment, cream butter, slowly add powdered sugar one cup at a time, intermittently add satsuma juice. If still too thick, add milk 1 teaspoon at a time until you're happy with the consistency.

Cake Assembly

  • Step 1

    Put some of the frosting in a piping bag and cut 1/2" hole in the tip. Place first cake layer on plate or cake stand. Run a band of frosting around the edge of the cake and fill the center with the satsuma curd. Repeat this with each layer, except the top layer. Apply a crumb coat to the whole cake, then put the cake in the freezer for 20 mins to set the crumb coat. Frost the cake the way you like it, then run a ring of crystalized ginger around the top edge for garnish. Chill cake in the refrigerator until you're ready to cut it.

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