Orange Poppy Seed Cake with Mascarpone Frosting Recipe

If I were English and kept a daily tea time ritual, this is exactly the kind of cake I’d want to enjoy every afternoon. As an all-too-typical American, pausing in the middle of the day for tea and cake rarely fits my packed schedule. Still, if a cake could change my habits, this syrup-soaked orange poppy seed cake with mascarpone frosting would be the one.

This cake is deeply moist and flavorful. Like other beloved citrus cakes, it includes actual fruit: whole oranges are processed and folded into the batter along with poppy seeds. Using whole fruit reduces the need for sugar because the oranges contribute sweetness, moisture, and tender crumb, which lets you soak the cake in citrus syrup without it becoming cloying.

A slice of orange poppy seed cake with mascarpone frosting decorated with a candied orange slice.

“I love that this combines orange and poppyseed instead of the usual lemon and it is interesting and delicious! The cake is so moist and I love the texture from the poppyseeds. A winner!” – Adrienne

This cake achieves an exceptionally tender texture by combining butter and virgin coconut oil. The coconut oil enhances the citrus notes and helps the cake stay moist longer than butter alone. It’s important to use virgin coconut oil here—its mild coconut aroma lifts the orange flavors. Because virgin coconut oil is solid at room temperature, pack it into a measuring cup with the back of a spoon when measuring.

A measuring cup packed with virgin coconut oil.

Use whatever oranges you prefer: navel, cara cara, blood oranges, tangelos, or mandarins all work well. For a brighter citrus lift, the recipe includes a touch of lemon extract or lemon oil in both the batter and the syrup. If you choose lemon oil, be mindful that culinary lemon oil (a concentrated essence from cold-pressed lemon rinds) is far stronger than lemon extract—use much less of it.

A few ingredient notes

Butter plus virgin coconut oil: the blend creates a light, tender crumb and amplifies citrus flavor. Use virgin (unrefined) coconut oil, not refined, so the subtle coconut aroma can enhance the oranges.

Oranges: any variety is fine; aim for roughly ¾ cup of fruit plus juice (about 175 grams) after removing membranes and chopping the segments.

Lemon oil vs. lemon extract: lemon oil is very concentrated and comes from cold-pressed rinds—use sparingly. Lemon oil is a great swap for lemon extract when you want a more intense citrus note.

A measuring cup filled with buttermilk, vanilla extract, and lemon oil.

Additions and substitutions

Other citrus: grapefruit, lemon, or lime can replace the oranges.
Gluten free: swap cake flour for a measure-for-measure gluten-free flour blend.
Frosting options: mascarpone frosting is ideal, but milk chocolate buttercream, chocolate orange buttercream, or white chocolate ganache buttercream are all delicious alternatives.
Poppy seed substitute: black sesame seeds provide a subtle nutty note if you prefer.
Syrup substitute: if you skip candied orange slices, mix 1 cup orange marmalade with 2–3 tablespoons orange juice for a quick glaze.

A slice of orang poppy seed cake on a plate with a bite taken out of it.

Step 1: Make candied orange slices

Start by making candied citrus slices. Simmer thin orange slices in sugar water until translucent, then reserve the syrup. You’ll use a few slices to decorate and the syrup to soak the cake, adding moisture and flavor. Make these a day ahead so the slices have time to dry.

Step 2: Prep the oranges for the batter

Zest the oranges first—aim for at least 2 tablespoons of zest. Trim the ends so the oranges sit flat, then slice off the peel including the pith. Separate the segments from the membranes and chop into small pieces, catching the juice. You want ¾ cup (175 grams) of fruit plus juice.

An orange with the ends cut off that has been zested.

Using a sharp knife to slice the peel from an orange.

Using a sharp knife to cut sections of orange.

Step 3: Prepare the batter and bake the cake

Beat the butter, coconut oil, and sugar until the mixture is light and fluffy.

Cream the butter, virgin coconut oil, sugar, and orange zest with an electric mixer until very light and aerated, about 5 minutes. Add the eggs one at a time, beating well after each addition and scraping the bowl as needed.

Slowly mixing the dry ingredients into the cake batter.

Whisk together cake flour, baking powder, and salt. Add the dry mix to the butter and egg mixture on low speed until just combined. Mix buttermilk with vanilla and lemon extract or oil, then add to the batter and mix briefly.

Adding orange pieces and poppy seeds to the cake batter.

Fold the chopped orange pieces and poppy seeds into the batter with a spoon.

An 8-inch round cake pan filled with orange poppy seed cake batter.

Pour the batter into a prepared 8-inch round cake pan and bake in a preheated oven until a tester comes out mostly clean and the cake pulls away from the sides, about 50–60 minutes.

An orange poppy seed cake that has been leveled so the top of the cake is flat.

Cool the cake in the pan for 5 minutes, then invert onto a rack and flip right side up. Trim the top if needed. Mix reserved orange syrup with orange marmalade and a touch of lemon extract or oil, then brush the syrup generously over the warm cake so it soaks in and keeps the crumb moist.

Using a pastry brush to cover an orange poppy seed cake with an orange glaze.

An orange poppy seed cake covered in mascarpone frosting, sprinkled with poppy seeds, and decorated with candied oranges.

When cooled, frost the cake with mascarpone frosting, sprinkle additional poppy seeds, and arrange candied orange slices on top. Serve and savor every bite.

Using a cake server to lift a slice of cake from an orange poppy seed cake.

Note the syrup soaking into the crumb—this is what makes the cake so irresistible.

Poking a fork into a slice of orange poppy seed cake to cut a bite.

More recipes for citrus lovers

Orange Olive Oil Cake with Mascarpone Frosting
Chocolate Almond Cake with Chocolate Orange Buttercream
Lemon Olive Oil Loaf Cake with Tart Lemon Glaze
Orange Drizzle Cake

If you try this recipe, leave a comment and rate it—happy baking!