If you’re looking for a dessert that’s light, elegant, and bursting with citrusy freshness, these mini orange cream-filled cakes will win your heart. They’re the perfect balance of soft sponge, creamy filling, and just enough sweetness to make each bite a delight. The base is a fluffy vanilla sponge made with yogurt for extra tenderness, and the filling is a luscious orange cream custard that adds brightness and tang. Finished with a dusting of icing sugar and a sprinkle of chocolate drops, these cakes are not only delicious but also beautiful enough to impress at gatherings. They’re wonderful for afternoon tea, birthdays, or anytime you want something special without the heaviness of traditional layer cakes.

Full Recipe

Ingredients

For the Cake Batter (makes 12 mini cakes):

• 1 large egg

• ⅓ cup (70 g) granulated sugar

• 3 Tbsp vanilla-flavored yogurt (≈45 g)

• ⅓ cup + 1 Tbsp (90 ml) milk, room temperature

• 1⅓ cups (170 g) all-purpose flour

• 2 tsp (10 g) baking powder

• 2 Tbsp (30 g) unsalted butter, melted and slightly cooled

For the Orange Cream Filling:

• 1 egg yolk

• 2 Tbsp granulated sugar

• ¾ cup (190 ml) milk

• 1 Tbsp cornstarch

• 1 Tbsp finely grated orange zest (from 1 medium orange)

For Decoration:

• Icing sugar, for dusting

• Chocolate drops or chips, for garnish

Cooking Directions

1. Preheat & Prep Pans: Preheat oven to 180 °C (350 °F). Grease and line a 12-cup muffin tin or mini cake pan with paper liners.

2. Make the Sponge Batter: In a mixing bowl, whisk 1 egg and ⅓ cup sugar until pale and slightly thickened. Add yogurt and milk, whisking until smooth. Sift in flour and baking powder, folding gently until just combined. Drizzle in melted butter and fold to incorporate without overmixing.

3. Bake the Cakes: Divide batter evenly among molds, filling each about ¾ full. Bake 15–20 minutes until golden and springy, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.

4. Prepare the Orange Cream: In a saucepan, whisk egg yolk, sugar, and cornstarch until smooth. Slowly whisk in milk, then add orange zest. Cook over medium heat, stirring constantly, until thickened—about 7–10 minutes. Remove from heat and cool, stirring occasionally.

5. Fill the Cakes: Once cooled, use a knife or apple corer to make a cavity, or slice cakes in half. Spoon or pipe in orange cream and replace the tops.

6. Decorate & Serve: Dust with icing sugar and garnish with chocolate drops. Serve fresh or refrigerate up to 2 hours before serving.

Nutrients (per mini cake, approximate)

• Calories: 155

• Protein: 3 g

• Fat: 5 g

• Carbohydrates: 23 g

• Fiber: <1 g

• Calcium: 45 mg

• Vitamin C: 4 mg

Why You’ll Love This Recipe

You’ll love these mini cakes because they’re refreshing, bite-sized, and versatile. The yogurt in the batter keeps the sponge moist and light, while the orange cream filling adds a luxurious but not overly heavy surprise in the center. They’re easy enough for casual baking but fancy enough for serving to guests. The combination of citrus and chocolate decorations makes them visually appealing as well.

The Origins and Inspiration Behind the Dish

This recipe draws inspiration from European-style tea cakes and pastries where citrus custards are often paired with sponge cakes. The orange cream is similar to a pastry cream but lightened with zest for extra freshness. By turning them into mini cakes, you get the charm of individual servings, perfect for parties or portion control. They carry the tradition of filled cakes like Boston cream pie or fruit custard cakes, but with a lighter, citrusy twist.

Ingredient Spotlight

Yogurt makes the sponge tender and adds a subtle tang that enhances the flavor. Orange zest is key—it’s what brings real citrus brightness, unlike bottled extracts. Cornstarch thickens the custard without making it heavy, while the egg yolk provides richness and silky texture. The finishing touch of chocolate drops adds a sweet and slightly bitter contrast to balance the citrus cream.

Storage and Reheating Tips

These cakes are best enjoyed fresh, but they can be stored in the refrigerator in an airtight container for up to 2 days. To prevent the sponge from drying out, wrap them lightly in cling film before chilling. Avoid reheating, as the cream filling may split. If making ahead, you can bake the sponges a day early, store them covered at room temperature, and then fill them with cream shortly before serving.

Common Variations to Try

For a twist, you can substitute the orange with lemon zest for lemon cream cakes or even lime zest for a tropical variation. If you love chocolate, you could fold cocoa powder into the sponge batter for chocolate-orange cakes. Another option is to add berries—a spoonful of raspberry jam beneath the cream filling would create a fruity surprise. For a festive touch, drizzle the tops with melted white or dark chocolate instead of icing sugar.

Pairing Recommendations

These mini cakes pair beautifully with a hot cup of tea, especially Earl Grey, which complements the citrus notes. Coffee lovers can enjoy them with a cappuccino or espresso. For a more indulgent dessert, serve them with a scoop of vanilla ice cream or a drizzle of chocolate sauce. They also make a wonderful addition to a dessert platter alongside other small sweets like cookies and truffles.

Health Benefits

Thanks to the orange zest and milk-based cream, these cakes provide a small boost of calcium and vitamin C. Yogurt not only improves the cake texture but also contributes probiotics for gut health. While they are a treat and should be enjoyed in moderation, they’re lighter than many butter-heavy desserts, making them a good balance of indulgence and freshness.

Conclusion

Mini orange cream-filled cakes are a delightful dessert that combines fluffy sponge, creamy citrus filling, and a touch of chocolate elegance. They’re perfect for entertaining or simply enjoying a bright, refreshing treat at home. With easy-to-find ingredients and straightforward steps, this recipe brings bakery-style results without complicated techniques. Once you try them, you’ll see why they’re destined to become a regular favorite in your baking rotation.