Calamansi Cake

I made this cake for my friend Liz’s birthday; hence, the design. (And cake decoration is not really my forte so forgive me. :))


The recipe was originally for calamansi cupcakes but instead of pouring the batter into paper-lined muffin cups, I poured it into a rectangular baking tin.

Here’s the rest of the recipe:


  • 1 cup butter, softened
  • 1 cup white sugar
  • 4 eggs
  • 1 tsp vanilla essence
  • 1/2 cup calamansi juice
  • 2 cups all-purpose flour, sifted
  • 1 tbsp baking powder


  1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
  2. Sift flour and baking powder together.
  3. Cream butter and sugar until light and smooth.
  4. Add eggs one at a time to the cream mixture.
  5. Add the flour mixture a little at a time.
  6. Add the vanilla slowly.
  7. Add the calamansi juice last.
  8. Mix all ingredients together.
  9. Pour half of the batter into a greased rectangular baking tin. Fill up to 1/3 full.
  10. Bake for 20 minutes.
  11. Repeat steps 9 and 10 for the other half of the batter.
  12. Arrange the two layers one on top of the other. In between the layers, spread vanilla buttercream frosting.
  13. Spread the rest of the frosting on the layered cake – top and sides. Decorate the cake as desired.

MG’s Footnotes

  • To soften the butter, leave it outside the refrigerator one hour before making the batter.
  • About 60 pieces of calamansi fruit can make half a cup of calamansi juice.
  • You can adjust the amount of calamansi juice to suit your taste – reduce it if you’d like a less sour cake.
  • This recipe makes 18 regular cupcakes if the batter was poured into cupcake molds instead.
Calamansi cupcake with vanilla buttercream frosting

Calamansi cupcake with vanilla buttercream frosting

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