Orange Marmalade Cake - Esther's Orange-marmalade l

Name: Orange Marmalade Cake - Esther's Orange-marmalade layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups (700 ml) cake flour; 1/2 tsp (2 ml). baking soda; 1/2 tsp (2 ml). salt; 1 cup (225 ml) butter; 2 cups (475 ml) sugar; 3 eggs, room temp, beaten lightly; 1 tbsp (15 ml) grated orange zest; 1-1/2 tsp (7 ml). vanilla; 1 cup (225 ml) buttermilk; 1 cup (225 ml) orange juice; 1/4 cup (60 ml) sugar; 1 cup (225 ml) orange marmalade; 3/4 cup (175 ml) well-chilled heavy cream; 3 tbsp (45 ml) sugar; 3/4 cup (175 ml) well-chilled sour cream

Servings: persons

3 cups (700 ml) cake flour
1/2 tsp (2 ml). baking soda
1/2 tsp (2 ml). salt
1 cup (225 ml) butter
2 cups (475 ml) sugar
3 eggs, room temp, beaten lightly
1 tbsp (15 ml) grated orange zest
1-1/2 tsp (7 ml). vanilla
1 cup (225 ml) buttermilk
1 cup (225 ml) orange juice
1/4 cup (60 ml) sugar
1 cup (225 ml) orange marmalade
3/4 cup (175 ml) well-chilled heavy cream
3 tbsp (45 ml) sugar
3/4 cup (175 ml) well-chilled sour cream

1
["Preheat oven to 325 degrees (175 C.).", "Butter 2 9"" round cake pans, line w/wax paper.", "Butter and flour lined pans.", "In bowl, sift together flour, soda, and salt.", "In a large bowl beat butter w/electric mixer.", "Add sugar a little at a time beating till fluffy.", "Add eggs, zest, and vanilla and beat well.", "1/3 Add dry ingredients alternately with 1/2 of the buttermilk and mix well.", "1/3 Add more dry ingredients, then buttermilk and mix well.", "End with 1/3 dry ingredients and beat until smooth.", "Divide between pans, smooth surface and rap each pan on countertop to expel bubbles.", "Bake 45 minutes or until tests done.", "Cool on racks 20 minutes.", "While cake is baking mix oj and sugar in small bowl until sugar dissolves.", "While cake is still warm poke holes at 1/2"" intervals with a fork.", "Spoon syrup over layers.", "Cool layers completely.", "Make filling by melting marmalade in in microwave until just melted(watch closely).", "Cool 5 minutes.", "In bowl whip cream with sugar until firm peaks form.", "Whisk in sour cream, a little at a time until of spreading consistency.", "Put one layer of cake on serving plate and peel off wax paper.", "2/3 Spread of marmalade on top of layer.", "Invert second layer on top of first layer.", "Spoon remaining marmalade on top of cake, leaving 1 1/4"" border around edge.", "Frost sides and border with frosting or frost all of the cake and add marmalade as garnish.", "Chill two hours before serving."]

2099

kcal

Calories

125

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups (700 ml) cake flour, 1/2 tsp (2 ml). baking soda, 1/2 tsp (2 ml). salt, 1 cup (225 ml) butter, and more.

Yes, Orange Marmalade Cake - Esther's Orange-marmalade layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Orange Marmalade Cake - Esther's Orange-marmalade layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions