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orange marmalade cake

(10 ratings)
Blue Ribbon Recipe by
Glenda Moore
Spring Hill, KS

History here with this cake, old family recipe. I need to make it more often.

Blue Ribbon Recipe

The flavor of this cake is so very satisfying! You can taste the love that has gone into the recipe with each sweet, fruity bite.

— The Test Kitchen @kitchencrew
(10 ratings)
yield 15 depends on how it is cut
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For orange marmalade cake

  • CAKE
  • 3 c
    cake flour
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1 c
    butter softened
  • 2 c
  • 3 lg
    eggs, room temperature, beaten slightly
  • 1 Tbsp
    orange zest, grated
  • 1 1/2 tsp
  • 1 c
    buttermilk, room temperature (this is what makes the cake heavy and moist)
  • 1 c
    fresh orange juice
  • 1/4 c
  • 1 jar
    orange marmalade (12 oz)
  • 3/4 c
    heavy cream, chilled
  • 3 Tbsp
  • 3/4 c
    sour cream, chilled (you choose fat free or lowfat or whatever because you are eating this but we know what the recipe calls for ) this is not something you will be eating every month so go for it if you have came this far.

How To Make orange marmalade cake

  • 1
    Preheat oven to 325*. Butter 2 round 9" cake pans, add liners if avail. Sift Flour, baking soda, and salt together. Set aside. Beat butter with a mixer until smooth.
  • 2
    Add sugar and beat until fluffy. Add eggs, zest, and vanilla.
  • 3
    Beat in 1/2 of the dry ingredients alternately with buttermilk until well combined with all remaining.
  • 4
    Divide batter into two pans; tap to remove air bubbles. Bake 35-40 minutes or until done. Place on wire racks and cool in pans for 20 minutes.
  • 5
    Meanwhile, make the orange syrup by stirring together all syrup ingredients until dissolved.
  • 6
    Poke holes in cake with toothpicks, then spoon syrup over each layer allowing to be completely absorbed before adding the remainder. Cool completely. Prepare filling by heating marmalade until just melted; let cool 5 minutes.
  • 7
    Frosting: Whisk heavy cream with the sugar until it forms stiff peaks. Add the sour cream a little at a time until the mixture is of a spreading consistency.
  • 8
    Assembly of Cake: Arrange on cake plate, remove paper, spread 2/3 of marmalade over the top, smoothing in even layer. Invert remaining layer onto the top, peel off paper. Spoon remaining marmalade onto cake, leaving 1 1/4 " border around the cake or frosting entire cake, adding the marmalade as a garnish on top.
  • 9
    Chill for at least 2 hours if you are in a hurry, but I suggest at least 24 hours before serving to get the richness and moistness from it. Hints: I buy my pan liners so I am not cutting them out.

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