Jewel Hall


I LOVE Orange Marmalade and Heavy Whipping Cream. I don't like a layer cake with A LOT of eggs so I use this recipe. There are probably several versions of Ester Bolick's Orange Marmalade Cake out there for whatever reason. This one was supposed to be original. It's a matter of choice but I like the way this one is put together, just my taste.

★★★★★ 4 votes
40 Min
55 Min



3 c
cake flour
1/2 tsp
baking sota
1/2 tsp
1 c
soft, unsalted butter
2 c
granulated sugar
3 large
eggs @ room temperature, beaten slightly
1 Tbsp
grated orange zest
1 1/2 tsp
vanilla extract
1 c
buttermilk @ room temperature


1 c
freshly squeezed orange juice
1/4 c
granulated sugar


12 oz
jar, orange marmalade


3/4 c
well chilled heavy cream
3 Tbsp
3/4 c
well chilled sour cream


1CAKE: Preheat oven to 325 degrees F. Butter two 9 inch cake pans, line with parchment paper, and butter and flour the paper, shaking out the excess.
2In a bowl, sift the four,baking soda and salt; set aside.
3In another bowl, beat the butter with electric mixer until smooth. Add the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of dry ingredients with 1/2 the buttermilk and combine well. Add 1/2 of the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally beat in remaining dry ingredients until mixture is smooth.
4Evenly divide batter between the 2 cake pans; smooth the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to oven. Bake for 45 minutes or until cake tester comes back clean. Transfer to racks and cool in pans for 20 minutes.
5ORANGE SYRUP: Make while cake is cooking. In a bowl, stir the orange juice and sugar until sugar is dissolved .
6With a tooth pick poke holes at 1/2 inch intervals in cake layers while cake is still warm. Spoon the orange syrup over each layer, allow the syrup to absorb slowly by spoon fulls before adding more until all juice is absorbed completely. Let layers cool completely
7FILLING: in a small saucepan over medium heat, heat the marmalade just until it is melted then let it cook 5 minutes.
8FROSTING: In a bowl, whisk the heavy cream with sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until mixture is of spreading consistency.
9TO ASSEMBLE CAKE: Arrange one of the cake layers on a cake plate and carefully peel off the parchment paper. Spread 2/3 of marmalade over the top and smooth it out. Invert the remaining layer on top of the first layer, peel off parchment paper and spoon remaining marmalade onto the center of it, leaving a 1.5 inch border not covered around outside edge of cake. Frost the sides and remaining top (not covered)with Frosting. Leave marmalade exposed on top of cake. Or, you can NOT add the marmalade to the top layer, frost sides and top then add the remaining marmalade on top of frosting to garnish. CHILL FOR 2 HOURS BEFORE SERVING.

About this Recipe

Course/Dish: Cakes, Fruit Desserts