If you love citrus-flavored desserts, this homemade orange marmalade cake will quickly become a favorite! Bursting with bright, tangy orange flavor and layered with sweet marmalade, this cake is rich, moist, and absolutely irresistible.
The combination of buttermilk in the batter, an orange-infused syrup, and a luscious whipped frosting makes every bite melt in your mouth. Whether you’re baking this for a celebration or simply indulging your sweet tooth, this citrusy masterpiece is sure to impress.
Ingredients for Homemade Orange Marmalade Layer Cake
Cake
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3 cups (375 g) cake flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup (225 g) butter, softened
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2 cups (400 g) sugar
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3 large eggs, room temperature, lightly beaten
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1 tablespoon grated orange zest
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1 1/2 teaspoons vanilla extract
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1 cup (240 ml) buttermilk, room temperature
Orange Syrup
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1 cup (240 ml) fresh orange juice
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1/4 cup (50 g) sugar
Filling
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1 jar (12 oz / 340 g) orange marmalade
Frosting
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3/4 cup (180 ml) heavy cream, chilled
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3 tablespoons sugar
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3/4 cup (180 g) sour cream, chilled
How to Make Homemade Orange Marmalade Layer Cake
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Preheat your oven to 325°F (160°C). Grease two round 9-inch (23 cm) cake pans and line them with parchment paper. Sift together the cake flour, baking soda, and salt, then set aside. Using a mixer, beat the butter until smooth.
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Add sugar and continue beating until the mixture is light and fluffy. Mix in the eggs, orange zest, and vanilla extract.
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Gradually incorporate half of the dry ingredients into the wet mixture, alternating with buttermilk. Continue mixing until all ingredients are fully combined.
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Divide the batter evenly between the two cake pans. Tap the pans gently to remove air bubbles. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans on wire racks for 20 minutes.
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While the cake is cooling, prepare the orange syrup by stirring the orange juice and sugar together until fully dissolved.
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Use a toothpick to poke holes all over the cake layers, then slowly spoon the orange syrup over each cake layer. Allow it to fully absorb before adding more. Let the cakes cool completely. To prepare the filling, gently heat the marmalade until just melted, then let it cool for 5 minutes.
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To make the frosting, whisk the chilled heavy cream with sugar until stiff peaks form. Slowly add the sour cream, one spoonful at a time, until the frosting reaches a smooth, spreadable consistency.
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Assemble the cake: Place one layer on a cake plate, remove the parchment paper, and spread 2/3 of the marmalade over the top in an even layer. Invert the second cake layer on top and peel off the parchment paper. Spoon the remaining marmalade onto the cake, leaving a 1 1/4-inch (3 cm) border, or frost the entire cake and use the marmalade as a garnish.
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Chill the assembled cake for at least 2 hours, but for the best flavor and moisture, refrigerate it for 24 hours before serving.
This homemade orange marmalade cake is a delightful balance of citrusy brightness and rich, buttery texture. The layers of syrup-soaked cake, fruity marmalade, and smooth frosting create a truly decadent experience. If you’re looking for a dessert that’s both impressive and incredibly flavorful, this recipe is the perfect choice. Give it a try and enjoy every delicious bite!
