Orange Marmalade Cake

Why You’ll Love This Recipe

I love this cake because orange marmalade does more than add sweetness. The pieces of orange peel bring a slightly bitter citrus flavor that balances the richness of the butter and sugar.

I also appreciate how moist the cake stays. Marmalade adds extra moisture to the batter, while the warm glaze keeps the surface soft and flavorful.

This is also an easy cake for me to customize. I can add almonds, warm spices, dark chocolate, or even a little extra citrus depending on the flavor I want.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Orange Marmalade Cake

• All-purpose flour
• Baking powder
• Fine salt
• Unsalted butter, softened
• Granulated sugar
• Large eggs
• Orange marmalade
• Fresh orange zest
• Fresh orange juice
• Whole milk or Greek yogurt
• Vanilla extract

For the Marmalade Glaze

• Orange marmalade
• Fresh orange juice
• Water, as needed

For Serving

• Fresh orange zest, optional
• Candied orange peel, optional
• Powdered sugar, optional
• Crème fraîche or Greek yogurt, optional
• Toasted sliced almonds, optional

Directions

1. Prepare the Pan

I preheat my oven to 350°F (175°C). I grease an 8- or 9-inch round cake pan and line the bottom with parchment paper.

I can also make this recipe in a loaf pan, although I allow additional baking time because a deeper cake takes longer to cook through.

2. Combine the Dry Ingredients

I whisk the flour, baking powder, and salt together in a medium bowl.

I set the dry mixture aside while I prepare the butter mixture.

3. Cream the Butter and Sugar

I beat the softened butter and granulated sugar until pale and fluffy.

I add the eggs one at a time, mixing thoroughly after each addition. I scrape down the sides of the bowl as necessary so everything combines evenly.

4. Add the Marmalade and Orange

I mix in the orange marmalade, fresh orange zest, and vanilla.

I use a marmalade with plenty of visible peel when I want a stronger bittersweet orange flavor. For a sweeter, milder cake, I choose a fine-cut marmalade.

5. Finish the Batter

I gradually add the dry ingredients, alternating with the fresh orange juice and milk or Greek yogurt.

I mix only until the batter is smooth and combined. I avoid overmixing once the flour has been added because I want a tender crumb.

6. Bake the Cake

I transfer the batter to my prepared pan and smooth the top.

I bake for approximately 40–50 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

If the top begins browning too quickly, I loosely cover it with foil for the final part of baking.

7. Make the Marmalade Glaze

While the cake is still warm, I gently heat orange marmalade with fresh orange juice in a small saucepan.

I stir until the marmalade loosens and becomes glossy. If it’s still too thick to brush, I add a small splash of water.

8. Glaze and Cool

I prick the warm cake lightly with a skewer and brush the marmalade glaze generously over the surface.

I let the cake absorb some of the glaze before adding another light coating.

I leave the cake to cool before removing it from the pan and serving.

Servings and Timing

I usually cut this orange marmalade cake into 8 to 10 slices.

• Prep time: 20 minutes
• Baking time: 40–50 minutes
• Glazing time: 5–10 minutes
• Cooling time: about 1 hour
• Total time: approximately 2 hours
• Servings: 8–10

I start checking my cake toward the lower end of the baking range because the exact time depends on the pan and oven I use.

Variations

For an orange-almond marmalade cake, I replace part of the flour with almond flour and scatter sliced almonds over the top. I love the combination of almond and slightly bitter orange peel.

For a chocolate-orange version, I fold dark chocolate chips or chopped dark chocolate into the batter. I find darker chocolate works especially well with bittersweet marmalade.

When I want a warmly spiced cake, I add ground ginger, cinnamon, or cardamom. Ginger is one of my favorite additions because its warmth complements the orange beautifully.

For an extra-citrusy version, I add a little lemon zest alongside the orange zest. The lemon provides additional brightness without overpowering the marmalade.

I can also turn the cake into a more elaborate dessert by splitting it into layers and filling it with mascarpone, cream cheese frosting, or lightly sweetened whipped cream.

Storage/Reheating

I store orange marmalade cake in an airtight container at room temperature for up to 3 days. The marmalade helps keep the crumb moist, and I often find the citrus flavor becomes even better after the first day.

For longer storage, I refrigerate the cake for up to 5 days. I bring refrigerated slices to room temperature before serving because I prefer the softer crumb and stronger orange aroma.

When I want a warm slice, I heat it briefly in the microwave and serve it with crème fraîche, custard, or vanilla ice cream.

I can also freeze individual slices for up to 2 months. I wrap them tightly, place them in a freezer-safe container, and thaw them at room temperature before serving.

FAQs

What type of marmalade is best for orange marmalade cake?

I choose the marmalade according to how bitter I want my cake. A fine-cut sweet orange marmalade gives me a milder result, while a thick-cut or Seville orange marmalade creates a stronger, pleasantly bitter citrus flavor.

Can I use homemade orange marmalade?

Yes. I love using homemade marmalade in this cake. I make sure it isn’t excessively runny because very loose marmalade can add too much liquid to the batter.

Why is my orange marmalade cake dry?

I usually check whether I’ve added too much flour or baked the cake for too long. I remove it once a toothpick comes out clean or with a few moist crumbs. Brushing the warm cake with marmalade glaze also helps me maintain a moist texture.

Can I make orange marmalade cake ahead of time?

Yes. I often make it a day before serving. Once completely cool, I keep it tightly covered at room temperature. I find the marmalade and orange flavors become even more noticeable after resting overnight.

Can I make this cake in a loaf pan?

Yes. I can bake the batter in a greased and lined loaf pan. Because the batter is deeper, I expect it to take longer than a round cake. I check the center carefully and cover the top loosely with foil if it browns before the middle is fully baked.

Conclusion

Orange marmalade cake is a simple citrus bake I love for its combination of sweetness, buttery richness, and pleasantly bitter orange peel. Adding marmalade to both the batter and glaze gives me much more concentrated orange character than I get from juice alone.

Orange Marmalade Cake

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A soft, buttery orange cake enriched with marmalade for concentrated citrus flavor and a pleasant bittersweet edge. A warm marmalade glaze gives the moist cake a glossy, sticky orange finish.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 40–50 minutes
• Total Time: Approximately 2 hours
• Yield: 8–10 slices
• Category: Dessert
• Method: Baking
• Cuisine: British-Inspired
• Diet: Vegetarian

Ingredients

• All-purpose flour
• Baking powder
• Fine salt
• Unsalted butter, softened
• Granulated sugar
• Large eggs
• Orange marmalade, for the cake
• Fresh orange zest
• Fresh orange juice, for the cake
• Whole milk or Greek yogurt
• Vanilla extract
• Orange marmalade, for the glaze
• Fresh orange juice, for the glaze
• Water, as needed for the glaze
• Fresh orange zest, optional for serving
• Candied orange peel, optional for serving
• Powdered sugar, optional for serving
• Crème fraîche or Greek yogurt, optional for serving
• Toasted sliced almonds, optional for serving

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Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch or 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk the all-purpose flour, baking powder, and salt together in a medium bowl and set aside.
3. Beat the softened butter and granulated sugar until pale and fluffy. Add the eggs one at a time, mixing thoroughly after each addition and scraping down the bowl as needed.
4. Mix in the orange marmalade, fresh orange zest, and vanilla extract until evenly incorporated.
5. Gradually add the dry ingredients, alternating with the fresh orange juice and whole milk or Greek yogurt. Mix only until the batter is smooth and combined.
6. Transfer the batter to the prepared pan and smooth the surface. Bake for 40 to 50 minutes, or until golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Loosely cover the top with foil if it browns too quickly.
7. While the cake is still warm, gently heat the orange marmalade and fresh orange juice for the glaze in a small saucepan. Stir until smooth and glossy, adding a small splash of water if needed to create a brushable consistency.
8. Prick the warm cake lightly with a skewer and generously brush the marmalade glaze over the surface. Let the first coating absorb before applying another light layer.
9. Allow the cake to cool before removing it from the pan. Garnish with optional fresh orange zest, candied orange peel, powdered sugar, or toasted sliced almonds and serve with crème fraîche or Greek yogurt if desired.

Notes

• Use fine-cut sweet orange marmalade for a milder cake or thick-cut or Seville orange marmalade for a stronger bittersweet flavor.
• A loaf pan can be used instead of a round pan, but the deeper cake will require additional baking time.
• Avoid overmixing the batter after adding the flour to maintain a tender crumb.
• For an orange-almond variation, replace part of the flour with almond flour and add sliced almonds.
• For a chocolate-orange variation, fold dark chocolate chips or chopped dark chocolate into the batter.
• Ground ginger, cinnamon, or cardamom can be added for a warmly spiced variation.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
• Bring refrigerated slices to room temperature before serving for a softer crumb and stronger orange aroma.
• Individual slices can be wrapped tightly and frozen for up to 2 months.

Nutrition

• Serving Size: 1 slice
• Calories: 380 kcal
• Sugar: 32 g
• Sodium: 190 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.5 g
• Carbohydrates: 51 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 95 mg