Orange marmalade cake is a moist and citrusy dessert you can make anytime. Whether you want to use up marmalade, or it’s a case of not having oranges, everyone will be delighted with the delicious results.
You may know I have a pretty popular orange cake recipe on my site.
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And if you don’t, it’s my Sicilian whole orange cake recipe.* (I’ve added a note about 5 star reviews below.) Hopefully, this orange marmalade cake will become just as popular!
I’ve taken the original orange cake recipe and made so many other cake variations with it, like pear cake, apple cake and peach cake, and all of them are fabulous. It’s such a phenomenal base recipe, I can’t even tell you! So when I decided to try an orange marmalade cake using this recipe, I never realized it would turn out quite so good because it was my first time not using a fruit.
Don’t let the pictures mislead you. For some reason, in real life, and in the photos, the cake appeared dry, but it’s not in the least bit dry! In fact, it was so moist we were surprised! My mother even said, “I might like this one better than the original!” That was the biggest surprise of all to me!
What can I do with Leftover Marmalade?
Besides using marmalade to make sandwiches like Paddington Bear, you can use it to make this orange marmalade cake, which includes a marmalade glaze. You can also cook with it, much in the same way the jam is used in this
Love marmalade? Here’s a recipe for Scottish Drambuie marmalade.
Can you Freeze Orange Marmalade Cake?
Yes, orange marmalade cake can be frozen. We even froze part of this cake and it came out beautifully once defrosted, even with the marmalade glaze. So if an entire bundt cake is too big for you to handle in one go, freeze as much of this orange marmalade cake as you desire.
I can recommend Mrs. Bridges marmalade selections (9 different flavors) which you can order through The British Grocer and also receive a 10% discount if you use code CHRISTINASCUCINA. Mrs. Bridges is made in Scotland so you know it’s good quality!
Orange Marmalade Cake
Recipe by Christina Conte adapted from Sicilian Orange Cake serves 12
FULL PRINTABLE RECIPE BELOW
- all purpose flour
- baking powder or Pane Degli Angeli vanilla baking powder
- Greek yogurt
- orange marmalade
- (optional: vanilla extract)
Grease and flour a bundt pan, 8″ springform pan. or loaf tin.
Prepare the Orange Marmalade Cake Batter
Place the sugar and eggs in a large bowl then beat with a mixer until light and creamy.
Sift the flour with the baking powder (or Paneangeli ). Begin adding to the mixture in the bowl a little at a time along with the softened butter. I usually do it in thirds.
When completely blended, stir in the yogurt.
Now add the orange marmalade to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined. Place the batter into the prepared tin.
Bake the Cake
Bake for 50-60 minutes (depending on your oven) in preheated oven. Test with a cake tester or skewer to make sure the orange marmalade cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan, or remove from bundt or loaf tin.
You can serve the cake as is, or heat a little more orange marmalade and brush on top as a glaze.
This is a delicious cake for breakfast, an afternoon treat with a cup of tea or coffee, or as a dessert at the end of dinner.
How will you enjoy it?
Orange Marmalade Cake (in a Bundt, Loaf or Round Cake Pan)
A moist and delicious cake made with orange marmalade, and glazed with it, as well.
- 3 eggs
- 1 c (200g) sugar
- 1 3/4 c (275g) all purpose flour
- 2 1/2 tsp baking powder (or 1 packet Italian Pane Degli Angeli vanilla baking powder)
- 1/3 c (100g) butter, softened
- 1/3 c (100g) plain Greek yogurt (yes, sour cream works, too)
- c (275g) orange marmalade
- (if using plain baking powder add 1 tsp vanilla extract)
- more marmalade for glazing, if desired
Preheat oven to 350°F (175°C)
Make the orange marmalade cake batter
- Grease an 8" springform pan.
- Place the sugar and eggs in a large bowl then beat with a mixer until light and fluffy.
- Sift the flour with the baking powder (or Paneangeli ). Begin adding to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- Add the orange marmalade to the cake mixture (along with the vanilla if you used plain baking powder) and stir until evenly combined. Place the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the orange marmalade cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan, or remove from loaf or bundt pan.
- Heat up some more marmalade in the microwave or in a small pot, and use a pastry brush to glaze the cake.
- Serve with a cup of tea or coffee.
Use a good quality, and good tasting marmalade for the best results.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 110Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 121mgCarbohydrates: 15gFiber: 1gSugar: 1gProtein: 4g
Nutrition information is only estimated.
*PSA: My Sicilian whole orange cake recipe has over 2000 reviews, it averages 4.8 stars and is currently ranked #4. Other orange cake recipes have under 100 reviews, but an average of 5 stars, so they now outrank me. I used to rank #1, but recipe site owners have discovered if they delete all but their 5 star reviews, they will go up in rank on Google.
If this trend continues, every recipe on the internet will be a 5 star creation. Please be aware when searching for recipes: if every single recipe on the site has 5 stars, this is probably the case.
Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I love citrusy desserts and have pinned your recipe. Thank you!