Orange Marmalade Cake (in a Bundt, Loaf or Round Cake Pan)
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.
As an Amazon Associate and Scottish Grocer affiliate, I earn from qualifying purchases.
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.
Have mandarin oranges? Try this mandarin orange cake, too!
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 on Amazon. 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
Ingredients
- eggs
- sugar
- all purpose flour
- baking powder or Pane Degli Angeli vanilla baking powder
- butter
- 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)
Special Equipment
-
1 cake tester optional
Ingredients
- 3 eggs
- 1 cup sugar
- 1 ¾ cup all purpose flour
- 2 ½ tsp baking powder or 1 packet Italian Pane Degli Angeli vanilla baking powder. if using plain baking powder add 1 tsp vanilla extract.
- ⅓ cup butter softened
- ⅓ cup plain Greek yogurt (yes, sour cream works, too)
- 1 ⅛ cup orange marmalade plus more for glazing, if desire
Instructions
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Preheat oven to 350℉ (175℃).
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Grease an 8" springform pan.
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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.
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Heat up some more marmalade in the microwave or in a small pot, and use a pastry brush to glaze the cake.
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Serve with a cup of tea or coffee.
Notes
- Use a good quality, and good tasting marmalade for the best results.
Nutrition
*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.
Okay — needed a quick snack and got a Ducan Hines Orange cake mix on sale unexpectedly and went to get orange marmalade and found this recipe! Made the “box” mix per direction and added the sour cream and maramale per this recipe and made into mini-muffins! For whatever it’s worth they are wonderful and will be heating up the rest of the marmalade for folks to dip into if they wany more sugar! Mini-muffins were shaped like mini-bundt cakes — hahaha
Only thing I can say is they would have been 5 stars if you skipped the box mix and made the recipe! :) Next time!
This cake is delicious, and I will make it again. It is quite moist, and sweet enough that I chose not to glaze it with more marmalade. Instead, I chose to lightly dust the top with powdered sugar. It took just under 65 minutes to bake in my oven (I started testing at 50 min.).
My main problem with the cake is that I used a non-stick, well-oiled Bundt pan, and when turning out the cake after cooling 15 minutes (as instructed), the cake stuck to the pan and broke apart. I was able to salvage about 1/2 of it, but it was “damaged” and not presentable. Fortunately, this was for family, and the powdered sugar help disguise the appearance. (I will still eat the broken pieces with tea.) I can’t recommend using a Bundt pan for this recipe. The next time I make it, I will use a well-oiled round cake pan, along with well-oiled parchment paper on the bottom.
I wonder if anyone has made this in an angel food cake pan???
I haven’t, but I don’t see why it wouldn’t work, Carol.
You don’t actually say when to add the butter?
Hi Joanne, I do in step 4. Added in turns with the flour and Paneangeli.
I made “Old fashion tomato orange marmalade” this summer and it was way too intense for eating as a jam. It actually burned my stomach. So, I went on a search for ways to use it as an ingredient and found Christina’s Marmalade cake. What a great find. Everyone loved it. The texture was like a dense sponge cake making it very satisfying for breakfast or afternoon tea and the flavor was heavenly. We don’t drink coffee so I served it with roasted dandelion root tea. OMG it was great! I just dusted it with 10X sugar to beautify it a bit because I thought glazing it with my marmalade would have been too much. It was perfect. I made another one today for our Garden Club’s bake sale tomorrow. I’ll definitely be making more marmalades just so I can make Christian’s cake.
What a delightful review! Thank you so much, Janet! I hope it brings a lot for your bake sale, that’s lovely!
Loved Christina’s orange marmalade cake recipe. Simple, detailed, and looks delicious. I used Vashishti Orange Marmalade Jam for it, and the flavor turned out perfectly bright and citrusy.
Thank you, Dhruv! So happy to hear it! If you can, could you click on the 5 stars? Thanks!
The recipe says springform pan but the picture is Bundt. Can I use a Bundt pan and how long would the cooking time be? Thanks!
Yes, you can use both, Sarah. 🤩
Please see my comment/review of Feb 22 regarding the use of a Bundt pan for this recipe. My experience was not good, and when I make the cake again, I will use a round cake pan. Springform pan will probably be OK too, but I only have a 10″, so I think it may not be suitable for this particular cake. Whatever you choose, good luck – the cake is delicious.