Marmalade Cake Recipe

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serves: 10 - 12
Skill: easy
Prep: 30 min
Cooking: 35 min


  • 225ml sunflower oil
  • 150g golden caster sugar
  • 3 large free-range eggs
  • 1tbsp ground cinnamon
  • 1½tsp ground nutmeg
  • 1½tsp bicarbonate of soda
  • 275g plain flour
  • 275g grated carrots
  • zest 3 oranges
  • 75g desiccated coconut
  • 85g chopped walnuts
  • 150g sultanas
  • 1½tsp vanilla extract
  • For the syrup:
  • 150g marmalade
  • juice 2 oranges
  • 100g light brown sugar
  • For the filling:
  • 75g unsalted butter, softened
  • 200g cream cheese
  • 50g marmalade
  • zest and juice 2 oranges
  • 150g icing sugar, sifted
  • You will need:
  • 2 x 20cm cake tins, greased and bottom lined with baking parchment
  • orange zest or caramelised oranges, to decorate


  • Heat the oven to 150C, 130C fan, gas 2. Place the oil, sugar and eggs in a large mixing bowl and beat with an electric whisk until smooth and light. Sift in the cinnamon, nutmeg, bicarbonate and flour, then fold to form a smooth mix. stir in the remaining cake ingredients. Divide between the tins and bake on the middle shelf for 30-35 minutes, until a skewer inserted in the middle comes out clean.

  • To make the syrup, place the marmalade, oranges and sugar in a pan. Heat gently, until the sugar has dissolved. Set aside and keep warm.

  • When the cakes are cooked, make several holes in the top of each with a skewer and pour over the syrup, in batches. Leave the cakes in the tins to cool.

  • To make the filling, beat the butter and cream cheese with an electric whisk

  • until pale and fluffy. Beat in 40g of the marmalade, and orange zest and juice, then gradually beat in the icing sugar, until smooth.

  • Place one cake, top down, on a cake stand, and spread the base with the remaining marmalade. Top with the filling and the second cake, top side up. Scatter with orange zest and serve.

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(225 ratings)
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