Orange marmalade cake recipe

(1331 ratings)

Orange marmalade cake is a great cake to make with ingredients everyone has in the cupboard. A last minute cake or something to add to the kid's lunch box.

Preparation Time10 mins
Cooking Time1 hours
Total Time1 hours 10 mins
Nutrition Per PortionRDA
Calories2902 Kcal145%
Sugar205.8 g229%
Fat159.9 g228%
Saturated Fat95.4 g477%
Salt5.06 gRow 4 - Cell 2
Protein37.6 g75%
Carbohydrates327.7 g126%
Salt5.06 gRow 7 - Cell 2

Orange marmalade cake is perfect when served warm with whipped cream.

Orange marmalade cake is easy to make, using mostly store cupboard ingredients along with some fresh butter, eggs and oranges. The marmalade - a classic English spread (and a favourite of Paddington Bear’s) - gives the cake a moist, syrupy sweetness. We’ve used a shop-bought jar to save on time, but you could make your own Seville marmalade instead. A marmalade with peel works well here, adding a great texture and tanginess to your sponge. Enjoy with a cuppa, or warm up and drizzle with cream after a Sunday roast.


  • 175g butter, softened
  • 175g caster sugar
  • 3 medium eggs, beaten
  • 175g self-raising flour
  • 1tsp baking powder
  • 3tbsp thin cut Seville marmalade

To decorate:

  • Sifted icing sugar
  • Grated zest of 1 orange




  1. Preheat the oven to 180°C/350°F/160°C Fan/Gas Mark 4. Grease and line a 20.5cm round cake tin.
  2. Put all the ingredients for the cake mixture in the bowl of an electric mixer and, starting on the low setting, beat together all the ingredients well. Beat for a couple of minutes to make sure all the ingredients are well combined and you have a creamy cake batter. Spoon into the prepared tin and bake for 50 mins to 1 hour.
  3. Leave to cool in the tin for a couple of minutes, then turn out onto a wire cooling rack. When ready to serve, sieve with a little icing sugar and decorate with the grated zest of an orange.

Top tip for making orange marmalade cake:

It’s important when making an all-in-one cake that the butter is softened or it won’t incorporate properly in the mix. You can always use a soft margarine if you feel that’s easier.

Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodTo and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodTo, Jessica has had the privilege of working alongside Future’s Test Kitchen to create how-to videos exclusively for GoodtoEat - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies