Mary Berry’s Orange layer cake

Mary Berry’s Orange layer cake

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(18 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Cuts into 8 slices

The queen of baking, Mary Berry, creates a light and fruity citrus sponge with buttery frosting and a sugar glaze

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
745
protein
6g
carbs
86g
fat
42g
saturates
15g
fibre
1g
sugar
67g
salt
1.3g

Ingredients

For the cake

  • 225g baking spread
  • 225g self-raising flour
  • 1 level tsp baking powder
  • 100g golden caster sugar
  • 100g brown sugar
  • 4 large eggs
  • finely grated zest of 2 oranges

For the butter icing

  • 150g butter, softened
  • 300g icing sugar, sifted
  • finely grated zest of 2 oranges

For the glaze

  • 25g caster sugar
  • juice of 2 oranges

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Method

  1. Heat oven to 180C/160C fan/gas 4. You will need 2 x 20cm loose-bottomed sandwich tins, greased and bases lined with baking parchment. Measure all the cake ingredients into a large bowl (reserve a little orange zest for decoration) and beat with a wooden spoon or electric hand mixer until combined and smooth.
  2. Divide evenly between the 2 tins. Bake for 20-25 mins or until well risen, lightly golden and shrinking away from the sides of the tins. After 5 mins, remove from the tins and leave to cool on a wire rack.
  3. To make the icing, put the butter and icing sugar into a bowl and mix with an electric hand mixer until light and fluffy. Stir in the orange zest.
  4. Remove the paper from the cakes. Sit 1 cake upside down on a plate. Make the glaze by putting the caster sugar and orange juice into a saucepan, stirring over a low heat until the sugar has dissolved. Boil until reduced by half, then brush half on the upside-down cake, using a pastry brush. Spread half the butter icing over the glazed cake. Sit the other cake on top, brush with the remaining glaze, then spread with the remaining butter icing. Scatter with the reserved orange zest. The cake is best eaten on the day, but will keep for up to 3 days in a cool place. It freezes well un-iced or filled.

Recipe from Good Food magazine, April 2013

Comments, questions and tips

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Comments

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natalieaa's picture

I found this very, very sweet and not very orangey. If I made it again I would try a different topping I think as it was so overpowering.

sophiepayne's picture
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This tasted just as I hoped it would and the sponge stayed lovely and moist for a few days. It is a lot of icing though so be mindful of that if you don't like things too sweet. I wished I had put more icing between the layers so that it looked more like the picture - didn't squeeze out of the sides as much as I'd hoped. A great cake and I will try next time with lemon in place of orange.

stirky's picture

We first made this for our sons birthday and have had it several times since...such a yummy cake! My husband even won a work bake off with it. It's good!

topsfizz's picture
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Oh wow! This cake tasted amazing, even if I do say so myself ha ha. I used butter instead of baking spread and it was perfect. My friends fiancee is still talking about it a month later! You must try it!!

livinsane's picture
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Beautiful cake. I punched holes in the cake to let the orange glaze soak in and only made half the amount of butter icing, which I think was enough. I'll definitely make it again.

williams93's picture
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I have made this cake twice and its gorgeous! I will be making another at the weekend to take to work with to share on my birthday!

epidote's picture
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I made this or Mother's Day in the uk. Envy one loved it. I will be making it again.

Bethanwy's picture
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I put no thought into the potential finer nuances of"Baking spread" and just used butter, which was gorgeous. I then used it as the basis for a lemon cake, making the obvious orange to lemon substitution and adding a small cinnamon stick to the drizzle and a couple of tablespoons of glace ginger to the frosting in the middle. That worked really well as well.

nekent2426's picture
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I made this for my mum for Mother's Day and it went down very very well everyone ate it and it was gone within a day it was easy to make and simple would definitely make it again it was also very quick. Absolutely lovely !!! BRILLIANT!!!!!

paulacogar's picture
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I used softened butter and it turned out just fine and dandy.

littletwig's picture
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Made this for a family "get-together". Everyone enjoyed it. Didn't change any of the ingredients. Will be on my list of best cakes.

acurrymancalledr's picture
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FROSTING TOO SWEET, BUT....

Yeah, looks like the baking spread term caused a lot of confusion lol

This was nice, but for people who don't like it too sweet, like me, should add mascarpone or Philadelphia cheese in with the frosting mix, it was essential in this case!

tamsers's picture
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This cake was weird! It was amazingly light and had a lovely texture but I found it too bitter and too sweet at the same time. Very marmalady!

multitasker01's picture

Made this last night, found it really easy and the family loved it.

emmalh's picture
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I didnt have any oranges so used Satsumas! Still tasted great not that orangey but probably due to the very sweet satsumas, I also used Stork and the sponge was lovely and moist I didn't bother with the zest in the icing I added a little of the juice instead I also missed off the grated rind on top. Family declared it a big hit and I'm going to try it with lemons next, hopefully that should work too :-)

fionapenfold's picture
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Used lurpak spreadable as it was out the fridge & soft. Easy to make, made it for Mothers Day, went down a treat, would make again.

vixtshaw's picture

I made this cake with stork. It was light and delicious.

swetmanje's picture
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Light, moist, delicately flavoured, delicious. I used Stork and the taste is absolutely fine.

johnconnatty's picture

I followed the instructions and produced 2 lovely pancakes

kazzles's picture
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Best thing of all to use as 'baking spread' is I Can't Believe it’s not Butter - it makes the lightest of sponges and has a better taste. Cake was nice but I always prefer my 2nd bake of a recipe where I do a little tweaking - my best tip is cut down on a little sugar and add a sprinkle of Cinnamon

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