Mary Berry’s orange layer cake

Mary Berry’s orange layer cake

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(36 ratings)

Prep: 15 mins Cook: 20 mins

Easy

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

  • Freezable

Nutrition: per slice

  • kcal745
  • fat42g
  • saturates15g
  • carbs86g
  • sugars67g
  • fibre1g
  • protein6g
  • salt1.3g
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Ingredients

    For the cake

    • 225g baking spread
    • 225g self-raising flour
    • 1 level tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 100g golden caster sugar
    • 100g brown sugar
    • 4 large eggs
    • finely grated zest of 2 oranges
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    For the butter icing

    • 150g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 300g icing sugar, sifted
    • finely grated zest of 2 oranges
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    For the glaze

    • 25g caster sugar
    • juice of 2 oranges
      Orange

      Orange

      or-ange

      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    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.

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    Comments, questions and tips

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    cleo500
    4th Mar, 2017
    1.3
    Didn't enjoy this. The frosting was very sweet and there was far too much of it. The cake tasted too strongly of orange for me.
    E_Crellin
    5th Nov, 2016
    3.8
    Generally I think there could be a little less icing, I ended up having to smother the cake in it. Otherwise really nice, though I had to cook it a little longer than I expected.
    Petercmsmith
    28th Oct, 2016
    Great recipe. I have made it many times now and it is a firm family favorite. Works just as well with lemon.
    janex
    13th Feb, 2016
    5.05
    Gorgeous cake, took a little longer than expected. Great flavour, will make again.
    KLAE
    1st Oct, 2015
    5.05
    I followed this recipe to the letter and it was perfect. My second attempt was my entry into our office bake off and I came first for the best tasting cake beating 18 others! Very easy to bake and tastes delicious :)
    Scot in Germany
    10th Sep, 2015
    1.3
    Lovely sponges, the icing is nice and firm (although much more orange than in the picture) but the 'glaze' was a disaster. I followed the method to the letter and just ended up with an orangey liquid which made my lower layer soggy. Trying to apply a stiff icing to a soggy sponge results in the top disintegrating. After trying to rectify this horror, I abandoned said glaze for the upper sponge, and just applied the icing. I can't figure out why no one else had this problem. If I make it again, I will miss out the glaze (which isn't a glaze). Perhaps a proper measure of orange juice would have helped; "the juice of two oranges" is a very approximate quantity. Disappointing.
    tashacoop1
    16th May, 2015
    If I am going to freeze the cake, do I add the syrup before before I freeze it or when I add the butter icing? Thanks
    Alfie Barrishi
    27th Sep, 2014
    5.05
    Great cake! Made this in our families own little great British bake off, and filled it with a great orange buttercream and covered with white chocolate ganache! Thanks Mary!
    natalieaa
    8th Sep, 2013
    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
    25th Aug, 2013
    5.05
    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.

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    chlowaroo
    17th Jun, 2016
    2.55
    It's so sickly I'd recommend making half the quantity of icing - it's like where's the cake?! Also the whole recipe is too sweet, recommend using lots more orange zest and less sugar overall.