Mary Berry’s orange layer cake

Mary Berry’s orange layer cake

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(35 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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    stirky
    29th Jun, 2013
    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
    4th Jun, 2013
    5.05
    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
    12th May, 2013
    4.05
    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
    24th Apr, 2013
    5.05
    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
    22nd Apr, 2013
    5.05
    I made this or Mother's Day in the uk. Envy one loved it. I will be making it again.
    Bethanwy
    8th Apr, 2013
    5.05
    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
    7th Apr, 2013
    5.05
    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
    3rd Apr, 2013
    5.05
    I used softened butter and it turned out just fine and dandy.
    littletwig
    27th Mar, 2013
    4.05
    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
    16th Mar, 2013
    4.05
    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!

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