Mary Berry’s orange layer cake

Mary Berry’s orange layer cake

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(45 ratings)

Prep: 15 mins Cook: 20 mins


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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    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



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

    For the butter icing

    • 150g butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

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



      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



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


    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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    Alfie Barrishi
    27th Sep, 2014
    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!
    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.
    25th Aug, 2013
    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.
    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!
    4th Jun, 2013
    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!!
    12th May, 2013
    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.
    24th Apr, 2013
    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!
    22nd Apr, 2013
    I made this or Mother's Day in the uk. Envy one loved it. I will be making it again.
    8th Apr, 2013
    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.
    7th Apr, 2013
    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!!!!!


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