Mary Berry’s orange layer cake

Mary Berry’s orange layer cake

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(46 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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    3rd Apr, 2013
    I used softened butter and it turned out just fine and dandy.
    littletwig's picture
    27th Mar, 2013
    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.
    16th Mar, 2013
    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!
    15th Mar, 2013
    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!
    14th Mar, 2013
    Made this last night, found it really easy and the family loved it.
    14th Mar, 2013
    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 :-)
    FifiP's picture
    10th Mar, 2013
    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
    10th Mar, 2013
    I made this cake with stork. It was light and delicious.
    9th Mar, 2013
    Light, moist, delicately flavoured, delicious. I used Stork and the taste is absolutely fine.
    9th Mar, 2013
    I followed the instructions and produced 2 lovely pancakes


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