14 Delicious Orange Marmalade Cake Recipes

Ah, the sweet, tangy embrace of orange marmalade in a cake—it’s like a burst of sunshine in every bite! Whether you’re a seasoned baker or just starting out, these 14 delicious orange marmalade cake recipes are sure to inspire your next baking adventure. From classic loaves to innovative twists, there’s a recipe here to satisfy every craving. Let’s dive into the zestful world of marmalade cakes together!

Classic Orange Marmalade Cake

Few desserts capture the essence of summer quite like a Classic Orange Marmalade Cake, with its vibrant citrus notes and tender crumb that melts in your mouth. This recipe elevates the humble marmalade into a show-stopping centerpiece, perfect for afternoon tea or a celebratory brunch.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup whole milk
  • 1/4 cup orange marmalade
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
• For the glaze:
  • 1/2 cup orange marmalade
  • 2 tbsp water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract and orange marmalade.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, prepare the glaze by heating the marmalade and water in a small saucepan over low heat until thin.
9. Brush the warm glaze over the top of the cake, allowing it to seep into the crumbs for extra moisture and flavor.

The cake boasts a moist, dense texture with a bright orange flavor that’s perfectly balanced by the sweet glaze. Serve it with a dollop of whipped cream and fresh orange slices for an extra touch of elegance.

Orange Marmalade Pound Cake

Orange marmalade pound cake is a delightful twist on the classic, offering a moist, buttery crumb with the bright, tangy sweetness of citrus. Perfect for afternoon tea or a sophisticated dessert, this cake promises to elevate any occasion with its rich flavor and elegant simplicity.

Ingredients

• For the cake:
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1/2 cup orange marmalade
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
• For the glaze:
  • 1/2 cup orange marmalade
  • 1 tbsp water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan, lining it with parchment paper for easy removal.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes, to ensure a tender cake.
3. Add the eggs one at a time, beating well after each addition, to incorporate air and volume into the batter.
4. Stir in the orange marmalade, followed by the vanilla extract, blending until just combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt to evenly distribute the leavening agents.
6. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, to prevent the batter from curdling.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
9. While the cake cools slightly, heat the remaining orange marmalade with water in a small saucepan over low heat until liquefied, then brush generously over the warm cake for a glossy finish.

Serve this orange marmalade pound cake slightly warm to appreciate its moist texture and the harmonious balance of buttery richness with citrusy zest. A dollop of whipped cream or a scoop of vanilla ice cream can complement its flavors beautifully, making it a versatile dessert for any season.

Orange Marmalade Sponge Cake

Lusciously moist and bursting with citrusy sweetness, this Orange Marmalade Sponge Cake is a delightful treat that marries the tangy depth of orange marmalade with the light, airy texture of a classic sponge cake. Perfect for afternoon tea or a sophisticated dessert, its vibrant flavor profile is sure to enchant.

Ingredients

• For the cake:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1/2 cup orange marmalade
• For the glaze:
  • 1/4 cup orange marmalade
  • 1 tbsp water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for optimal creaming.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined. Tip: Overmixing can lead to a dense cake, so fold gently.
6. Fold in the 1/2 cup of orange marmalade until evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
8. While the cake cools, prepare the glaze by heating the 1/4 cup orange marmalade and water in a small saucepan over low heat until thin. Strain to remove any large pieces of peel for a smoother glaze.
9. Once the cake has cooled for 10 minutes in the pan, transfer it to a wire rack. Drizzle the warm glaze over the top, allowing it to seep into the cake and down the sides.

Heavenly in its lightness, this cake offers a perfect balance of sweet and tangy, with the orange marmalade providing a moist crumb and a glossy, flavorful finish. Serve it with a dollop of whipped cream or a side of fresh berries for an extra touch of elegance.

Orange Marmalade Bundt Cake

Fragrant and inviting, this Orange Marmalade Bundt Cake is a delightful twist on a classic dessert, offering a perfect balance of sweet and citrusy flavors that dance on the palate. Its moist crumb and glossy glaze make it a showstopper for any occasion.

Ingredients

• For the cake:
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1/2 cup orange marmalade
• For the glaze:
  • 1 cup powdered sugar
  • 2 tbsp orange juice
  • 1 tbsp orange marmalade

Instructions

1. Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter and dust with flour to prevent sticking.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for optimal creaming.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the orange marmalade until evenly distributed throughout the batter. Tip: Warm the marmalade slightly for easier mixing.
7. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
9. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar, orange juice, and marmalade until smooth. Drizzle over the cooled cake.

Lusciously moist with a tender crumb, this cake is a citrus lover’s dream. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Orange Marmalade Loaf Cake

Delightfully moist and bursting with citrusy sweetness, this Orange Marmalade Loaf Cake is a testament to the beauty of simple ingredients coming together to create something extraordinary. Perfect for afternoon tea or a cozy morning treat, its vibrant flavor and tender crumb are sure to captivate.

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup orange marmalade
  • Zest of 1 orange
• For the glaze:
  • 1/4 cup orange marmalade
  • 1 tbsp water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
6. Fold in the orange marmalade and orange zest until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake cools, heat the marmalade and water in a small saucepan over low heat until liquefied. Brush over the warm cake for a glossy finish.
10. Allow the cake to cool completely in the pan before slicing.

Zesty and aromatic, this loaf cake offers a perfect balance of sweetness and tang, with the marmalade glaze adding an extra layer of flavor. Serve it with a dollop of whipped cream or alongside your favorite tea for an indulgent experience.

Orange Marmalade Tea Cake

Nothing heralds the arrival of summer quite like the bright, citrusy aroma of an Orange Marmalade Tea Cake wafting through the kitchen. This delightful confection combines the tangy sweetness of orange marmalade with the tender crumb of a classic tea cake, creating a perfect balance of flavors that’s both refreshing and comforting.

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 cup orange marmalade
  • 1/2 cup whole milk
  • 1 large egg
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
• For the glaze:
  • 1/4 cup orange marmalade
  • 1 tbsp water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the egg, then stir in the orange marmalade until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, prepare the glaze by heating the orange marmalade and water in a small saucepan over low heat until thin.
9. Brush the warm glaze over the top of the cake, allowing it to soak in.

Rich with the vibrant flavor of oranges, this tea cake boasts a moist, tender crumb that pairs beautifully with the glossy, slightly sticky glaze. Serve it alongside a cup of Earl Grey tea for an afternoon treat that’s sure to impress, or toast slices lightly for a breakfast indulgence.

Orange Marmalade Layer Cake

Brimming with the vibrant zest of citrus and the sweet embrace of marmalade, this Orange Marmalade Layer Cake is a testament to the joy of baking. Each layer is a delicate balance of fluffy sponge and tangy orange, promising a dessert that’s as visually stunning as it is delicious.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 1 tbsp orange zest
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
• For the filling:
  • 1 cup orange marmalade
• For the frosting:
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, spread the orange marmalade evenly over the top of one cake layer, then place the second layer on top.
9. For the frosting, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Frost the top and sides of the cake with the whipped cream frosting.

Delightfully moist and bursting with citrus flavor, this cake is a celebration of textures and tastes. Serve it with a dollop of extra marmalade on the side for an added zing, or garnish with thin orange slices for a decorative touch.

Orange Marmalade Coffee Cake

Brimming with the bright, citrusy notes of orange marmalade, this coffee cake is a delightful twist on the classic breakfast treat. Perfectly balanced with a tender crumb and a sweet, sticky glaze, it’s sure to become a morning favorite.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
• For the marmalade swirl:
  • 1/2 cup orange marmalade
• For the glaze:
  • 1/2 cup powdered sugar
  • 1 tbsp milk

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the softened butter, eggs, vanilla extract, and sour cream to the dry ingredients. Beat on medium speed until the batter is smooth and well combined, about 2 minutes.
4. Pour half of the batter into the prepared cake pan. Spoon the orange marmalade evenly over the batter, then top with the remaining batter. Use a knife to gently swirl the marmalade into the batter for a marbled effect.
5. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
6. While the cake cools, whisk together the powdered sugar and milk to create a smooth glaze. Drizzle the glaze over the warm cake.

Moist and fluffy with pockets of tangy orange marmalade, this cake offers a delightful contrast of textures and flavors. Serve it warm with a cup of coffee for a truly indulgent breakfast experience.

Orange Marmalade Yogurt Cake

Nothing heralds the arrival of summer quite like the bright, citrusy aroma of Orange Marmalade Yogurt Cake wafting through the kitchen. This delightful confection marries the tangy sweetness of orange marmalade with the creamy richness of yogurt, resulting in a moist, flavorful cake that’s as perfect for brunch as it is for an afternoon treat.

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup plain yogurt
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup orange marmalade
  • Zest of 1 orange
• For the glaze:
  • 1/4 cup orange marmalade
  • 1 tbsp water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a large bowl, mix the yogurt, sugar, eggs, vegetable oil, orange marmalade, and orange zest until smooth. Tip: Ensure all ingredients are at room temperature to achieve a uniform batter.
4. Gradually fold the dry ingredients into the wet ingredients, mixing just until incorporated to avoid overworking the batter.
5. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking to ensure even cooking.
6. While the cake bakes, prepare the glaze by heating the orange marmalade and water in a small saucepan over low heat until liquefied. Strain to remove any large pieces of peel for a smoother glaze.
7. Once the cake is done, let it cool in the pan for 10 minutes before transferring to a wire rack. Brush the warm cake with the glaze for a shiny, flavorful finish. Tip: Apply the glaze while the cake is still warm to allow it to soak in slightly, enhancing moisture and flavor.

Ambrosial in its simplicity, this Orange Marmalade Yogurt Cake boasts a tender crumb and a vibrant citrus punch. Serve it with a dollop of whipped cream and fresh berries for an extra touch of elegance, or enjoy a slice with your morning coffee for a bright start to the day.

Orange Marmalade Almond Cake

Zesty and inviting, this Orange Marmalade Almond Cake combines the bright citrus flavors of homemade marmalade with the rich, nutty undertones of almond flour, creating a dessert that’s as visually stunning as it is delicious. Perfect for afternoon tea or a sophisticated end to any meal, its moist crumb and glossy glaze promise to enchant with every bite.

Ingredients

• For the cake:
  • 1 1/2 cups almond flour
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup orange marmalade
  • 1 tsp vanilla extract
• For the glaze:
  • 1/4 cup orange marmalade
  • 1 tbsp water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
4. Add eggs one at a time to the butter mixture, beating well after each addition. Stir in vanilla extract.
5. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
6. Spread the batter evenly into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check the cake at 30 minutes to prevent overbaking.
7. While the cake cools slightly, prepare the glaze by heating orange marmalade and water in a small saucepan over low heat until liquefied, about 2 minutes.
8. Brush the warm glaze over the top of the cake, allowing it to soak in and create a shiny finish. Tip: Use a pastry brush for an even application.

This cake boasts a delicate almond flavor complemented by the tangy sweetness of orange marmalade, with a texture that’s wonderfully moist yet light. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to elevate its citrus notes, making each slice a celebration of flavors.

Orange Marmalade Chiffon Cake

Radiating with the bright, citrusy essence of summer, this Orange Marmalade Chiffon Cake is a sublime fusion of airy texture and vibrant flavor, perfect for elevating any occasion from a casual brunch to an elegant dessert table.

Ingredients

• For the cake:
  • 2 1/4 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 7 large egg yolks
  • 3/4 cup fresh orange juice
  • 1/2 cup vegetable oil
  • 2 tbsp orange zest
  • 1 tsp vanilla extract
  • 7 large egg whites
  • 1/2 tsp cream of tartar
• For the glaze:
  • 1/2 cup orange marmalade
  • 2 tbsp water

Instructions

1. Preheat your oven to 325°F. Have a 10-inch tube pan ready; do not grease it.
2. In a large bowl, sift together the cake flour, 1 cup of the granulated sugar, baking powder, and salt.
3. In another bowl, whisk the egg yolks, orange juice, vegetable oil, orange zest, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to ensure a light texture.
5. In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form.
6. Gently fold the egg white mixture into the batter in three additions, preserving as much air as possible.
7. Pour the batter into the tube pan and smooth the top. Bake for 55 minutes, or until a toothpick inserted comes out clean.
8. Immediately invert the pan onto a cooling rack and let the cake cool completely, about 1 hour.
9. For the glaze, combine the orange marmalade and water in a small saucepan over low heat. Stir until the marmalade melts into a smooth glaze, about 3 minutes.
10. Run a knife around the edges of the pan to release the cake. Drizzle the warm glaze over the cooled cake before serving.

This cake boasts a cloud-like crumb, delicately infused with the tangy sweetness of orange marmalade. Serve it with a dollop of whipped cream and fresh berries for an extra touch of indulgence.

Orange Marmalade Drizzle Cake

Captivating the senses with its vibrant citrus aroma and tender crumb, this Orange Marmalade Drizzle Cake is a delightful treat that marries the tangy sweetness of oranges with the comforting warmth of baked goods. Perfect for afternoon tea or a sunny brunch, its glossy glaze and moist interior promise a slice of pure joy.

Ingredients

• For the cake:
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • Zest of 1 orange
• For the drizzle:
  • 1/2 cup orange marmalade
  • 2 tbsp water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a large bowl, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and orange zest.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour, mixing just until combined. Tip: Overmixing can lead to a dense cake, so fold gently.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake bakes, combine the orange marmalade and water in a small saucepan over low heat, stirring until the marmalade melts into a smooth glaze. Tip: For a smoother drizzle, strain the mixture to remove any large pieces of peel.
8. Once the cake is out of the oven, immediately poke holes all over the top with a skewer and pour the warm glaze over, allowing it to seep into the cake.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake boasts a moist, fluffy texture with a bright orange flavor that’s perfectly balanced by the sweet marmalade drizzle. Serve it with a dollop of whipped cream or a side of fresh berries for an extra touch of elegance.

Orange Marmalade Upside Down Cake

Unveiling a dessert that marries the tangy sweetness of citrus with the comforting warmth of cake, this Orange Marmalade Upside Down Cake is a delightful twist on a classic. Perfect for any occasion, its vibrant flavors and elegant presentation are sure to impress.

Ingredients

• For the topping:
  • 1/2 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup orange marmalade
• For the cake:
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. For the topping: In a small bowl, mix the melted butter and brown sugar until well combined. Spread evenly over the bottom of the prepared pan. Dollop the orange marmalade over the butter mixture and gently spread it out.
3. For the cake: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for optimal creaming.
5. Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
6. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
7. Pour the batter over the marmalade layer in the pan, smoothing the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should be golden and pull away slightly from the sides of the pan when done.
9. Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Remove the parchment paper carefully.

Kindly note, this cake boasts a moist crumb and a caramelized orange topping that’s both sticky and sublime. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Orange Marmalade Cheese Cake

Just when you thought cheesecake couldn’t get any more indulgent, along comes this Orange Marmalade Cheese Cake, a sublime fusion of creamy richness and zesty citrus. Perfect for those who adore a dessert that balances sweetness with a tangy twist, this recipe promises to elevate your baking repertoire.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
• For the filling:
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
• For the topping:
  • 1 cup orange marmalade
  • 1 tbsp water

Instructions

1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.
2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Tip: Use the bottom of a measuring cup to evenly press the crust.
3. Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
4. In a large bowl, beat the cream cheese and 1 cup sugar on medium speed until smooth and creamy, about 3 minutes. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until just combined.
6. Pour the filling over the crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the center is almost set but still slightly wobbly. Tip: Avoid overbaking to prevent cracks.
7. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
8. In a small saucepan, warm the orange marmalade and water over low heat until it becomes slightly liquid. Strain to remove any large pieces of peel, then spread evenly over the cooled cheesecake.
9. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.

Velvety smooth with a bright orange marmalade glaze, this cheesecake offers a delightful contrast of textures and flavors. Serve it chilled, garnished with fresh orange slices or a dollop of whipped cream for an extra touch of elegance.

Conclusion

Zesty and full of flavor, our roundup of 14 Delicious Orange Marmalade Cake Recipes offers something for every home cook to love. Whether you’re after a classic bake or something with a modern twist, these recipes promise to delight. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this collection, don’t forget to share the sweetness on Pinterest. Happy baking!