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Orange Marmalade Cake

Yield: 6-inch cake
Author: Maryanne Cabrera


Yellow Cake:

  • 2 1/2 cups cake flour, sifted
  • 1 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup unsalted butter, cut into tablespoons, softened but still cool to the touch
  • 3/4 cup whole milk, room temperature
  • 3 large eggs
  • 1 large egg white
  • 2 teaspoon pure vanilla extract

Ginger Syrup:*

  • 3 Tablespoons simple syrup*
  • 1 Tablespoon ginger liqueur

Orange Blossom Buttercream:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 teaspoon orange blossom water
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • Seville orange marmalade, as needed


Yellow Cake:

  • Preheat oven to 350 degrees F. Grease and flour three 6-inch round cake pans. Line with parchment paper and set aside.
  • In the bowl of a stand mixer, whisk together 2 cups flour (reserve remaining 1/2 cup of flour), sugar, baking powder, and salt. Using a paddle attachment, run mixer on low speed. With the mixer running, add butter in three additions. Continue to mix on low speed until mixture is crumbly.
  • In another bowl, combine milk, eggs, egg white, and vanilla. Add half of liquid to mixing bowl. Mix on medium speed until incorporated. Add remaining half of liquid and mix until batter is thoroughly combined. Scrape down bowl as needed to ensure thorough mixing.. The batter may look curdled. Add remaining 1/2 cup flour and mix until batter comes together.
  • Evenly distribute batter among prepared cake pans and level batter. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 10-15 minutes. Run an offset spatula along the sides of the cake pan to loosen cake. Invert cake onto a wire rack and allow to cool to room temperature.

Ginger Syrup:

  • Combine simple syrup* and ginger liqueur before assembling cake.

Orange Blossom Buttercream:

  • In the bowl of stand mixer fitted with a paddle attachment (or using a hand mixer), cream butter until smooth. Add powdered sugar and mix until incorporated. Scrape down bowl as needed. Add orange blossom water, vanilla extract, and salt. Mix until thoroughly combined.


  • Place one cake round on cake board (or serving plate). Lightly soak cake with ginger syrup. Spread a thin layer of buttercream over cake layer. Pipe a border of buttercream along the perimeter of cake. Spread orange marmalade within the buttercream border. If desired, carefully spread thin layer of buttercream over marmalade.
  • Top with second cake round and repeat steps.
  • Top with third cake round. Spread thin layer of buttercream over third cake. Spread thin layer of buttercream around the exterior of cake to seal in any crumbs. Chill in the fridge to set up. If desired, add another coat of buttercream.
  • Keep chilled in the fridge until ready to serve. Allow cake to sit at room temperature for 20-30 minutes before serving. Before serving, garnish cake with dried orange slices and fresh orange blossoms.


  • *Simple Syrup:¬†Simple syrup is made by boiling equal parts water and sugar to a boil until sugar has dissolved. Cool to room temperature and keep stored in the fridge until ready to use.
  • If desired, simply omit the ginger syrup.
  • Be sure to use Seville orange marmalade.
  • The sweetened dried orange slices are from Trader Joe's.
All images and text ©The Little Epicurean