This cake is full of cozy spice and fresh orange flavor. It’s soft and sweet, perfect for special occasions or weekend baking. The marmalade filling adds a lovely citrusy kick, and the creamy vanilla frosting makes every bite delicious!

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Ingredients Needed:

Cake:

1 cup flavorless oil
2 cups granulated sugar
4 egg whites
1 egg, whole
Zest of 1 orange
2 teaspoons vanilla bean paste
1 teaspoon ground cloves
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup marmalade

Frosting:

2 cups butter, softened (salted or unsalted)
2 teaspoons vanilla bean paste
4 cups (about 16 ounces) powdered sugar
1 teaspoon whole cream (if needed)

How To Make Whole Orange Spice Cake?

Preheat the oven: Set your oven to 180°C and grease two 9-inch cake pans.
Mix the wet ingredients: In a large bowl, whisk the oil, sugar, egg whites, whole egg, orange zest, vanilla bean paste, and ground cloves until smooth.
Add the dry ingredients and milk: Sift in the cake flour, baking powder, and salt. While mixing, slowly pour in the milk until the batter is smooth.
Bake the cakes: Divide the batter evenly between the two prepared pans. Bake for 20–24 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes: Let them cool in the pans for a few minutes, then turn them out onto a wire rack to cool completely.
Make the frosting: In a stand mixer with a paddle attachment, beat the butter and vanilla bean paste. Add the powdered sugar all at once. Mix slowly, turning the mixer on and off to avoid a sugar mess. Add the cream only if the frosting is too thick.
Assemble the cake: Place the first cake layer on a plate. Pipe a thick ring of frosting around the edge, then spread the marmalade inside the ring. Place the second cake layer on top. Frost the top and sides of the cake however you like.

Recipe Tips:

Use fresh orange zest for strong flavor: Grate the orange zest right before using it—this gives the cake a fresher, more vibrant orange taste.
Don’t overmix the batter: After adding the milk, mix just until everything is smooth. Overmixing can make the cake dense instead of soft and fluffy.
Make sure the cakes are fully cool before frosting: If the cakes are even a little warm, the frosting will melt and slide off.
Pipe a thick frosting ring to hold the marmalade: This helps keep the marmalade in place so it doesn’t leak out the sides when you add the top layer.
Check frosting texture before adding cream: Only add the cream if the frosting feels too thick and hard to spread—sometimes the butter is soft enough on its own.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover Whole Orange Spice Cake cool down completely to room temperature. Then, place it in an airtight container and store it in the fridge for up to 4 days.
Freeze: Let the cake cool fully. Wrap the whole cake or individual slices tightly in plastic wrap and then in foil. Freeze for up to 2 months.
Reheat: Put the cake slice on a plate inside a pan with a little water at the bottom. Cover with a lid and let it steam on low heat for about 5 minutes. This keeps the cake soft and warm without drying it out.

Nutrition Facts:

Calories: 570 kcal
Total Fat: 32g
Saturated Fat: 17g
Cholesterol: 80mg
Sodium: 180mg
Potassium: 120mg
Total Carbohydrate: 68g
Dietary Fiber: 1g
Sugars: 48g
Protein: 4g

Try More Mary Berry Recipes:

Mary Berry Pecan Pie Recipe
Mary Berry Winter Vegetable Soup

Mary Berry Whole Orange Spice Cake

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

570

kcal

Ingredients

Cake:
1 cup flavorless oil
2 cups granulated sugar
4 egg whites
1 egg, whole
Zest of 1 orange
2 teaspoons vanilla bean paste
1 teaspoon ground cloves
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup marmalade
Frosting:
2 cups butter, softened (salted or unsalted)
2 teaspoons vanilla bean paste
4 cups (about 16 ounces) powdered sugar
1 teaspoon whole cream (if needed)

Directions

Preheat the oven: Set your oven to 180°C and grease two 9-inch cake pans.
Mix the wet ingredients: In a large bowl, whisk the oil, sugar, egg whites, whole egg, orange zest, vanilla bean paste, and ground cloves until smooth.
Add the dry ingredients and milk: Sift in the cake flour, baking powder, and salt. While mixing, slowly pour in the milk until the batter is smooth.
Bake the cakes: Divide the batter evenly between the two prepared pans. Bake for 20–24 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes: Let them cool in the pans for a few minutes, then turn them out onto a wire rack to cool completely.
Make the frosting: In a stand mixer with a paddle attachment, beat the butter and vanilla bean paste. Add the powdered sugar all at once. Mix slowly, turning the mixer on and off to avoid a sugar mess. Add the cream only if the frosting is too thick.
Assemble the cake: Place the first cake layer on a plate. Pipe a thick ring of frosting around the edge, then spread the marmalade inside the ring. Place the second cake layer on top. Frost the top and sides of the cake however you like.

Notes

Use fresh orange zest for strong flavor: Grate the orange zest right before using it—this gives the cake a fresher, more vibrant orange taste.
Don’t overmix the batter: After adding the milk, mix just until everything is smooth. Overmixing can make the cake dense instead of soft and fluffy.
Make sure the cakes are fully cool before frosting: If the cakes are even a little warm, the frosting will melt and slide off.
Pipe a thick frosting ring to hold the marmalade: This helps keep the marmalade in place so it doesn’t leak out the sides when you add the top layer.
Check frosting texture before adding cream: Only add the cream if the frosting feels too thick and hard to spread—sometimes the butter is soft enough on its own.