Mary Berry’s orange cake recipe delivers a ‘showstopping’ layer cake that is ‘light and fluffy’ and can be prepared in under 30 minutes. The recipe, shared by the celebrated baker, features a light and fruity sponge, buttery frosting, and a sugar glaze.
Recipe Details and Ratings
The recipe has earned 81 five-star ratings on BBC Food, with home bakers praising its simplicity and taste. One reviewer described it as “absolutely beautiful cake that is light, fluffy and absolutely delicious. I will definitely make it again.” Another noted, “I made this for my goddaughter's birthday. The recipe was easy to follow, and the comments from the family were lovely.”
Ingredients
For the cake: 225g baking spread, 225g self-raising flour, 1 teaspoon baking powder, 100g golden caster sugar, 100g brown sugar, 4 large eggs, finely grated zest of 2 oranges. For the butter icing: 150g butter (softened), 300g icing sugar, finely grated zest of 2 oranges. For the glaze: 25g caster sugar, juice of 2 oranges.
Method
Preheat the oven to 180°C (160°C fan). Grease and line two 20cm loose-bottomed sandwich tins. Combine all cake ingredients in a large bowl, reserving some zest for decoration, and beat until smooth. Divide mixture evenly between tins and bake for 20-25 minutes until well risen. After 5 minutes, turn out onto a wire rack to cool completely.
For the icing, beat butter and icing sugar with an electric mixer until pale and fluffy, then fold in orange zest. For the glaze, combine caster sugar and orange juice in a saucepan, stir over gentle heat until sugar dissolves, then boil until reduced by half.
Place one cake upside down on a plate, brush with half the glaze. Top with the second cake, brush with remaining glaze, then spread icing over the surface. Sprinkle with reserved zest. The cake is best enjoyed fresh but keeps for up to three days in a cool spot.
