Triple orange flavor in this Orange Marmalade Cake! A two ingredient nut filling and orange fluffy marshmallow like frosting on the outside.

A cake that tastes like the holidays, but is fresh and light enough for any time of year! Whether you are looking for a showstopper cake for your Christmas dessert table or a light, summery cake for a family picnic, you’ve met your answer.

This gorgeous cake recipe was submitted to us by a reader and I couldn’t be happier with the way it turned out. I think you’ll love it too!

orange cake on a cake stand with one piece plated

Why you’ll love this cake:

100% homemade
3 layers of orange cake
two ingredient
fluffy orange 7 minute frosting

ingredients for orange marmalade cake on a table

How to Make Orange Marmalade Cake

This is a three layer cake made in 8″ round cake pans. This is what we’ve tested and how we prefer it. If you want to make it only two layers or in 9″ cake pans, watch the baking time closely.

You’ll need to grease with shortening and flour 3 8” round cake pans. Or use our favorite cake release.

Make the cake.

Cream. In a large bowl, cream the shortening and sugar until smooth. Add the eggs, one at a time, beating between each addition. Mix in the grated orange rind.
Mix. Combine the fruit juices with the water in a measuring cup. Set aside.
Whisk. In a small bowl, whisk together the flour, baking powder and salt.
Combine alternately. Add the flour to the egg mixture alternately with the juice, mixing between each addition.
Bake. Pour the batter evenly between the 3 prepared pans. Bake at 375º Fahrenheit for 20-25 minutes or until the center of the cake tests done.

Allow the cakes to cool in the pan for about 5 minutes, then turn them out on a wire rack to cool the rest of the way.

Make the filling.

The filling is the easy part of the recipe. Simply mix orange marmalade and pecans for a delicious cake filling! This will go in between each layer of the cake.

Make the frosting.

This frosting is an orange version of our 7 minute frosting. It’s light, fluffy, meringue like and has the flavor of orangy marshmallow cream.

You’ll need a double boiler to make this frosting. If you don’t have one, use a heat-safe glass bowl on top of a saucepan. Have water boiling in the bottom so that it heats the ingredients in the glass bowl, but don’t let the bowl touch the boiling water.

Combine the egg whites, sugar, orange juice and corn syrup in the top of a double boiler. Mix thoroughly.
Place over boiling water and beat (with a hand mixer) constantly until mixture holds a peak. This will take at least 7 minutes (hence the name 7 minute frosting), but ours usually takes closer to 10 minutes.
Remove from the heat.
Add grated orange rind and beat with the hand mixer until thick enough to spread.

Assemble the cake.

Grab a pretty cake plate because you want the backdrop for this cake to match its beauty! Then start layering. You’ll find this cake comes together easily!

cake
marmalade filling
cake
marmalade filling
cake
frosting

Then decorate the top. You can use fresh orange slices, but if they are really juicy, don’t put them on until right before serving or the juice will run.

To fix that problem, use candied orange slices. Or you can just decorate with additional chopped walnuts too! You can see the cake with both fresh and candied oranges below.

topping meringue frosting on a yellow cake

How do you store this cake?

This cake is best if served the day you make it. It will be safe to store at room temperature for one daytime, but if you are keeping it overnight, store it in an airtight container in the refrigerator. Remember not to decorate with fresh oranges until right before serving.

piece of orange marmalade cake on a plate

You can also freeze this cake!