Mary Berry Orange Cake Recipe

Mary Berry's orange cake is a beautifully light, zesty bake with a silky orange buttercream that tastes like sunshine.

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Prep Time 25

Cook Time 25

Cooling Time 45

Total Time 1 35

Servings: 12 Slices

Course: Dessert

Cuisine: British

Calories: 520

Ingredients Method Notes

Ingredients

Orange Sponge:
225 g unsalted butter softened
225 g caster sugar
4 large eggs room temperature
225 g self-raising flour sifted
2 tsp baking powder
Zest of 2 large unwaxed oranges
2 tbsp fresh orange juice
1 tsp vanilla extract
Orange Drizzle:
Juice of 1 large orange about 4 tbsp
2 tbsp caster sugar
Orange Buttercream:
175 g unsalted butter softened
350 g icing sugar sifted
Zest of 1 large unwaxed orange
2 –3 tbsp fresh orange juice
1 tsp vanilla extract
Decoration:
Fresh orange slices or candied orange peel
Icing sugar to dust
Fresh mint leaves optional

Method

Zest all oranges first, then juice them. Keep zest and juice separate.
Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm sandwich tins.
Place butter, sugar, eggs, flour, baking powder, orange zest, orange juice, and vanilla in a large bowl. Beat with an electric whisk for 2–3 minutes until smooth and pale.
Divide equally between tins. Bake for 22–25 minutes until golden and a skewer comes out clean.
Immediately mix orange juice and caster sugar for the drizzle. Poke holes over warm sponges with a skewer. Spoon drizzle over both. Leave in tins 15 minutes, then cool completely on a wire rack.
Beat butter alone for 3–4 minutes until very pale. Add icing sugar in two batches. Add orange zest, orange juice, and vanilla. Beat until smooth.
Sandwich sponges with half the buttercream. Spread remainder on top. Decorate with orange slices and a dusting of icing sugar.

Notes

Always use fresh oranges — not bottled juice.
Zest before juicing for ease and safety.
Apply the drizzle to warm sponges immediately out of the oven — do not skip this step.
Beat butter alone for 3–4 minutes before making buttercream.
Bring refrigerated cake to room temperature 30 minutes before serving.