Ingredients for Esther's Orange Marmalade Cake
- Unsalted Butter
- 2 cups granulated sugar + 1/4 cup granulated sugar (for syrup) + 1/4 cup powdered sugar (for frosting)
- 1/2 cup vegetable oil
- 4 teaspoons baking powder
- 2 tablespoons orange zest
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 4 large eggs
- 4 large egg yolks
- Cake Flour
- 1 1/2 cups buttermilk
- 1/2 cup orange juice
- 2 cups heavy whipping cream
- 1 cup sour cream
- Orange Marmalade
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How to Make Esther's Orange Marmalade Cake
- Preheat oven to 350°F (175°C).
- Grease and flour three 9-inch round baking pans.
- In a large bowl, cream together 1 cup (2 sticks) softened butter, 2 cups granulated sugar, and 1/2 cup vegetable oil until light and fluffy.
- Add 4 teaspoons baking powder, 2 tablespoons orange zest, 2 teaspoons vanilla extract, and 1/2 teaspoon salt. Beat until well combined.
- Add 4 large eggs and 4 large egg yolks, one at a time, beating well after each addition.
- Gradually add 3 cups all-purpose flour, alternating with 1 1/2 cups buttermilk, beginning and ending with the flour. Mix until just combined.
- Divide batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 20 minutes before inverting onto wire racks to cool completely.
- **Prepare the Syrup:** In a small saucepan, combine 1/2 cup orange juice and 1/4 cup granulated sugar. Bring to a simmer over medium heat, stirring until sugar dissolves.
- Once cakes are completely cool, poke holes all over each layer with a fork.
- Drizzle syrup evenly over each cake layer.
- **Prepare the Frosting:** In a large bowl, beat 2 cups heavy whipping cream and 1/4 cup powdered sugar until soft peaks form.
- Gently fold in 1 cup sour cream.
- **Assemble the Cake:** Place one cake layer on a serving plate. Spread 1/3 of your prepared orange marmalade over the top.
- Repeat with the second cake layer and another 1/3 of the marmalade.
- Top with the final cake layer.
- Spread the remaining marmalade over the top of the cake, leaving a 1 1/2-inch border.
- Frost the sides and the border of the cake with the sour cream frosting.
- Refrigerate overnight to allow flavors to meld and the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
291g
Fat
98g
Carbs
35g
