Orange Marmalade Layer Cake

Photography: Randy Mayor; Styling: Melanie J. Clarke

After the cake layers are drenched with fresh orange syrup, they become moist and delicate. Transfer them carefully to a serving plate for frosting.

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 23%
  • Fat: 7.8g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.9g
  • Carbohydrate: 57.7g
  • Fiber: 0.4g
  • Cholesterol: 23mg
  • Iron: 1.5mg
  • Sodium: 350mg
  • Calcium: 61mg

Ingredients

  • Cooking spray
  • 3 cups sifted cake flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 9 tablespoons butter, softened
  • 2 cups sugar, divided
  • 1 tablespoon grated orange rind
  • 1 tablespoon vanilla extract
  • 4 large egg whites
  • 1 1/4 cups low-fat buttermilk
  • 1 cup fat-free milk
  • 1/2 cup fresh orange juice
  • 1 (12-ounce) jar orange marmalade, melted and cooled
  • 1/4 cup low-fat sour cream
  • 1 1/2 cups frozen reduced-calorie whipped topping, thawed

Preparation

  1. Preheat oven to 350°.
  2. Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of the pans with wax paper.
  3. Lightly spoon sifted cake flour into dry measuring cups; level with a knife. Combine sifted flour, baking soda, and salt, stirring with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Gradually add 1 3/4 cups sugar, 1 tablespoon at a time, beating until well blended. Beat in orange rind and vanilla. Add egg whites, 1 at a time, beating well after each addition.
  4. Combine buttermilk and milk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 20 minutes on a wire rack; remove from pans. Cool completely on wire rack.
  5. Combine juice and 1/4 cup sugar; stir until sugar dissolves. Pierce the cake layers liberally with a wooden pick. Slowly drizzle juice mixture over cake layers.
  6. Carefully place 1 layer on a plate; spread with 1/3 cup marmalade. Top with remaining layer; spread remaining marmalade on top of cake. Fold sour cream into whipped topping; spread over sides of cake. Cover and chill at least 2 hours.
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