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  • Writer's pictureFaffy

A cake for Paddington Bear - Marmalade cake

Today I needed to bake but specifically I needed to bake something new so I searched the internet far and wide until I stumbled across a recipe for a marmalade layered cake on the baking mad website.

Well I actually stumbled across the recipe a couple of days ago and then searched the shops for more than 2 days for vanilla extract because I had run out. During lockdown this appears to have become a luxury item. I searched Tesco, 2 Co-ops, some independent stores and even amazon before finding it in my local corner shop, just steps from my home - Typical.

Layered marmalade cake recipe:


For the cake

- 225 g Butter

- 225 g Caster sugar

- 4 large eggs

- 3 tbsp warm Water

- 1 pinch of Salt

- 225 g Self-raising flour (sieved)

For the filling and buttercream icing

- 4 tbsp Marmalade

- 150 g Butter

- 300 g Icing sugar (sieved)

- 2 tsp Vanilla extract

- Orange peel (grated)

Method - main cake

  1. Preheat the oven to 190°C (fan 170°C). Prepare two 20cm cake tins by greasing and lining with baking paper.

  2. In a large mixing bowl, beat together the butter and sugar until you get a creamy consistency. Add the beaten eggs one at a time, followed by the warm water and a pinch of salt.

  3. Mix the flour and beat well. Pour half the mixture into each tin or mould and bake in the centre of the oven for about twenty five minutes or until golden and risen.

  4. Turn the sponges out of the tins and leave to cool completely on a wire rack. For best results, remove the baking paper a few minutes after the cake has cooled.

Method - filling and icing

  1. Cream together the butter and icing sugar until you get a soft but not runny consistency, add the vanilla extract

  2. Sandwich the sponge halves together with a layer of marmalade and a thin layer of the buttercream. Spread the buttercream thickly on top of the cake and sprinkle with the finely grated orange peel.

My recipe notes:

  • I only have two 22 cm sandwich tins rather than 20 cm tins. This meant the two cakes could not be baked side by side and one was darker than the other. I really need to upgrade my kit or try baking on different shelves.

  • I weighed out 400 g of cake mix into each tin - the Scientist in me enjoys precision

  • The vanilla I picked up from the corner shop for the icing was vanilla essence flavouring rather than extract and smelt a tad artificial but it did the job.

  • I did my usual trick of turning one cake upside down to make them look less domed, before spreading the marmalade and buttercream.

  • Next time I will spread the buttercream on first before the marmalade as it was pretty hard to spread over the jam which meant I definitely put too much buttercream in the middle. This made spreading the icing on top of the cake particularly tough but we move.

The verdict: Paddington Bear would approve!

I enjoyed this bake and D said it was lush. Things I would improve for next time:

- Better quality vanilla extract

- Spread the buttercream on the cake before the marmalade

- Try lemon curd instead

Looking forward to making it again!

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