Mary Berry Orange Drizzle Cake

You know that one cake that somehow tastes like sunshine? That one you bring to a garden party, or maybe just whip up on a rainy Sunday to remind yourself brighter days are coming? This is that cake. It’s zesty, it’s tender, and the smell when it bakes… I swear, it could fix a bad mood.

The first time I made this, I didn’t even like orange desserts. I thought they were all a bit too perfume-y. But I was wrong — this one changed my mind. It’s fresh and rich at the same time, and the drizzle makes everything feel alive and a little fancy. Mary Berry really knew what she was doing here.

Also, it’s just a lovely cake to make. It behaves in the oven. It slices nicely. It looks cheerful on a plate. Sometimes that’s exactly what you want.

Why You’ll Love It

• The cake is so moist, it practically hums when you cut into it.
• Zesty, but not sour — the orange is front and centre, but beautifully balanced.
• You get a crunchy sugar top and a soft, fluffy inside.
• Looks proper posh, but it’s easy enough to knock out on a Tuesday.
• The crème fraîche and orange curd combo is a secret weapon — creamy, tangy, indulgent.
• Keeps well and tastes even better the next day. If it makes it that far.

Ingredients

• 200g soft butter (plus extra for greasing)
• 200g self-raising flour
• 1 tsp baking powder
• 200g golden caster sugar
• 4 eggs
• Zest of 2 oranges

For the drizzle:

• 100g rough white sugar cubes
• Zest of 1 orange
• 2 tbsp fresh orange juice

For the filling/topping:

• 100ml crème fraîche
• 6 tbsp orange curd

How to Make It

Preheat and prep your pans:

Heat your oven to 180°C (160°C fan) / 350°F. Grease two 20cm cake tins and line the bottoms with baking paper. Trust me, don’t skip the lining — it saves heartbreak.

Get your batter smooth and citrusy:

Cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, then gently fold in the flour, baking powder, and orange zest. Don’t overmix — just until it looks like a soft, pillowy batter.

Into the oven it goes:

Divide the mixture between the tins, level the tops, and bake for 20–25 minutes. You’re looking for light golden cakes that spring back when touched.

Make that magic drizzle:

While the cakes are baking, crush the sugar cubes with orange zest and juice. You want it slushy and grainy — not smooth. It’s rustic. It’s charming.

Drizzle while warm:

As soon as the cakes are out, spoon the orange drizzle over both layers while they’re still in the tins. Let them soak it in. Leave to cool fully before turning them out.

Whip it and layer it up:

Whip the crème fraîche until thick. Spread it on one cake layer, and slather the other with orange curd. Sandwich them together — curd and cream meeting in the middle.

Finish with flair:

Dust the top with extra zest if you fancy, or a final smear of curd. Serve with a smile and maybe a fork, if you’re feeling civilised.

Common Mistakes and How to Dodge Them

Why’s my cake dense?
You probably overmixed. Fold the flour in gently — no beating.

It’s sticking to the tin!
Grease and line your tins. This is non-negotiable.

My drizzle just runs off.
It only soaks in when the cake is hot and the drizzle is slushy, not watery.

Crème fraîche too runny?
Chill it first, then whip. Don’t overdo it or it’ll split.

Storage and Reheating

• Room temp: Covered, it keeps for 2–3 days (the curd makes it slightly sticky).
• Fridge: Store if using fresh cream. Bring to room temp before eating.
• Freezer: Freeze sponge layers without filling. Defrost, fill fresh.
• Microwave: Gently warm a slice for 20 seconds. Divine.

Frequently Asked Questions

Can I use lemon instead of orange?
Sure, but you’ll need a bit more sugar in the drizzle — lemons are sharper.

Do I need golden caster sugar?
Nope — white caster works fine, but golden adds a warmer depth.

What’s a good orange curd substitute?
Try lemon curd or even marmalade for a sharper kick.

Can I make this gluten-free?
Yes, just use a gluten-free self-raising flour blend and keep everything else the same.

Nutrition Facts (Per Serving)

• Calories: 548
• Fat: 30g
• Carbs: 66g
• Sugars: 45g
• Fibre: 1g
• Protein: 7g
• Salt: 0.95g

Try More Mary Berry Recipes:

• Mary Berry Coconut And Lime Cake
• Mary Berry Plum And Almond Cake
• Mary Berry Chocolate Orange Muffins