Total Time: 2-3 hrs

Prep Time: 15 mins

Bake Time: 30 mins

Assembly Time: 1 hr

Yield: 8-10 servings



  • 2 boxes lemon cake mix, prepared using directions on the box (remember to double the recipe on one box) 
  • 3 standard containers of whipped, cream cheese frosting, divided
  • 1/2 jar orange marmalade (enough for approximately 8 Tbsp)
  • 1 fresh orange for zesting 


Tara Tips

Cakes too hot for frosting? Try cooling your cake sections in the freezer for a while to get them extra chilled.

When assembling the cake, I put a dollop of frosting right in the center of the serving plate and lay the first cake layer on top. It helps keep the finished cake in place!


  1. Prepare the cake mix according to package directions. Mix wet ingredients before adding dry  ingredients. Add orange zest.
  2. Beat with a hand or stand mixer for 2 minutes. Pour the mixture into 3, 9-inch cake rounds (or 3 temp-tations pie plates). Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. 
  3. Turn cakes out of pie plates when they are cooled. Cool completely before icing.  
  4. Empty 2 containers of icing into a bowl and mix a little so it's easier to work with. Fill the piping bag with the third container. 
  5. Place the first cake layer onto a serving platter or cake plate. 
  6. Ice the top of the layer and spread some marmalade (about 3 Tbsp) on top of that, but not to the edge. Leave about 1" of plain icing around the edge. 
  7. Repeat with the middle layer. 
  8. Place the top cake layer, then ice the sides of the cake. You can add sprinkles or colored sugar, if desired.
  9. Finally, ice the top and pipe rosettes or dots around the edge. Add 2 Tbsp marmalade and spread around the center.  
  10. Serve and store any leftovers in the refrigerator. 



    For more Recipes from Tara's Table
    Join my Recipe Group on Facebook