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Marmalade Sandwich Cake | Makes 12 Slices

Marmalade Sandwich Cake | Makes 12 Slices

with Wonderful White Chocolate and Honey Frosting

4.0(6)

Recipe Development TeamUpdated on April 01, 2026

Get 50% off your first box & free treats for 2 months!

Get 50% off your first box & free treats for 2 months!

Calories

:

1793 kcal

Protein

:

29.9g protein

Total

:

50 minutes

Difficulty

:

Easy

Egg(s) not included

Allergens:

Cereals containing gluten
Soya
Milk
Soya
Egg
Milk
May contain traces of allergens

Jam and buttercream may make a tasty Victoria sponge cake, but marmalade and white chocolate frosting make a truly terrific treat! Sandwich together two layers of vanilla cake with these tempting fillings and you're sure to discover a new family favourite.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

1 pack(s)

Velvety Vanilla Cake Mix

(Contains: Cereals containing gluten May contain traces of: Soya, Egg, Milk)

90 grams

White Chocolate Chips

(Contains: Soya, Milk)

15 grams

Honey

100 grams

Cream Cheese

(Contains: Milk)

70 grams

Marmalade

Not included in your delivery

3 unit(s)

Egg

180 milliliter(s)

Water

6 tbsp

Vegetable Oil

2 tbsp

Icing Sugar

Nutritional information

Energy (kJ)7503 kJ

Energy (kcal)1793 kcal

Fat88.6 g

of which saturates31.5 g

Carbohydrate220.7 g

of which sugars153.4 g

Dietary Fibre2.8 g

Protein29.9 g

Salt3.4 g

Potassium0.2 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Bowl

•Baking Paper

•Small Bowl

•Sieve

Instructions

Mix It Up

1

a) Preheat your oven to 180°C/160°C fan/gas mark 4.

b) Line two 20cm round cake tins with baking paper.

c) In a large bowl, combine the cake mix with the eggs, water and vegetable oil (see pantry for all three amounts). Gently stir until fully combined, 2-3 mins.

Ready, Set, Bake

2

a) Divide the cake mixture between your lined cake tins.

b) Once the oven is hot, bake on the middle shelf until risen and golden, 22-27 mins, or until a rounded knife inserted in the centre comes out clean. TIP: A few crumbs are okay!

The Big Chill

3

a) Once baked, allow the cakes to cool for 10 mins before removing from the tins, then allow to cool completely.

Hey Honey

4

a) Meanwhile, combine in a small saucepan the white chocolate chips, honey and cream cheese. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

b) Stir on medium heat until the chocolate is completely melted, 3-4 mins. This is your white chocolate frosting!

c) Transfer the white chocolate frosting into a small bowl, then cover and refrigerate until the cakes are cool.

Get Icing

5

a) Once completely cooled, gently spread the white chocolate frosting onto the top of one of the cakes.

b) Gently spread the marmalade over the white chocolate frosting.

Stack and Serve

6

a) Stack the second cake on top of the marmalade, then, using a small sieve, dust the top with the icing sugar (see pantry for amount) to finish.

Enjoy!

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