Mary Berry Orange Wholemeal Victoria Loaf

This loaf is like sunshine in sponge form—bright, comforting, and just a little bit nostalgic. I first baked it on a grey Tuesday when I was craving something cheerful but not overly sweet. I wasn’t sure what to expect from a wholemeal Victoria sponge, but Mary’s twist with orange zest and marmalade buttercream completely won me over.

Now, I’ll confess—first time around, I got a bit carried away with the mixing. Tried to whip it to perfection and ended up with a slightly dense loaf. Lesson learned: this one likes to be handled gently. The second time? Perfect rise, golden top, and a surprisingly fluffy crumb.

Let me show you how to make this little beauty work in your own kitchen.

Why This One Works So Well

• The mix of wholemeal and white flour gives it depth and lightness. You get the earthy flavour without the heavy texture.
• The orange zest brings that fresh, almost floral lift you don’t get from juice alone. It perfumes the loaf from the inside out.
• And that topping? It’s a soft marmalade buttercream that spreads like a dream and tastes like orange sorbet and toast got together and had a baby.

Plus, it’s a one-bowl mix. Done in under 15 minutes. That’s my kind of baking.

Ingredients + Why They Matter

• Butter (softened) – Adds richness and moisture. I’ve tried using margarine once in a pinch—worked, but not as satisfying.
• Light Muscovado Sugar – Gives a mellow caramel sweetness. Caster sugar is fine, but you’ll miss that toffee note.
• Wholemeal + White Self-Raising Flour – Keeps the loaf soft but gives it a slightly nutty bite. All wholemeal made it too dense. All white? A bit bland.
• Orange Zest – The real flavour hero. Don’t skip it. Bottle zest just doesn’t come close.
• Icing Sugar + Marmalade (for topping) – Gives you a spreadable glaze with a subtle citrus bite. I tried it once with jam—way too sweet.

Making It Yours (Without Ruining It)

• No wholemeal flour? You can use all white self-raising. It will be lighter, but less flavourful.
• More citrus, please? Add a tablespoon of orange juice to the batter—but reduce the eggs slightly so it doesn’t go too loose.
• Dairy-free? Use a plant-based spread for both the cake and topping. I tested this with Flora Plant Butter and it worked nicely.
• No marmalade? Use lemon curd or orange jam, but you’ll lose the bitterness that balances the sweet.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Dense texture	Overmixed the batter	Mix until just smooth—2 minutes is enough
Soggy middle	Loaf underbaked	Make sure the skewer comes out totally clean
Runny topping	Butter too soft or marmalade too runny	Use room-temp butter and fine-cut marmalade
Topping melted	Cake wasn’t cool enough	Let the loaf cool fully before icing

How to Make Mary Berry’s Orange Wholemeal Victoria Loaf

1. Preheat your oven to 180°C (160°C fan) / Gas 4. Grease a 900g (2lb) loaf tin and line the base.
2. Mix the batter: In a large bowl, combine softened butter, muscovado sugar, eggs, both flours, and orange zest. Beat for about 2 minutes until smooth. Don’t overdo it.
3. Bake: Pour into the tin and level the surface. Bake for 40 minutes, or until golden, risen, and pulling from the edges. A skewer should come out clean.
4. Cool completely on a wire rack before topping.
5. Make the topping: Mix butter, icing sugar, and marmalade in a bowl until smooth. Spread over the cooled loaf and swirl with a knife.

Tips from My Kitchen

• I zest the orange straight over the bowl to catch all the oils.
• I use fine-cut marmalade for a smoother topping—thick-cut can be a bit chewy.
• If your buttercream’s too firm, stir in ½ teaspoon of hot water to loosen it.
• This loaf actually gets better on day two. More flavour, slightly softer crumb.

Storage + Serving

• Room temperature: Keep in an airtight container for up to 3 days.
• Fridge: Lasts up to 5 days, but let it come to room temp before eating.
• Freezer: Freeze without topping, wrapped tightly in cling film and foil, for up to 3 months. Add the buttercream fresh after thawing.

Lovely with a pot of Earl Grey or alongside a sharp cheddar, if you’re feeling adventurous.

FREQUENTLY ASKED QUESTIONS

Q: Can I double this recipe?
A: Yes, just bake it in two tins or one large rectangular tin. Same temperature, but add 5–10 minutes to the baking time.

Q: Is it very sweet?
A: Not overly. The muscovado gives richness, not just sugar. The marmalade adds a slightly bitter edge that balances things out.

Q: Can I use orange essence instead of zest?
A: I wouldn’t. It tastes artificial and doesn’t give the same natural lift. Fresh zest is worth it.

Q: What if I only have plain flour?
A: Add 1 tsp baking powder for every 100g plain flour to make your own self-raising.

Q: Can I use brown sugar instead of muscovado?
A: Yes, but the flavour will be less deep. Muscovado gives it that slightly molassesy note that works beautifully with the orange.

Try More Recipes:

• Mary Berry Lemon Victoria Sponge
• Mary Berry Victoria Sandwich
• Mary Berry Sultana Tea Loaf
• Mary Berry Banana Loaf