Ultimate Whole Orange Cake Recipe

I still remember the first time I watched an entire orange disappear into a cake batter, peel and all. It seemed impossible that something so rustic could transform into such a tender Whole Orange Cake without a hint of bitterness.

This recipe captures the essence of sunshine on a plate and fills the kitchen with the most incredible citrus aroma. You just need a blender and a few pantry staples to create a dessert that feels special enough for Sunday brunch.

The Magic Behind This Whole Orange Cake

One of the best things about this recipe is how incredible the texture turns out without any complicated steps. The natural oils from the orange peel infuse the crumb with moisture, keeping it soft for days.

I love how this Whole Orange Cake relies on a blender to do all the heavy lifting for the batter. It saves so much time on cleanup since you don’t need multiple bowls or a stand mixer to get started.

The flavor is bright and intense, striking a lovely balance that isn’t overly sweet. It reminds me of the simple, honest cakes my grandmother used to bake when she wanted something quick for tea time.

If you enjoyed this citrusy treat, you have to try my Zesty Orange Creamsicle Sugar Cookies Recipe for another bright flavor punch. For a different kind of sweetness, the Hearty Salted Caramel Turtle Thumbprint Cookies are a cozy favorite in my kitchen.

Everything You Need for Perfect Whole Orange Cake

Here are the simple pantry staples you will need to gather:

• Navel Oranges: Choose organic ones with thin skins for the best flavor and texture.
• Granulated Sugar: Provides the necessary sweetness to balance the tart citrus notes.
• All-Purpose Flour: Forms the structure of the cake, though you can swap a portion for almond flour if you like.
• Vegetable Oil: A neutral oil like canola or sunflower ensures the cake stays incredibly moist.
• Large Eggs: These add richness and help bind the batter together.
• Baking Powder: Essential for giving the cake a nice lift and fluffy crumb.
• Vanilla Extract: Adds a warm background note that complements the orange beautifully.
• Salt: Just a pinch highlights the sweet and tangy flavors.
• Icing Sugar: Used for the simple glaze to finish the cake.
• Milk or Cream: Thins the glaze to the perfect drizzling consistency.

My Method for Perfect Whole Orange Cake

Let’s get the blender ready and start baking:

1. Preheat your oven to 350°F (175°C) and prepare your baking tin. I grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to ensure the Whole Orange Cake releases easily later.
2. Wash your orange thoroughly, then trim off the top and bottom stem ends. Cut the unpeeled fruit into rough chunks and remove any seeds you find, as these can make the batter bitter.
3. Place the orange chunks into a food processor or high-powered blender. Pulse until the fruit is finely ground and resembles the consistency of chunky applesauce or marmalade.
4. Add the sugar, eggs, oil, and vanilla extract directly into the processor bowl with the orange pulp. Blend everything on high speed until the mixture is pale, smooth, and fully combined.
5. Whisk the flour, baking powder, and salt together in a separate small bowl to break up any lumps. Add these dry ingredients to the wet mixture in the processor and pulse briefly just until no streaks of flour remain, being careful not to overmix.
6. Pour the sunny, fragrant batter into your prepared pan and smooth the top with a spatula. Bake for 45 to 50 minutes, or until a tester inserted into the center comes out clean and the top is golden brown.
7. Allow the cake to cool in the pan for about 10 minutes before gently running a knife around the edges. Release the springform ring and let the cake cool completely on a wire rack before glazing.
8. Whisk the icing sugar with a tablespoon of orange juice and a splash of milk until smooth. Drizzle this glaze over the cooled cake and let it set for a few minutes before slicing.

My Best Tips for Perfect Whole Orange Cake

The thickness of the orange peel can really affect the final flavor of your bake. I always look for oranges with thinner skins, as they tend to have less white pith and result in a sweeter, less bitter cake.

If you are worried about bitterness, you can gently zest the orange first and then peel off the white pith before blending the flesh. This modification keeps the bold citrus flavor of the Whole Orange Cake while removing the part that some people find too strong.

Make sure your eggs are at room temperature before you start blending them with the sugar and oil. Room temperature ingredients emulsify much better, creating a smooth batter that rises evenly in the oven.

Best Ways to Enjoy Whole Orange Cake

This cake is brilliant on its own, but a dollop of unsweetened whipped cream really balances the sweetness. I also love serving it with fresh berries or a few segments of blood orange for a pop of color.

A warm slice of Whole Orange Cake pairs beautifully with a strong cup of Earl Grey tea or black coffee. The citrus notes in the cake brighten up a rainy afternoon and make for a comforting breakfast treat too.

I love seeing what you make, so come follow me on Pinterest to stay connected!

Whole Orange Cake

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• Author: Amelia Bryan
• Total Time: 1 hr
• Yield: 10 slices
• Diet: Vegetarian

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Description

A moist and fragrant citrus cake made by blending an entire orange, peel and all. This easy blender recipe creates a tender, golden dessert bursting with sunshine flavor.

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Ingredients

• 2 cups all purpose flour
• 1.5 cups granulated sugar
• 1 large navel orange (organic preferred, thin skin)
• 3/4 cup neutral vegetable oil (sunflower or canola)
• 4 large eggs
• 1 tbsp baking powder
• 2 tsp vanilla extract
• 1 tsp salt
• 1 cup icing sugar (for glaze)
• 1 tbsp fresh orange juice (for glaze)
• 2 tbsp milk (for glaze)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. Wash the orange well. Cut off the thick top and bottom ends, then slice the rest into chunks (leaving the peel on) and remove any seeds.
3. Place the orange chunks in a food processor or blender. Blitz until the orange is finely pureed and looks like thick pulp.
4. Add the granulated sugar, vegetable oil, eggs, and vanilla extract to the processor. Blend until the wet mixture is smooth and well combined.
5. In a separate small bowl, briefly whisk together the flour, baking powder, and salt. Add this to the processor and pulse just until the flour is incorporated. Do not overmix.
6. Pour the batter into the prepared pan. Bake for 48-52 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
7. Let the cake cool in the pan for 10 minutes, then remove the ring and cool completely on a rack.
8. Whisk the icing sugar, orange juice, and milk together to create a smooth glaze. Drizzle over the cooled cake.

Notes

Select oranges with thin skins to reduce potential bitterness from the pith.

• Prep Time: 12 min
• Cooling Time: 30 min
• Cook Time: 48 min
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 slice
• Calories: 340
• Sugar: 28g
• Sodium: 180mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 75mg

Keywords: whole orange cake, citrus blender cake, easy orange cake, moist cake recipe