Whole Orange Cake is a beautifully moist and fragrant dessert that uses the entire orange — peel and all — for maximum citrus flavor. Unlike traditional orange cakes that rely only on juice or zest, this Whole Orange Cake blends whole oranges into the batter, creating a bold, natural sweetness and vibrant aroma. The result is a tender, fluffy cake with a golden crust and a soft, citrus-infused interior. This recipe is simple to make, yet it looks and tastes impressive enough for guests, brunch gatherings, or special occasions.
Key Takeaways
• Uses the whole orange including peel
• Naturally moist and flavorful
• Simple blender method
• Perfect for brunch or tea time
• Beginner-friendly baking recipe
Why You’ll Love This Recipe
This Whole Orange Cake stands out because of its intense citrus flavor and incredibly moist texture. Blending the entire orange eliminates waste and enhances flavor naturally. The peel adds a slight bittersweet note that balances the sugar beautifully. It’s an easy one-bowl recipe that requires minimal prep but delivers bakery-quality results. Plus, the vibrant orange aroma while baking makes your kitchen smell amazing.
Ingredients
- 2 medium seedless oranges (washed thoroughly)
- 3 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Equipment
- Blender or food processor
- Mixing bowl
- 8-inch round cake pan
- Parchment paper
- Spatula
Step-by-Step Instructions
- Preheat your oven to 350°F. Line an 8-inch round cake pan with parchment paper and lightly grease the sides.
- Cut the washed oranges into chunks, removing any seeds but keeping the peel intact.
- Place orange chunks, eggs, sugar, and oil into a blender. Blend until completely smooth.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- Pour the blended orange mixture into the dry ingredients and gently mix until just combined.
- Transfer the batter into the prepared cake pan and smooth the top.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use seedless oranges to avoid bitterness.
- Add a light orange glaze made from powdered sugar and fresh orange juice.
- Sprinkle powdered sugar on top for a simple finish.
- Substitute part of the flour with almond flour for a richer texture.
Serving Suggestions
Serve Whole Orange Cake with whipped cream, vanilla ice cream, or fresh berries. It pairs beautifully with coffee, tea, or sparkling lemonade. This cake is perfect for brunch spreads, holiday gatherings, or everyday desserts.
Storage & Reheating
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best texture. This cake can also be frozen for up to 2 months.
Nutrition (Approx.)
Calories: 280 per slice
Protein: 4g
Fat: 12g
Carbohydrates: 38g
FAQs
Can I use any type of orange?
Yes, navel oranges work best, but most sweet oranges will work.
Will the peel make the cake bitter?
No, when blended smoothly and baked, it adds depth and enhances citrus flavor.
Can I make this cake gluten-free?
Yes, use a gluten-free all-purpose flour blend.
Do I need to strain the orange mixture?
No, blending fully creates a smooth batter.
Conclusion
Whole Orange Cake is a moist, vibrant, and incredibly flavorful dessert that transforms simple ingredients into something truly special. By using the entire orange, this recipe delivers bold citrus taste and natural sweetness in every bite. Easy to prepare yet impressive to serve, this cake is sure to become a favorite in your dessert rotation.