This whole orange cake is soft, moist, and full of fresh orange flavor. It's a whole orange blender cake made with simple ingredients and a whole orange blended into the batter for a tender crumb and bright citrus taste. This easy orange cake recipe has also been loved by millions on our YouTube channel, and once you try it, it's easy to see why.
★★★★★
This cake was so delicious and moist. I loved it!
- Wilder
📮 Save this recipe for later!
We'll email this recipe to you so you can save it for later.
Why this recipe works
This whole orange cake is bright, tender, and wonderfully easy to make. The whole orange brings bold citrus flavor, and the blender keeps the batter simple with very little fuss.
- Bright, real orange flavor: Blending the whole orange into the batter gives the cake a fresh, delicious citrus flavor and amazing aroma that tastes like real oranges, because it is. Fancy that!
- Soft, tender crumb: The orange adds moisture to the batter, giving the cake a soft, tender texture that stays lovely for days.
- Easy blender method: This whole orange blender cake comes together with simple ingredients and minimal prep, so there's no peeling and no unnecessary drama before dessert.
Ingredients for whole orange cake
You only need a few simple ingredients to make this whole orange cake, but each one helps create its soft texture, bright citrus flavor, and lovely golden crumb.
Orange: The star of the show! Use 1 medium orange, preferably sweet and thin-skinned, since the whole fruit goes into the batter.
Eggs: Help the cake rise and hold its soft, fluffy texture.
Sugar: Sweetens the cake and balances the natural citrus flavor.
Oil: Keeps the crumb moist and tender.
Self-rising flour: Gives the cake structure and helps it bake up light and soft.
If loaf cakes are your thing, our Lemon Loaf Cake With Icing is another bright and easy favorite! For more simple bakes like this, browse our Cake Recipes.
You'll find all the exact measurements in the recipe card below.
Substitutions and variations
This whole orange cake is simple and flexible, with a few easy swaps if needed and no unnecessary cake drama.
Use all-purpose flour: Mix 2 cups all-purpose flour (250 g) with 3 teaspoons baking powder and ½ teaspoon salt.
Healthier flour: We've made this cake many times with whole-grain spelt flour, and it works beautifully. Just watch the baking time, as spelt flour tends to bake faster.
Gluten-free flour: A few readers have made this cake with gluten-free flour and had good results. We haven't tested it ourselves yet, so we can't promise the exact same texture, but it seems to work well as a swap. You may need a slightly longer baking time, so start checking from around 50 minutes.
Oil or butter: Any neutral oil works, and olive oil, coconut oil, or avocado oil are all good options. For a richer flavor, use 7 tablespoons melted butter (105 ml).
Sugar options: You can use brown sugar, coconut sugar, or erythritol. For erythritol, use ⅔ cup (130 g). Brown or coconut sugar will make the cake darker.
Mandarins: Some readers and viewers have used 2 to 4 mandarins instead of 1 orange with good results. We haven't tested it ourselves, so use enough to roughly match 1 medium orange and choose sweet, thin-skinned mandarins.
For another citrusy bake with a different flavor profile, try our amazingly tender Olive Oil Orange Cake!
What orange to use for whole orange cake
We've made this whole orange cake countless times, and the type of orange makes a big difference. Since you're using the whole fruit, including the peel, a sweet, thin-skinned orange will give you the best flavor and texture in this cake.
- Choose sweet oranges: Sweeter oranges give the cake a bright, fresh flavor without too much bitterness.
- Thin skin is best: Thin-skinned oranges blend more easily and taste better in the cake.
- Avoid thick-skinned or bitter oranges: These can make the cake taste stronger and slightly bitter.
- Remove the seeds: Always check for seeds before blending, unless you want a very rude surprise!
How to make whole orange cake
This whole orange cake comes together easily in the blender with just a few simple steps. Follow along with the photos, and you'll have a bright, tender whole orange blender cake ready without too much fuss or a sink full of dishes!
Blend the orange mixture
Add the whole orange, eggs, sugar, and oil to a blender. Blend until smooth and the orange is fully broken down.
Add the flour
Pour the orange mixture into a bowl and add the self-rising flour. Mix just until combined, with no dry streaks left.
Bake
Transfer the batter to your prepared loaf pan. Bake until the cake is golden, risen, and a skewer inserted in the center comes out clean.
Cool and serve
Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar if desired, then slice and enjoy.
Expert tips for the best whole orange cake
A few small details can make the difference between a good whole orange cake and one that makes you immediately cut a second slice. These tips will help you get the best flavor, texture, and rise every time.
- Use a sweet, thin-skinned orange: Since the whole orange goes into the batter, the flavor of the fruit really matters. A sweet orange with thin skin gives the cake its bright flavor without too much bitterness.
- Remove the seeds: Always check your orange before blending. A single forgotten seed can bring a surprisingly rude bitter note.
- Don't overmix the batter: Once the flour goes in, mix just until combined. Overmixing can make the cake heavier instead of soft and tender.
- Measure the flour correctly: Too much flour can make the cake dense and dry. For best results, use a kitchen scale if you can.
- Don't overbake: Bake just until a skewer comes out clean. Overbaking can dry out the cake and dull that lovely citrus magic.
- Let it cool before slicing: As tempting as it is to dive in immediately, letting the cake cool helps the crumb set properly and gives you cleaner slices.
If you enjoy tender citrus cakes, our Lemon Almond Cake is another delicious one to bake next!
Serve, store, and freeze guide
This whole orange cake stores beautifully, which is great news if you somehow manage not to eat half of it on day one.
Serve
- Enjoy it at room temperature, with a dusting of powdered sugar if you like.
- You can also warm a slice slightly before serving for an even softer crumb and brighter orange aroma.
Store
- Keep the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 to 6 days.
Freezer
- Wrap the whole cake or individual slices well and freeze for up to 3 months.
- Thaw at room temperature before serving.
For another bright and citrus bake, try our Lemon Blueberry Cake too!
Frequently asked questions
Yes, this cake uses the whole orange, including the peel. That's what gives it its bright citrus flavor and amazing aroma. Just make sure to use a sweet, thin-skinned orange and remove any seeds first.
It shouldn't, as long as you use the right orange. This whole orange cake has a fresh, natural citrus flavor with a hint of bitterness from the whole orange, similar to freshly squeezed orange juice. It's part of what gives the cake its bright, real orange taste rather than a flat or overly sweet flavor.
Some readers have made this cake with 2 to 4 mandarins and had good results. We haven't tested it ourselves, so use enough to roughly match 1 medium orange and choose sweet, thin-skinned mandarins.
A dense cake is usually caused by too much flour, overmixing, or overbaking. For the best texture, measure carefully and mix just until combined.
Yes. Mix 2 cups all-purpose flour (250 g) with 3 teaspoons baking powder and ½ teaspoon salt to make a substitute for self-rising flour.
Some readers have made this cake with gluten-free flour and had good results. We haven't tested it ourselves yet, so we can't promise the exact same texture, but it may work well. They mentioned you may also need a slightly longer baking time.
📖 Recipe
Whole Orange Cake (Easy Blender Cake Recipe)
Video
Equipment
Ingredients
Wet Ingredients
- 1 medium sweet orange, thin-skinned, with skin on (remove seeds if any)
- 3 large eggs room temperature
- ⅓ cup (80 ml) neutral oil
- ½ cup (100 g) granulated sugar
Dry Ingredients
- 2 cup (250 g) self-raising flour *
* Make Your Own Self Rising Flour
- 2 cup (250 g) all-purpose flour
- 3 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 340ºF (170ºC), no fan. Grease and line a 5x9-inch loaf pan. Set aside.
Wet Ingredients
- Add the orange, eggs, sugar, and oil to a blender and blend until smooth. Pour into a bowl.1 medium sweet orange, thin-skinned, with skin on , 3 large eggs, ⅓ cup neutral oil, ½ cup granulated sugar
Dry Ingredient
- Add the self-rising flour and mix just until combined. Do not overmix.2 cup self-raising flour *
- * If you're making your own self-rising flour, mix all-purpose flour, baking powder and salt in a bowl and use that flour mixture instead.
Bake
- Pour the batter into the pan. Bake on the ⅔ lower rack for 40-50 minutes or until a skewer inserted in the center comes out clean or with a few moist crumbs.
- Remove from the oven and cool completely before slicing. Enjoy!
Notes
- Use ½ cup sugar (100 g) for a less sweet cake, or add ¼ cup (50 g) more if you prefer it sweeter.
- Use a sweet, thin-skinned orange for the best flavor. Since the whole fruit goes into the batter, the type of orange really matters here.
- A slight natural bitterness is normal, similar to freshly squeezed orange juice. It's part of what gives the cake its bright, real orange flavor.
- If your orange has seeds, remove them before blending.
- If measuring with cups, spoon and level the flour so the cake stays soft and tender.
- For the most accurate results, use a kitchen scale whenever possible.
- Start checking the cake a little early, especially if using whole-grain spelt flour, since it can bake faster.
- Every oven is different, so using a portable oven thermometer helps avoid overbaking.
Originally published on Aug 16, 2017. Updated with improved text, recipe and pictures on Apr 16, 2022. Updated text on Mar 27, 2026.
Francesca says
Great recipe, so easy to make. i've had oranges sitting on the counter wondering what to do with them as they were too sour! Added a bit more sugar to counter the sour & did 2 oranges instead of 2. A frosting of some sort would be delicious with this!thankyou so much!
Bea & Marco says
Hi Francesca, thank you so much! I’m so happy the recipe helped you use up those oranges, and glad the extra sugar worked well. And yes, a simple frosting or glaze would be so good on this cake too 😊
Sheila says
Very easy to mix and bake i have used gluten free flour can't wait to try it.
Bea & Marco says
We're so glad you found it easy to make! Using gluten-free flour is a great idea—let us know how they turn out, we’d love to hear!
Ruth Ann Michaud says
This orange loaf was delicious I added a little orange juice batter was a little thick. Everyone loved it! I drizzle dark chocolate icing on it! Yummy!
Bea & Marco says
That sounds amazing! The dark chocolate drizzle must have been so good! So happy everyone loved it, and thanks for sharing your twist, Ruth!
Alison says
Hiiiyaaa from down under, thank you so much for sharing your recipe ❤️
I absolutely adore this as it leaves no food wastage and with no diary products. It’s the ultimate cake to make if you’re in a hurry with less hassle of a clean-up (you can basically make this with leftovers from the pantry even).
I tried this over the weekend for an afternoon tea party and it was so delicious! 😋 I did two versions; the original and slightly altered version which came out more moist and citrusy 🍊
For all the citrus lovers out there, I highly recommend putting 2 oranges instead of 1 with the same amount of self-raising flour (2 cups), vegetable oil (1/3 cup) and eggs (3 large eggs). I did put in 1/5 sugar in the second batch to make it less sweet however lol.
It was in the oven for about 45mins at 180 degrees when the skewer came out clean and then I used monk fruit sugar with a little bit of lemon juice and water for the icing.
I hope this helps someone out there who is looking for an easy orange recipe with lots of citrus flavour 😊
I will definitely be making this again!
Betty says
Awesome recipe! Sooooo good!! All I changed was lowered the sugar to 1/4 cup and added chopped nuts!! This is a keeper!!
Bea & Marco says
Yay! That's awesome to hear, thanks, Betty!
Lynne says
Very easy to make and tastes delicious
Bea & Marco says
Yay! Thank you, Lynne!
Dawn M says
After looking at multiple recipes for this cake, I decided on this one. I added the extra quarter cup of sugar. I did not use self rising flour so I added the baking powder and salt. I used a standard clear glass loaf pan with parchment paper inside. These are my takes for this recipe: Definitely use the extra sugar. Sift the flour since you are not mixing it a lot so that you don’t activate the gluten. I found mine had a couple of flour “pills “ because I was trying not to mix it too much and I did not sift it. I plan on using a shallower cake pan next time and possibly making two of them, as I just felt it took longer than 40 minutes to cook and I was worried about overcooking it, but that may be an oven issue.
With that said, hands-down, this recipe is delightful. The ingredient amounts are spot on, and the flavor is perfectly orange without being bitter or overwhelming. I have decided that it would be nice to have an orange flavored icing on it as well If it’s for guests, but if it’s just to eat around the house for something a bit sweet, it’s perfect without it! Thank you!!
Bea & Marco says
Hi, Dawn! We're happy to hear that you're enjoying the cake! Thank you for sharing your take on the recipe, and we hope you'll give our other recipes a try, too! Sorry for the late reply, as we've recently moved house and are still figuring things out!
Wilder says
This cake was so delicious and moist. I loved it!
Bea & Marco says
Yay! We're happy to hear that. Thanks Wilder!
Heidi says
I just made this recipe with 6 mandarins. I also added some demerara sugar on top before baking. I put it in a 9x9 pan and baked on 350 for 40 minutes and it is perfect! So glad I could use up the last of my cuties!
Bea & Marco says
That makes us so happy to hear! Such a great way to use up the last of your mandarins! Thanks, Heidi!
Carlos L Saldana says
Can I use a food processor instead of a blender?
Bea & Marco says
We recommend using a device with a smaller jar/bowl to make sure the orange is blended properly. A small food processor would work. Hope it helps. Sorry for the late reply, as we've recently moved house and are still figuring things out!
Pat Glass says
I made this using Gluten Free flour. Turned out fantastic. Hint. Bake it at 350 degrees and for about an hour but start checking the loaf for still too raw center after about 50 minutes.
Bea & Marco says
Oh, it's awesome to know that the recipe works with gluten-free flour, too. Thanks for sharing that with us, Pat! Sorry for the late reply, as we've recently moved house and are still figuring things out!