Whole Orange Blender Cake

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

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Why this recipe works
Ingredients for whole orange cake
Substitutions and variations
What orange to use for whole orange cake
How to make whole orange cake
Expert tips for the best whole orange cake
Serve, store, and freeze guide
Frequently asked questions
More cake recipes
📖 Recipe
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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

Can I really use the whole orange in this cake?

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.

Will whole orange cake taste bitter?

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.

Can I use mandarins instead of orange?

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.

Why is my orange cake dense?

A dense cake is usually caused by too much flour, overmixing, or overbaking. For the best texture, measure carefully and mix just until combined.

Can I use all-purpose flour instead of self-rising flour?

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.

Can I make this with gluten-free 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.