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
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.
Clau says
Looks great! Can I use oven toaster?
Shiva says
How easy and tasty! I slightly changed the portions (2 eggs, one orange, 1/5 cups flour) but otherwise followed the recipe. I didn't know what to except but this cake turned out pretty yummy. My orange wasn't very sweet and I should have added slightly more sugar but this cake is still one of the simplest I've made and yet smells heavenly and tastes great! I'm definitely going to make it more often and play around the recipe a bit 🙂
Bea says
I'm happy that you liked it, thank you Shiva! 😍
Kevin says
If you taste/sample the wet ingredients before mixing in the dry ingredients, you can gauge whether or not you'll want to add any more sugar. It's preference, and "to taste" in my opinion.
Gerry - BK says
Thank you for sharing this lovely recipe. It was quick and easy to make resulting in a lovely subtle orange cake. The cake was light, tender and delicious. I used a cara cara orange in the recipe and next time I will add 2 oranges. BK
Bea says
Hi Gerry! Yes, it's super easy and yummy, right? Do let me know how it goes with 2 oranges. Thank you so much! 😍
Borana says
Super easy to make and very tasty ! I made it twice already using the same ingredients as in the recipe ❤️
Bea says
I'm glad that you liked it. Thanks for your feedback Borana! 😍
Dina says
Its was great but it was darker from inside browinsh color
Mahasweta Biswas says
I tried this orange cake and it came out perfectly cooked. I would just like to add a little more sugar next time I make it ( added 100gms) and maybe a half an orange extra for that extra orangy fragrance. Please suggest.
As a begginer , I was petrified getting around baking and I love cakes . But I was so joyous to discover that baking can be fun and easy . Thanks for making it so simple and ofcourse DELICIOUS.
Maggie Gray says
Squeezed lots of oranges for juice. Had lots of pulp left so used that instead of a whole orange and used Stevia instead of sugar as hubby is diabetic. It worked well didn't go brown in the top so used some juice reduced it and painted it on the top. Delicious am always Squeezing oranges so will definitely make this again. Thank you
Tom says
Hi, I did it exactly like the recipe but it cam out chewy (like gum) any idea what I did wrong?
Thanks
Bora says
You might have put too much oil, and/or the flour wasn't self raising. It happened to me in the past too.
Punchie says
If I use flour instead of self raising flour, how many tsp of baking powder and salt do I have to use?
Kevin says
Per 1 Cup of flour, add 1 1/2 tsp of baking powder & 1/4 tsp salt. Those ratios are per "Taste of Home" which is a very trusted source.
Suna Bayraktaroğlu says
My family loved it! Really easy to make with very little amount of ingredients!
Bea says
Thank you Suna! XOXO
Laarni says
Hello bea..i'm just going to ask..what if we don't have a vegetable oil or olive oil here?what type of oil would be a great alternative?thank you
Bea says
Hi Laarni! Any vegetable oil could do, sunflower, corn, canola, etc. I would try to go with one with no strong flavor.
Rocío Martínez says
Gracias, Bea , por una receta tan sencilla, rápida .....y deliciosa! Le he añadido lágrimas de chocolate como las de las cookies y ha salido riquísimo. A mi marido y a mis hijos les ha encantado. ¡Estoy deseando probar más recetas tuyas!
Bea says
Hola Rocío! Me alegro que te haya gustado la receta! Muchísimas gracias, saludos!
Simone says
Hello! I would like to use all purpose flour for this recipe. How much baking soda should I add?
Angie, Mission Viejo, CA says
Very easy to make. I glazed it (powdered sugar and orange juice). Definitely needs the glaze. Will make again and will add cranberries and walnuts. Fun concept!
Bea says
Hi Angie! Thanks for giving the recipe a try and yes, do adjust it to your liking 🙂
Jessica Sasayiah says
Hello! Was wondering if we could sub vegetable oil with olive oil or butte?
Bea says
Hi Jessica! Yes, you can use olive oil. Add 25% more if you're using melted butter. Hope it helps.
Dason Mark says
I tried making this cake for tea this afternoon. It turned out well Bea. My wife and our daughter loved the orange cake. Such a simple and easy to do recipe. Thanks very much, our compliments and best wishes to you and your hubby. We visited Barcelona, Zaragoza, Madrid, Montserrat, Granada, Seville and headed to Lisbon by coach on a tour to Spain and Portugal in 2016. Stay well and cheers. Dason, Shoba n Odelia.
Bea says
Oh I'm so excited to hear that! Yes it's a super duper easy one. Those places are just wonderful right? And we've yet to go to Montserrat even though we went several times to Barcelona (how embarrassing is that? haha!). Warm wishes to you and your family, thank you so much Dason!
Sarah says
Tried it and I like it so much. Which frosting would go well with this recipe.