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.
Denise says
With a chilly start to Spring in the Northeast of New York, this loaf cake was just perfect! I used the nutribullet to mix the wet ingredients and then added the dry ingredients into the wet with a rubber spatula until blended. I baked with parchment lined pan to avoid the greasing and flouring of the pan. I believe it comes out better by using the convection mode at 340 degrees. I did not switch to concection until after 40 min and it took another 15 min. And I did add an extra 1/4 cup of sugar. Bon apetite!
Tina says
Wow, such an amazing recipe! So easy to follow, tastes incredible, family loved it!
Thanks for sharing. Definitely recommend it!
Janet says
I just made this. I didn't have an orange but had several small tangerine type oranges. I used 4 of them and it came out awesome. Thank you for sharing the recipe.
Liisa says
This recipe is fabulous - made it into muffins instead of loaves. Absolutely delicious! Definitely will make this again.
Carol Thomson says
Yes. Make this cake every week. Love it but find three satsumas works very well because they have thinner skins.
Highly recommend.
Loretta says
Can you double and bake in a bunnt pan?
Bea & Marco says
I haven't tried it but I don't see why not. Just adjust the baking time though, it might take longer to bake. Hope it helps!
melg says
Would it work to fold in some fresh blueberries into the batter once blended?
Bea & Marco says
I haven't tried but maybe it would work?
Sheba says
This is a blissfully easy method. It is not very sweet at all but one can always add extra sugar or even make a syrup to soak into it.
Mine took 55 minutes.
I also used rapeseed oil as I didn't have any vegetable oil. I also added some rosewater to give it some je ne sais quoi but could not really taste that.
I would definitely make this again though I would make it sweeter.
Janet says
Easy and delicious, used 2 clementines
Benny Bahtom says
Absolutely divine and not too sweet. I followed same measurements and substituted with olive oil too. I hate baking/cooking if it takes too much time and effort - life is just too short 😁. This is one foolproof easiest cake to make and a hit with the boys at home. Thank you!
Bea says
Totally agree! I'm all for easy recipes 🙌. Really happy to hear that everybody loved it, thanks for your feedback Benny!
Sudie Gelok says
Third time. Easiest cake I have ever made. Last year when I made it, I told you I was going to try figs. You told me to let you know how it worked. I cut up several figs and substituted for the orange in your recipe. Added walnuts and it worked great. Thank you for your recipe.
Bea says
Ahhh really? That's so awesome! You're making me drool here thinking about the combo of figs and walnuts. Thank you Sudie for sharing your twist on this recipe!
Daisy says
This cake never fails me. I have made it so many times and have passed it to my 10 yo son. He loves to bake. Thanks for this!
Bea says
Awesome! He's going to be a brilliant baker! Happy that you guys are enjoying the cake, thank you Daisy!
Chico says
Super easy to make and taste delicious thanks
Vani says
Hi, today I try your recipe, very delicious and tasty my daughter really like the cake..thanks for sharing..God bless you.
Wai Yee Kok says
Hi Bea, can I replace veg oil with olive oil for this cake?
Bea says
Hi Wai! Yes, of course you can 👍.
YW Tham says
i like your recipe but my cake came out not moist enough, what would i have done wrong? Please give me a tip! Thanks.
Bea says
Hi! If it's towards dry then you must have over baked it. All ovens are different so a portable thermometer would help to get the accurate temperature (I use it all the time). Hope it helps!