If you love citrusy desserts with a twist, you are going to adore this Whole Orange Cake Recipe. Using the entire orange—peel, pulp, and all—this cake bursts with bright, fresh flavors that are both sweet and slightly tangy. It’s moist, fluffy, and naturally infused with that vibrant orange zest and oils that give a complexity you won’t find in ordinary cakes. Whether you’re baking for a special occasion or just craving something uniquely delicious, this Whole Orange Cake Recipe will quickly become one of your favorites to bake and share.
Ingredients You’ll Need
These simple ingredients come together in harmony to create a cake that is both flavorful and delightfully textured. Each one plays a vital role: the whole orange brings a bold, natural citrus flavor; eggs give the cake structure and lightness; and olive oil ensures moistness that lasts. Let’s take a look at the essentials.
- Whole Oranges: Using the entire fruit maximizes citrus flavor and adds natural sweetness and essential oils.
- Eggs: Provide the necessary structure and keep the cake fluffy and tender.
- Sugar: Sweetens the batter while balancing the slight bitterness of the orange peel.
- All-Purpose Flour: Acts as the base, holding everything together and lending just the right chewiness.
- Baking Powder: Adds a gentle lift, making the cake airy without heaviness.
- Salt: Enhances all the flavors and prevents the sweetness from being overwhelming.
- Olive Oil (or neutral oil): Keeps the cake moist day after day and pairs beautifully with the fresh citrus notes.
How to Make Whole Orange Cake Recipe
Step 1: Prep the Oranges
Start by washing two medium seedless oranges thoroughly to remove any impurities. Cut them into chunks without peeling—just be sure to remove any seeds. These chunks go directly into your blender or food processor, ready to create that luscious orange base for our cake.
Step 2: Blend Wet Ingredients
Add 3 large eggs, 1 cup of sugar, and 1/2 cup of olive oil to the blender along with the orange chunks. Blend everything until completely smooth and well combined. This mixture will be your fragrant, citrusy liquid foundation, packing both flavor and moisture into every bite.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt. This step ensures your leavening agent and seasoning are thoroughly distributed for flawless cake texture and balanced taste.
Step 4: Combine Wet and Dry
Pour the luscious orange mixture into your dry ingredients, gently folding with a spatula or wooden spoon. Be careful not to overmix—stop as soon as the batter looks just combined to keep the cake light and airy.
Step 5: Bake
Prepare an 8-inch round cake pan by greasing and lightly flouring it. Pour the batter in and smooth the top. Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes. You’ll know the cake is ready when a toothpick inserted into the center comes out clean, and the top is golden and springy to the touch.
Step 6: Cool and Serve
Once baked, let the cake cool in the pan for about 10 minutes to set. Then transfer it carefully to a wire rack to cool completely. For that extra touch of charm, dust with powdered sugar or drizzle a simple glaze. Slice lovingly and get ready to taste a cake bursting with sunshine!
How to Serve Whole Orange Cake Recipe
Garnishes
Simple garnishes can elevate this Whole Orange Cake Recipe into a showstopper. Consider a light dusting of powdered sugar for an elegant touch or a drizzle of honey glaze to enhance sweetness. Fresh orange slices or a sprinkle of finely chopped candied orange peel add color and a burst of texture without overpowering the cake’s delicate citrus flavor.
Side Dishes
This cake pairs beautifully with fresh berries or a dollop of whipped cream to add contrast and creaminess. A scoop of vanilla ice cream makes for an indulgent treat, especially when serving this cake warm. For a more unexpected choice, try a side of Greek yogurt mixed with a bit of honey and toasted almonds for a delightful balance of creamy and crunchy.
Creative Ways to Present
For brunch or a tea party, present this Whole Orange Cake Recipe sliced on a pretty platter surrounded by edible flowers or mint leaves for a fresh, garden-fresh vibe. You might also try layering slices with mascarpone and berries to create a quick and stunning orange cake trifle. The bright citrus colors and lovely texture make this cake a natural centerpiece.
Make Ahead and Storage
Storing Leftovers
You can store leftover cake in an airtight container at room temperature for up to three days without worrying about it drying out, thanks to the olive oil’s moisture. If your kitchen is warm, keeping it covered is especially important to maintain freshness.
Freezing
This Whole Orange Cake Recipe freezes exceptionally well. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to two months. When ready to eat, thaw it overnight in the refrigerator for best results.
Reheating
To bring the cake back to life, warm slices gently in a microwave for 15 to 20 seconds or in a low oven (about 300°F/150°C) for 10 to 15 minutes. This will revive the moistness and soften the texture, making it taste freshly baked all over again.
FAQs
Can I use regular oranges instead of seedless ones?
Absolutely! Just take care to remove any seeds before blending. The zest and oils from the peel are the real stars, so standard oranges will work fine as long as you prep them properly.
Is olive oil the best oil to use for this recipe?
Olive oil is great because it adds moistness and complements the citrus flavor nicely. However, you can substitute with a neutral oil like canola or vegetable oil if you prefer a milder taste.
How can I make this cake gluten-free?
You can use a gluten-free all-purpose flour blend that is a 1:1 substitute for regular flour. Be careful to ensure your baking powder is gluten-free as well. The texture might vary slightly but will still be delicious!
Can I add nuts or other mix-ins to the batter?
Definitely! Chopped almonds or pistachios work wonderfully with the citrus flavor, adding a lovely crunch. Just fold them in gently during the final mixing step.
What’s the best way to serve this cake for a crowd?
Slicing the cake into small, uniform pieces and arranging them on a platter with fresh fruit is always a winner. If you want to be fancy, add small dollops of whipped cream or a citrus glaze to each slice for a beautiful presentation.
Final Thoughts
This Whole Orange Cake Recipe is a shining example of how simple ingredients can come together to create something extraordinary. It’s a treat that brightens any day with its vibrant flavor and delightful texture. I hope you give it a try soon—you’ll be amazed at how the whole orange transforms an everyday cake into a fresh, unforgettable dessert. Happy baking!
Print
Whole Orange Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Whole Orange Cake recipe uses the entire fruit to deliver a bold citrus flavor with a moist, fluffy texture. Made from simple ingredients including whole seedless oranges, eggs, sugar, flour, and olive oil, this cake is a delightful and refreshing dessert that combines the zest and sweetness of oranges with a tender crumb. Perfect for any occasion, it’s an easy-to-make cake that emphasizes natural orange oils and juiciness for a vibrant taste.
Ingredients
Wet Ingredients
- 2 medium seedless whole oranges, washed and cut into chunks
- 3 large eggs
- 1 cup sugar
- 1/2 cup olive oil (or any neutral oil)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Prep the Oranges: Wash two medium seedless oranges thoroughly. Cut them into chunks without peeling, and remove any seeds. Place the orange pieces in a blender or food processor.
- Blend Wet Ingredients: Add 3 large eggs, 1 cup of sugar, and 1/2 cup of olive oil to the blender with the orange chunks. Blend everything until smooth and fully combined, creating a vibrant orange batter.
- Mix the Dry Ingredients: In a large bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt to distribute the leavening and seasoning evenly.
- Combine Wet and Dry: Pour the blended orange mixture into the bowl with dry ingredients. Gently stir the batter until just combined, being careful not to overmix to maintain a tender cake texture.
- Bake: Pour the batter into a greased and floured 8-inch round cake pan. Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the baked cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Optionally, dust with powdered sugar or glaze before slicing and serving to enhance the presentation and flavor.
Notes
- Use seedless oranges to avoid bitterness and ensure the cake’s flavor is smooth and sweet.
- You can substitute olive oil with any neutral oil like vegetable, canola, or grapeseed oil if preferred.
- Do not overmix the batter after combining wet and dry ingredients to keep the cake light and airy.
- If you prefer a sweeter cake, consider adding a light glaze or sprinkling powdered sugar just before serving.
- Ensure the oranges are well blended to incorporate the peel fully without any large chunks.
