If you’ve ever dreamed of a cake that bursts with citrusy sunshine in every bite, this Whole Orange Cake is your new happy place. Imagine a moist, tender crumb made deeply fragrant by using entire oranges—including the peel!—for a flavor that’s zesty, bright, and beautifully Mediterranean. It’s a one-bowl wonder with the simplest pantry staples, coming together in just about an hour, and you’ll love how each slice is freckled with real orange specks. Whether you’re brand new to baking or a seasoned dessert enthusiast, Whole Orange Cake is your ultimate ticket to pure citrus bliss.
Ingredients You’ll Need
The magic of Whole Orange Cake is the way a handful of modest ingredients transforms into something extraordinary. Every item in this lineup is chosen for its unique role—delivering moisture, color, lift, and of course, that irresistible orange punch.
- 2 whole oranges (seedless, thin-skinned): The star of the show—make sure to leave the peel on for maximum flavor!
- 3 large eggs: These bind the batter and create a lovely, tender crumb.
- 1 cup granulated sugar: Just the right amount to emphasize the oranges without making the cake overly sweet.
- 1/2 cup vegetable oil: Ensures your cake stays moist and soft for days.
- 2 cups all-purpose flour: The structure and base of the cake—sift for a delicate texture.
- 1 1/2 teaspoons baking powder: Gives the batter that essential lift so your cake rises beautifully.
- 1/2 teaspoon baking soda: Reacts with the citrus juice for added lightness.
- 1/4 teaspoon salt: Balances and brightens all the flavors.
- Powdered sugar for dusting (optional): Adds a graceful, bakery-style finish on top.
How to Make Whole Orange Cake
Step 1: Prep Your Pan and Oranges
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. Give your oranges a thorough wash—they’re going in peel-and-all, so you want them squeaky clean. Chop them into chunks, removing any seeds, but leave the peel on for flavor magic.
Step 2: Puree the Oranges
Add your chopped oranges to a food processor or blender and pulse until you have a vibrant, smooth puree. This step is where all those aromatic oils in the peel meet the juicy sweetness of the fruit, creating the signature taste of Whole Orange Cake.
Step 3: Combine Eggs, Sugar, and Oil
In a large bowl, whisk together the eggs and granulated sugar until light and frothy. You’re looking for a pale yellow color and lots of tiny bubbles—this means air and fluffiness! Whisk in the vegetable oil and stir until evenly blended.
Step 4: Add the Orange Puree
Pour your freshly blended orange puree into the egg mixture. Stir or whisk until everything is fabulously golden and speckled with little bits of orange peel. This is where the magic of Whole Orange Cake really starts to come together.
Step 5: Mix Dry Ingredients and Combine
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet orange mixture—gently folding just until no dry flour remains. The batter should be thick and full of that tantalizing citrus aroma.
Step 6: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for ten minutes, then turn it out onto a wire rack to finish cooling completely. If you like, dust with powdered sugar before serving for an extra touch of charm.
How to Serve Whole Orange Cake
Garnishes
For a showstopper finish, dust your cooled cake with powdered sugar, lay a few slices of fresh orange on top, or scatter curls of orange zest for extra pop. A dollop of whipped cream or a spoonful of tangy Greek yogurt can elevate each bite without overwhelming the cake’s natural flavor.
Side Dishes
This cake shines with simple sides—a cup of robust black coffee, a citrus tea, or even a scoop of vanilla ice cream. For brunch, pair it with a fresh fruit salad or lightly sweetened ricotta cheese to echo those vibrant orange notes.
Creative Ways to Present
Turn your Whole Orange Cake into something truly special by baking it in individual muffin tins for a grab-and-go treat, or slicing it into layers for a stunning layer cake with mascarpone filling. You can even drizzle a simple orange glaze over the top for more flair and citrus intensity.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare!), wrap the cake tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. The orange keeps it wonderfully moist, and the flavors actually deepen with a bit of time.
Freezing
Whole Orange Cake freezes beautifully. Once completely cool, wrap the cake (whole or in slices) in plastic wrap, then foil, and pop it in the freezer. It’ll keep fresh for up to two months—just thaw overnight at room temperature before enjoying.
Reheating
If your cake needs a little warming up, a quick zap in the microwave (10 to 15 seconds per slice) will bring back its tender crumb and release that wonderful orange aroma. For a crisp edge, try reheating a slice in a toaster oven just until warmed through.
FAQs
Can I use any type Dessert
Seedless, thin-skinned oranges like Valencia or navel work best, but feel free to experiment with other varieties—just make sure to remove seeds and avoid very thick, bitter peels.
Can I reduce the sugar in the recipe?
You can trim the sugar by a couple of tablespoons if you prefer less sweetness, though keep in mind the sugar balances the tang from the oranges and helps keep the cake moist.
Is it necessary to include the orange peel?
The peel is where a lot of the essential oils and intense orange flavor live. Leaving it on is key for authentic Whole Orange Cake, but if you’re sensitive to bitterness, you can peel one orange and leave the other whole for a milder result.
Can I make this cake gluten-free?
Absolutely! Substitute your favorite gluten-free all-purpose flour blend (ideally one containing xanthan gum) for a lovely gluten-free Whole Orange Cake—just be aware the texture may be slightly different.
What’s the best way to garnish or decorate this cake for a party?
Try a simple sprinkle of powdered sugar, candied orange slices, or even a drizzle of orange glaze. Edible flowers or sugared herbs like mint can also add a stunning, fresh accent.
Final Thoughts
There’s just something magical about baking a Whole Orange Cake—each bite is fresh, vibrant, and impossibly fragrant. I can’t wait for you to experience the joy (and instant mood boost!) this homey, sunshiny cake brings. Give it a try and share it with someone special—the smiles are guaranteed!
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Whole Orange Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Whole Orange Cake is a delightful citrus-infused dessert that’s both aromatic and moist. Made with whole oranges, it offers a unique flavor profile that’s sure to impress. Whether enjoyed on its own or with a dollop of whipped cream, this cake is a perfect treat for any occasion.
Ingredients
Ingredients:
- 2 whole oranges (seedless, thin-skinned)
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Prepare the oranges: Wash the oranges, chop them into chunks, and blend them in a food processor until smooth.
- Combine wet ingredients: In a bowl, whisk together eggs and sugar, then add oil and blended oranges.
- Combine dry ingredients: In a separate bowl, sift flour, baking powder, baking soda, and salt. Gradually mix into wet ingredients.
- Bake: Pour batter into the pan and bake for 40–45 minutes until a toothpick comes out clean.
- Cool and serve: Cool the cake in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
- This cake is naturally fragrant and moist thanks to the whole oranges.
- Adjust baking time if using a loaf pan or muffin tin.
- Enjoy the cake alone or with whipped cream or yogurt.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
