If you are looking for a dessert that bursts with fresh citrus flavor and offers a wonderfully moist texture, this Whole Orange Cake Recipe is an absolute must-try. It’s a delightful way to use an entire orange in your baking, resulting in a cake that’s fragrant, tender, and packed with natural orange goodness from peel to pulp. Simple ingredients come together in harmony to create a dessert that’s both impressive and effortlessly delicious, perfect for sharing with friends and family or enjoying as a special treat just for yourself.
Ingredients You’ll Need
To make this Whole Orange Cake Recipe, you only need a handful of simple but carefully chosen ingredients. Each element plays a key role in delivering the cake’s vibrant flavor, moist crumb, and tender crumbly texture that keeps every bite light and satisfying.
- Large thin-skinned orange: Using the whole fruit, skin and all, adds zest, depth, and a natural citrus punch.
- Large eggs: These bind the batter while contributing richness and structure.
- Granulated sugar: Sweetens without overpowering, helping balance the tang of the orange.
- Neutral oil (vegetable or light olive oil): Keeps the cake moist and tender without adding flavor distractions.
- All-purpose flour: The foundation of the cake’s structure, creating a soft crumb.
- Baking powder and baking soda: These leaveners ensure the cake rises beautifully and remains light.
- Salt: Enhances all the flavors, cutting through sweetness just right.
- Vanilla extract: Adds warmth and complements the citrus notes delicately.
- Fresh orange juice (optional): For extra moisture and a stronger burst of orange taste.
- Powdered sugar (optional): Perfect for a light, elegant dusting before serving.
How to Make Whole Orange Cake Recipe
Step 1: Prepare your orange
Start by washing your orange thoroughly, then cut it into quarters, carefully removing any seeds. Leaving the peel on allows the cake to soak up all the essential oils and flavors, but if the peel is thick or bitter, gently remove some of the white pith before proceeding. Blend the whole orange in a food processor until completely smooth – this puree forms the vibrant heart of your cake.
Step 2: Whisk eggs and sugar until fluffy
In a large bowl, whisk the eggs with the granulated sugar until the mixture is light in color and slightly thickened. This step traps air to give your cake a delicate rise and tender crumb that will melt in your mouth.
Step 3: Combine wet ingredients
Add the neutral oil and vanilla extract to the egg and sugar mixture, then stir in your freshly blended orange puree. Mixing all these wet ingredients together ensures a uniform citrus flavor throughout every bite.
Step 4: Mix dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Combining these dry ingredients before mixing them into the batter prevents clumps and helps the cake rise evenly.
Step 5: Fold dry into wet
Gently fold the dry ingredients into the wet mixture just until combined. Avoid over-mixing to keep your cake light and tender. If you decide to use fresh orange juice for extra moisture, stir it in at this stage.
Step 6: Bake to perfection
Pour your batter into a greased and parchment-lined 8-inch round cake pan, smoothing the top. Bake at 350 degrees F for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Whole Orange Cake Recipe
Garnishes
A dusting of powdered sugar adds a pretty, sweet touch that enhances the cake’s citrus aroma without overpowering it. For extra flair, try a drizzle of orange glaze made from powdered sugar and fresh orange juice or a generous dollop of whipped cream to balance the cake’s bright, zesty flavors.
Side Dishes
This cake pairs beautifully with fresh berries or a scoop of creamy vanilla ice cream for a refreshing finish. For a more indulgent approach, a small serving of mascarpone cheese with a drizzle of honey complements the citrusy notes perfectly, creating an irresistible dessert ensemble.
Creative Ways to Present
Transform your Whole Orange Cake Recipe into a stunning centerpiece by layering it with orange marmalade or citrus curd and a spread of whipped cream between slices. You can also cut it into small squares and serve alongside a cup of hot tea or coffee, turning a simple snack into a delightful citrus celebration.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cake tightly with plastic wrap or store it in an airtight container to keep it moist. It will stay fresh for up to 3 days at room temperature, making it a convenient treat to enjoy over the coming days.
Freezing
If you’d like to save a portion for later, the Whole Orange Cake Recipe freezes wonderfully. Wrap it well in plastic wrap and then foil, or use a freezer-safe container. When frozen, the cake maintains its texture and flavor for up to 2 months.
Reheating
To warm up slices, thaw the cake at room temperature and heat briefly in the microwave for 15-20 seconds or in a low oven to bring back that freshly baked softness and enhance the orange aroma before serving.
FAQs
Can I use other citrus fruits instead of orange?
While this recipe is designed for the full-flavored punch of whole orange, you can experiment with lemons or grapefruits, though note the flavor and sweetness will vary. Lemon peel can be bitter, so adjust pith removal accordingly.
Why do I need to use the whole orange?
Using the entire orange, including peel, unleashes oils and nutrients that deepen the flavor and create a moist, tender texture that separates this cake from typical orange-flavored ones.
Is it necessary to use a thin-skinned orange?
Thin-skinned oranges such as navels are preferred because their peel is less bitter and more tender after blending. Thick-skinned oranges can add unwanted bitterness if not handled carefully.
Can I make this cake gluten-free?
Yes, substituting the all-purpose flour with a gluten-free flour blend works well, but expect slight differences in texture. Make sure your baking powder and other ingredients are gluten-free too.
How long does this cake keep its freshness?
The Whole Orange Cake Recipe stays fresh for about 3 days at room temperature when stored properly. Refrigerate it if your kitchen is warm, but allow it to come back to room temperature before serving for best taste.
Final Thoughts
There is something truly special about this Whole Orange Cake Recipe that makes it a standout in any dessert lineup. The way it captures the fresh, zesty spirit of oranges in every moist bite is nothing short of delightful. Whether you’re baking for a celebration or simply to bring some sunshine to your day, this cake is destined to become a favorite. Give it a try and be prepared to fall in love with citrus all over again!
Print
Whole Orange Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A moist and fragrant whole orange cake made with a blend of fresh orange puree, eggs, and olive oil. This Mediterranean-inspired dessert features the entire orange including the peel for a rich citrus flavor, balanced with a tender crumb and a hint of vanilla. Perfectly paired with whipped cream or a simple orange glaze, this easy-to-make cake is both refreshing and satisfying.
Ingredients
Cake Ingredients
- 1 large thin-skinned orange, seedless if possible
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup neutral oil such as vegetable or light olive oil
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup fresh orange juice (optional for extra moisture)
For Topping
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to ensure easy removal and even baking.
- Process the Orange: Wash the orange thoroughly and cut it into quarters, removing any seeds. Place the entire orange, including the peel, into a food processor and blend until completely smooth to maximize the citrus flavor in the cake.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs and granulated sugar until the mixture is light and slightly thickened. Then add the neutral oil, vanilla extract, and the orange puree. Mix well until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Fold Ingredients: Gradually fold the dry ingredients into the wet mixture just until combined, being careful not to overmix. If using, stir in the fresh orange juice to add extra moisture.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if desired for a pretty finishing touch.
Notes
- Use a thin-skinned orange such as a navel orange for the best texture and flavor.
- If the orange peel is very thick or bitter, remove part of the white pith before blending.
- This cake pairs beautifully with a dollop of whipped cream or a simple orange glaze made with powdered sugar and orange juice.
