Viral Whole Orange Cake (Print)

A moist, citrus-forward cake made by blending an entire orange for bright flavor and tender crumb.

# Components:

→ Wet Ingredients

01 - 1 large seedless orange (organic, washed and quartered, seeds removed if present)
02 - 3 large eggs
03 - 150 ml vegetable oil (e.g., sunflower or canola)
04 - 1 tsp vanilla extract

→ Dry Ingredients

05 - 250 g granulated sugar
06 - 250 g all-purpose flour
07 - 2 tsp baking powder
08 - 1/2 tsp salt

→ Optional Topping

09 - Powdered sugar, for dusting

# Directions:

01 - Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
02 - Place the whole orange (with peel), eggs, oil, and vanilla extract in a blender. Blend until completely smooth and no large pieces remain.
03 - In a large bowl, whisk together the sugar, flour, baking powder, and salt.
04 - Pour the orange mixture into the dry ingredients. Fold together gently until just combined—do not overmix.
05 - Pour the batter into the prepared cake pan and smooth the top.
06 - Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
07 - Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
08 - Dust with powdered sugar before serving, if desired.

# Expert Advice:

01 -
  • You won't believe how much flavor the whole orange peel brings—it tastes like sunshine in every bite.
  • Minimal steps and mess make it perfect for impromptu baking or days when simplicity wins.
02 -
  • One time I used a non-organic orange in a pinch and the slight bitterness from the peel gave it away—stick with organic if you can.
  • Not overmixing the batter keeps the cake light; the difference is real and worth the care.
03 -
  • A delicate touch folding the batter (never whisking hard) is the difference between tender and dense.
  • Letting the cake cool fully before dusting with sugar ensures the prettiest, non-melting finish.
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