Yes, you use the whole orange with the skin and just blend everything! It's so easy and proved to be a success. This recipe has more than 4 million views on our Youtube channel (as to this post's publish date). It's also one of our reader's favourite recipes!
This is one of the first cakes that I baked when I first started. As a beginner back then, I was thrilled because it felt so easy to make (it still is). I was also happy because the ingredients list was super short and basic.
One bite of this, and ohhh la la! I felt like a pro immediately! Can you blame me? I mean look at the texture, the colour and I wish you could smell the amazing orange scent lingering in the air.
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Why This Recipe Works
Despite the hesitations that you might feel, trust me, it works like magic. It's because of these reasons:
- Easy method (blend and briefly whisk).
- Easy basic ingredients.
- Unbelievably delicious orange cake
For the effort, you will get a moist, tender cake with amazing orange flavour. You can tell it's going to be an amazing cake just by the smell of the raw batter. And ohh, don't get me started on the heavenly smell as it bakes.
Ingredients & Substitutions
Self-rising flour - It's all-purpose flour with the addition of leavening agents that helps the cake rises when baked.
SUBSTITUTION: Make your own self-rising flour. For this recipe you'll need 2 cup all-purpose flour (250 g), 3 teaspoon baking powder and ½ teaspoon salt. Mix well and use it as self-rising flour as per instructions in the recipe below.
Oil - I originally used vegetable oil in the video but I've since changed to better ones like olive oil, coconut oil or avocado oil. Use any oil that you prefer.
BUTTER: You can, of course, use butter. For this recipe, use 7 tablespoon melted butter (105 ml).
Sugar - Granulated sugar. I've also made it with brown sugar, coconut sugar and erythritol (I use ⅔ cup or 130 g for erythritol). Just know that if you use brown or coconut sugar, the colour of the cake would be darker.
What Orange To Use
I've made this cake a million times and what I noticed is that, the type of orange matters. So I'm sharing my findings with you here.
- Orange for juice - Here in Spain we have the option to choose between oranges to make juice from or simply to eat or snack on. Choose the orange to make juice because they're sweeter and in general have thinner skin.
- Orange size - The most common, which is more or less an adult's fist size.
- Thin-skinned - Yes, choose orange with thinner skin. This is to avoid that strong bitter taste.
- Seedless - Preferably seedless orange since it's easier, you don't need to remove the seeds one by one. But it's not like it's going to take 5 minutes anyway if you have to. Bottom line, remove seeds if there's any.
What Utensils To Use
- Loaf pan - I highly recommend you use a 5x9 inch loaf pan (13x23 cm) for this recipe amount. The silver color reflects the heat, meaning the cake cooks slower, doesn't get overly brown, and helps in avoiding dry cake.
- Blender - I use this food blender, which blends everything in less than 1 minute. The tall jar and multiple blades help to blend the ingredients and amount perfectly. It's from a whole set of kitchen systems. Very useful for me in the kitchen!
How To Make Whole Orange Blender Cake
- Blend: Add the whole orange, oil, eggs and sugar in a food blender and blend.
- Whisk: Pour into a bowl and add in self-rising flour. Whisk to combine.
- Assemble: Pour into a loaf pan.
- Bake: Bake. Cool completely, slice and enjoy!
How To Store
Room temperature - This delicious orange cake lasts up to 4 days in an air-tight container.
Fridge - It lasts up to a week, in an air-tight container. Bring it to room temperature before serving, or warm it up in a microwave for a few seconds. You won't regret it.
Freezer - Wrap each slice individually in cling wrap (easier to take the only amount that you need), and freeze. Best consumed within 3 months. Thaw at room temperature. Warming it up for a few seconds in the microwave will make it feels as if it just came out of the oven.
FAQs
Like a fresh natural homemade orange cake that you eat when you visit somebody who bakes their entire life. So homemade and naturally fresh.
This cake is with amazing orange, citrusy flavor (and smell!). It's not overly sweet at all. It has that light hint of natural bitterness that you find in freshly squeezed orange juice. Not the artificial orange juice from the box that has 50 more ingredients added to it, alright?
This is just pure orange flavor transferred into a soft tender cake.
Nope, it's not bitter.
Do you notice that freshly squeezed orange juice has that very light hint of natural bitterness to it? Well, that's the extent of bitterness (if we were to say it's bitter) in this cake.
I know this recipe works magically with oranges. I haven't tried with other citruses though.
I have a killer lemon loaf cake that I really think you should try. It's also one of our readers' favorites!
It's because I use self-rising flour which already comes with leavening agents to help the cake rises beautifully when baked. You can make your own self-rising flour, I've written the recipe down below.
Most probably due to 2 factors. 1) You've changed the recipe by using only all-purpose flour, thinking that it's the same as self-rising flour. It's not the same. See the question/answer above 👆. 2) You over-mixed the batter, producing gluten in the process which results in a dense and chewy cake. Less is always more, remember that.
Because of the orange. Use the orange to make juice from, not to snack on. Use a ripe, sweet one, the size of an adult's fist.
Or perhaps you're used to sweeter cakes. No worries. Simply add more sugar, I've written the adjustment in the recipe below.
Due to 2 factors. 1) Again, it's the orange. Use oranges to make juice from, not to snack on. Those oranges are so common. Remove the seeds if any. See the question/answer above 👆 . 2) Perhaps you're not familiar with the natural bitter touch of freshly squeezed orange juice. Might I recommend you my amazing lemon loaf cake then, I promise it's a hit. No blending whole lemons here.
Of course! Any oil that you prefer. You can also use melted butter (7 tablespoon or 105 ml).
I understand and I've got you. I've made this many times with whole-grain spelt flour and it turns out amazing every single time. Be alert on the baking time though as spelt flour tends to cook faster (we don't want your cake to over-bake and get dry).
Recipe Video
📖 Recipe
Whole Orange Blender Cake
Ingredients
Wet Ingredients
- 1 seedless sweet orange with skin (or remove seeds if any)
- 3 large eggs , room temperature
- ⅓ cup vegetable oil (80 ml)
- ½ cup granulated sugar (100 gr), add ¼ cup (50 gr) more if you like it sweeter
Dry Ingredient
- 2 cup self raising flour * (250 gr)
* Make Your Own Self Rising Flour
- 2 cup all purpose flour (250 g)
- 3 teaspoon baking powder
- ½ teaspoon salt
Instructions
Wet Ingredients
- Add all ingredients into a blender jar and blend into a smooth mixture and pour it into a bowl.
Dry Ingredient
- Add flour into the mixture and mix everything together. You can use a spatula or a hand whisk. Do not over mix to avoid dense cake.
- * 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 a 5x9 inch (13x23 cm) loaf pan, previously greased and floured. Bake in a preheated oven on the ⅔ lower rack, using upper and lower heat, at 340ºF (170ºC) for 40 minutes or until a skewer inserted in the center comes out almost clean.
- Remove from the oven and cool completely before slicing. Enjoy!
Notes
- Use ripe, seedless, sweet orange with thin skin.
- Use spoon and level method if you're using cup measurement.
- Use a portable oven thermometer to make sure your oven has the accurate temperature. I use it every single time.
- Check the doneness of your cake 10 minutes before the recipe says, to avoid over baking it (since all ovens are different).
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Aug 16, 2017. Updated with improved text, recipe and pictures on Apr 16, 2022.
luka says
We are about to make this - wish us luck
Lui
Bea says
Good luck! Hope you guys like it! 🙂
Luka says
OMG we have made 2 more since AND will make again today but adding Canadian Maple Syrup and milk and white chocolate bits‼️
Bea says
Awesome! Thanks for sharing your touch to it!
Jeannette says
I made it and loved it! Now have to bake more for friends! It's so easy and de!icious. Thanks for such a unique recipe.
Bea says
Yeay! I'm happy to hear that, thanks Jeannette!
Meera Butalia says
What a great recipe! So quick, so easy, so delicious! Thank you. This is a real gem.
Bea says
Right? Thank you so much Meera!
Franco Forleo says
Simple and delicious 🙏
Bea says
Muchas gracias Franco! 🙂 🙂
AJ says
Could I double this recipe and bake it in a loaf pan?
Bea says
Hi! This recipe is already for a loaf pan (please refer to the measurement in the recipe card). Thanks!
martha skala says
Do have one similar for lemons?
Deepti says
This is a super easy n yummy cake recipe I've ever come across. Thanks Bea 🙂
Bea says
Thank you for making it, Deepti! 🙂
Alison says
This orange cake really is super easy i made it and my family loved it
Bea says
Happy to hear that, thank you so much Alison!
Liz Rodriguez says
Se ve deliciosa la estoy haciendo pero no tenia arina blanca y la hice con whole weat flour pero note q la textura de la masa se ve suelta tu reseta y la mia un poco mas compacta porq sera. Espero q salga rica. Gracias pero voy a intentar hacerla con la misma arina. Pero dos cups es bastante. Gracias
Stella Ploumi says
From the moment i saw this recipe I don't do any other cake... Just love how easy it is made and how tasty it is. Thanks for sharing.
Bea says
Thank you so much Stella!
Alexis says
If I don’t have self raising flour. What kind of flour should I use， and do i need to put baking powder or baking soda... thanks
Bea says
Hey Alexis! For this recipe you can use 2 cup all purpose flour + 3 tsp baking powder + 1/4 tsp salt. Hope it helps.
Annie says
Any replacement for baking powder
Shiny says
How can substitute eggs i am vegan measurement of eggs substitute
Bea says
Hi Shiny, I've never made this vegan (nor an expert in it) but somebody made it using banana. I did write a post about egg substitutions that perhaps you can choose the options from. Here is the post. Hope it helps.
Railey says
I love the taste of this cake. It came out very good. Thank you! <3 🙂
Bea says
And it's super easy to make 😉 Thank you Railey! 🙂
Gilbert Williams says
I made this recipe. But I only used rough measurements.
I blended 2-3 orange, and added 2 pottles of yoghurt and added vanilla essence and added yellow food coloring.
I baked in plastic muffin mini cake moulds and it was ready after 20mins.
I brushed orange juice on the cooling mini cakes and they tasted really nice. I used 3 eggs. And enough flour to where it was not thick but not running mixture.
Very happy with the result. Maybe a bit too much sugar I think I used but still very nice.
Bea says
Glad to know you like it Gilbert. You can rate the recipe selecting the stars if you want when leaving a comment. That helps me a lot. Thanks!
Gilbert Williams says
Thabks Bea!
5stars from me!
I have to say, I have tried a lemon cake recipe previously, but the orange cake I actually really love. I made a mixture probably 3 times your recipe and it was all quickly eaten by friends and family. This will now be a regular treat and I am not a regular cook, I just like to treat my partner. So thankyou for your wonderful whole orange skin and all recipe. Its the best yet!
Bea says
Thank you so much for the support Gilbert! Happy to know you and your loved ones like it 😊
Salwa says
Hi bea ! Loved this cake so much! It tastes amazing,sweet and juicy. Thank you so much bea😊💕
Bea says
That's great Salwa, I'm always happy to hear that. Thank you so much! 🙂 🙂
Glaiza says
Hi. I make this recipe out of curiosity due to the fact that the whole orange with skin is included( as i 've known its only part of the zest skin). So anyways, holly molly it come out so good not so sweet and not bitter.😁 thank you for sharing your recipe
railey says
made it. not bitter at all. delicious and easy. thumbs up. thanks.
Bea says
That's awesome Railey! Thanks for the love!
Zinat Sithum says
I made it like the recipe! Delicious! Thank you Bea!
Bea says
I'm happy to know that, thank you so much Zinat! 🙂
Pouran says
Perfect exactly as good looking and delicious as it looks in the video ... Super easy and great
Bea says
Thank you so much Pouran! XO
SS says
Hi Bea,
I wish to make this cake. The cake looks amazing. Can you please tell me approximately how big the orange should be? If you can mention the quantity in weight, it will be great.
Thanks!
Bea says
Hi there. The orange is an average size of an adult's fist. I would say around 4.5 to 5.3 oz (130 to 150 gr). If you're thinking of making this cake, I would recommend you to first read my tips on how to get it right in the post above. Happy baking and thank you! 🙂
SS says
Hi Bea,
I tried this recipe. I used 140g of oranges. It turned out delicious.. little different texture as you mentioned.
Thanks for the recipe!
Bea says
Hi! I'm happy to know that you've made and liked it. Thanks for the love!
Lily says
Is the cake moist and sof, not too oily?
Patricia says
Hola! Quiero agradecerle por sus recetas,todas se ven deliciosas!...y bueno yo preparé está receta tres veces porque me encantó y tuvo muy buena aceptación y muchos cumplidos.
La última vez lo preparé con mandarina porque mis naranjas estaban muy ácidas, y quedó de maravilla, la mandarina con su sabor quedó genial.
Una receta super fácil , práctica y rapidisima .
Seguiré disfrutando de sus recetas y ahora voy por el panettone , que se ve fantástico.
Felicitaciones!
Saludos desde Chile.
Bea says
Hola Patricia! Me alegro mucho que te haya gustado la receta, con mandarina suena genial! A mí también me encanta porque es una receta muy rápida y fácil. Espero que te guste el panettone y te aviso también tengo una receta de mini panettone con chocolate. Muchas gracias por dejarme tu mensaje y que tengas un fin de semana maravilloso. Un saludo!
Magdalena says
Hola! Me encanta la receta se ve fácil pero mi duda es cuánto levadura o polvo de hornear lleva?