If you’re looking for a cake that’s moist, fragrant, and bursting with citrus flavor, orange cake made with the whole fruit is your answer. Using the peel, pulp, and juice gives the cake a bold orange taste that’s hard to beat—and it’s easier to make than you might think!
In this article, you’ll learn step-by-step how to make a fluffy orange cake using the entire fruit, plus tips for perfect texture and flavor.
Why Use the Whole Orange?
The orange peel contains fragrant oils that boost flavor, while the pulp and juice provide natural sweetness and moisture. When blended properly, the whole orange adds:
- Intense citrus flavor
- Moist, tender texture
- Aromatic depth without needing artificial extracts
And don’t worry—the bitterness from the peel is softened by cooking and blending, especially if you choose the right orange.
Best Types of Oranges to Use
Choose sweet, thin-skinned varieties for better blending and flavor:
- Navel oranges (seedless and sweet)
- Valencia oranges
- Cara Cara oranges (slightly pink and aromatic)
Avoid bitter or thick-skinned oranges like Seville (unless you’re after a strong marmalade-like flavor).
Ingredients for Whole Orange Cake
Dry ingredients:
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
Wet ingredients:
- 1 medium orange (washed, deseeded, chopped)
- 3 eggs
- 1 cup sugar
- ½ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract (optional)
Optional glaze:
- 1 cup powdered sugar
- 2–3 tbsp orange juice
Step-by-Step Instructions
1. Preheat the oven to 350°F (175°C). Grease a loaf or round pan and dust with flour.
2. Prepare the orange:
- Wash and dry the orange thoroughly.
- Cut into chunks and remove seeds.
- Leave the peel on if it’s thin; remove part of the white pith if very thick.
3. In a blender, add the chopped orange, sugar, eggs, and oil. Blend until completely smooth.
4. In a bowl, mix flour, baking powder, and salt.
5. Pour the orange mixture into the dry ingredients and stir just until combined. Do not overmix.
6. Pour the batter into the pan and bake for 35–45 minutes, or until a toothpick comes out clean.
7. Cool the cake for 10 minutes in the pan, then transfer to a wire rack.
Optional: Add the Orange Glaze
The glaze adds shine, extra flavor, and a touch of sweetness.
To make:
- Mix 1 cup powdered sugar with 2–3 tablespoons of fresh orange juice.
- Pour over the cooled cake and let set.
Tips for the Best Orange Cake
- Blend the orange very well to avoid texture issues from the peel.
- Use room temperature eggs for better blending and fluffiness.
- Reduce sugar slightly if your orange is very sweet.
- Add poppy seeds or almond flour for texture and variety.
- Dust with powdered sugar or orange zest for a simple finish.
Variations to Try
- Chocolate-orange twist: Add ½ cup chocolate chips to the batter.
- Spiced version: Add ½ tsp cinnamon and a pinch of nutmeg.
- Olive oil version: Use light olive oil for a more Mediterranean touch.
- Orange upside-down cake: Add orange slices to the bottom of the pan with a little brown sugar before pouring in the batter.
A Citrus-Packed Cake That’s Fresh and Easy
Making a cake with the whole orange might sound unusual, but once you try it, you’ll never go back. The natural oils in the peel, the juicy pulp, and the tangy juice work together to create a cake that’s moist, flavorful, and undeniably fresh.
Whether you serve it plain, glazed, or dressed up for guests, this orange cake will brighten any table—and leave your kitchen smelling amazing.
