Moist Orange Cake Recipe With Whole Oranges
This Moist Orange Cake Recipe With Whole Oranges is a soft, tender, and flavorful citrus cake made by blending whole oranges — peel and all — into the batter. Bursting with natural orange flavor and incredibly moist texture, this easy orange cake is perfect for brunch, holidays, or everyday dessert.
Ingredients
- 2 medium thin-skinned oranges seedless if possible
- 3 large eggs room temperature
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract optional
- ½ teaspoon almond extract optional
- 1 tablespoon orange zest optional, for extra flavor
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan with parchment paper.
- Wash oranges thoroughly, remove seeds, and cut into chunks (keep the peel).
- Place chopped oranges into a blender or food processor. Blend until completely smooth.
- Add eggs, sugar, and oil to the blender. Blend again until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Pour the orange mixture into the dry ingredients.
- Gently fold until just combined. Do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, loosely cover with foil during the last 10–15 minutes.
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Use thin-skinned sweet oranges to avoid bitterness.
- Blend oranges thoroughly for a smooth texture.
- Do not overmix once dry ingredients are added.
- Store covered at room temperature for up to 2 days.
- Refrigerate up to 5 days in an airtight container.
- Freeze wrapped tightly for up to 3 months.
- Optional topping: orange glaze (powdered sugar + fresh orange juice).
- This cake tastes even better the next day as flavors deepen.