If you are looking for a dessert that bursts with natural citrus flavor and moist texture, the Whole Orange Cake Recipe is a true showstopper that will quickly become a favorite in your baking repertoire. This cake uses an entire orange—peel and all—blended seamlessly into a tender, fragrant batter that creates a luscious, vibrant cake with a delicate balance of sweetness and zing. Its simplicity and soulful Mediterranean charm make it perfect for any occasion, from a casual afternoon tea to an elegant dinner party.
Ingredients You’ll Need
This Whole Orange Cake Recipe relies on a handful of simple ingredients, each playing a crucial role in building flavor, moisture, and texture. With just pantry staples and a fresh orange, you can create a cake that tastes far more intricate than the ingredient list suggests.
- 1 large seedless orange, thin-skinned: The star of the show, providing natural sweetness, zest, and vibrant citrus aroma, peel included for depth.
- 3 large eggs: Essential for structure, richness, and a tender crumb.
- 1 cup granulated sugar: Balances the orange’s natural tartness and adds sweetness that caramelizes during baking.
- 1/2 cup neutral oil: Keeps the cake moist and silky without overpowering the orange flavor.
- 1 1/2 cups all-purpose flour: The base that supports the batter and shapes the cake’s texture.
- 1 1/2 teaspoons baking powder: Helps the cake rise to a light and fluffy finish.
- 1/4 teaspoon baking soda: Reacts with the orange’s natural acidity to ensure perfect lift.
- 1/4 teaspoon salt: Enhances all the other flavors and prevents flatness.
- 1 teaspoon vanilla extract: Adds warmth and subtle complexity.
- 1/2 cup plain Greek yogurt: Lends moisture and a slight tang that complements the citrus beautifully.
How to Make Whole Orange Cake Recipe
Step 1: Prepare the Orange Mixture
Begin by washing the orange thoroughly and cutting it into quarters, keeping the peel intact as it’s crucial for the cake’s unique texture and flavor. Remove any seeds you find because they can add bitterness. Toss the orange pieces into a blender or food processor and blitz until completely smooth, creating a vibrant orange puree that transforms the whole cake.
Step 2: Combine Wet Ingredients
Next, add the eggs, sugar, neutral oil, Greek yogurt, and vanilla extract to the orange puree. Blend again until everything is well incorporated and smooth. This gives you a rich, citrus-infused batter bursting with moisture and flavor.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures your leavening agents and seasoning are evenly distributed for a consistent rise and taste.
Step 4: Bring It All Together
Pour the wet orange mixture into the dry ingredients and gently fold them together with a spatula or wooden spoon. Be careful not to overmix—the batter should just come together to keep the cake tender and light instead of dense.
Step 5: Bake Your Whole Orange Cake Recipe
Preheat your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing it and lining the bottom with parchment paper to prevent sticking. Pour the batter into the pan, smoothing out the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Whole Orange Cake Recipe
Garnishes
A light dusting of powdered sugar over the top keeps things simple and elegant, highlighting the cake’s golden-orange hue. For a more indulgent option, drizzle with a homemade orange glaze or a dollop of whipped cream infused with a hint of citrus zest — both accents complement the cake’s bright flavor perfectly.
Side Dishes
This delightful cake pairs wonderfully with fresh fruit, such as berries or candied citrus slices, which enhance the dessert’s fresh notes. A scoop of vanilla ice cream or a spoonful of creamy ricotta on the side adds a luscious contrast that makes each bite irresistible.
Creative Ways to Present
Try serving slices with a sprinkle of toasted almonds or pistachios for crunch and visual interest. For gatherings, make mini versions using a muffin tin and top each with a tiny sugared orange slice or edible flower to impress your guests with flair and charm.
Make Ahead and Storage
Storing Leftovers
Stored in an airtight container at room temperature, your Whole Orange Cake Recipe will stay fresh and moist for up to three days. This makes it perfect for making ahead and enjoying throughout the week.
Freezing
Want to save some for later? Wrap cooled slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen cake can last for up to two months and thaws beautifully when left at room temperature for a few hours.
Reheating
To bring your cake back to its fresh-from-the-oven glory, warm individual slices for 15 to 20 seconds in the microwave or pop them into a 300°F oven for about 10 minutes. This revives the cake’s softness and enhances its citrus aroma.
FAQs
Can I use a different type of orange for this Whole Orange Cake Recipe?
While a thin-skinned navel orange is ideal, you can experiment with other seedless sweet oranges. Just be sure to remove excess pith to avoid bitterness and adjust sweetness if needed.
Is it necessary to include the peel in the cake batter?
Yes, the peel is what makes this recipe unique, adding a natural zest and vibrant flavor that can’t be matched by juice or zest alone. Blending the whole orange creates a moist texture and a distinctive, fragrant taste.
Can I substitute the Greek yogurt with something else?
If you don’t have Greek yogurt, you can use sour cream or buttermilk as a substitute. These alternatives maintain moisture and tang, keeping the cake tender and flavorful.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake at about 40 minutes—if it comes out clean or with just a few moist crumbs, the cake is done. If batter sticks to the toothpick, continue baking a few minutes more.
Is this Whole Orange Cake Recipe suitable for special diets?
This cake is naturally vegetarian, but it contains eggs and dairy. For dietary modifications, you might explore vegan substitutions or gluten-free flours, though texture and flavor may vary slightly.
Final Thoughts
Making this Whole Orange Cake Recipe is like capturing sunshine in dessert form—a simple yet stunning way to enjoy a whole fruit’s natural brightness and sweetness. Whether you’re baking it for a special occasion or just to brighten your afternoon, it’s a recipe that promises warmth, flavor, and smiles at every slice. I encourage you to grab a fresh orange and give it a try; your taste buds will thank you.
Print
Whole Orange Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Whole Orange Cake is a delightful and moist dessert made with an entire seedless orange blended right into the batter, giving it a vibrant citrus flavor and unique texture. Perfectly spiced and naturally sweetened, this cake is simple to prepare using basic ingredients and a blender, making it an ideal Mediterranean-inspired treat for any occasion.
Ingredients
Main Ingredients
- 1 large seedless orange, thin-skinned, washed and quartered with peel
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup neutral oil (such as vegetable or canola oil)
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Prepare the Orange: Remove any seeds from the quartered orange but keep the peel intact for flavor and texture.
- Blend Wet Ingredients: Place the orange quarters into a blender or food processor and blend until completely smooth. Add the eggs, sugar, oil, Greek yogurt, and vanilla extract, then blend again until the mixture is well combined and creamy.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Combine Wet and Dry: Pour the blended orange mixture into the dry ingredients. Gently stir with a spatula just until combined; avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use a thin-skinned orange like a navel orange for the best flavor and texture.
- If your orange has thick pith (the white inner layer), remove some of it to avoid bitterness.
- For an extra touch, dust the cooled cake with powdered sugar or glaze with a simple orange icing.
