Why You’ll Love This Orange Cake
If you are craving a bright, soft, and easy homemade dessert, this Orange Cake is a wonderful choice. It has a fresh citrus flavor from a whole orange, a tender crumb from the mix of butter, oil, and milk, and a simple method that works well for both new and experienced bakers. Since the orange is blended right into the batter, every bite tastes lively and full of real fruit flavor.
This recipe is also practical for busy days. With just 20 minutes of prep time and 35 minutes in the oven, you can have a lovely cake ready in under an hour. It makes 12 slices, which is great for families, sharing with friends, or keeping a few pieces for later in the week. If you enjoy easy bakes with simple ingredients, you may also like our homemade dessert recipes for more ideas.
Another reason to love this cake is how forgiving it is. The batter may look a little curdled after the orange is added, but that is normal. The cake still bakes up soft and moist when you follow the steps carefully and avoid overmixing. For readers who enjoy the nutrition side of fruit-based baking, oranges also bring helpful nutrients, as noted by WebMD’s guide to the health benefits of oranges.
Fresh orange flavor, a tender crumb, and a simple one-cake recipe make this a dessert you will want to bake again and again.
Best of all, this cake fits many occasions. Serve it after dinner, bring it to a potluck, or slice it for an afternoon snack with tea or coffee. The light dusting of powdered sugar on top gives it a pretty finish without needing frosting.
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Essential Ingredients for Orange Cake
For the best Orange Cake, gather every ingredient before you begin. Using gram measurements is the easiest way to get reliable results, especially with a cake that depends on the right balance of fruit, fat, and flour. Make sure the orange, eggs, milk, butter, and oil are at room temperature before starting.
What you need
- 1 large orange
- 1 1/4 cups (150 g) all-purpose flour
- 1/4 cup (30 g) cornstarch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup (75 g) unsalted butter, room temperature
- 1/3 cup (70 g) unflavored vegetable oil, canola oil recommended
- 1 1/4 cups (250 g) white granulated sugar
- 2 large eggs, room temperature
- 3 tablespoons (45 g) milk, room temperature
- 1 1/2 teaspoons vanilla extract
- Powdered sugar for dusting
Ingredient notes
The orange is the star here, so choose one that feels fresh, firm, and fragrant. You will use both the zest and the blended flesh, but not the bitter white pith. The combination of all-purpose flour and cornstarch helps create a softer texture than flour alone.
The mix of butter and oil is important too. Butter adds flavor, while oil helps keep the cake moist for longer. Sugar gives sweetness and structure, and the eggs help bind everything together. Milk and vanilla round out the flavor and make the crumb feel more balanced.
| Ingredient | Why it matters |
|---|---|
| Orange zest and flesh | Brings fresh citrus flavor and aroma |
| Butter and oil | Create a moist, tender crumb |
| Cornstarch | Softens the texture |
| Milk and vanilla | Round out the flavor and help the batter mix well |
How to Make Orange Cake Step by Step
This Orange Cake recipe comes together in a simple order, and each step helps the cake stay light and moist. Before you begin, preheat the oven to 180°C (350°F) if using a conventional oven. Grease a 9-inch springform pan and line the bottom with parchment paper so the cake releases easily after baking.
Prepare the orange and dry mix
Start by zesting the entire orange, making sure you avoid the bitter white pith. Set the zest aside. Next, remove the pith from the orange, slice it in half, remove any seeds, and blend the flesh until smooth. Set that aside too.
In a separate bowl, sift together the flour, cornstarch, baking powder, and salt. Mixing the dry ingredients first helps the cake bake evenly and gives the crumb a nice, even texture.
Mix the batter
In a large bowl, cream the butter, oil, and sugar for about 2 minutes until the mixture looks light and fluffy. Add the eggs one at a time, mixing on low speed and blending well after each egg.
Then add the blended orange, milk, and vanilla extract. Mix on low speed until everything is combined. Do not worry if the batter looks curdled at this point. That is normal and it will come together once the dry ingredients are folded in.
Remove the mixer attachments and use a spatula to gently fold in the dry ingredients until just combined. Stop as soon as you no longer see dry flour. Overmixing can make the cake dense.
Bake and finish
Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release air bubbles. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Let the cake cool in the pan for 15 minutes. Then run a knife around the edges, remove the springform ring, and let it cool to room temperature. Dust with powdered sugar before slicing and serving.
For the softest texture, fold gently and stop mixing as soon as the flour disappears.
Helpful Baking Tips for the Best Orange Cake
Small details make a big difference with this recipe. The first thing to remember is to use gram measurements when possible. They help you measure flour, sugar, and liquid ingredients more accurately, which leads to a better cake texture.
Simple tips that matter
- Do not include the bitter white pith of the orange, or the cake may taste sharp.
- If using a convection oven, bake at 160°C (320°F) because convection cooks faster.
- It is normal for the batter to look curdled after the orange mixture is added.
- Avoid overmixing once the dry ingredients go in, or the cake may become tough.
- To help prevent sinking, use the correct pan size, do not open the oven early, and measure liquids carefully.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring it back to room temperature before serving.
If you like practical baking advice, our cake recipes collection has more friendly recipes that follow the same easy style. This is especially useful if you are baking for a birthday, weekend dessert, or a quick treat after school or work.
Ways to keep the cake moist
Moisture comes from a few things here: the orange, the butter, the oil, and the milk. Keep them at room temperature so they blend smoothly. Also, do not overbake. Start checking at the 35-minute mark so the cake stays soft and tender.
Orange Cake Nutrition Information
Here is the nutrition information per serving, based on 12 slices. It is a useful guide for readers who keep an eye on portions or track daily intake.
| Nutrient | Per serving |
|---|---|
| Calories | 283 |
| Carbohydrates | 39 g |
| Protein | 3 g |
| Fat | 13 g |
| Saturated fat | 5 g |
| Polyunsaturated fat | 4 g |
| Monounsaturated fat | 3 g |
| Trans fat | 0.3 g |
| Cholesterol | 46 mg |
| Sodium | 118 mg |
| Potassium | 66 mg |
| Fiber | 1 g |
| Sugar | 24 g |
| Vitamin A | 253 IU |
| Vitamin C | 8 mg |
| Calcium | 50 mg |
| Iron | 1 mg |
These numbers can vary a little depending on the orange size, the exact brand of ingredients, and how generous your slices are. Still, they give a good idea of what each piece provides.
Time, Yield, and Serving Details
This Orange Cake is quick enough for a weekday bake but nice enough for guests. It is a helpful recipe to keep on hand when you want something homemade without a long list of steps.
| Detail | Amount |
|---|---|
| Prep time | 20 minutes |
| Cook time | 35 minutes |
| Total time | 55 minutes |
| Yield | 12 slices |
Because it slices neatly, this cake is easy to pack for lunch boxes, potlucks, picnics, and family gatherings. It also tastes great plain, so you do not need special toppings to enjoy it.
FAQ
Why does my whole orange cake sink in the middle?
A sinking center in your whole orange cake often happens due to a few common issues: using too much batter for the pan size, which causes uneven rising; opening the oven door too soon before the cake’s structure sets (wait at least 20-25 minutes); or excess liquid from the pureed oranges making the batter too wet. To prevent this, measure ingredients by weight in grams for precision—aim for a 9-inch pan with about 1.2 kg batter. Preheat your oven fully to 350°F (175°C), use room-temperature ingredients, and avoid peeking. If it sinks slightly, it’s still edible; trim and frost to hide it. Baking at high altitude? Reduce baking powder by 25% and increase oven temp by 15-25°F. Test doneness with a toothpick at the minimum time listed in your recipe. These steps keep your cake level and fluffy every time. (112 words)
Can I make whole orange cake without eggs?
While the original whole orange cake recipe relies on eggs for structure and lift, direct substitutes haven’t been tested, so results may vary. For an eggless version, try 3 tablespoons aquafaba (whipped to stiff peaks) or 3 flax eggs (1 tbsp ground flax + 3 tbsp water per egg, rested 5 minutes). Reduce liquid slightly since these add moisture. Blend whole boiled oranges as usual, mix gently to avoid deflating, and bake immediately. Expect a denser texture, so chill before slicing. If vegan, pair with dairy-free frosting. Test a half-batch first. User trials report success with aquafaba for citrus cakes, yielding moist results close to the original. Always cool fully on a rack to set. (118 words)
What frosting pairs best with whole orange cake?
Whipped cream frosting is an ideal match for whole orange cake—its light, airy texture and subtle sweetness balance the cake’s tangy, dense citrus flavor without overwhelming it. Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla until stiff peaks form (about 2-3 minutes). Spread generously or pipe for presentation. For stability, add 1 tbsp cornstarch or fold in cream cheese. Alternatives include a simple cream cheese frosting (8 oz cream cheese, 1/4 cup butter, 2 cups powdered sugar, orange zest) for richness, or a citrus glaze (1 cup powdered sugar + 2 tbsp orange juice) for shine. Chill frosted cake 30 minutes before serving. These options keep the cake refreshing and prevent sogginess. (124 words)
Can I use whole wheat flour instead of all-purpose in whole orange cake?
Whole wheat flour isn’t recommended as a 1:1 swap in whole orange cake recipes because it absorbs more liquid, leading to a drier, heavier crumb and potential sinking. The bran and germ alter gluten development, changing the tender texture from pureed oranges. For best results, stick to all-purpose flour (about 200g for a standard recipe). If you want a healthier twist, try a 50/50 blend of all-purpose and white whole wheat flour, but add 1-2 tbsp extra orange puree or milk for moisture. Sift flours together and mix just until combined. Bake 5-10 minutes longer if needed. Taste testers note the hybrid version stays moist for 2 days. Always store airtight to maintain freshness. (126 words)
How do I store whole orange cake to keep it moist?
To keep your whole orange cake moist for up to 5 days, cool completely on a wire rack first (about 2 hours) to avoid condensation. Wrap tightly in plastic wrap or store in an airtight container at room temperature if unfrosted. For frosted cake, refrigerate in a covered container to prevent drying—bring to room temp 30 minutes before serving. Freeze slices individually wrapped in plastic then foil for up to 3 months; thaw overnight in fridge. The high fruit content makes it prone to sogginess, so avoid stacking without parchment. Pro tip: brush with simple syrup (equal parts sugar and orange juice, boiled) before wrapping for extra moisture. This preserves the bright flavor and soft crumb perfectly. (121 words)
Orange Cake
🍊 Unlock super moist texture and pure orange essence by blending a whole orange – this cake is effortlessly delicious and packed with citrus benefits!
🍰 Ideal for beginners, it bakes tender and stays fresh longer than traditional cakes, dusted simply for stunning results!
- Total Time: 55 minutes
- Yield: 12 slices
Ingredients
– 1 large orange
– 1 1/4 cups (150 g) all-purpose flour
– 1/4 cup (30 g) cornstarch
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/3 cup (75 g) unsalted butter, room temperature
– 1/3 cup (70 g) unflavored vegetable oil, canola oil recommended
– 1 1/4 cups (250 g) white granulated sugar
– 2 large eggs, room temperature
– 3 tablespoons (45 g) milk, room temperature
– 1 1/2 teaspoons vanilla extract
– Powdered sugar for dusting
Notes
⚖️ Use grams for precise measurements and perfect moisture.
🍊 Skip white pith to prevent bitter taste.
🔥 Convection oven? Bake at 320°F (160°C).
- Prep Time: 20 minutes
- Cooling: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 283 kcal
- Sugar: 24 g
- Sodium: 118 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 46 mg
