Easy Whole Orange Cake : Made with the Entire Orange

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Whole Orange Cake is a delicious and unique dessert that stands out for its moist texture and rich flavor. By using whole oranges, you infuse the cake with a vibrant taste that is both refreshing and satisfying. It’s a great way to use up oranges that are getting a bit too ripe. This cake is perfect for any occasion, whether it’s a family gathering, a special celebration, or just a tasty treat for yourself.

How to Make Whole Orange Cake

Ingredients

  • 2 whole oranges
  • 1 cup sugar
  • 1/2 cup butter
  • 3 eggs
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • Orange zest (optional for garnish)

Directions

  1. Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
  2. Boil the whole oranges in water for about 30 minutes until soft. Allow to cool.
  3. Blend the oranges (skin included) until smooth.
  4. In a mixing bowl, cream the butter and sugar until light and fluffy.
  5. Add the eggs, one at a time, mixing after each addition.
  6. Mix in the blended oranges.
  7. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk until just combined.
  8. Pour the batter into the prepared cake pan and smooth the top.
  9. Bake for 35-40 minutes or until a toothpick comes out clean.
  10. For the orange buttercream glaze, beat together 1/2 cup softened butter, 2 cups powdered sugar, 2 tablespoons orange juice, and orange zest until smooth.
  11. Once the cake cools, drizzle the glaze on top if desired. Serve and enjoy!

How to Serve Whole Orange Cake

Whole Orange Cake is delightful on its own, but you can elevate it even more with a drizzle of orange buttercream glaze. Serve it with a cup of tea or coffee for a lovely afternoon snack. You can also pair it with fresh fruit or a scoop of vanilla ice cream for an added treat.

How to Store Whole Orange Cake

To keep your Whole Orange Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it for longer, you can refrigerate it for about a week. For extended storage, consider freezing slices wrapped in plastic wrap for up to three months. Just make sure to let it cool completely before wrapping.

Tips to Make Whole Orange Cake

  1. Use fresh oranges for the best flavor. Look for oranges that are firm and aromatic.
  2. Make sure to blend the oranges thoroughly to achieve a smooth texture in the cake.
  3. Don’t overmix the batter once you add the dry ingredients; mix just until combined for a light cake.
  4. Feel free to add nuts or chocolate chips for a different texture and flavor.

Variation

You can experiment with adding spices like cinnamon or nutmeg to the batter for a warm, spiced taste. Another option is to swap the orange for other citrus fruits like lemons or limes for a different flavor profile.

FAQs

Can I use orange juice instead of whole oranges?

Using just orange juice will not give the same depth of flavor or texture. Whole oranges include the zest and pith, which enhance the cake’s taste.

What if I don’t have a cake pan?

You can use a muffin tin to make cupcakes instead! Just adjust the baking time to about 20-25 minutes.

Can I make this cake ahead of time?

Yes! This cake stays moist and delicious for several days, making it a great make-ahead option for parties or gatherings.

Whole Orange Cake

A moist and flavorful cake made with whole oranges, offering a delightful citrus burst in every bite.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 medium Whole oranges
  • 4 large Eggs
  • 1 ½ cups Granulated sugar
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • ½ cup Vegetable oil
Glaze
  • 1 cup Powdered sugar
  • 2 tablespoons Orange juice

Equipment

  • Saucepan
  • Food processor
  • Large mixing bowls
  • Whisk
  • Bundt pan
  • Wire rack

Method
 

Preparation
  1. Boil the whole oranges until very soft, then cool, halve them, remove any seeds, and blend into a smooth puree.
  2. In a large bowl, whisk the eggs and granulated sugar together until the mixture is light and fluffy.
  3. In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
Baking
  1. Gently fold the dry ingredients into the egg mixture, alternating with the orange puree and vegetable oil, until just combined.
  2. Pour the batter into a greased Bundt pan and bake at 350°F (175°C) for 50-60 minutes, or until a skewer comes out clean.
  3. Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Glaze (Optional)
  1. For the glaze, combine powdered sugar and orange juice, then drizzle it over the completely cooled cake before serving.

Notes

For best results, use organic oranges as the entire fruit, including the peel, is incorporated into the cake for maximum flavor.

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