Viral Whole Orange Cake (Printable)

Moist, intensely citrusy cake made by blending a whole orange into the batter for vibrant flavor and tender crumb.

# Ingredient List:

→ Wet Ingredients

01 - 1 large seedless orange, organic, washed, quartered (peel included), seeds removed if present
02 - 3 large eggs
03 - 5/8 cup (10 tablespoons) neutral vegetable oil (sunflower or canola)
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 1 1/4 cups granulated sugar
06 - 2 cups all-purpose flour
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon fine salt

→ Optional Topping

09 - Powdered sugar, for dusting (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9-inch round cake pan and line the base with parchment paper.
02 - Quarter the whole orange and remove any seeds. Place the orange quarters, eggs, vegetable oil, and vanilla extract into a high-speed blender.
03 - Process the orange and wet ingredients on high until the mixture is uniformly smooth with no visible pieces of peel.
04 - In a large bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt until evenly mixed.
05 - Pour the blended orange mixture into the dry ingredients and fold gently with a spatula just until incorporated; avoid overmixing to preserve cake tenderness.
06 - Empty the batter into the prepared pan and smooth the surface with an offset spatula or the back of a spoon.
07 - Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
08 - Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar just before serving, if desired.

# Expert Tips:

01 -
  • The full orange creates an almost perfume-like aroma that lingers in your kitchen for hours.
  • It’s embarrassingly easy for something so showstopping—and you don’t need to fuss with zesting or juicing.
02 -
  • Don’t be tempted to use a bitter, thick-skinned orange or one with seeds—once, I did, and the cake tasted medicinal.
  • I only realized how crucial it was to avoid overmixing after my first cake came out tough; a gentle fold really does make a tender crumb.
03 -
  • The best results come from using organic or unwaxed oranges—flavor is more vivid and there’s no bitterness.
  • Letting the cake cool fully before slicing guarantees tidy wedges that won’t crumble.
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