The Ultimate Whole Orange Cake Recipe: Bright, Moist, and Flavor-Packed!
Indulge in the vibrant flavors of this bright and moist whole orange cake! This recipe uses a whole orange, peel and all, to deliver an intense, natural citrus flavor that will leave you wanting more. It’s surprisingly easy to make and perfect for any season, whether you’re celebrating a special occasion or simply craving a slice of sunshine. And don’t even think about skipping the homemade cream cheese frosting – it’s the perfect complement to the zesty cake!
If you enjoyed the orange loaf cake that went viral, you’re going to absolutely adore this whole orange cake recipe. It takes everything you love about citrus desserts and elevates it to a new level of deliciousness.
Why This Whole Orange Cake Recipe is a Must-Try
- Unbeatable Orange Flavor: Boiling the entire orange before blending it into the batter releases an extraordinary, natural orange flavor that no extract can replicate.
- Incredibly Moist and Fluffy: This cake boasts a tender crumb and a melt-in-your-mouth texture that will keep you coming back for more. No dry cake here!
- Versatile: Turn this cake into a stunning layer cake by slicing it into two layers and adding extra frosting between them. Perfect for birthdays or special events!
What You’ll Need: Ingredients for the Perfect Whole Orange Cake
For the Cake:
- 1 Whole Navel Orange: Yes, you read that right! Boiling the orange beforehand mellows the bitterness of the peel and intensifies the citrus flavor.
- 1.75 Cups All-Purpose Flour: All-purpose flour provides the right structure for this cake. For best results, stick with AP flour as other flours haven’t been tested.
- 2 Teaspoons Baking Powder: This ensures a light and fluffy texture.
- ⅓ Cup Avocado Oil: A neutral oil that contributes to the cake’s moistness without overpowering the orange flavor. If you’re looking for a stronger flavor, consider an orange olive oil cake.
- 1 Cup Brown Sugar: Brown sugar adds a rich, caramel-like sweetness that complements the orange beautifully.
- Spices (Cinnamon, Cardamom, Nutmeg): A blend of warm spices enhances the overall flavor profile of the cake.
- 2 Teaspoons Vanilla Extract: A touch of vanilla enhances the other flavors and adds depth.
- 3 Large Eggs: Eggs provide structure and richness. Using the specified number of eggs is important for achieving the correct texture.
For the Cream Cheese Frosting:
- 4 oz Cream Cheese: The base of our tangy and delicious frosting. Ensure it’s softened for a smooth consistency.
- ¼ Cup Unsalted Butter: Softened butter adds richness and helps create a creamy frosting.
- 2 Cups Powdered Sugar: Sweetens the frosting and gives it the perfect texture.
- 1.5 Teaspoons Vanilla Extract: Enhances the frosting’s flavor and complements the orange cake.
The Secret is in the Orange: How to Prepare It
This recipe hinges on using a whole navel orange! Place the entire orange in a large stock pot, cover it with water, and boil it for about 45 minutes. This step is absolutely crucial. Boiling not only softens the orange, making it easier to blend, but it also significantly reduces the bitterness found in the peel. Trust me, don’t skip this step! Testing the recipe without boiling resulted in a cake with an unpleasant bitter taste.
Essential Tools for Baking Your Whole Orange Cake
- High-Speed Blender: After boiling, you’ll need a powerful blender to puree the entire orange until smooth.
- Large Stock Pot: Ensure the pot is large enough to fully submerge the orange during boiling.
- 9-Inch Round Cake Pan: This recipe is specifically designed for a 9-inch round cake pan. Using a different size or shape may affect the baking time and final result.
Step-by-Step Instructions: How to Bake a Perfect Whole Orange Cake
- Boil the Orange: Place the whole orange in a large stockpot filled with water. Bring to a boil and cook for 45 minutes. This crucial step mellows the bitterness of the peel.
- Blend the Orange: Remove the boiled orange (allow to cool slightly) and place it in a high-speed blender. Blend until completely smooth.
- Combine Wet Ingredients: In a large bowl, combine the blended orange with avocado oil, brown sugar, vanilla extract, and eggs. Whisk thoroughly to combine.
- Add Dry Ingredients: Gradually add the all-purpose flour, baking powder, cinnamon, cardamom, nutmeg, and salt to the wet ingredients. Whisk until just combined. Be careful not to overmix.
- Bake the Cake: Pour the batter into a prepared 9-inch round cake pan. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Frosting: While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
- Frost and Enjoy: Once the cake has cooled completely, frost it generously with the cream cheese frosting. Decorate with orange zest or candied orange peel for an extra touch of elegance. Slice, serve, and enjoy the bright citrus flavors!
Try it!
Orange Loaf Cake
Calling all orange lovers! If you haven’t tried my orange loaf, now’s your chance.
Muffins or Cupcakes: Adapt the Recipe!
Want to switch things up? This recipe works beautifully for muffins or cupcakes! Here’s how:
- Line a muffin tin with paper liners.
- Fill each muffin cup about ¾ full with batter.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- For cupcakes, frost with the cream cheese frosting and decorate as desired.
Serving Suggestions: Perfect Pairings for Your Whole Orange Cake
The bright, citrusy flavor of this cake pairs wonderfully with a variety of beverages. Enjoy a slice with a hot cup of coffee or a refreshing cold brew. It’s also delicious with a glass of iced tea or even a sparkling wine!
Storage Tips: Keeping Your Whole Orange Cake Fresh
Store the frosted cake in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for the best flavor and texture.
Can you freeze this whole orange cake? Yes! If you’re planning to freeze the cake, it’s best to do so before frosting. Let the cake cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
More Delicious Cake Recipes to Try
- Apple Cake with Cream Cheese Frosting
- Lightened Carrot Cake
- Pumpkin Sheet Cake
- Banana Mug Cake
- Coconut Loaf Cake
Whole Orange Cake Recipe
My bright and moist orange cake is made with a whole orange for a bold and natural citrus flavor.
By: Emily Richter
Prep: 20 mins Cook: 1 hr 30 mins Total: 1 hr 50 mins Servings: 12
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Ingredients
Wet
- 1 large navel orange
- ⅓ cup avocado oil
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 3 large eggs
Dry
- 1.75 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ⅛ teaspoon ground nutmeg
Frosting
- ¼ cup unsalted butter, softened
- 4 oz. cream cheese, softened
- 2 cups powdered sugar
- 1.5 teaspoons vanilla extract
Instructions
- Place the orange in a large stockpot filled with water. Bring to a boil and cook for 45 minutes.
- After 45 minutes, remove the orange from the water and allow to cool for 5 minutes.
- Place the orange in a high-speed blender and blend until smooth. Transfer to a large bowl. Set aside.
- Preheat the oven to 350℉ and spray a 9-inch cake pan with cooking spray. Set aside.
- Add the remaining wet ingredients to the bowl with the blended orange. Whisk to combine.
- Add the dry ingredients to the bowl. Whisk to combine. Use a rubber spatula to scrape down the sides and bottom of the bowl. Transfer to the prepared cake pan.
- Bake for 25 minutes at 350℉ or until a toothpick inserted into the center comes out clean. Let the cake stand for 5 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, make the frosting. Add all of the ingredients to a large bowl. Using a hand mixer, whip together until smooth.
- Frost the cake with the cream cheese frosting and serve.
Tips & Notes
- Option to use a muffin pan to make muffins instead of a cake. Line a muffin tin with liners. Fill each muffin cup to the top and bake for 18-22 minutes. Remove the muffins from the oven and let them rest for 5 minutes before transferring to a cooling rack.
- I used a 10-quart stockpot to boil the orange. This ensured that we never had to add more water during the boiling process.
- I tested roasting the oranges rather than boiling them, and it left the cake with a bitter aftertaste.
- If you don’t have a high-speed blender, add water 1 tablespoon at a time while blending the orange to achieve a smooth consistency.
Watch It
Nutrition
Calories: 360 kcal, Carbohydrates: 54 g, Protein: 4 g, Fat: 14 g, Fiber: 1 g, Sugar: 39 g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography by: The Wooden Skillet