Viral Whole Orange Cake (Printable)

Moist, intensely citrus cake made by blending a whole orange, peel and all, for a bright, aromatic dessert.

# What You'll Need:

→ Wet Ingredients

01 - 1 large seedless orange (organic, washed and quartered, seeds removed if present)
02 - 3 large eggs
03 - 150 ml vegetable oil (e.g., sunflower or canola)
04 - 1 tsp vanilla extract

→ Dry Ingredients

05 - 250 g granulated sugar
06 - 250 g all-purpose flour
07 - 2 tsp baking powder
08 - 1/2 tsp salt

→ Optional Topping

09 - Powdered sugar, for dusting

# Directions:

01 - Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
02 - Place the whole orange (with peel), eggs, oil, and vanilla extract in a blender. Blend until completely smooth and no large pieces remain.
03 - In a large bowl, whisk together the sugar, flour, baking powder, and salt.
04 - Pour the orange mixture into the dry ingredients. Fold together gently until just combined—do not overmix.
05 - Pour the batter into the prepared cake pan and smooth the top.
06 - Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
07 - Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
08 - Dust with powdered sugar before serving, if desired.

# Expert Tips:

01 -
  • The whole orange method makes this cake unbelievably moist and powerfully aromatic, like a shortcut to sunshine.
  • It’s almost impossible to mess up, so you’ll impress without fussing over complicated steps.
02 -
  • Don’t skip scrubbing the orange—the first time I didn’t, the cake tasted unexpectedly bitter.
  • Folding by hand keeps the crumb tender; I once overmixed and got a dense result, so gentle turns are the way.
03 -
  • Let the cake cool fully before slicing to avoid crumbling—patience makes for perfect slices.
  • Adding a dash of cardamom transforms it into something truly unforgettable.
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