If you’ve ever bitten into a slice of orange cake and wished it tasted more like actual orange instead of a faint citrus hint, this recipe is for you. The secret? You blend the whole orange — peel, pulp, and all — straight into the batter. The result is a moist, deeply fragrant cake with a soft crumb, finished off with a warm orange syrup soak and a white chocolate glaze.

No fancy equipment, no hard-to-find ingredients — just one orange and a handful of pantry staples.

Why You’ll Love This Recipe

Only 6 main ingredients — no zesting, no juicing, no wasted orange.
Naturally moist thanks to the oil-based batter and syrup soak.
Not bitter at all. Using the whole orange sounds like it should turn out bitter, but it doesn’t — the sugar and baking balance it out perfectly. If you’re still nervous about it, simply remove the white pith before blending and you’ll be completely safe.
Beginner-friendly. One bowl, one blender, one pan — this is a great first “from-scratch” cake.
Freezer-friendly, so you can bake once and enjoy for weeks.

Tools You’ll Need

A blender or food processor (to blend the whole orange)
A loaf pan, 30 × 10 cm
A large mixing bowl and whisk (or hand mixer)
A small saucepan (for the syrup)
A toothpick, for testing doneness

Ingredients & Prep

Note on measurements: this recipe uses a standard cup = 200 ml.

For the cake

1 large orange (washed well, whole — skin on)
3 eggs
1 cup granulated sugar
7 tbsp vegetable oil
2 cups all-purpose flour
1 packet baking powder (about 10 g)

For the syrup

Juice of 1 orange
1 tbsp granulated sugar

For decoration

Melted white chocolate, or a simple glaze of your choice

Prep tip: Wash your orange thoroughly since the peel goes into the batter. If you’re worried about any bitterness, cut the orange in half and remove the white pith before blending — this is optional, since the finished cake isn’t bitter, but it’s a good option if you prefer extra peace of mind.

How to Make Whole Orange Cake

Preheat your oven to 170°C (340°F), conventional setting (no fan).
Blend the orange. Cut the whole orange into chunks (skin included) and blend until smooth.
Mix the wet ingredients. In a large bowl, whisk the eggs and sugar together until well combined, then add the vegetable oil and the blended orange. Mix until smooth.

Ingredients for whole orange cake including orange, eggs, flour, and sugar

Add the dry ingredients. Sift in the flour and baking powder, then fold gently until you have a smooth, lump-free batter.
Pour into the pan. Grease your 30 × 10 cm loaf pan and pour in the batter, smoothing the top.

Whole orange blended into smooth cake batter

Bake. Bake for 50–60 minutes. Start checking with a toothpick at the 50-minute mark — it’s done when the toothpick comes out clean.

Orange cake batter poured into a loaf pan before baking

Make the syrup. While the cake bakes (or right after), bring the juice of 1 orange and 1 tablespoon of sugar to a boil in a small saucepan.
Soak the cake. Let the cake cool slightly after it comes out of the oven, then pour the hot syrup evenly over the top. Let it fully absorb — this is what keeps the cake so moist.

Decorate. Once the cake has cooled and absorbed the syrup, drizzle with melted white chocolate or your favorite glaze.
Slice and enjoy!

Slice of moist whole orange cake showing soft crumb texture

Storage

Room temperature: Keep in an airtight container for up to 2 days.
Refrigerator: Store covered for up to 5 days — the syrup keeps it moist even when chilled.
Freezer: Wrap tightly (undecorated) and freeze for up to 2 months. Thaw at room temperature, then add the glaze before serving.

Similar Recipes

Frequently Asked Questions

Does blending the whole orange make the cake bitter? No — this is the question everyone asks, and the answer is genuinely no. The sugar and baking process balance out any bitterness from the peel. If you’d still like to play it safe, just remove the white pith before blending.

Can I use a different pan size? Yes, but baking time will change. A wider or shallower pan will bake faster, so start checking with a toothpick around 10 minutes earlier than the recipe suggests.

Can I skip the syrup step? You can, but the syrup is what gives this cake its signature moist texture and extra orange flavor. It’s worth the two extra minutes.

What can I use instead of white chocolate for decoration? A simple powdered sugar and orange juice glaze works beautifully, or you can dust the top with powdered sugar for a simpler finish.

Can I make this cake without a blender? A blender or food processor is really the easiest way to break down the whole orange smoothly. If you don’t have one, you could very finely grate the zest and juice the orange instead, though the texture and flavor will be slightly different.

Recipe