Moist Whole Orange Cake Recipe
Some cakes are simple. Others are smart. This one? It’s both.
Moist, fragrant, and loaded with fresh orange flavor, this is the kind of dessert that doesn’t beg for praise—it earns it.
And the coolest part? You’re using the whole orange. Yep, peel and all (well, almost all). It’s vibrant, fuss-free, and doesn’t need frosting or fancy layers to impress. Which is ideal if you want something that feels homemade and happy—without also needing a culinary degree.
Whether it’s for a weekend treat, a brunch table centerpiece, or a “just because” cake… this orange beauty pulls its weight.
So let’s make it.
What Makes This Cake Different
Before we dive into the bowl, here’s what sets this apart from every other citrus dessert floating around online.
| Feature | Why It Matters |
|---|---|
| Whole Orange (peel included) | Adds deeper orange flavor and slight bitterness for balance |
| Butter and oil combo | Makes it extra moist without feeling greasy |
| No mixer needed (optional) | Can be made with just a whisk and some effort |
| No frosting necessary | The orange flavor stands on its own—topped with powdered sugar, it’s just enough |
| Blender-friendly orange prep | Quick, easy, and no zesting drama |
It’s the kind of recipe that doesn’t overcomplicate things. And honestly, those are the ones worth hanging onto.
Ingredients You’ll Need
Nothing wild here. These are mostly pantry staples, with a trip to the fruit bowl.
Dry Ingredients
- 1¼ cups (150 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- 1½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 whole large orange (preferably seedless; see note below)
- ⅓ cup (75 g) unsalted butter, softened
- ⅓ cup (70 g) neutral oil (like canola or vegetable)
- 1¼ cups (250 g) white granulated sugar
- 2 large eggs, room temperature
- 3 tbsp (45 g) milk, room temperature
- 1½ tsp vanilla extract
To Finish
- Powdered sugar for dusting
Note on the orange:
You’ll be using most of the orange—peel and flesh—but not the white pith inside the peel. It’s bitter, and no one wants that.
How to Prepare the Orange (The Right Way)
Because yes, there’s a right way.
The key is getting all that orange flavor without the pithy bitterness that can sneak in if you’re not paying attention.
Step-by-Step:
- Wash the orange thoroughly (scrub if it’s waxed).
- Slice off the top and bottom ends.
- Using a paring knife, gently peel away the white pith. You want the bright orange outer layer and the juicy flesh, but ditch the thick white stuff.
- Remove any seeds if present.
- Roughly chop and blend the orange until it’s smooth. You can use a food processor or blender for this.
Step-by-Step Instructions
Now for the fun part.
1. Preheat and Prep
Preheat your oven to 350°F (180°C).
Grease and line a 9-inch springform pan with parchment paper.
Pro tip: A springform pan makes this easier to release, but if you don’t have one, just use a deep 9-inch round pan and line it well.
2. Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Cornstarch
- Baking powder
- Salt
Set aside.
3. Make the Wet Mixture
In another large bowl:
- Add the softened butter, oil, and sugar.
- Beat with a hand mixer or whisk vigorously until it’s fluffy and lighter in color (about 2 minutes).
4. Add the Eggs
Crack in your eggs one at a time, mixing well after each. The batter might look a bit separated at this point, but don’t worry—it comes together soon.
5. Add the Orange, Vanilla, and Milk
Pour in the blended orange puree, milk, and vanilla extract. Stir until combined.
Heads up: it will look a little funky at this stage. Slightly curdled, maybe a bit grainy. Totally fine. Don’t panic.
6. Combine Wet and Dry
Add your dry mixture into the wet mixture in two parts. Gently fold with a spatula or wooden spoon until just combined. Don’t overmix.
7. Bake
Pour the batter into your prepared pan. Smooth the top with the back of a spoon.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
If it’s browning too quickly on top, loosely cover with foil for the last 10 minutes.
8. Cool & Serve
Let the cake cool in the pan for about 15 minutes. Then run a knife around the edges and release the pan.
Cool completely before dusting with powdered sugar.
Slice. Serve. Take the first bite and immediately question why you don’t make orange cake every week.
How to Store It (So It Stays Fresh)
| Storage Method | How Long | Tips |
|---|---|---|
| Room temperature | Up to 3 days | Keep in an airtight container to prevent drying out |
| Fridge | Up to 7 days | Let it come to room temp before serving for best texture |
| Freezer | Up to 2 months | Wrap tightly in plastic, then foil. Thaw at room temperature |
You could toast a slice, too. Maybe add some butter. Or whipped cream. Or both. No wrong answers here.
Optional Add-Ons and Pairings
This cake is great on its own, but if you’re the extra type (hi, same), here are a few fun ideas.
| Topping | Why It Works |
|---|---|
| Whipped mascarpone | Creamy, soft, and balances the citrus bite |
| Orange glaze | For more citrus, mix powdered sugar + orange juice |
| Greek yogurt + honey | Tart, sweet, and makes it breakfast-worthy |
| Toasted almonds | Adds crunch and nuttiness |
You could even serve it with a scoop of vanilla ice cream. (That’s what we call emotional eating. The good kind.)
Reader Q: Can I Use a Blood Orange?
Absolutely. The flavor will be slightly deeper and more berry-like. Plus, it makes a beautiful pink-orange cake. Same method, just use 1 large blood orange instead.
Reader Q: What If I Don’t Have Cornstarch?
You can replace the ¼ cup cornstarch with an equal amount of all-purpose flour. But your cake will be slightly less tender. Not a dealbreaker, just a texture tweak.
If You’ve Had a Bad Baking Day…
Just remember, your cake doesn’t have to be Pinterest-perfect. It just has to taste good.
So if your orange looks ugly or your batter curdles a little or you forget the parchment paper? Still totally fine.
The only thing that does matter? That you give it a shot.
Try. Taste. Learn. Repeat.
That’s it. That’s the whole baking lesson.
Final Thoughts
If you’ve been searching for a recipe that feels like sunshine in slice form, this might be it.
It’s not flashy or fussy, but it is the kind of cake that earns its place in your go-to baking folder.
Because sometimes, simple and citrusy is exactly what you need.
So bake the cake. Slice it up. And maybe don’t share all of it. You deserve that kind of main character energy.
