Warm, bright, and so easy: Orange Blender Cake brings fresh citrus into a soft, cozy cake you can make in minutes. This Orange Blender Cake uses whole oranges blended with eggs and flour for a tender crumb and a lovely orange scent that fills the kitchen. It’s perfect when you want a quick dessert, a simple coffee cake, or a homey treat for kids after school. If you like nutty notes, try the Irresistible Orange Almond Cake for another orange twist.
Why Make This Recipe
- Quick & Easy: You blend the whole fruit and pour the batter into one pan.
- Family Favorite: The cake is soft and warmly scented, so kids and grandparents smile.
- Budget-Friendly: No fancy ingredients — just oranges, flour, eggs, and oil.
- Low Fuss: Little mess and no electric mixers to wash.
This recipe stands out because the whole orange gives bright citrus flavor and natural moisture. The texture comes out tender, a little dense and springy, with a warm orange aroma. It’s the kind of cake that brings comfort and simple joy, like a small, sunny hug at the table. For a tart twist at breakfast try the Cranberry-Orange Breakfast Cake.
Ingredients
For the cake:
- 2 medium whole oranges, unpeeled and seeded (about 200–250 g total)
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) neutral oil (vegetable or light olive oil)
- 1 1/2 cups (180 g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
For the glaze (optional):
- 1 cup (120 g) powdered sugar
- 1–2 tablespoons fresh orange juice (from the spare orange or squeezed)
- Zest of 1 orange (optional, for extra aroma)
Notes:
- Use unsprayed oranges if possible, or wash well.
- If you want a lighter cake, replace 1/4 cup flour with finely ground almond flour.
How to Make Orange Blender Cake:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan. Preheating ensures even rise.
- Cut the whole oranges into quarters and remove any seeds. No need to peel — the peel will blend and add flavor.
- Put the oranges, eggs, sugar, oil, and vanilla into a blender. Blend until very smooth, about 1–2 minutes. You want a silky, uniform liquid.
- Mini-tip: Scrape down the sides so no bits of peel remain unblended.
- In a medium bowl, whisk together the flour, baking powder, and salt. This step evenly spreads the leavening agent.
- Pour the blended orange mixture into the dry ingredients. Stir gently with a spatula until just combined. Don’t overmix — that keeps the cake tender.
- Pour the batter into the prepared pan and smooth the top. The batter will be pourable and bright orange.
- Bake for 35–45 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. The kitchen will smell sweet and citrusy.
- Mini-tip: If the cake browns too fast, tent it with foil for the last 10 minutes.
- Let the cake cool in the pan for 10 minutes, then remove to a rack to cool completely. Cooling a bit before glazing keeps the glaze from running off.
- To make the glaze, whisk powdered sugar with orange juice until smooth. Drizzle over the cooled cake and sprinkle with orange zest if you like.
How to Serve Orange Blender Cake
- Slice and serve warm with a spoon of whipped cream or a scoop of vanilla ice cream for a cozy dessert.
- Cut into squares for snack packs and dust with extra powdered sugar for a pretty finish.
- Pair with hot tea or coffee; the bright orange lifts morning or afternoon drink time.
How to Store Orange Blender Cake
- At room temperature: Keep covered in an airtight container for 2 days. The glaze may soften the top, so store in a single layer.
- In the fridge: Store in an airtight container for up to 5 days. Let slices come to room temperature or warm briefly before serving.
- Freezer: Wrap individual slices tightly and freeze up to 2 months. Thaw in the fridge overnight, then warm for 15–20 seconds in the microwave.
To reheat: Warm a slice for 10–20 seconds in the microwave or 5–7 minutes at 300°F (150°C) in the oven until just warm.
Tips to Make Orange Blender Cake
- Use room-temperature eggs for better batter texture and rise.
- Blend until smooth to avoid bitter peel bits in the cake.
- Measure flour by spooning into the cup and leveling; too much flour makes the cake dry.
- Don’t overbake — check at 30 minutes if your oven runs hot.
- For extra orange punch, fold in a tablespoon of finely grated zest.
Variation
- Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend lacks it.
- Olive oil & honey version: Swap half the sugar for 1/4 cup honey and use mild olive oil for a deeper flavor.
FAQs
Can I make this cake without a blender?
Yes. You can finely chop the oranges, then use a food processor or hand-mash until very smooth before mixing. The texture may be slightly coarser, but it will still bake well.
Can I use bottled orange juice instead of whole oranges?
Whole oranges give the best texture and aroma. Bottled juice will work but the cake will be lighter and less fragrant. You’ll need to add orange zest for extra flavor.
How long will the cake keep its fresh orange taste?
Fresh orange flavor is strongest in the first 2–3 days. Store the cake sealed to keep the scent and moisture. Reheating briefly revives the aroma.
Can I make this dairy-free?
Yes. This recipe already uses oil instead of butter, so it’s dairy-free. Just use dairy-free toppings if you add cream or ice cream.
Conclusion
This Orange Blender Cake is a simple, tender cake that smells like sunshine and tastes like home. It’s quick to make, needs few tools, and fills your kitchen with warm citrus notes that comfort the whole family. If you enjoyed this version and want to read another take, see Whole Orange Blender Cake – The Modern Nonna for a related method and extra tips. Please leave a comment and a star rating to tell us how it went, and share this recipe on Pinterest or Facebook so friends can try it too. What twist did you try? Let us know below!
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Orange Blender Cake
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A quick and easy orange cake made by blending whole oranges for a tender crumb and bright citrus flavor.
Ingredients
- 2 medium whole oranges, unpeeled and seeded (about 200–250 g total)
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) neutral oil (vegetable or light olive oil)
- 1 1/2 cups (180 g) all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 1 cup (120 g) powdered sugar (for glaze)
- 1–2 tablespoons fresh orange juice (for glaze)
- Zest of 1 orange (optional, for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan.
- Cut the whole oranges into quarters and remove any seeds.
- Blend the oranges, eggs, sugar, oil, and vanilla until very smooth, about 1–2 minutes.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Pour the blended mixture into the dry ingredients and stir gently until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–45 minutes, until the top is golden and a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove to a rack to cool completely.
- To make the glaze, whisk powdered sugar with orange juice until smooth and drizzle over the cooled cake.
Notes
Use unsprayed oranges if possible, or wash well. For a lighter cake, replace 1/4 cup flour with finely ground almond flour.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg