If you’re craving a bright, citrusy cake that’s full of flavor and easy to make, this orange cake checks all the boxes. Made entirely in a blender—yes, including the whole orange—this recipe is all about simplicity without sacrificing taste. The result is a soft, moist, and fragrant cake with a vibrant orange flavor in every bite.

Using the entire orange (peel and all) gives the cake a rich depth and natural aroma that’s hard to beat. It’s perfect as a snack cake, breakfast treat, or light dessert. And the best part? You don’t need a stand mixer or even a bowl—just toss everything into a blender, pour, and bake.

Whether you’re serving it with tea, packing it in lunchboxes, or sharing with friends, this cake always feels special but takes very little effort.

Ingredients You’ll Need

(See the full recipe below for exact measurements)

1 seedless orange (unpeeled, preferably organic)
All-purpose flour
Eggs
Sugar
Baking powder
Vegetable oil (like sunflower oil)
Milk (regular or plant-based)
Vanilla extract

Tips

Choose a thin-skinned orange like a navel or Valencia orange.
Wash the orange thoroughly and cut off the top and bottom ends, those parts tend to be tougher and more bitter.
Make sure the orange is seedless or remove any seeds to avoid bitterness.
You can add a pinch of salt to enhance the flavor balance.
For even more control, you can stop blending after the wet ingredients and gently fold in the dry ingredients with a spatula to keep the batter light and airy.
Use the same size pan as specified in the recipe to achieve the same cake height and baking results
Optional: Mix in chocolate chips after blending for extra texture.

Storage

Let the cake cool completely, then store it in an airtight container at room temperature for up to 3 days. Its moisture from the orange and oil keeps it soft and tender, but if your kitchen is especially warm, refrigerate to keep it fresh a little longer.

This cake also freezes beautifully. Wrap individual slices in parchment paper and store them in a freezer-safe container or zip-top bag.

Variations

Citrus swap: Try it with a seedless tangerine
Spiced version: Add cinnamon or cardamom for a cozy flavor
Dairy-free: Use almond, oat, or soy milk
Topping idea: Dust with powdered sugar or drizzle with a light orange glaze.
- To make a simple orange glaze, whisk together 1 cup of powdered sugar with 1–2 tablespoons of fresh orange juice until smooth and pourable. For extra flavor, add a little orange zest or a splash of vanilla. Drizzle over the cooled cake and let it set for about 10 minutes before serving.
Make it a loaf: Bake it in a loaf pan and slice it like pound cake

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Blender
7 Inch Non-stick Springform Cake Pan
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