No matter the season, we’re always craving something sweet and tangy, and this Orange Cake recipe hits the spot every time! It’s bursting with bright citrus flavor and has the most incredible moist texture. Plus, making the batter is a breeze – just throw everything into the blender and you’re good to go!
Table of Contents
What is Orange Blender Cake?
This cake is as easy as it is delicious. It’s like a magic trick in the kitchen – just throw all the ingredients into your trusty blender, give it a whirl, and voila! You’ve got yourself a moist, citrusy masterpiece.
A favorite in our homes, this cake is bursting with the bright flavors of fresh oranges, thanks to using the whole fruit. It’s a lazy baker’s dream come true, with no fancy techniques or complicated steps required. Plus, the cleanup is a breeze – just rinse out the blender and you’re done!
Ingredients You Need
Orange Cake
- Whole seedless navel orange – We’re throwing in the whole orange – zest, juicy flesh, and all! It makes this cake taste like a little burst of sunshine in every bite.
- Eggs – Eggs are the backbone of the cake, giving it fluffiness and structure.
- Olive oil – Using oil instead of butter is our secret weapon for a super moist cake with a hint of fruity goodness.
- Granulated sugar – Simple white sugar balances out the tart orange flavor.
- Sour cream – We use sour cream to give the cake a bit of tanginess but it also makes the cake rich and moist.
- All-purpose flour – Using this type of flour will give your cake the perfect crumb.
- Baking powder – This leavener helps our cake rise to fluffy perfection.
- Sea salt – This simple ingredient makes all of the flavors of the other ingredients pop.
- Vanilla extract – Vanilla adds warmth and depth to the cake and balances out the other flavors.
Glaze
- Confectioners’ sugar – This stuff is like powdered magic! It gives our glaze that sweet, silky-smooth finish that’ll have you licking your fingers.
- Orange juice – We’re squeezing in some fresh OJ for that extra zing! It’s the perfect finishing touch, tying all the citrusy flavors together.
How to Whip Up This Easy Orange Cake
Orange Cake
- Combine. Add the quartered navel oranges, eggs, olive oil, granulated sugar, and sour cream to a blender and blend until the mixture is smooth.
- Add remaining ingredients. Place the flour, baking powder, sea salt, and vanilla extract in the blender with the orange mixture. To avoid over-mixing, use the pulse function to quickly mix the dry ingredients in until just moistened.
- Bake. Transfer the batter to the prepared cake pan and bake until the cake passes the toothpick test.
- Cool. All the cake to cool briefly while still in the pan before removing it and placing it on a wire rack.
- Garnish. When the cake has cooled to room temperature, drizzle it with the glaze or add a dusting of powdered sugar to the top.
Glaze
- Combine. Add the orange juice and powdered sugar to a small bowl and whisk together until silky smooth.
- Add to cake. Drizzle, pipe, or spread the glaze over the top of the cake.
Variations
- Citrus – Swap out the navel orange for other citrus fruits like tangerines, blood oranges, or even a mix of lemons and limes.
- Nuts – Add a handful of chopped nuts like almonds, pecans, or walnuts to the batter for some extra texture and flavor.
- Coconut – For a tropical vibe, stir in some shredded coconut.
- Spices – Sprinkle in a dash of cinnamon, nutmeg, or cardamom to the batter for a warm and cozy flavor profile that’s perfect for chilly evenings.
- Chocolate – Fold in some chocolate chips or chunks for a decadent treat!
- Greek yogurt – Swap out the sour cream and use Greek yogurt instead.
Can I Store Leftovers?
Absolutely! When storing your orange cake, try wrapping it with plastic wrap before then wrapping it with aluminum foil. This will keep it super moist. If you prefer, though, you can also store it in an airtight container.
Instead of refrigerating the cake, keep it stored at room temperature so it retains its moisture. It will stay fresh for 4-5 days if it’s been wrapped or placed in a sealed container.
You can freeze the cake for up to 3 months — just let it thaw at room temperature.
More Super Simple Cakes
Searching for more easy desserts that are chock-full of flavor? Check out more of our favorites!
Carrot Cake with Cream Cheese Frosting
Slow Cooker Peanut Butter Lava Cake
Easy Pineapple Upside Down Cake
Orange Blender Cake
Ingredients
- 1 whole seedless navel orange washed, quartered, and seeds removed
- 4 eggs at room temperature
- 3/4 cup olive oil
- 1 1/4 cup granulated sugar
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon sea salt
Orange Glaze
- 1 cup confectioners’ sugar
- 1-2 Tablespoons orange juice
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9×5 loaf pan or line it with parchment paper for easy removal.
- In a blender, combine the whole seedless navel orange (quartered and seeds removed), eggs, olive oil, granulated sugar, sour cream, and vanilla. Process the mixture until smooth. Be careful not to over-blend.1 whole seedless navel orange, 4 eggs, 3/4 cup olive oil, 1 1/4 cup granulated sugar, 1/4 cup sour cream, 2 teaspoons vanilla extract
- Add the dry ingredients to the blender. Pulse the blender just a few times until the dry ingredients are incorporated into the wet mixture. Do not overmix.2 cups all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon sea salt
- Pour the batter into the prepared loaf pan.
- Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once the cake has cooled, you can serve it as is or dust it with powdered sugar for decoration.
Glaze
- Combine powdered sugar and orange juice until smooth.1 cup confectioners’ sugar, 1-2 Tablespoons orange juice
- Pour the glaze over the cake.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I leave out the outer peeling and just use the orange meat and zest?
Can I sub in butter for the olive oil, or will that change the texture / recipe up too much? I looked through the comments but didn’t see anyone else mention this. Thank you for any insight you might have!
We probably wouldn’t recommend it for this recipe. 🙂
Xo,
Alia & Radwa
Great recipe for using up misfit citrus fruit!
We’re so glad you enjoyed it, Cee!
Xo,
Alia & Radwa
What can be used instead of sour cream to make it non-dairy?
If I wanted to make these into mini loaves, would I need to change anything….cook time?
You’d likely need to reduce the baking time!
Xo,
Alia & Radwa
This is so simple and so awesome! My house smells wonderful!!
We’re so glad you enjoyed it, Margaret!
Xo,
Alia & Radwa
I tried to make a GF version of this recipe using GF flour and monkfruit sweetener. While it tasted good, it was a dismal failure in texture, baking time, and appearance. This time, I followed the recipe with regular unbleached flour, cane sugar, and Greek yogurt instead of sour cream. There was enough batter to fill an 8 x 8 in pan. What a difference! It looked and tasted the way it’s supposed to — and instead of adding more sugar icing to the top, I slathered on some homemade lilikoi butter which melted into a light, glossy finish. I will use this recipe again, and maybe experiment with creating a healthier version for family/friends who need a GF or sugar-free version.
Thank you for your feedback, Mari! We’re sorry the GF version didn’t turn out well but are so glad you enjoyed the recipe the second time!
We’d love to know how it goes if you give the healthier try another shot.
Xo,
Alia & Radwa