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 substitute Almond Flour for White Flour and Plain Greek Yogurt for the Sour Cream?
Hi! The yogurt will work, but we don’t recommend swapping the almond flour as it’s not a 1:1 swap.
Xo,
Alia & Radwa
Perfect
Thank you, Stella! 😊
Xo,
Alia & Radwa
I only have lite sour cream….will it make a difference?
Can you only use the zest and the flesh of a navel orange? Instead of the whole complete orange?
Would you have to add more flour? Just wondering ??
Hi Pat,
We do add the whole orange for this recipe!
Xo,
Alia & Radwa
Can this be made keto friendly by using Almond Flour and a sugar substitute????
Hi Cynthia! We haven’t tested it and can’t say for sure but are not sure it would work as almond flour tends to absorb a lot more liquid. We’d love to know how it goes if you do give it a try!
Xo,
Alia & Radwa
Thank you
Effortless and perfect
I’m a terrible chef and this cake was great 🙂
Thank you, Alejandra! We’re so glad it turned out well for you. 😊
Xo,
Alia & Radwa
I love the recipe, only changes were instead of flour I used Cup4Cup so it’s GF. It’s amazing and moist! So easy!
Thank you, Lisa! We’re so glad it turned out well for you!
Xo,
Alia & Radwa
can I substitute with gluten free flour?
Hi Annie! We it should work as long as you use a 1:1 substitute. We hope you enjoy!
Xo,
Alia & Radwa
OMG so easy and delicious. I saw the lemon version too. Is there another version I could do beside orange or lemon!? thanks
Thank you, Marisol! Those are the only versions we have right now, but you might like our blender banana bread. 😊
Xo,
Alia & Radwa
I loved this cake. It’s so easy to make that I didn’t expect it to have that nice flavour. I added little drops of chocolate and changed sour cream (more difficult to find in Spain) for greek yogurt as suggested and it came out delicious.
Thank you very much for sharing the recipe and for the cool website!
Thank you, Raquel! We’re so glad you enjoyed it and were able to adjust it to suit your preferences. 😊
Xo,
Alia & Radwa
Thank you for sharing, will definitely try this out
We hope you enjoy, Londy!
Xo,
Alia & Radwa
Wonderful delicious healthy recipes 😋 😀
Thank you, Kathleen!
Xo,
Alia & Radwa
Second time making it and it’s absolutely delicious. Hubby loves orange and chocolate ( big thing in the UK) so I some dark chocolate chips.
Honestly, the easiest recipe and so moist and yummy.
Thanks ladies
Thank you, Tanyth! We’re so glad you enjoy it!
Xo,
Alia & Radwa
The texture is superb, very moist. The orange flavor is definitely there but I’m guessing because of the full peeling and not just the zest unfortunately it has a bitter taste. We couldn’t eat it.
We’re sorry to hear this, Samantha, but appreciate the feedback! You can peel the oranges, omitting the pith to reduce the bitterness.
Xo,
Alia & Radwa
Second time making this recipe. Today i was short on time so made the batter into cup cakes. 20 minutes baking tome on convection bake. I also cut the sugar to one cup and subbed non fat plain greek yogurt for the sour cream.
Delicious and very cute !
Thank you, Marie! We’re so glad you were able to make it work for you. 😊
Xo,
Alia & Radwa
This cake was delicious! Next time I will make in 2 smaller pans. I’m going to try the lemon one next.
Thanks for this!
Thank you, Joanne! We’re so glad you enjoyed it. 😊
Xo,
Alia & Radwa
This is a great recipe. I used it with your ingredients yesterday and the cake turned out wonderful. Then today I made a second one with gluten-free flour and it has turned out wonderful also. My kitchen smells wonderful. Thank you for the recipes you put online. I though, didn’t have a blender So I improvised and used my mini food processor, which took most of the items then moved it over to a bowl with a hand mixer to add the balance of the Olive oil & And then added the flour. It was roundabout way it all got done. I’ve just never used a whole fruit like a whole orange. So I wanted to try. Thanks again
Any chance you might consider adding instructions for making the recipe (and all your recipes) allergen free or at least gluten and dairy-free? Love your recipes, but it’s tough to know if the ratios will be the same using alternative ingredients like gluten free flour or a cashew milk cream cheese, etc.
We will see what we can do moving forward! Thank you for the feedback, Rachel.
Xo,
Alia & Radwa
Hi Girls,
Please could you add a button to change quantities into metric and imperial for those who don’t use cups?
Thank you so much.
Cx
We will see what we can do!
Xo,
Alia & Radwa
I use an app called Paprika to save recipes I find online. It offers a metric converter and an option to scale recipe servings. So handy.
Thank you for sharing, Sharon!
Xo,
Alia & Radwa
This is a great recipe thank you im trying it with lemon and lime today. As my blender isn’t big enough i pour the blended liquid into a bowl and then add the dry ingredients. This recipe certainly saves wasting time.😊
We’re so glad you enjoy it, Shirley! 😊
Xo,
Alia & Radwa
This was soooooo easy and soooooo good! Will be in the rotation for easy desserts this summer!
We’re so happy to hear this! Thank you for trying it out, Samantha!
Xo,
Alia & Radwa