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.
Made this cake today with my granddaughter. We had great fun making it and it turned out fabulous! It did take about 20 minutes longer to bake than the recipe said but that was no problem. My husband loved it and we will definitely make this again!
Thank you for the feedback, Annette! Sounds like it was a great day, and we’re so glad the cake turned out well! 😊
Xo,
Alia & Radwa
This is my new go-to recipe when I’m in the mood to whip up something quick and delicious AND to take to card night, holiday dinners, or any get-together. I’m not sure what’s better about it: the fact that it is ridiculously moist, deliciously fresh-tasting, and very pretty when drizzled with the glaze (which it actually doesn’t even need ;)) OR the absolute ease of putting it together. Honestly, if I hadn’t measured everything out beforehand into separate bowls, measuring cups, etc., the only things that would have needed washing were the Vitamix, a spatula, and a measuring cup. I’ve seen this all over social media, and I really doubted it at first. I also found several recipes when I looked it up, but I’m so glad I landed on your recipe. l think the add of the sour cream gave it a bit of extra zing of flavor and added to the moistness from the olive oil. I had the cardamom out to add to it, but forgot to put it in. Next time! Thanks so much!
Thank you so much for such a lovely review, Liz! It truly made our day. We’re so glad you enjoyed the cake and hope you continue to enjoy the other recipes on the site. 😊
Xo,
Alia & Radwa
Hello! rhis is a great receipe! my only question is if I can sustitute olive oil wirh any other oil, like canola or any other?
Hi Maria! You can, but the flavor will change slightly. We hope you enjoy!
Xo,
Alia & Radwa
It’s been 30 minutes and it seems like it’s done. If I can I will update this review when it comes out of the oven
I absolutely love this recipe. Thank you! The cake is really easy to make and tastes delicious. I did make an adjustment, an addition and changed the baking time, though, on first bak.
I swapped the sour cream for lactose free Greek yoghurt as my daughter is lactose intolerant. This worked really well and the cake was very moist, although the olive oil in the recipe is probably the main ingredient making this happen.
I added dried cranberries – as I baked it over Christmas, they were a Christmassy addition that worked with the orange flavour – sour-sweet bites with the orange are delicious. I didn’t use the glaze, as we ate it for breakfast. It toasts well on a low toaster setting.
Finally, I had to bake the cake for a lot longer than expected – in total, I think the baking time was about 2 hours rather than 1. This doesn’t usually happen, but it wasn’t a problem. I just added foil over the cake after the hour and let it carry on cooking.
Thank you again for the recipe. I’m baking it again today in my kitchen in Dubai and am looking forward to slices of it when I’m back at work next week! 😊
Hi Mel! Thank you for your feedback. We’re so glad you enjoyed the recipe and were able to make it work for you!
We hope you enjoy and have a great week at work. 😊
Xo,
Alia & Radwa
When you say the ‘whole’ orange, do you mean the peel too?
Yes! 😊
Xo,
Alia & Radwa
You girls are amazing love your cakes 🙏
Thank you so much, Paulette! 😊
Xo,
Alia & Radwa
I can’t rate this, as I haven’t made it yet.
Could you please let me know whether you used American or English standard cup measurements?
Many thanks.
Hi Ruth! We use American standard cups. We hope you enjoy!
Xo,
Alia & Radwa
I LOVE orange-flavored stuff! What can I sub for the sour cream to make it dairy-free? I have a dairy allergy.
We haven’t tested it and can’t say for sure, but canned coconut milk might work. We’d love to know how it goes if you give it a try!
Xo,
Alia & Radwa
Do I pour the glaze over the warm cake while still in the pan?
Hi Carol! No, let the cake cool in the pan slightly. Then, transfer it to a wire rack to cool completely before adding the glaze.
We hope you enjoy!
Xo,
Alia & Radwa
200 degree internal temperature was perfect bake. Use a therma pen thermometer,you’ll never be disappointed.
Should I use regular olive oil or extra virgin olive oil?
You can use either depending on your preference. We hope you enjoy, Dale!
Xo,
Alia & Radwa
So good. Making it with gluten free flour and can’t wait!
We hope you enjoy it, Gigi! 😊
Xo,
Alia & Radwa
could you fold in chopped cranberries before baking?
Sure! We recommend gently tossing them in flour first to prevent them from sinking to the bottom. We hope you enjoy, Erica!
Xo,
Alia & Radwa
Hi. I’m going to make this today with mandarin oranges and GF flour. Just wondering how yours turned out?
how did it work with GF flour? which did you use? thanks for any response :-))
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
Are you supposed to blend the orange with the peel on?
We do!
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
I made this twice, the first time I got a sour hint from the pith of the orange that was unpleasant.
The second time I boiled the whole orange for 40 minutes, let cool and then blended, no sour pith taste.
I really enjoyed this cake and will make it again, it was delicious with tea.
Thank you for the feedback, Stephani! We’re so glad you were able to make it work for you and enjoyed the recipe. 😊
Xo,
Alia & Radwa
Hello. What kind of GF flour did you use? I need to make GF. I too had planned on using monk fruit sweetener.