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!
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
Orange Blender Cake
Equipment
- 1 blender
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.
