Whole Orange Cake Super Moist Recipe

Name: Orange Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: – 1 large orange zested and blended with the flesh for a full citrus flavor; – 1 and 1/4 cups (150 grams) all-purpose flour for structure and a tender crumb; – 1/4 cup (30 grams) cornstarch to keep the cake soft and light; – 1 and 1/2 teaspoons baking powder for lift; – 1/4 teaspoon salt to balance sweetness; – 1/3 cup (75 grams) unsalted butter at room temperature for richness and flavor; – 1/3 cup (70 grams) unflavored vegetable oil for extra moisture; – 1 and 1/4 cups (250 grams) white granulated sugar for sweetness and a soft texture; – 2 large eggs at room temperature to bind the batter and add structure; – 3 tablespoons (45 grams) milk at room temperature to loosen the batter and keep it tender; – 1 and 1/2 teaspoons vanilla extract to round out the flavor; – Powdered sugar for dusting for a simple finishing touch

By:

Camille Hayes

Published:

April 4, 2026

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Why You’ll Love This Orange Cake

This Orange Cake is the kind of bake that feels bright, cozy, and easy all at once. It uses a whole orange, so you get a deeper citrus flavor and a super soft crumb without a lot of extra fuss. If you like a moist orange cake that tastes fresh and homey, this one is a winner.

Easy to make: The steps are simple, the bake time is short, and the batter comes together in one bowl after the orange is prepped.
Fresh flavor: Using the whole orange gives the cake a bold citrus taste that feels lively in every bite.
Soft and moist texture: Butter, oil, milk, and blended orange work together to make a tender crumb that stays soft for days.
Great for many occasions: It works for afternoon tea, birthdays, brunch, or a quick dessert after dinner.

For readers who love citrus desserts, you may also enjoy my silky lemon cream treat or this lovely lemon tart for another bright and sunny bake.

This whole orange cake recipe is simple, fragrant, and just the thing when you want a homemade dessert that feels special without taking over your whole day.

It also fits the needs of busy parents, students, and working professionals because the prep is quick, the ingredients are easy to find, and the result looks beautiful with just a dusting of powdered sugar.

Prep Time	Cook Time	Total Time
20 minutes	35 minutes	55 minutes

Jump To

1. Why You’ll Love This Orange Cake
2. Essential Ingredients for Orange Cake
3. How to Prepare the Perfect Orange Cake: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Orange Cake
5. Mastering Orange Cake: Advanced Tips and Variations
6. How to Store Orange Cake: Best Practices
7. Orange Cake Nutrition Facts
8. FAQs: Frequently Asked Questions About Orange Cake
9. Orange Cake

Essential Ingredients for Orange Cake

Before you start, gather everything and measure it carefully. This orange cake recipe depends on the balance between citrus, fat, and dry ingredients, so gram measurements really help. Below is the full ingredients list for this whole orange cake recipe.

1 large orange, zested and blended with the flesh for a full citrus flavor.
1 and 1/4 cups (150 grams) all-purpose flour, for structure and a tender crumb.
1/4 cup (30 grams) cornstarch, to keep the cake soft and light.
1 and 1/2 teaspoons baking powder, for lift.
1/4 teaspoon salt, to balance sweetness.
1/3 cup (75 grams) unsalted butter at room temperature, for richness and flavor.
1/3 cup (70 grams) unflavored vegetable oil, for extra moisture.
1 and 1/4 cups (250 grams) white granulated sugar, for sweetness and a soft texture.
2 large eggs at room temperature, to bind the batter and add structure.
3 tablespoons (45 grams) milk at room temperature, to loosen the batter and keep it tender.
1 and 1/2 teaspoons vanilla extract, to round out the flavor.
Powdered sugar for dusting, for a simple finishing touch.

Special Dietary Options

Vegan: Swap butter for vegan butter, replace eggs with flax eggs, and use a plant-based milk.
Gluten-free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
Lower-calorie: Reduce the sugar slightly and dust lightly with powdered sugar instead of adding glaze or frosting.

If you want a different citrus dessert after this cake, try the blueberry cream cake for a berry-filled treat, or browse more bakes on the site for easy family-friendly sweets.

How to Prepare the Perfect Orange Cake: Step-by-Step Guide

First Step: Get the pan and oven ready

Preheat your oven to 180 degrees Celsius, which is 350 degrees Fahrenheit. Grease a 9-inch springform cake tin and line the base with parchment paper. This helps the cake release cleanly after baking. Getting the pan ready first keeps the batter from sitting too long while the oven heats.

Second Step: Prep the orange

Zest the entire orange and set the zest aside. Be careful to only remove the colorful outer layer. After that, cut away and discard the white pith. The pith is bitter, and removing it gives the cake its sweet, bright flavor. Blend the orange flesh until smooth, then set it aside for later.

Third Step: Mix the dry ingredients

Sift together the flour, cornstarch, baking powder, and salt. Sifting helps break up lumps and gives the batter a lighter feel. It also makes folding the dry ingredients into the wet mixture easier later on. This small step is one of the reasons the cake turns out soft rather than dense.

Fourth Step: Cream the butter, oil, sugar, and zest

In a mixing bowl, add the orange zest, butter, oil, and sugar. Beat everything together until the mixture looks light and fluffy. The zest will perfume the sugar and spread that citrus flavor throughout the cake. This is where the batter starts to smell amazing, and it is usually the moment bakers know they are making something special.

Fifth Step: Add the eggs

Add the eggs one at a time while mixing. This helps the batter stay smooth and prevents it from splitting. Room-temperature eggs blend better with the butter mixture, which gives the cake a more even texture. If the batter looks a little curdled at this stage, do not worry. It usually comes together once the orange and milk are added.

Sixth Step: Add the orange, milk, and vanilla

Pour in the blended orange, milk, and vanilla extract. Mix just until combined. The batter should look glossy, fragrant, and smooth. The whole orange brings moisture and flavor, while the vanilla softens the sharper citrus notes and makes the cake taste balanced.

Seventh Step: Fold in the dry ingredients

Add the sifted dry ingredients to the wet mixture and fold gently until just combined. Do not overmix, because that can make the cake tough or cause it to sink in the middle later. Stop as soon as the flour disappears. A few small streaks are fine, since they will finish blending during baking.

Eighth Step: Fill the pan and bake

Pour the batter into the prepared springform pan. Smooth the top with a spatula, then tap the pan lightly on the counter to release air bubbles. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. If your oven tends to run hot, start checking a few minutes early.

Ninth Step: Cool and finish

Let the cake cool in the pan for 15 minutes. Then remove it from the pan carefully and move it to a serving plate or wire rack. Once it has cooled enough, dust the top with powdered sugar before serving. This simple finish looks pretty and keeps the cake light and elegant.

For a bakery-style result, do not rush the cooling step. A little patience helps the crumb set and keeps the cake from breaking.

Dietary Substitutions to Customize Your Orange Cake

Protein and Main Component Alternatives

If you need to adjust the recipe for dietary reasons, there are a few easy swaps that still give you a lovely whole orange cake. For a vegan version, replace the eggs with flax eggs and use dairy-free butter and milk. If you want a richer flavor without changing the texture too much, plant-based butter made for baking works well.

For a gluten-free version, use a reliable 1:1 gluten-free flour blend. Look for one that includes xanthan gum if possible, since it helps with structure. The cornstarch already in this recipe helps keep the crumb tender, which makes it a good base for gluten-free baking.

Vegetable, Sauce, and Seasoning Modifications

There are also easy flavor changes if you want to play with the cake a little. You can add a pinch of cinnamon or cardamom for warmth. A light orange glaze can replace powdered sugar if you want a sweeter finish, though the cake is already moist and flavorful on its own.

For a lower-sugar version, reduce the granulated sugar slightly and keep the powdered sugar dusting very light. If you love citrus, a little extra zest can boost the aroma without adding more sweetness. Just remember to stay with the outer layer of the peel so the cake does not turn bitter.

For more dessert ideas that work well for busy days, you might also like these carrot cake cupcakes or a batch of chocolate covered strawberries for an easy finish to dinner.

Mastering Orange Cake: Advanced Tips and Variations

Pro cooking techniques

Use gram measurements if you can. That small habit makes a big difference in baking, especially for a recipe like this one where moisture and texture matter so much. Room-temperature butter, eggs, and milk also help the batter mix more evenly.

Another helpful trick is to rub the orange zest into the sugar before creaming. That releases more citrus oil and gives the cake a stronger orange aroma. Also, keep your mixing gentle once the flour goes in. Overmixing is one of the most common reasons a cake sinks or turns dense.

Flavor variations

If you want a slightly different version, try adding a tiny bit of almond extract along with the vanilla. You can also top the cake with berries, candied orange peel, or a thin citrus glaze. For a more festive dessert, serve it with whipped cream or alongside a scoop of ice cream.

This cake pairs nicely with other sweet treats on the blog, especially homemade mango ice cream for a warm-weather dessert plate.

Presentation tips

A simple dusting of powdered sugar gives the cake a clean, pretty look. If you want something a little more decorative, add thin orange slices around the edge or a few curls of zest on top. Serve it on a cake stand or a plain white plate so the golden color stands out.

Make-ahead options

You can bake the cake a day ahead and store it covered at room temperature. The flavor often tastes even better the next day because the orange settles into the crumb. If you are hosting or planning around a busy schedule, this is a very friendly make-ahead dessert.

How to Store Orange Cake: Best Practices

Refrigeration

Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. Bring slices back to room temperature before serving so the texture feels soft again.

Freezing

For longer storage, freeze individual slices wrapped tightly in plastic wrap, then place them in a freezer-safe bag or container. This works well for batch baking and meal prep. The cake can be frozen for up to 3 months.

Reheating

If you want a slightly warm slice, let it thaw first and then warm it gently for a few seconds in the microwave. Do not overheat it, or the crumb may dry out. A soft slice with powdered sugar on top tastes wonderful with tea or coffee.

Meal prep considerations

If you bake for the week, slice the cake after it has cooled completely and separate layers with parchment paper. That makes grabbing a piece quick and easy. This moist orange cake is a great choice for lunch boxes, afternoon snacks, or simple desserts after dinner.

Orange Cake Nutrition Facts

Here is the estimated nutrition information per serving for this super moist orange cake recipe:

Nutrient	Amount
Calories	283
Carbohydrates	39 grams
Protein	3 grams
Fat	13 grams
Saturated Fat	5 grams
Polyunsaturated Fat	4 grams
Monounsaturated Fat	3 grams
Trans Fat	0.3 grams
Cholesterol	46 milligrams
Sodium	118 milligrams
Potassium	66 milligrams
Fiber	1 gram
Sugar	24 grams
Vitamin A	253 IU
Vitamin C	8 milligrams
Calcium	50 milligrams
Iron	1 milligram

Because the recipe uses a whole orange, you get a little fiber and vitamin C along with the sweet, buttery flavor. For more on the nutrition side of oranges, you can read this helpful guide from WebMD on the health benefits of oranges.

FAQs: Frequently Asked Questions About Orange Cake

What temperature should I bake orange cake in a convection oven?

For orange cake in a convection oven, set the temperature to 160°C (320°F). The fan circulates hot air evenly, speeding up baking compared to a conventional oven, so this lower temp prevents drying out the moist cake. Preheat fully before placing the batter in the middle rack. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. If your oven runs hot, check at 40 minutes. Cover loosely with foil if the top browns too quickly. This method yields a tender crumb with bright orange flavor intact. Always use an oven thermometer for accuracy, as convection ovens vary. After baking, cool in the pan for 10 minutes before transferring to a wire rack. (92 words)

How do I zest oranges for orange cake to avoid bitterness?

Zest only the very top colorful layer of the orange peel using a microplane or fine grater—avoid the white pith underneath, which tastes bitter and can ruin your cake’s sweet-tart balance. Wash and dry oranges first. For one large orange, you’ll get about 1-2 tablespoons of zest. Gently rub the zest into sugar during prep to release oils for maximum flavor infusion. If using a peeler, shave thin strips and mince finely, discarding any white bits. This technique keeps the cake light and citrusy. Pro tip: Freeze zest in small portions for future bakes. Taste a tiny bit of zest to confirm no bitterness before adding to batter. (98 words)

How much blended orange do I need for an orange cake recipe?

Aim for about 120g of blended orange flesh and peel from one large navel or blood orange for a standard 8-inch cake. This provides the right moisture and intense flavor without overpowering. Wash, quarter, boil unpeeled for 1-1.5 hours until soft (or microwave 10 minutes), then blend smooth—seeds removed. A bit more (up to 150g) adds extra moisture; less works if oranges are juicy. Weigh for precision, but eyeballing one medium-large fruit is fine for home bakers. Puree until no chunks remain for even batter texture. This whole-orange method skips extra juice or zest, simplifying prep while boosting nutrition with fiber and vitamins. (102 words)

How do I prepare whole oranges for blending in orange cake?

Start with one large seedless orange. Scrub clean, cut into quarters (keep peel on), and boil in water for 1-1.5 hours until very soft—this removes bitterness and softens the pith. Drain, cool slightly, remove any large seeds, then blend into a smooth puree (about 120g needed). Microwave quarters covered in 10-minute bursts as a faster alternative. The peel adds oils for flavor and chew-free texture. Blend with a high-speed blender for silkiness. This step creates the cake’s signature moistness and aroma. Store extra puree in the fridge up to 3 days or freeze. Links to full recipe for batter mixing tips. (96 words)

How do I store homemade orange cake to keep it fresh?

Cool orange cake completely on a wire rack to avoid sogginess. Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days—its natural oils from whole oranges keep it moist. Refrigerate for 5-7 days, but bring to room temp before serving to restore tenderness. Freeze slices wrapped individually for up to 3 months; thaw overnight in fridge. Avoid stacking without parchment to prevent sticking. If glazed, store unglazed and add fresh icing. This preserves the bright citrus taste. Check for mold in humid climates; a 120g orange puree cake stays fresher longer due to acidity. (94 words)