This whole orange cake is incredibly soft, moist, and bursting with fresh citrus flavor. Made using the entire orange, it has a rich aroma and a tender crumb that melts in your mouth. Finished with orange syrup and a light glaze, it’s the perfect balance of bright and comforting.
Why you will love this recipe?
This cake stands out for its bold citrus flavor and incredible softness. Blending the whole orange gives every bite a bright, aromatic taste with no dryness. The texture is plush and buttery with a delicate crumb that melts as you bite into it. Finished with syrup and glaze, it stays moist and flavourful for days.
Expert Tips for Best Results!
- Rub the orange zest into the sugar slowly – This releases the natural oils and gives the cake a deeper orange flavour.
- Boil the oranges if they taste bitter – Simmering for 5 to 10 minutes helps remove bitterness before blending.
- Grease the Bundt pan thoroughly – Butter every groove and dust with flour to ensure the cake releases cleanly.
- Do not overmix the batter – Gentle folding keeps the cake soft and tender.
- Pour the syrup over the warm cake – Warm cake absorbs the syrup better, making it extra moist.
How to make Whole Orange Cake?
Step 1: Preheat the Oven and Prepare the Pan
First, preheat your oven to 170°C (340°F). Meanwhile, generously grease a 10 to 12 cup Bundt pan with butter, making sure to reach every groove. Lightly dust with flour and tap out the excess. This step is essential to ensure the cake releases cleanly after baking.
Step 2: Prepare the Whole Orange Purée
Next, wash the oranges thoroughly, remove the stem and seeds, and roughly chop them. Then blend the oranges with the oil until you get a thick, smooth purée. This creates the base flavor of the cake and adds natural moisture.
Step 3: Infuse the Sugar with Orange Zest
Now, add the orange zest to the sugar and rub them together using your fingertips. This releases the natural oils from the zest and enhances the orange aroma throughout the cake.
Step 4: Cream Butter and Sugar
After that, add the softened butter to the scented sugar and whisk until pale, light, and fluffy. This step helps incorporate air into the batter, giving the cake a soft texture.
Step 5: Add the Eggs Gradually
Then, add the eggs one at a time, mixing gently after each addition until just combined. This ensures a smooth, stable batter without overmixing.
Step 6: Mix in the Wet Ingredients
Next, fold in the orange purée, sour cream, and vanilla. Stir gently until everything is well combined and silky.
Step 7: Combine the Dry Ingredients
In a separate bowl, mix the flour, corns tarch, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture, mixing just until combined to keep the cake tender.
Step 8: Bake the Cake
Now, pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 45 to 55 minutes, or until a skewer inserted into the thickest part comes out clean.
Step 9: Prepare the Orange Syrup
While the cake is baking, combine orange juice, water, and sugar in a small saucepan. Bring to a gentle boil and stir until the sugar dissolves completely. Remove from heat and set aside.
Step 10: Soak the Cake with Syrup
Once baked, let the cake rest for 5 minutes. Then poke small holes over the surface and slowly pour the warm orange syrup evenly over the cake. This helps lock in moisture and intensify the citrus flavour.
Step 11: Cool and Release the Cake
After about 15 minutes, carefully invert the cake onto a wire rack and allow it to cool completely before glazing.
Step 12: Make the Orange Cream Cheese Glaze
Finally, whisk together cream cheese, cream, fresh orange juice, and powdered sugar until thick yet pourable. Spoon the glaze over the cooled cake, letting it naturally drip down the sides.
Frequently Asked Questions
Which oranges are best for this whole orange cake?
Sweet, thin-skinned oranges work best for this recipe. Navel oranges, Valencia oranges, or seedless mandarins are great options. Avoid very thick-skinned or overly bitter oranges, as the peel is blended into the batter and affects the final taste.
Will this cake taste bitter because the whole orange is used?
The cake usually does not taste bitter, but it depends on the type of oranges used. If your oranges are slightly bitter or you want to be extra safe, you can boil the whole oranges for 5 to 10 minutes, let them cool, and then blend. This helps remove bitterness while keeping the fresh orange flavour.
Can I substitute sour cream with yogurt?
Yes, you can replace sour cream with full-fat plain yogurt in the same quantity. Greek yogurt works well too, as it provides moisture and a soft crumb similar to sour cream.
Why is orange syrup added after baking and can I skip it?
The orange syrup adds extra moisture and enhances the citrus flavor of the cake. Pouring it over the warm cake allows it to soak in evenly, making the cake softer and more flavourful. While the cake is still delicious without it, the syrup truly takes it to the next level.
Watch How to Make it!
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Recipe Card
Whole Orange Cake
This whole orange cake is soft, moist, and full of fresh orange flavour. Using the entire orange gives it a bright, natural taste, while the syrup keeps every bite juicy. The crumb is tender and light, making it a perfect cake to enjoy any time of day.
Ingredients
- 2 cups all-purpose flour (250g)
- 2 tbsp corn starch
- 1 3/4 tsp Baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup softened unsalted butter softened (113g)
- 1/4 cup oil (63g)
- 1 1/4 cups granulated sugar (248g)
- 3 large room temperature eggs
- 1 1/2 large whole oranges purée (180-220g)
- 3 tbsp room temperature sour cream (45g)
- 1 1/2 tsp Vanilla
- Orange zest of 1 large orange
For Orange Cream Cheese Glaze
- 1-2 tbsp soft cream cheese
- 1 1/2 tbsp Cream
- 1 1/2 tbsp fresh orange juice
- 3-4 tbsp powder sugar or as desired for thick glaze
For Orange Syrup
- ≈3 tbsp orange juice (40ml)
- ≈1 1/2 tbsp water (20ml)
- 2 tbsp sugar
Instructions
- Start by preheating your oven to 170°C (340°F). Use a 10 to 12 cup Bundt pan for this recipe. To grease the pan properly, brush softened butter generously into every groove and corner. Dust lightly with flour and tap out any excess. This step is very important to ensure the cake releases cleanly after baking.
- Wash the oranges well, then remove the stem and any seeds. Roughly chop them, keeping the peel on. Add the chopped oranges and oil to a blender or multi chopper and blend until you get a thick, smooth purée. Set aside.
- In a large bowl, add the sugar and orange zest. Rub them together between your fingers until the sugar becomes fragrant and slightly moist. This helps release the natural oils from the zest and boosts the orange flavour.
- Add the softened butter to the sugar mixture and whisk until pale, light, and fluffy. This step adds air to the batter and helps create a soft texture.
- Add the eggs one at a time, mixing gently after each addition until just combined. Avoid overmixing at this stage.
- Fold in the prepared orange purée, sour cream, and vanilla. Mix gently until smooth and well combined.
- In a separate bowl, mix the flour, corn starch, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and fold gently until just combined. Do not overmix to keep the cake tender.
- Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 45 to 55 minutes, or until a skewer inserted into the thickest part comes out clean.
- While the cake is baking, prepare the orange syrup. Combine orange juice, water, and sugar in a small saucepan. Bring to a gentle boil, stirring until the sugar dissolves completely. Remove from heat and set aside.
- Once the cake is out of the oven, let it rest in the pan for 5 minutes. Using a skewer, gently poke holes all over the warm cake, then slowly pour the orange syrup evenly over the surface to allow it to soak in.
- After about 15 minutes, carefully invert the cake onto a wire rack and allow it to cool completely before glazing.
- To make the orange cream cheese glaze, whisk together the cream cheese, cream, fresh orange juice, and powdered sugar until smooth and thick but pourable. Spoon the glaze over the cooled cake and let it drip naturally.
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2) Lemon Olive Oil Cake
