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!
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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.
Common Questions about Orange Cake Made in a Blender
Totally! The blender method is perfect for anyone who wants a cake that’s simple and fuss-free. Just toss everything in, blend, pour, and bake—you get a fantastic cake with minimal effort.
Yes, and it looks especially impressive! Just adjust the baking time slightly, and you’ll have a golden, zesty bundt that’s perfect for brunch or a casual dessert table. The ridges give it extra crusty edges, which add a little textural contrast.
Not at all! When blended properly, it actually creates a light, airy crumb. The trick is to blend just until the dry ingredients are moistened, not overmix, so the cake stays soft and fluffy rather than heavy.
Yes! Almond flour, oat flour, or a gluten-free blend can work, though you might need to adjust liquid amounts slightly. The blender helps keep the batter smooth even with different flour types, so you still get a tender slice.
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
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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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely love this recipe. Made it for a fund raising event. Everyone raved about it and wanted the recipe.
Hi Mo,
We’re so happy to hear this — thank you for making our recipe part of your special event!
xo,
Alia & Radwa
This is a ln easy great,tasty recipe
Hi Georgia,
We’re so glad you liked it and that it was easy to make!
xo,
Alia & Radwa
Thus recipe turned out amazing! And so easy because everything can get blended. A tiiiny bit overdone on top after 50 mins but not a problem at all. Just needed to keep an eye on it.
Hi Vandita,
Thank you so much for the amazing feedback! For the early browning, you can try tenting aluminum foil over top about halfway through (if you didn’t already). So glad you enjoyed the recipe!
xo,
Alia & Radwa
I used Blood Orange 100% Premium Olive Oil instead and was over the top flavor 💣!! Social Grazer
We love this idea! Thank you!
xo,
Alia & Radwa
Can I substitute the sour cream for Greek yogurt?
Hi Natashia!
Yes – you can do that! Happy baking!
xo,
Alia & Radwa
I made this cake early this morning for the first time. It is amazing! So moist and flavorful. Thank you!
Hi Sheryl,
It makes us so happy to hear this — glad you loved it!
xo,
Alia & Radwa
Looks yummy. Can’t wait to make it. Might substitute orange with lemon for a different zing.
Hi Debbie,
Hope you enjoy it! Let us know how it turns out with lemon!
xo,
Alia & Radwa
Wonderful cake. I followed the recipe exactly as printed the first time I made it and the cake was very moist and flavorful. The next time I poked holes with a bamboo skewer and infused some Grand Marnier over the cake and added a bit the glaze.
Hi Yvette,
We love that you got creative with this one — sounds amazing!
xo,
Alia & Radwa
Baked these today but as mini loaves and it was amazing. Such a delicious flavour.
Hi,
We love to hear this! So glad you enjoy the recipe!
xo,
Alia & Radwa
Hi, can I use almond flour instead of regular flour? thank you.
Hi Dee,
Great question! We haven’t done this, but we think it will work. We recommend using a 1:1 ratio to start and then adding more until it reaches a thick but pourable consistency. You can also check your package for specific conversions. Also, start checking for doneness a little earlier (about 5-8 minutes earlier than you would if you used all-purpose flour).
We hope that helps!
xo,
Alia & Radwa
Delicious recipe! So easy to make and the texture really is the perfect crumb! I reduced the sugar to just under a cup (my family likes our dessert “not too sweet”) and used Turbinado Cane Sugar and it tastes wonderful!
Hi Dee,
So glad you enjoyed it and we love your modifications!
xo,
Alia & Radwa
what about adding whole, fresh cranberries? cranberry bread says 1 1/2 cups.
I love this cake!
Hi Iris,
We’re glad you love the cake — it’s one of our favorite citrusy baked goods, too! We think adding fresh cranberries to it sounds amazing! Let us know how it turns out!
xo,
Alia & Radwa
This recipe is truly divine. So easy to make and enjoyable to the palette! I’ve made it four times within a month for Thanksgiving and several holiday parties. Everyone raves about it! If you choose to use blood orange olive oil is that much more festive! Thank you for sharing the r goodness!
Hi Noelle,
This is amazing feedback — thank you for such high praise! And we love your tip on the blood orange olive oil. Great idea!
xo,
Alia & Radwa
This sounds delicious! How long should I bake it if using a Bundt pan? Thank you!
Hi Kirsten,
If you’re baking it in a Bundt pan, it may take up to 30% longer. Start testing at 60 minutes, though it could take up to 75. Happy baking!
xo,
Alia & Radwa
Can I use extra virgin olive oil?
Hi Dawn,
You can absolutely use extra virgin olive oil! Thanks for checking out the recipe!
xo,
Alia & Radwa
Would coconut sugar work in this recipe? I’m cutting back on regular sugar.
Hi Noemi,
While we haven’t tried, it we think it will work! It might give a little more caramelized flavor — but who doesn’t love that, right? 🙂
Happy baking!
xo,
Alia & Radwa
I like bringing bite-sized portions of recipes to my doctor, dentist, etc appointments – really want them in a good mood when they see me. lol. Please advise how long to bake these in cupcake and/or mini-cupcake size.
Thx in advance!
Hi Erica,
While we haven’t made this recipe in muffin (or mini) form, we’d suggested checking everything at about 18 minutes for muffin/cupcake size, and even earlier for mini muffins. Always do the toothpick test — that will get you the results you’re looking for! Let us know how it goes!
xo,
Alia & Radwa
What can I substitute for the sour cream? I want to make this dairy free.
Looks delicious!
Hi Erin,
Coconut milk yogurt or any other dairy free yogurt should be good substitutes. Let us know how it turns out!
xo,
Alia & Radwa
Could you substitute lemons for the oranges?
Hi Alma,
You sure can! We haven’t done it specifically for this recipe, but if you want a similar one, check out our Lemon Bread (Easy Blender Recipe)!
xo,
Alia & Radwa
Your orange blender cake sounds easy and delicious!
How about lemon blender loaf ?
Hi Vikki,
You’re in luck! Check out our Lemon Bread (Easy Blender Recipe)! Let us know what you think!
xo,
Alia & Radwa
Love it! So quick to knock up and lovely and soft and citrussy. You could also use granulated sugar with OJ and prick holes in the cake and make it like an orange drizzle cake – this was great – thank you 👏🤗
Hi Trish,
What a great suggestion — thank you!
xo,
Alia and Radwa
Delicious!! Very easy to make, had to sub mandarin oranges it was so good. Not to sweet just perfect.
Love that substitution and so glad you liked it!
Hi. can I use almond flour? Thank you.
Hi Damaries,
This is a great question. We haven’t made it with almond flour so we’re not 100% sure of the conversion. What we recommend is using almond flour at a 1:1 ratio and then adding more until it reaches the typical consistency of a cake batter (thick but pourable). It could be as much as 1/4 cup more for each cup of flour being replaced. We also recommend checking to see if there’s a conversion chart on the package of the almond flour that you’re using. Finally, start checking for doneness about 5-8 minutes earlier since almond flour-based bake goods may cook more quickly.
We hope that helps!
xo,
Alia & Radwa