Name: Whole Orange Cake (Super Moist!) Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Western
Ingredients: 1 large orange; 1¼ cups (150 g) all-purpose flour (plain flour in the UK); ¼ cup (30 g) cornstarch; 1½ teaspoons baking powder; ¼ teaspoon salt; ⅓ cup (75 g) unsalted butter, room temperature; ⅓ cup (70 g) unflavored vegetable oil, such as canola oil; 1¼ cup (250 g) white granulated sugar; 2 large eggs, room temperature; 3 tablespoons (45 g) milk, room temperature; 1½ teaspoons vanilla extract or essence; Powdered sugar (icing/confectioners’ sugar) for dusting

Jump to Recipe· 4.3 from 2 reviews

If you adore vibrant citrus flavors and crave a cake that feels like a sunny slice of heaven, then the Whole Orange Cake (Super Moist!) Recipe is about to become your new best friend. This cake masterfully uses a whole orange, carefully blending its zest and pulp to deliver an incredibly moist, softly textured treat that bursts with fresh, zesty brightness. It strikes the perfect balance—not too sweet but wholly satisfying, making it ideal for everything from a cozy afternoon tea to a light dessert that leaves you smiling long after the last bite.

Ingredients You’ll Need

A gray round cake pan filled with a smooth, pale yellow batter, evenly spread to the edges and level on top, held gently by two woman's hands on each side. The surface is soft and creamy with slight texture from ingredients inside, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic behind this Whole Orange Cake (Super Moist!) Recipe comes down to a handful of simple yet essential ingredients. Each plays a crucial role: the orange brings fresh brightness and moisture, the flour and cornstarch create a tender crumb, and the combination of butter and oil ensures a rich, satisfying texture. With such straightforward components, you’ll see how easy it is to produce a cake that feels both homey and special.

1 large orange: Provides the fresh zest and juicy pulp that give the cake its signature citrusy flavor and moist texture.
1¼ cups (150 g) all-purpose flour: The cake’s sturdy base that keeps everything tender but well-structured.
¼ cup (30 g) cornstarch: Helps lighten the cake crumb, contributing to that delicate softness.
1½ tsps baking powder: The leavening agent that makes sure your cake rises just right.
¼ tsp salt: Balances the sweetness and enhances the citrus notes.
⅓ cup (75 g) unsalted butter, room temperature: Adds richness and a melt-in-your-mouth texture.
⅓ cup (70 g) unflavored vegetable oil: Keeps the cake incredibly moist and tender.
1¼ cup (250 g) white granulated sugar: Provides the perfect amount of sweetness to complement the orange.
2 large eggs, room temperature: Binds ingredients together and adds structure while keeping the cake tender.
3 tbsps (45 g) milk, room temperature: Enhances moistness and helps blend all the flavors.
1½ tsps vanilla extract: Rounds out the citrus with aromatic warmth.
Powdered sugar: For a light dusting that adds a pretty finish without overpowering the flavor.

How to Make Whole Orange Cake (Super Moist!) Recipe

Step 1: Preheat and Prepare Your Pan

Start by heating your oven to 180°C (350°F) if you’re using a conventional oven. If you have a convection oven with a fan, reduce the temperature to 160°C (320°F) because the fan speeds up baking. Grease a 9-inch springform cake pan thoroughly and line its bottom with parchment paper to ensure your cake comes out effortlessly after baking.

Step 2: Prep the Orange

Zest the entire orange carefully, making sure to avoid the bitter white pith beneath the skin. Zesting only that bright, colorful layer ensures your cake will have pure, fresh citrus flavor without any unpleasant bitterness. Next, remove the pith and slice the orange in half to scoop out the flesh. Blend the flesh until smooth, capturing every drop of that juicy goodness, then set it aside for the batter.

Step 3: Mix the Dry Ingredients

In a bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Whisk them until evenly combined—this helps you avoid any clumps and ensures that the cake rises evenly with a light crumb.

Step 4: Cream Butter, Oil, and Sugar

In a large bowl, combine the butter, vegetable oil, sugar, and orange zest. Use a hand mixer or stand mixer on medium speed and beat for about 2 minutes until the mixture turns light and fluffy. This creaming process adds air which helps create that irresistible soft texture.

Step 5: Add Eggs and Wet Ingredients

Add eggs one at a time, mixing on low speed between each addition to maintain a smooth batter. Next, add the blended orange flesh, milk, and vanilla extract. Mix on low speed until everything is just combined. Don’t worry if the batter looks a bit curdled here—that’s perfectly normal and won’t affect the final cake.

Step 6: Fold in Dry Ingredients

Gently fold your sifted flour mixture into the wet ingredients using a spatula. Caution is key here—over-mixing can make your cake dense instead of fluffy. Fold just until the batter looks uniform and smooth.

Step 7: Bake the Cake

Pour your batter into the prepared pan, smoothing the top. Give the pan a gentle tap on your counter to release any big air bubbles, helping produce an even bake. Bake for 35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 8: Cool and Remove From Pan

Let the cake rest in the pan for 15 minutes before running a thin knife around the edges to loosen it. Carefully remove the springform ring and allow the cake to cool fully to room temperature before moving it to a serving plate. Dust with powdered sugar just before serving for that final touch of elegance.

How to Serve Whole Orange Cake (Super Moist!) Recipe

A slice of orange cake with a golden-yellow soft texture and tiny orange specks inside is placed on a white plate with a subtle crackle pattern. The top of the cake has a slightly crispy, browned surface dusted with a light layer of powdered sugar. A silver fork is gently pressing into the left side of the cake slice from above. The scene is set on a white marbled surface with a blurred orange fruit visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar is classic, but you can also add thin slices of fresh orange or a sprig of mint for a pretty, fresh finish. A drizzle of citrus glaze or a dollop of whipped cream pairs beautifully too, accentuating the cake’s bright flavors without overwhelming them.

Side Dishes

This Whole Orange Cake (Super Moist!) Recipe shines alongside a simple cup of Earl Grey or chamomile tea, which complement its refreshing citrus notes. For a more indulgent treat, serve it with a scoop of vanilla bean ice cream or a spoonful of Greek yogurt sweetened with a drizzle of honey—both of which add creamy contrast and balance.

Creative Ways to Present

Transform this cake into a layered delight by slicing it horizontally and filling it with orange curd or mascarpone cheese before stacking. Alternatively, cut it into petite squares and serve as bite-sized citrus jewels on a dessert platter for your next gathering. Wrapped in parchment paper with a ribbon, it also makes a thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

You can keep leftover cake fresh at room temperature, covered tightly with plastic wrap or in an airtight container, for up to 2 days. If you want to extend its life, the refrigerator is your friend—just be sure to bring the slices back to room temperature before serving to enjoy the full moistness.

Freezing

This cake freezes beautifully! Wrap individual slices or the whole cake tightly in plastic wrap and then in foil, or place them in an airtight freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge and then let come to room temperature for best texture.

Reheating

If you prefer your cake a little warm, gently reheat slices in a low oven (about 150°C/300°F) for 10 minutes, or microwave individual slices for 15-20 seconds. This brings back that freshly baked feeling without drying it out.

FAQs

Can I use a different type of orange for this Whole Orange Cake (Super Moist!) Recipe?

Absolutely! Navel oranges work wonderfully due to their sweetness and low seed count. Blood oranges or Valencia oranges can add interesting flavor variations and beautiful color—just be sure to adjust sweetness if your orange is particularly tart.

Do I have to use both butter and oil?

Using both butter and oil gives the cake a balanced texture: butter adds flavor and richness while oil ensures it stays incredibly moist. You can experiment with all oil for extra moisture or all butter for more flavor, but the original combo hits the perfect spot.

What if I don’t have cornstarch?

If you don’t have cornstarch, you can substitute it with the same amount of arrowroot powder or potato starch. They perform similarly by lightening the cake’s texture. Without this, your cake may turn out a bit denser.

Can I make this recipe gluten-free?

Yes, you can try swapping the all-purpose flour for a gluten-free blend designed for baking. Ensure the blend contains xanthan gum or add some separately to help with texture. The cake might vary slightly but will still be delicious.

How important is it to remove the white pith from the orange?

It’s very important! The white pith is bitter and can make the cake taste unpleasantly sharp. Make sure to remove as much as possible so that only the sweet, juicy orange flesh and the fragrant zest remain.

Final Thoughts

There’s something truly joyful about baking a cake that’s bursting with fresh citrus flavor and a tender crumb all at once, and the Whole Orange Cake (Super Moist!) Recipe nails it perfectly every time. Whether you’re looking for a straightforward dessert that feels special or a vibrant new recipe to add to your baking repertoire, this cake will delight your senses and everyone at your table. So grab a juicy orange and get ready to enjoy one of the most refreshing cakes you’ll ever make. Happy baking!