Go Back

Whole Orange Bundt Cake Recipe

This Whole Orange Bundt Cake is soft, moist, and packed with fresh citrus flavor. Made with a whole orange, peel and all, this easy blender orange cake comes together in minutes with no mixer required. If you’re looking for a moist orange Bundt cake, a simple citrus dessert, or an impressive homemade cake for gatherings, this recipe delivers bright flavor and a perfectly tender crumb every ti
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Mediterranean, Mediterranean-inspired
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 large eggs room temperature
  • ½ cup vegetable oil 120 ml / 110 g
  • 1 cup granulated sugar 200 g
  • 1 whole seedless navel orange 250–300 g, washed and quartered
  • 2 cups all-purpose flour 250 g
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Baking spray or butter and flour for pan
Orange Glaze
  • 1 cup powdered sugar
  • 2 –3 tablespoons fresh orange juice
  • 1 teaspoon finely grated orange zest

Method
 

  1. Preheat oven to 350°F (180°C). Thoroughly grease every groove of a 10–12 cup Bundt pan with baking spray or butter. Lightly dust with flour and tap out excess to prevent sticking. Add the eggs and vegetable oil to a high-powered blender first. Then add the sugar and quartered whole orange (seeds removed).
  2. Blend for 20–30 seconds, just until a thick, smooth, pourable batter forms. Do not over-blend, as this can make the cake dense.
  3. Pour the batter into a large bowl and sift in the flour and baking powder. Mix until well combined. Pour into the prepared pan. Gently tap the pan on the counter to release air bubbles.
  4. Bake for 45–55 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10–15 minutes. Carefully invert onto a wire rack and allow it to cool completely before glazing.
  5. In a small bowl, whisk together powdered sugar, fresh orange juice, and orange zest until smooth. Adjust the consistency as needed.
  6. Drizzle the glaze over the fully cooled cake and let it set for 10–15 minutes before slicing.

Notes

  • Choose the Right Orange: For the best Whole Orange Bundt Cake, use thin-skinned, sweet navel oranges. Thick-skinned or overly bitter oranges may affect the final flavor since the peel is blended into the batter.
  • Wash Thoroughly: Because the entire orange is used, peel and all, wash it well under warm water and gently scrub the skin to remove any residue.
  • Remove All Seeds: Even one seed can introduce bitterness. Take a moment to check carefully before blending.
  • Do Not Over-Blend: Blend just until smooth (20–30 seconds). Over-blending can develop excess gluten from the flour, resulting in a dense texture instead of a tender crumb.
  • Grease the Bundt Pan Generously: Proper greasing is essential for clean release. Coat every groove thoroughly with baking spray or butter, then lightly dust with flour. This step ensures your Whole Orange Bundt Cake unmolds beautifully.
  • Let It Cool Before Glazing: The cake must be completely cool before adding the orange glaze. If the cake is warm, the glaze will melt and slide off instead of setting properly.
  • Flavor Improves Overnight: This Whole Orange Bundt Cake tastes even better the next day as the citrus oils continue to develop and deepen.
  • Storage Tip: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.