Whole Orange Cake is bursting with vibrant citrus flavor, made using the entire orange for maximum depth and brightness. This easy recipe is perfect for summer baking but delicious any time of year. A simple, refreshing dessert that’s sure to become a favorite.

Why You’ll Love This Recipe

• Fresh, whole-orange flavor: The entire orange—peel and all—gives this cake its naturally vibrant citrus taste and incredible aroma without artificial flavoring.
• Soft, buttery crumb: The texture is tender and moist, thanks to plenty of butter and just the right balance of flour and orange pulp.
• Simple glaze perfection: A quick orange-juice glaze soaks into the cake, adding a sweet-tart finish that makes every bite sparkle.
• Beautiful Bundt presentation: It bakes into a gorgeous golden cake that’s perfect for brunches, holidays, or gifting—no frosting needed.
• Make-ahead friendly: Stays fresh for a couple of days and freezes beautifully, even with the glaze, making it an ideal dessert to prepare in advance.

This Whole Orange Cake has quickly become a favorite in my family. The original recipe comes from the Genius Desserts cookbook, and while I’ve only made a few small tweaks to the method for easier prep, I often double the glaze—because that extra layer of tangy-sweet citrus takes it to another level. What makes this Whole Orange Cake recipe truly special is that it uses the entire orange—peel, pith, and all—without the need to boil it first, which is common in similar recipes. Skipping the boiling step not only simplifies the process but also keeps the orange flavor bright and the color vibrant.

This cake is a show stopper in both looks and flavor!

Even though citrus is at its peak in late winter, oranges tend to be excellent all year long. I don’t live in an area where oranges grow and I’ve never had a problem getting beautiful, flavorful oranges for this recipe.

How to Make a Whole Orange Cake:

Remove the ends of the orange and then cut it into large chunks, removing any seeds.

The orange is then processed in a food processor until almost smooth.

You want the orange puree to be just a bit chunky to hold together well in the batter.

Ingredients in Whole Orange Cake

Start by pureeing a whole orange—peel, pith, and all—then set it aside.

Cream together unsalted butter and sugar until light. Add three large eggs, one at a time.

Mix in the orange puree, followed by the dry ingredients: flour, baking powder, baking soda, and salt.

That’s it! Pour the batter into a pan, smooth the top, and bake until golden.

How to make the glaze for Whole Orange Cake-

Once the cake is out of the oven and completely cooled, the glaze is made using confectioners’ sugar and freshly squeezed orange juice, adjusting quantities until it’s pourable but thick enough to cling to the cake.

What a stunning presentation for such minimal effort! You can use as much or as little glaze as you like, but I definitely lean toward “more is more” with this one. In fact, the last time I made it—after these photos were taken—I completely covered the cake in glaze, and now my family insists on it that way every time!

And even though it’s so beautiful and delicious covered in glaze, it’s also fun to dust the top with confectioners’ sugar and serve it with a more simple look; even unadorned is delicious!

I use the Nordic Ware Heritage bundt pan for this cake, but any bundt pan shape works well. The Heritage pan’s shape catches the glaze beautifully for a stunning presentation. If you’re worried about sticking, I’ve never had a problem with this pan. Just take a little extra time to butter all the crevices well before adding the batter. I only use butter—no flour needed. I don’t recommend baking spray. A thorough coat of butter helps ensure easy release every time.

FAQ

Can I use bottled orange juice instead of whole oranges for this cake?
Not for this recipe. The signature flavor of this whole orange cake comes from using the entire orange—peel, pulp, and all. Bottled orange juice won’t create the same fresh, aromatic flavor or the tender crumb that makes this cake special.

Do I need to peel the oranges before making the batter?
Nope! Simply trim the ends, remove any seeds, and pulse the oranges—peel included—until mostly smooth. The peel releases natural oils that give this orange Bundt cake its deep citrus flavor without any bitterness.

What size Bundt pan should I use?
A standard 10-cup Bundt pan works perfectly. Anything smaller might cause the batter to spill over while baking. Generously butter every nook and cranny to make sure your whole orange Bundt cake releases cleanly and keeps its beautiful shape.

Can I make this orange Bundt cake ahead of time?
Yes! This cake stays wonderfully moist and flavorful for up to two days at room temperature. It also freezes well—even after adding the orange glaze. Just thaw at room temperature before serving, and it’ll taste freshly baked.

Can I substitute lemons or other citrus fruits?
Absolutely. Try using lemons for a brighter, tangier twist, or combine oranges and lemons for a citrus blend. If you experiment, adjust the orange glaze by adding a touch more sugar or juice to balance the flavor.

Storage & Freezing Tips

This whole orange Bundt cake keeps beautifully at room temperature for up to 2 days when stored in an airtight container. If you live in a warmer climate, you can refrigerate it for up to 5 days—just bring it to room temperature before serving so the buttery texture softens again.

For longer storage, this cake freezes exceptionally well, even with the orange glaze. Wrap the cooled, glazed cake (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 2 months. To serve, thaw the cake at room temperature, unwrapped, so condensation doesn’t make the glaze sticky. It’ll taste as fresh and fragrant as the day you baked it!

So there you have it. If you’re looking for a dessert that’s simple, stunning, and full of bright citrus flavor, this Whole Orange Cake is it. Using the entire orange adds incredible depth and a beautiful natural color—no special techniques required. Whether you’re baking for a special occasion or just want to brighten up an ordinary day, this cake is always a hit. I hope you love it as much as we do!

For more incredible fruit dessert recipes, try my Easy Puff Pastry Tart, Blueberry Muffin Cookies, or Mixed Berry Galette.

Print Recipe

Whole Orange Cake

This Whole Orange Cake is packed with fresh citrus flavor and comes together easily with the help of a food processor—no boiling required. The entire orange, including the peel and pith, is blended into the batter, creating a bright, balanced flavor that's just sweet enough. Finished with a simple glaze, it's a beautiful, fragrant cake you'll want to make year-round.

Course Dessert

Prep Time 10

Cook Time 50

Total Time 1

Servings

Author Sally Humeniuk

Ingredients

For the cake

1 cup butter unsalted, softened. Extra butter will be needed to grease the pan.
1 ¼ cup granulated sugar
3 large eggs room temperature
2 oranges about 1 pound
2½ cups all-purpose flour stirred and then scooped into the measuring cup
2 tsp baking powder
¼ tsp baking soda
¼ tsp sea salt

For the glaze

2 cups confectioners' sugar plus more if needed
3 tbsp orange juice freshly squeezed

Instructions

Make the cake

Preheat oven to 325℉, placing oven rack in the center. Generously butter a 10-cup Bundt pan.
In the bowl of a stand mixer or using a handheld mixer over a large bowl, cream the butter and sugar until fully, about 3 minutes. Add the eggs, one at a time, beating until just incorporated after each addition.
1 cup butter, 1 ¼ cup granulated sugar, 3 large eggs
In a medium bowl, add the flour, baking powder, baking soda, and sea salt. Set aside.
2½ cups all-purpose flour, 2 tsp baking powder, ¼ tsp baking soda, ¼ tsp sea salt
Trim the ends of the oranges; do not peel them. Cut into large chunks and remove seeds. In a food processor, pulse the orange chunks until the pulp is mostly smooth, don't over process it into a puree. Spoon out 1½ cups of the orange mixture and add this to your batter, beating until blended. Add the flour mixture in two additions and beat until smooth, about 20 seconds. Don't over beat the batter. Smooth the batter into the Bundt pan and smooth the top.
2 oranges
Place the Bundt pan directly on the center rack and bake until the cake has risen and is evenly golden and firm to the touch, 40-50 minutes. A toothpick stuck in the middle should come out mostly clean, but the firm touch of the cake is your best indication that it's done. Remove the cake to cool on a cooling rack set over a baking sheet. Let the cake cool in the pan for 10 minutes then invert it onto the rack and let cool completely.

Make the glaze

To make the glaze, once the cake is cool, whisk together the confectioners' sugar and orange juice in a medium bowl. Adjust the sugar or orange juice until the glaze is thick to your liking. I recommend making it pourable but still thick enough that it doesn't all run off the cake. Once you like the glaze consistency, spoon over the top of the cake. I highly recommend covering as much of the cake surface as possible with glaze. Let the glaze set about 30 minutes before serving. Cut the cake into slices and serve. Store any leftovers airtight at room temperature for up to 2 days.
2 cups confectioners' sugar, 3 tbsp orange juice
The cake freezes well, even after glazing and can be frozen up to 2 months.