Moist Orange Blender Cake in Just 35 Minutes

You know those days when you crave something sweet but don’t want to fuss with a million bowls? That’s exactly why I fell in love with this Orange Blender Cake! Just toss everything in your blender, whizz it up, and boom – you’ve got the most moist, citrusy cake imaginable. The fresh orange flavor bursts through every bite, and honestly? I still can’t believe something this good comes together in minutes. No mixer, no fancy techniques – just pure orange bliss. It’s become my go-to when surprise guests show up or when I need a quick dessert that tastes like I spent hours baking.

Why You’ll Love This Orange Blender Cake

Trust me, this cake is about to become your new best friend in the kitchen. Here’s why:

• Effortless magic: Dump everything in the blender – yes, everything! – and you’re minutes away from batter perfection. No creaming, no sifting, no fuss.
• Sunshine in every bite: Fresh orange zest and juice give that bright, zippy citrus flavor you just can’t get from extracts.
• One-bowl wonder: The blender is your mixing bowl. Minimal cleanup means more time enjoying your cake!
• Moist for days: The oil and fresh orange juice keep this cake incredibly tender, even on day three (if it lasts that long!).

Ingredients for Orange Blender Cake

Here’s all you need to make this sunshine-in-a-cake happen – and I promise, it’s nothing fancy! Just grab:

• 2 cups all-purpose flour – Spoon and level it, don’t scoop! We want light, fluffy cake – not a brick.
• 1 cup granulated sugar – Just dump it straight from your measuring cup, no packing needed.
• 3 large eggs – Pull these out 30 minutes early if you can – room temp eggs blend smoother.
• 1/2 cup vegetable oil – I use canola, but any neutral oil works. This keeps our cake crazy moist.
• 1 cup fresh orange juice – Squeeze it yourself (about 2-3 oranges) and strain the pulp unless you like texture.
• Zest of 1 orange – Grate just the bright orange part – the white pith is bitter! This is where the magic flavor lives.
• 1 tbsp baking powder – Check it’s fresh! Old baking powder = flat cake.
• 1/2 tsp salt – Don’t skip this – it balances all that sweetness beautifully.

Pro tip: If your oranges aren’t super sweet, add an extra tablespoon of sugar. Taste your juice first – your cake will thank you!

Equipment You’ll Need

Here’s the beautiful part – you probably already have everything needed for this no-fuss cake! Just gather:

• A good blender – Doesn’t need to be fancy, but make sure it’s got enough power to handle thick batter. My 10-year-old basic model works perfectly.
• 8-inch round cake pan – Or use a loaf pan if that’s what you’ve got! Just adjust baking time (start checking 5 minutes earlier).
• Measuring cups & spoons – For once, we’re not being fussy about precision – just scoop and dump like you mean it!
• Rubber spatula – My secret weapon for scraping every last bit of that gorgeous orange batter into the pan. Waste not, want not!

That’s seriously it! No mixer, no sifter, no special tools. If you’ve got these basics, you’re already halfway to orange cake heaven.

How to Make Orange Blender Cake

Okay, let’s make some magic happen! This is seriously the easiest cake you’ll ever bake – but I’ll walk you through each step so it turns out perfect. The key? Don’t overthink it. Just blend, pour, and bake. Even my 10-year-old nephew can make this (and he has!)

Step 1: Prep the Batter

First things first – preheat that oven to 350°F (180°C). Grease your pan really well (I use butter or baking spray) because nothing’s sadder than cake stuck to the pan!

Now the fun part: toss everything into your blender – yes, all the ingredients at once! I usually start with the liquids (oil, orange juice, eggs) at the bottom to help everything blend smoother. Pulse a few times to get things moving, then blend on medium for about 30 seconds. Stop and scrape down the sides with a spatula if needed – sometimes flour likes to hide in the corners.

You’re looking for a smooth, pourable batter with no flour streaks. Tiny orange zest flecks are perfect! If it looks too thick, add a tablespoon more orange juice. Too thin? A sprinkle more flour. But honestly? I’ve never had to adjust – it just works.

Step 2: Bake to Perfection

Pour that gorgeous orange batter into your prepared pan (it should fill about 2/3 of the way). Pop it in the center rack of your preheated oven – this ensures even baking. Set your timer for 35 minutes, but don’t wander off too far!

At 35 minutes, do the toothpick test: stick it in the center. If it comes out with a few moist crumbs, you’re golden (literally – the edges should be a beautiful golden brown by now). If it’s still wet, give it 3-5 more minutes. Don’t overbake! That’s the only way this cake can go wrong.

The cake will pull slightly away from the pan’s edges when it’s done. Let it cool in the pan for 10 minutes – I know it’s hard to wait! Then run a knife around the edges and transfer to a rack. The smell? Pure orange sunshine. Try not to eat the whole thing in one sitting (no promises though).

Tips for the Best Orange Blender Cake

After making this cake more times than I can count (okay fine, my jeans can attest to how many), I’ve picked up some foolproof tricks to guarantee orange bliss every single time:

• Zest first, juice second: Always zest your oranges before juicing them – trying to zest a squished orange half is like wrestling a slippery fish!
• The room temp rule: Cold eggs straight from the fridge can make your batter separate. If you forgot to take them out early, just pop them in warm water for 5 minutes.
• Taste your oranges: Some are sweeter than others! If your juice tastes tart, add an extra tablespoon of sugar. Too sweet? Reduce by a tablespoon.
• Blender pauses: If your blender motor starts sounding stressed, stop and scrape down the sides. Burnt-out blenders make sad bakers!

One last secret? This cake actually gets better the next day as the orange flavor mellows. But let’s be real – who can wait that long?

Variations to Try

Once you’ve mastered the basic version (and eaten half the pan in one sitting like I always do), it’s time to play with some fun twists! Here are my favorite ways to jazz up this already-amazing cake:

• Spiced orange bliss: Add 1 tsp cinnamon + 1/4 tsp nutmeg to the batter – it makes the whole house smell like Christmas morning! My aunt adds a pinch of cardamom too for an exotic twist.
• Citrus explosion: Swap half the orange juice for lemon juice and add lemon zest too. The tartness cuts through the sweetness beautifully – my summer picnic go-to!
• Glaze it up: Whisk 1 cup powdered sugar with 2 tbsp orange juice and 1 tsp zest for a simple glaze. Drizzle it over the cooled cake – the extra citrus punch is *chef’s kiss*.

Pro tip: For a fancy dinner party, I sometimes soak the baked cake with an orange syrup (equal parts orange juice and sugar heated until dissolved). It makes each bite extra moist and luxurious – just don’t tell my jeans!

Serving and Storing Orange Blender Cake

Here’s the best part – this cake tastes amazing warm, at room temp, or even cold straight from the fridge! But let me walk you through the perfect way to enjoy it at each stage.

First, resist the urge to slice into it right away! Let it cool in the pan for 10 minutes – this helps it set so it won’t crumble when you cut it. Then transfer to a wire rack (or just your counter if you’re impatient like me) for another 20 minutes. The wait is torture, I know, but that’s when the orange flavor really settles in.

For storage, I swear by my trusty cake dome or just wrapping it tightly in plastic wrap. Keeps it moist for 3 days at room temp – though mine never lasts that long! If your kitchen runs warm, pop it in the fridge after day one. The cold actually makes the texture extra dense and fudgy – my midnight snack preference.

Want to freeze it? Absolutely! Just wrap individual slices in plastic, then foil, and they’ll keep for 2 months in the freezer. To serve, let them thaw overnight in the fridge or microwave for 15 seconds. Pro tip: freeze some glaze separately in a ziplock bag – perfect for last-minute dessert emergencies!

Nutrition Information

Okay, let’s be real – we’re not eating cake for its health benefits! But just so you know what you’re diving into (because knowledge is power, right?), here’s the breakdown per slice. Remember, these are estimates – your actual numbers might dance a bit depending on your exact ingredients and how generously you slice!

• Calories: About 250 per slice (but who’s counting when it’s this delicious?)
• Sugar: 20g – mostly from that beautiful fresh orange juice!
• Fat: 10g (7g unsaturated from the vegetable oil – the good kind!)
• Carbs: 35g – because cake is basically happiness in carb form
• Protein: 4g – those eggs are working hard for you!
• Vitamin C: A nice little bonus from all that fresh orange goodness

My nutritionist friend always reminds me: “One slice won’t hurt, but maybe don’t eat the whole pan?” (Too late – I’ve already tested that theory multiple times with this recipe.) Like any good thing, enjoy it mindfully – or don’t, I won’t judge!

Common Questions About Orange Blender Cake

I’ve gotten so many questions about this cake over the years – here are the ones that pop up most often, along with my hard-won baking wisdom!

Can I use bottled orange juice instead of fresh?
Oh honey, I wish I could say yes – but fresh is best here! That bottled stuff just doesn’t have the same bright flavor. Plus, you need the zest from fresh oranges too. But in a pinch? Use 3/4 cup bottled juice plus 1/4 cup lemon juice to boost the flavor. It won’t be quite as magical, but it’ll do!

Why is my cake dense instead of fluffy?
Three likely culprits: 1) You over-blended the batter (just pulse until smooth!), 2) Your baking powder’s past its prime (it should fizz when you drop some in water), or 3) You packed the flour into the measuring cup instead of spooning it lightly. Try again – I promise the fluffy version is worth it!

Can I make this gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free blend (I love Bob’s Red Mill). The texture will be slightly different – more tender than fluffy – but still delicious. Add 1/4 tsp xanthan gum if your blend doesn’t include it.

Help! My cake stuck to the pan!
Been there, cried over that! Next time, grease your pan REALLY well (I use butter + a flour dusting), or line the bottom with parchment. If disaster strikes? Call it “orange cake crumble” and serve it with whipped cream – no one will complain!

Can I double this recipe?
Technically yes, but blend in two batches unless you’ve got a massive blender. The batter rises quite a bit, so use two pans rather than one deep one. Bonus: now you’ve got one cake to eat and one to share (or not share – your call!).

Got more questions? Try the recipe and let me know what puzzles you – I’m happy to be your orange cake hotline! Snap a pic of your creation and tag me – nothing makes me happier than seeing your blender masterpieces.

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