Whole-Orange Snack Cake Recipe (2024)

Did I add triple sec to the glaze? I did.

I swapped out the butter for olive oil, mostly because I am lazy and didn't feel like cleaning the mixer after creaming butter. It came out moist and tasty with a tender crumb and allowed us to feel okay about calling it breakfast.

This cake is super easy to make and makes the house smell great. The cake itself isn’t too sweet so the glaze is a good addition. I used tangerines because I had some left over from something else and it turned out well. I was skeptical about including the peel but I was pleasantly surprised - not too bitter, nice and tangy!

A wonderful version of this concept is Molly Wizenberg's olive oil marmalade cake, which shares the method of blending a whole piece of citrus, but has you boil the oranges first: https://orangette.net/2010/02/we-ate-this-cake. I've made it with oranges, grapefruit, and lemons, all delicious. And being olive oil based, it stays moist for days...if it lasts that long

I did this recipe twice and I have to admit that I am NOT a baker, but it looked easy enough. First time I used blood oranges. This produced the ugliest cake ever. Blue-green algae colored batter and peto-pink glaze. A truly foul combination that looked even worse the next day. Frankencake. Next try was with tangelo, which made a pretty cake and put tangerine slices on top of the glaze and sprinkled a bit more zest. Much, much better. Both cakes tasted and smelled great.

Using brown sugar instead of white add a whole other dimension.

I finally found my orange cake recipe. My old recipe was picking up Hostess orange cupcakes at the store. A perfect size for snacking. And making this was even easier than driving to the grocery. I even like the confetti like orange zest in the glaze more than the doodles across the top of that cupcake.

We love this cake. I took someone’s tip and added a little butter to the glaze and made more of a frosting the second time. It’s great both ways. I also added a little cardamom on the cake batter both times. So good!

Loved this cake, amazing flavor. I only had one egg so substituted with 1/4 cup full fat yogurt and it was perfect. Will be making this again!!

We love this cake. I've made it 4 times in the past two months. So good for tea and for dessert. I am allergic to milk, and this is really easy to make dairy-fee with almond milk and unsalted Miyoko's cultured butter or Unsalted Earth Balance sticks.

An easy way I learned to remove seeds from an article on making marmalade: Cut the citrus into wedges from stem-to-flower; take a knife and cut off the pith in the center; remove the seeds. (all of the seeds are along the core)If you're making marmalade, you can then easily slice the wedges.

Added vanilla and cardamom to orange sauce. Eggs were ginormous Used half and half mix of olive oil and butterUsed 1/2&1/2 in lieu of milk Used TJs Cara Cara orangesAdded zest to batter not glaze. Used glass baking dish w parchment Delicious.

I haven't made this yet, but a note: Florida oranges have less pith (the bitter white stuff in the peel), so maybe would make a less bitter cake than California oranges.

Saw this recipe on Instagram and immediately made it. Delicious! I left off the glaze and it was a perfect snack cake.

I replaced the glaze with a more substantial frosting by adding a couple of tablespoons of butter to the sugar and juice. Added a richness without much extra effort.

Yummmm!!

This was really good. I didn't use parchment paper -- instead I buttered and floured the pan, which worked well.

Didn't follow the recipe exactly because had no mixer so very glad for tip from another about using oil instead of butter. This was a SUPER big hit. I doubled it, baked in two pans, came out perfect. Crazy unusual cake.

I made this recipe with my stepdaughter and we couldn't find the wands to the mixer, so I did it with my muscles and a wisk, and it turned out great! Next time we make it, we will use the electric mixer, as I'd like to try it with buttercream frosting.

This was delicious. Very easy and tastes nicely of orange - sweet, very pleasant but not too sweet. Made as directed except used 1/2 c. almond flour instead of 1/2 c. regular flour. Easy to make, did not even bother to sift the flours, came out with nice crumb, moist but light. Have not glazed, just eaten plain and is great with cup of black tea. Highly recommend!

Easy peasy. Forgot the zest in the glaze which would have added a bit more bite. Made it on a whim because the recipe intrigued me and I had a slew of citrus on hand. This weekend saw a flurry of neighbors and friends dropping by so it was such a welcome addition to have on hand for an impromptu “cuppa tea”! Will add more zest next time, thicken the glaze a bit and maybe use up some of the ginger bits left over from Christmas cooking.

Easy and tasty~ Used some almond flour and replaced 1/3 of the butter with EVO, lots more orange zest and juice, too. A keeper!

Love the moisture and texture. I’ve also substituted limequats for the orange and olive oil for the butter. Einkhorn flour gives it great nuttiness.

I'm sure it was my fault somewhere, but this was not delicious. The cake itself was incredibly dense and, even with the very sweet glaze, too bitter. Not a fan.

Wonderful recipe... I used blood oranges... I'm tempted to double the recipe and make cupcakes next time.

Cake is wonderful! But, creaming the butter and sugar in my 50+ year old KitchenAid mixer took at least 6-7 minutes using the paddle attachment to get fluffy at medium speed. Did anyone else have this problem? The glaze is fabulously simple.

This was a very good snacking cake. I didn't have enough butter, so I subbed refined peanut oil. I also always cut sugar and used 1/4 cup white & 1/4 cup brown sugar.Kids each took a hefty piece & put a generous serving of canned whipped cream.

I just made this cake and everyone loves it. I followed the recipe except 1. I added 1/2 teaspoon vanilla to the cake batter and 2. I added a few drops of Boyjian orange peel oil to the batter and icing. It’s a great little cake and I will make it again.

Any one use gluten free flour for this?

I have a similar recipe, but dump everything except the butter into the food processor and mix it well to break up the orange. Slowly add the melted butter. Pour into prepared tin and bake. Simple as that.