Ultra-Moist Orange Blender Cake with Orange Syrup
This wonderfully soft and fluffy orange cake comes together in a blender with barely any effort, then gets soaked in a warm orange syrup the moment it comes out of the oven. Simple, fragrant, and impossible to resist — it stays incredibly moist for days.
🛒 Ingredients
10 servings
- 2 ripe navel oranges, peeled, pith removed, and seeds discarded
- 1½ cups (300 g) granulated sugar
- ½ cup (120 ml) neutral oil (sunflower or vegetable)
- 2 heaping cups (260 g) all-purpose flour
- 3 large eggs
- 1 tablespoon (11 g) baking powder
- Syrup: juice of 2 oranges, strained
- 2 tablespoons sugar (for syrup)
- 1 teaspoon margarine (for syrup)
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Directions
- 1
Preheat oven to 425 °F (220 °C). Grease and flour a bundt or tube pan thoroughly.
- 2
Cut the peeled oranges into chunks and add to a blender with the oil and eggs. Blend for 2 minutes until completely smooth.
- 3
Add the sugar and blend on high speed for another 2 minutes.
- 4
With the blender running on low, slowly pour in the flour until the batter is smooth and well combined.
- 5
Turn off the blender, add the baking powder, and pulse exactly 3 times — just enough to incorporate it without deflating the batter.
- 6
Pour the batter into the prepared pan and bake for 35 minutes, until a skewer inserted in the center comes out clean.
- 7
While the cake bakes, make the syrup: combine the orange juice, sugar, and margarine in a small saucepan. Bring to a boil, then remove from heat.
- 8
As soon as the cake comes out of the oven, poke holes across the surface and pour the warm syrup all over the hot cake so it absorbs completely.
💡 Chef's Tip
Use organic oranges and stir a teaspoon of fresh zest into the batter before baking for a more vibrant citrus flavor. The warm syrup on a hot cake is the secret behind the irresistible moistness — never skip it!
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