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A sliced whole orange cake
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Whole Orange Butter Cake

If you love oranges, and cake, then you need to try this Whole Orange Butter Cake. Adding the whole orange gives the cake all of the flavor layers of an orange -sweet, tart, a bit sharp and full of orange citrus goodness.  All wrappedin a tender, lightly sweetened, and thick butter cake.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: Butter Cake, Citrus Cake, Moist, Tender, Whole Orange
Servings: 10 Slices/Servings
Author: Erin | Butter and Bliss


  • 10-Cup Bundt Pan


  • 12 tablespoons unsalted butter room temperature
  • 1 and 1/4 cups granulated sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 2 large navel oranges ends trimmed, cut into chunks and seeds removed
  • 2 and 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup water for glaze
  • 1 and 1/2 cups powdered sugar for glaze
  • remaining processed orange for glaze


  • Preheat oven to 325o degrees and adjust oven rack to middle position.  Butter and flour a 10-cup bundt pan.
  • In a medium bowl, whisk the flour, baking soda, salt, and baking powder until incorporated.  Set aside.  
  • In a food processor fitted with the blade attachment (a smoothie blender will also work), pulse the prepared chunks of oranges until only small flecks of the rind remain - the mixture should be smooth but not fully pureed.  
  • In the mixing bowl of a stand mixer fitted with the paddle attachment, (or large mixing bowl for hand-held mixer), cream the butter and sugar on medium speed until light and fluffy - about 3-5 minutes.  Add in one egg at a time and beat until incorporated after each.   Add the vanilla extract with the last egg.
  • Spoon in 1 and 1/2 cups of the orange mixture to the batter and mix until incorporated.   The remaining orange mixture will be used for the glaze.
  • Turn the stand mixer on low and slowly add in 1/3 of the flour mixture to the batter.  Mix until just incorporated.  Next add 1/2 of the buttermilk, again mixing until incorporated.  Repeat adding 1/3 of the flour, then buttermilk, ending with the remaining flour.  
  • Scrape the batter into the prepared bundt pan and smooth out the top with a spatula.
  • Bake until the cake has risen and is firm to the touch, and when a skewer (or a knife) inserted into the center of the cake comes out with only a few crumbs clinging - about 55-60 minutes.  
  • Let the cake cool in the pan on a wire rack for 10 minutes.  Invert the cake onto the wire rack and cool completely.

Orange Glaze

  • In a small saucepan, heat the water and remaining orange mixture until just simmering.  Cool slightly.  In a small mixing bowl, whisk the cooled orange liquid and confectioner's sugar until smooth.  Adjust to taste.  Once the cake has cooled, spoon generously over the top of the cake.  Keep any excess glaze to spoon over individual servings for a little more sweetness!
  • The cake can be stored covered in an airtight container at room temperature for 3-5 days.