This vintage-style whole orange coffee cake is incredibly moist, with a hint of coffee and a delicate coconut topping. Made with fresh oranges and just the right amount of sweetness, it works beautifully for a spring brunch or a classic homemade dessert.
If you love this recipe, I’m sure you’ll also enjoy my Apple Crumble Bars or my Apple Cake – packed with more apples than dough, my fourless yoghurt cake, or my lemon cake made with just one egg. These have become reader favourites and are always a hit!
Continuing with fruity cakes, check out this Morello Cherry Sponge Cake or the best Raspberry and Coconut Cake recipe. Looking for more crumble ideas? Try my Plum Crumble Recipe—it’s simple, delicious, and easy to make. For celebration-worthy cakes, don’t miss the Classic Italian Tiramisu Cake or my guide on How to Make Lemon Drizzle Cake with Cheese Frosting.
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Orange Cake – Why It’s a Must-Try
If you’ve ever thought coffee and oranges don’t mix, this recipe will prove you wrong! It’s the cake that surprises you with every bite—soft, rich, and oh-so-refreshing. Plus, it’s the perfect treat for when you want something homemade but not overly complicated. With just a whisk and some basic ingredients, you're all set!
Oh, and let’s talk about the coffee kick. It adds a subtle depth to the orange, making the whole thing unexpectedly delightful. Let’s get baking—you’ll be amazed at how easy it is!
💭 Expert Tip
Expert Tip: I use the whole orange in this recipe, so make sure to grab fresh, juicy ones with a firm texture for the best results. When I have unwaxed oranges, I grate the peel, layer it with sugar or honey in a jar, and store it in the fridge. It’s perfect for any cake—just add 1 tablespoon to the batter for a citrusy hint. You can also mix in lemon or tangerine rind for an extra twist! I love it!
💗 Why You’ll Love This Recipe
- Effortless to Make: One bowl, a whisk, and minimal cleanup.
- Crowd-Pleasing: It’s universally loved by kids and adults alike.
- Budget-Friendly: Uses pantry staples you likely already have.
- Moist and Tender: The combination of oil and milk ensures every bite is soft and delicious.
- Perfect for All Occasions: Casual coffee break? Fancy dinner? This cake fits the bill!
🥧 Ingredients
*See the recipe card for full information on ingredients and quantities.
To make baking easier, prep everything first. Grate the orange zest, peel the oranges, and blend them. Grease and flour your pan too! Doing these small things ahead of time means no scrambling later.
Being organized from the start sets you up for an easy, stress-free bake. You’ll thank yourself later!
♻️ Substitutions
- Oranges: No oranges? Use tangerines or mandarins. Lemons work too—just add extra sugar!
- Milk: Swap with almond or oat milk for a dairy-free option.
- Coffee granules: Cocoa powder.
- Sugar: Use coconut sugar or a sugar substitute if you prefer.
- Sunflower oil: Vegetable oil, canola oil, olive oil, coconut oil, butter.
- Coconut Flakes: Replace with powdered sugar or leave plain.
👩🍳 How To Make Whole Orange Coffee Cake
Making this orange coffee cake is so simple, you’ll feel like a baking superstar in no time! Start with fresh oranges, whip up the batter, and let your oven work its magic. Soon, you’ll have a dessert that’s not just perfect for any gathering but also completely hassle-free.
This cake might look like it took hours to create, but it’s effortless. It’s the kind of no-fuss baking that makes everyone think you’ve got some kitchen superpowers up your sleeve. Just like this easy flourless yoghurt cake.
Step 1: Preheat the oven and grease and flour your pan (or use parchment paper). Blend the oranges until smooth, then whisk eggs and sugar until frothy.
Step 2: Add the orange puree, oil, and zest, and stir until smooth. Sift flour and baking powder into the mix. Gently fold it in.
Step 3: Split the batter and mix cocoa or coffee into one portion. Pour the plain batter into the pan, then add spoonfuls of the coffee mixture here and there.
Step 4: Swirl gently with a knife, then bake and test with a toothpick. Once cooled, brush with milk for extra moisture and finish with a sprinkle of coconut flakes on top for a lovely touch.
Pro Tip: You can blitz the whole orange—rind and all! Just toss it in the blender and follow the rest of the recipe like usual. But make sure to wash the oranges first, and go for organic or unwaxed ones if you can.
❓ FAQs Whole Orange Coffee Cake
You can easily substitute oranges with other citrus fruits like lemons or grapefruits. Remember that the flavour will differ slightly, but the fresh, tangy taste will still complement the cake
If your cake is dense, it could be over-mixing the batter or using too much flour. Make sure to mix until combined and use the correct measurements for flour. Sifting the flour before adding it can also help achieve a lighter texture.
Absolutely! Adding nuts like walnuts, pecans, or almonds is a great way to give your cake an extra crunch. Mix them into the batter or sprinkle them on top before baking.
Yes, you can bake this old-fashioned orange coffee cake in a bundt pan. The ideal temperature for baking is 340°F (170°C) in a conventional oven. Make sure to grease and flour the bundt pan thoroughly to avoid sticking, especially since bundt pans have intricate designs. Also, the baking time might be slightly longer due to the depth of the pan, so check for doneness by inserting a toothpick into the centre. If it comes out clean, the cake is ready.
Store your orange coffee cake in an airtight container at room temperature for 2–3 days. In the fridge, it lasts up to a week. For longer storage, freeze individual slices for up to 3 months.
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Whole Orange Coffee Cake
Equipment
- Hand or stand mixer
- 9-inch Round Pan or 30x23 cm (12x9 inches) Rectangle Pan
- Parchment paper, optional
Ingredients
- 3 medium oranges
- 3 large eggs
- ½ cup sugar
- 1 cup vegetable oil
- 1 cup whole milk
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 tablespoon orange zest
- 2 tablespoon cocoa powder or instant coffee powder
Extra
- 1 small knob of butter and 1 tablespoon flour for greasing the pan or use parchment paper for easy removal
- 1 cup cold milk for added moisture
- Coconut flakes for decoration
Instructions
- Preheat and Prep: Start by preheating your oven to 340°F (170°C) or Gas Mark 3. Grease the baking pan with butter and lightly dust it with flour, or use parchment paper for easy cake removal. Before peeling your oranges, grate them to collect the peel for later use. Once done, peel the oranges, slice and remove any seeds and blend them until smooth. Set the orange puree aside for later use.1 small knob of butter and 1 tablespoon flour for greasing the pan
- Whisk the Wet Ingredients: In a large mixing bowl, whisk the eggs and sugar until the mixture becomes light, frothy, and triples in volume. Add the orange puree, milk, orange zest and oil. Mix everything until smooth and well combined.3 medium oranges, 3 large eggs, ½ cup sugar, 1 cup vegetable oil, 1 tablespoon orange zest, 1 cup whole milk
- Combine Dry Ingredients: Sift the flour and baking powder into a separate bowl. Gently fold these dry ingredients into the wet mixture using a spatula, making sure not to overmix. Divide the batter into two equal portions or 3 to 1, and add coffee or cocoa powder to one portion, stirring it in.3 cups all-purpose flour, 2 teaspoon baking powder, 2 tablespoon cocoa powder or instant coffee powder
- Layer and Bake: Pour the plain batter into your prepared pan, spreading it evenly. Next, pour the cocoa or coffee mixture over the plain batter and gently swirl both batters with a knife or skewer for a marbled effect. Bake in the preheated oven at 170°C (340°F) for 40–60 minutes. Check for doneness with a toothpick—when it comes out clean, the cake is ready.
- Cool and Decorate: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, if you want to add moisture to your cake then brush the top of the cake with cold milk. Finally, sprinkle coconut flakes on top for decoration. Your cake is now ready to serve!1 cup cold milk, Coconut flakes for decoration
Video
Notes
Important Notes:
- Orange Peel: Make sure to grate the oranges before peeling them. The peel adds a natural, aromatic boost to the cake, so don’t skip this step!
- Oven Temperature: Baking times can vary depending on your oven, so check for doneness by inserting a toothpick. If it comes out clean, your cake is ready.
- Moisture: After baking, brushing the cake with cold milk helps to lock in moisture, keeping it soft and refreshing. Don’t skip this step for the best texture!
- Decorating: Coconut flakes can be substituted with any topping of your choice, such as powdered sugar, chocolate chips, or chopped nuts, to suit your preferences.
- Storage: If you have any leftovers, store them in an airtight container for up to 3 days at room temperature, or refrigerate for up to 1 week.
Lathiya says
I like to try this chocolate orange cake. THe cake looks yum, moist, and delicious.
Swathi says
Orange chocolate orange cake is delicious, I have tried kids loved it.
Sonja says
The combo of orange and coffee was quite the surprise in this cake, but it really worked! The orange brought out the fruity notes in the coffee and the cake was super easy to make.
Liz says
Such an easy, delicious coffee cake! We had it for brunch and only had crumbs left.
vera says
Thank you for sharing this recipe! My family enjoyed this!