Sunset'S Whole Orange Cake Recipe

Name: Sunset'S Whole Orange Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sticks (225g) unsalted butter, softened, plus more for the pan; 1 1/4 cups (250g) sugar; 3 large eggs; 2 oranges (about 1 pound/450g), ends trimmed, then cut into chunks and seeds removed; 2 1/2 cups (315g) all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 2 teaspoons baking powder (see note); 1 1/2 cups (185g) confectioners' sugar; 2 tablespoons plus 1 teaspoon freshly squeezed orange juice, from half an orange

Servings: persons

1
Heat the oven to 325u00b0F (165u00b0C) with a rack positioned in the center. Butter a 10-cup (2.37L) Bundt pan very well. For extra insurance, dust the pan with flour or dry breadcrumbs. In a large bowl with an electric mixer on medium speed, beat the butter and sugar until fluffy. Beat in the eggs one by one.
2
Pulse orange chunks in a food processor until mostly smooth but not completely pureed. Spoon out 1 1/2 cups (355ml) of the pulpy orange mixture and add to the batter, then beat until blended. Add the flour, salt, baking soda, and baking powder and beat just until smooth. Scrape the batter into the prepared pan and smooth the top.
3
Bake until the cake is risen and firm to the touch, and a toothpick stuck in the middle comes out with just crumbs clinging, about 55 minutes. Cool the pan on a rack set over a rimmed baking sheet for 10 minutes, then invert the cake onto the rack and let cool completely.
4
Whisk together powdered sugar and orange juice in a small bowl, then taste and adjust the consistency to taste (if you'd like it thicker, add more powdered sugar; thinner, add more orange juice). Once the cake is cool, spoon the glaze over the top. Let the glaze set, then slice cake and serve. Store any leftovers airtight at room temperature.
5
Note: This recipe was originally published and tested in Sunset magazine and on Food52 with 1/2 teaspoon baking powder, but after consulting with an editor at Sunset, we upped the baking powder to 2 teaspoons for a more consistently lighter cake.

1347

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 sticks (225g) unsalted butter, softened, plus more for the pan, 1 1/4 cups (250g) sugar, 3 large eggs, 2 oranges (about 1 pound/450g), ends trimmed, then cut into chunks and seeds removed, and more.

Yes, Sunset'S Whole Orange Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sunset'S Whole Orange Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions