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Orange Blender Cake – Soft, Citrusy & Ready in Minutes
This Orange Blender Cake (Queque de Naranja en Licuadora) is a quick and delicious dessert that bursts with fresh citrus flavor.
Perfect for breakfast, afternoon tea, or a casual gathering, it takes just a few ingredients and a blender to create something truly comforting and nostalgic.
What makes this cake irresistible is the use of both orange juice and zest, giving it a deep, natural orange essence.
It’s a go-to recipe throughout Latin America and has similarities with the well-loved Portuguese orange cakes and easy sponge cakes that are popular in family kitchens.
Whether you’re looking for a quick snack cake, a base for layered tortes, or a way to use up your fresh citrus, this is the kind of recipe you’ll keep in your rotation all year long.
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Ingredients
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Juice of 2 oranges
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Zest of 1 orange
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4 eggs
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2 cups of sugar
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½ cup of vegetable oil
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2 cups of self-rising flour
Tip: If you don’t have self-rising flour, you can substitute it by mixing all-purpose flour with 1 tablespoon baking powder and ½ teaspoon salt.
Step-by-Step Instructions
1. Blend the Base
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In a blender, combine:
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Orange juice
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Orange zest
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Eggs
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Sugar
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Oil
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Blend for 1–2 minutes until the mixture is smooth and frothy.
2. Add the Flour
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Pour the blended mixture into a large mixing bowl.
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Gradually add the self-rising flour.
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Mix gently with a spatula or whisk until just combined.
Avoid overmixing — this helps the cake stay light and fluffy.
3. Bake the Cake
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Preheat the oven to 180°C (350°F).
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Grease a bundt pan or standard round cake pan with butter or oil.
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Pour the batter into the pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
Optional Finishing Touches
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Sprinkle with cinnamon sugar or powdered sugar once cooled.
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Drizzle with a light orange glaze for extra shine and sweetness.
Serving Suggestions
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Pair with a warm cup of tea or coffee.
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Slice and serve with a scoop of vanilla ice cream for dessert.
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Use it as a base for a lemon or carrot layer cake by swapping the juice and zest!
Tips & Variations
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Want a lemon twist? Replace orange juice/zest with lemon juice and zest for a tangy version.
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Carrot upgrade? Add 1 cup of grated carrot to the blender mixture for a carrot-orange cake fusion.
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Healthier swap: Use coconut sugar and light olive oil for a more natural variation.
FAQs
Can I make this cake gluten-free?
Yes! Use a gluten-free self-rising flour blend or substitute your own with added baking powder and salt.
How should I store it?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze it?
Absolutely. Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temp before serving.
Final Thoughts
This Orange Blender Cake is proof that simple ingredients can yield incredibly rich results. Moist, fragrant, and golden with citrusy notes, it’s perfect for any occasion or sweet craving. One bite, and it may become your new favorite everyday cake.
