Chocolate orange marble cake in blender
This quick and easy orange cake recipe is designed for simplicity—you can make the batter entirely in a blender. It starts in the jar, moves to a loaf pan, and bakes up into a deliciously moist treat.
You don’t technically have to make the frosting for this recipe, but I personally love the visual appeal and extra sweetness of a glazed finish.
Here is a helpful tip: you can easily substitute the orange juice with baby puree or any other fruit juice you prefer. Feel free to customize the flavors to your liking!
Ready to bake? Let’s get started.
Ingredients
Blender Orange Cake Dough Ingredients:
- 200 ml orange juice
- 3 eggs
- vanilla
- 200 gr sugar
- 200 ml vegetable oil
- 200 + 30 gr flour
- 40 gr cocoa
- 1 tbsp baking powder
- a pinch of salt
- 5 gr gelatin
- 10 gr lemon juice
- 25 g water for gelatin
- 22 gr water for sugar syrup
Homemade Orange Cake Glaze Ingredients:
- 100 gr sugar
Instructions
- To start your batter, toss the orange juice, eggs, vanilla, sugar, and oil into a blender. Blend for about 3-4 minutes until the mixture turns pale and whitish. Transfer this to a deep bowl. Sift in 200 g of flour, the pinch of salt, and baking powder. Mix it well, but be gentle—you don’t want to overwork the dough. Next, divide the dough into two equal halves. Add the extra 30 g of flour to one half, and the 40 g of cocoa to the other to create that classic marble effect. Pour the dark and light batters alternately into your prepared loaf pan. Bake at 180C for approximately 65 minutes.
Once baked, let the cake cool completely before adding the frosting. While optional, the homemade icing truly elevates the final result.
- Homemade Cake Glaze Preparation:
First, place the gelatin in a small mug with cold water and let it bloom (swell) for 5-7 minutes. In a thick-bottomed saucepan, combine the 100 gr sugar and 22 gr water. Place it on the stove and bring to a boil, stirring constantly until the sugar completely dissolves. Once it boils, remove the pan from the heat immediately. Quickly stir the swollen gelatin into the hot sugar syrup until it is fully dissolved. Start beating the mixture until it turns fluffy. While whipping, add the lemon juice. Keep whisking until the glaze becomes light and airy. Note: This gelatin-based glaze sets quite fast, so you need to work efficiently. Apply it to the cake without delay. You can pipe beautiful patterns using a cornet or simply pour it over for a smooth finish.
