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(Super Soft) Orange Walnut Cake

An (almost) easy food processor recipe for super soft cake that is bursting with orange flavor. Delicious plain or coffee.

Say hello to my old obsession.

(An old recipe revisited for better pictures)

Do you love cakes slathered with frosting or just the plain kind?

I’m the not-to-sweet kinda gal. 

And this is totally my kinda jam. 

Just the right amount of sweetness, double the orange punch and the earthiness of walnuts. This cake is sure to become your favorite too. 

(Click here for step-by-step pictures)

The cake comes together just in a food processor-

-Grind all dry ingredients into the food processor, transfer into a bowl.

-Into the now empty food processor, process butter, sugar and orange zest. 

-Add eggs and process

-Add 1/2 flour  mixture – process – orange juice – process – remaining flour mixture-process. 

-Pour into pan and bake. 

Skill level – Intermediate

(Super Soft) Orange Walnut Cake


1 cup all purpose flour

1/2 cup walnuts

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick unsalted butter (1/2 cup), room temperature

1/2 cup sugar

1 tablespoon finely grated orange zest (only the outer orange skin and not the white part), about 1 large orange

2 large eggs, room temperature

1/2 cup orange juice, freshly squeezed (about 1 – 1 1/2 large), I used Navel oranges


1. Preheat oven to 350 degrees. Spray a 8-inch or 9-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper.

2. Into a food processor, combine flour, walnuts, baking powder, baking soda and salt. Process for one minute and 30 seconds, until finely ground. Transfer mixture to a bowl and keep aside.

3. Into the same (now empty) processor, add butter, sugar and orange zest. Process for 45 seconds. Add both eggs and process for few seconds until smooth (scrape the sides of the processor to mix in any butter sticking to the sides).

4. Add half the ground flour mixture, process for 10 seconds, then orange juice, process for 10 seconds and then finish off with remaining flour mixture and process for additional 10 seconds, until combined.

5. Transfer batter into the prepared pan, spread evenly and bake in the middle rack of the oven for 33 minutes (if using 8-inch pan) and 30 minutes (if using 9-inch pan) or until a tooth pick inserted in the middle comes clean.

6. Place pan on a wire rack to cool (awesome when warm), 

Makes one 8-inch or 9-inch cake.



Wednesday 27th of April 2022

This orange walnut cake is everything delicious and then some! I’m so happy I tried it. It will definitely be in my go to recipes! Thank you for sharing the recipe!

Maria Doss

Wednesday 27th of April 2022

Happy to hear hun, Maria


Saturday 16th of April 2022

Question does this cake need to be refrigerated ? Thanks Baking this yummy looking cake as I submit this question.

Maria Doss

Sunday 17th of April 2022

Hi Kim, This cake is good stored at room temperature for 3 to 5 days in a sealed air tight container. If you wish to store longer then we recommend freezing or refrigerating. Bring to room temperature before serving. Thanks, Maria

Maria Doss

Sunday 17th of April 2022

Hi Kim, It stays fresh 3 to 4 days at room temperature, in an air tight container. If you wish to store longer, then it can be frozen or refrigerated.


Friday 8th of April 2022

I had to make some adjustments, thankfully it turned out great. I just baked this cake and it is so good! I didn’t have oranges, but I had mandarins, so that’s what I used for the zest and juice. Also, I do not have a food processor at this time, so I used my vitamix to grind the walnuts then I just mixed the dry ingredients in a bowl. I used an electric hand mixer to blend the wet ingredients and dry. Results were tasty, thank you for the recipe.


Monday 7th of March 2022

Delicious,I made it .I loved the flavor ,and texture .hummmmmm so good .I made with gluten-free flour .

Maria Doss

Tuesday 8th of March 2022

Hi Dalila, Glad you loved the cake, Maria


Sunday 13th of February 2022

Has anyone tried GF flour with this? Thanks for a reply.