Dessert

Upside Down Orange Cake Recipe

Byanna orden January 20, 2026January 20, 2026

Introduction

This Upside Down Orange Cake transforms simple ingredients into a stunning dessert with sweet caramelized oranges and tender, buttery cake. Its vibrant citrus aroma and elegant sunburst orange pattern make it perfect for special occasions or whenever you want to impress.

A small round upside-down cake on a white plate with a smooth, shiny caramelized top layer made of golden orange glaze and thin orange slices arranged in a circular pattern. The middle layer is a soft, light yellow cake with a spongy texture, and syrup slightly soaking the sides. The background is a white marble surface with blurred oranges in the distance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large oranges, thinly sliced
1/3 cup sugar (for topping)
2 tbsp butter (for topping)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar (for cake)
1/2 cup butter, softened
2 large eggs
1/2 cup orange juice
Zest of 1 orange
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 180°C (350°F) and grease a round cake pan.
Step 2: Melt 2 tablespoons of butter with 1/3 cup sugar until combined, then pour this caramel mixture into the bottom of the pan.
Step 3: Arrange the thinly sliced orange pieces evenly over the caramel layer in an overlapping pattern.
Step 4: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Step 5: In another bowl, cream 1/2 cup softened butter with 1/2 cup sugar until light and fluffy.
Step 6: Beat in eggs one at a time, then add orange juice, orange zest, and vanilla extract, mixing well.
Step 7: Gradually fold the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix.
Step 8: Pour the batter gently over the arranged orange slices and smooth the top with a spatula.
Step 9: Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a serving plate and enjoy.

Tips & Variations

Use blood oranges for a striking ruby-hued appearance.
Serve warm with whipped cream or vanilla ice cream for extra indulgence.
To keep the cake moist, slice oranges about 1/4-inch thick and remove excess white pith.
Add 2 tablespoons Greek yogurt to the batter for a more tender crumb.
Substitute half the oranges with pineapple or add shredded coconut for a tropical twist.
Try using a gluten-free flour blend to make this recipe gluten-free.

Storage

Once cooled, store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days, bringing slices to room temperature before serving. Wrap individual slices tightly for freezing up to 3 months; thaw overnight in the fridge and warm gently before eating.

How to Serve

A small round upside-down cake sits on a white plate, showing a golden brown caramelized top decorated with thin, bright orange slices arranged in a circle. The cake has a light yellow sponge layer that looks moist and soft with a shiny caramel sauce gently dripping down the sides. The background features a white marbled surface with blurred oranges in the distance, creating a fresh and clean look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different citrus fruits for this upside down orange cake recipe?

Absolutely! Mandarins offer a sweeter flavor, grapefruit provides a tangy twist, and blood oranges create a stunning red color. Adjust sugar amounts based on the natural sweetness of the fruit.

How do I prevent the cake from becoming soggy?

Pat orange slices dry before arranging them and allow the cake to cool in the pan for exactly 10 minutes before inverting to let the caramel set without soaking the cake too much.

Can I make this cake a day ahead?

Yes, it actually tastes better the next day as the flavors meld. Store covered at room temperature and serve within 2 days for best texture.

Why did my caramel harden too quickly?

If your stovetop heat is too high, the caramel can harden fast. Melt butter and sugar over low heat with constant stirring. If hardened in the pan, gently warm to re-melt before proceeding.

Is this recipe suitable for high-altitude baking?

Yes, for elevations above 3,500 feet, reduce baking powder by 1/4 teaspoon, increase oven temperature by 25°F, and reduce sugar by 1 tablespoon to maintain cake structure.

anna orden