If you love citrus desserts, this Orange Upside-Down Cake is a must-try. Made with fresh oranges and a soft, buttery vanilla cake, it’s the perfect balance of sweet and tangy.
Why you should try this recipe
Incredibly moist and flavorful: The combination of butter, oil, and milk creates a soft, tender crumb.
Beautiful presentation: The caramelized orange slices make this cake look stunning without any extra decoration.
Versatile and customizable: Use blood oranges, navel oranges, or even a mix of citrus fruits like mandarins or tangerines. If you enjoy citrus-flavored desserts, be sure to check out my Cranberry Orange Biscotti or Cranberry Orange Muffins.
Perfect for any season: Enjoy this cake year-round as a refreshing summer dessert or a cozy winter treat.
Ingredients you will need
Flour: Use all-purpose flour or cake flour to make this orange upside-down cake recipe.
Baking powder
Salt
Fats: I use both unsalted butter and vegetable oil to keep the cake soft, even after refrigeration.
Sugar: I use white granulated sugar for the batter and brown sugar for the pan, but you can use white sugar for both.
Milk: Use whole milk at room temperature.
Oranges: Fresh oranges, such as blood oranges or navel oranges, add bright citrus flavor and a stunning upside-down pattern.
Cooking tips
Use fresh, ripe oranges: Sweet, juicy oranges will give the best flavor.
Slice oranges thinly: Thin slices caramelize better and create a beautiful glossy topping.
Don’t skip parchment paper: It makes releasing the cake from the pan effortless.
Invert while warm: Even with parchment paper, if the cake cools too much, the caramelized oranges may stick.
How to make orange upside-down cake
Prepare the baking pan: Preheat the oven to 350F (175C). Line an 8-inch (20cm) springform pan with parchment paper. Brush the bottom with melted butter and sprinkle evenly with brown sugar.
Arrange the orange slices: Thinly slice the oranges and layer them in an overlapping spiral on top of the sugar, covering the entire surface.
Make the cake batter: Beat the butter, oil, sugar, and vanilla until pale and fluffy. Add the eggs and mix well. In a separate bowl, whisk together flour, baking powder, and salt. Add half to the wet mixture, mix, then add milk. Stir in the remaining dry ingredients until smooth.
Assemble and bake: Pour batter over the oranges, smooth the top, and swirl with a toothpick to release air bubbles. Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
Unmold the cake: Cool for 10 minutes, then remove the springform ring and peel off the parchment from the sides. Invert onto a serving plate, lift off the bottom of the pan, and remove the parchment.
Brush with syrup: Heat sugar and water until dissolved and boiling. Brush over the oranges before serving.
Looking for more easy and delicious cake recipes? Check out these Chocolate orange cake, this Peanut butter cake, or this quick-to-make Olive oil cake.
Storage and freezing tips
Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days. Warm slices before serving for the best texture.
To freeze, wrap the cake tightly in plastic wrap, followed by a layer of foil. Freeze for up to two months. Thaw overnight in the refrigerator, then reheat in the microwave until just barely warm before serving.
Recipe card
Orange Upside-Down Cake
Equipment
- Digital kitchen scale
- 8" (20cm) springform pan
- Parchment paper
- Mixing bowl
- Stand mixer or hand mixer and a large mixing bowl
- Rubber spatula
Ingredients
- 1 tablespoon unsalted butter melted
- 2 tablespoon brown sugar
- 2 medium oranges I use blood oranges, but any variety works
Cake Batter
- 75 g unsalted butter at room temperature
- 25 g vegetable oil such as canola oil
- 125 g white granulated sugar
- 2 large eggs at room temperature
- 125 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 75 ml whole milk
Simple Syrup (optional)
- 25 g white sugar
- 25 ml water
Instructions
- Preheat the oven to 350F (175C). Line the bottom and sides of an 8-inch (20cm) springform pan with parchment paper.
- Grease the bottom of the pan with melted butter and sprinkle brown sugar evenly over it.
- Arrange the orange slices over the sugar in an overlapping spiral, ensuring the bottom is fully covered. Set aside.
- In a mixing bowl, beat the butter, vegetable oil, sugar, and vanilla extract with a hand mixer until pale and fluffy.
- Add the eggs and beat until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add half of the dry ingredients to the wet mixture and mix just until incorporated.
- Pour in the milk and mix to combine.
- Add the remaining dry ingredients and mix until the batter is smooth.
- Pour the batter over the orange slices. Swirl a toothpick through the batter to release large air bubbles, being careful not to disturb the oranges.
- Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake rest in the pan for 10 minutes.
- Remove the springform ring and peel away the parchment from the sides. Place a serving plate over the cake, then invert it in one quick motion. Lift off the bottom of the pan and gently peel away the parchment.
- For the optional syrup, heat the sugar and water in a saucepan until the sugar dissolves and the mixture boils. Brush over the orange slices before serving.
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