Honey Orange Upside-Down Cake (video)

Do you love cake, oranges and honey? This honey orange upside-down cake recipe is for you! It’s packed with TONS of orange flavor and has orange slices baked right in! This simple and elegant two-layer orange cake is filled with a simple whipped cream frosting that perfectly complements the cake. This not-so-sweet citrus cake is perfect after dinner or even in the morning with a cup of coffee!

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How To Make Upside-Down Cake

If you’ve had a pineapple upside-down cake, this orange cake recipe is the same concept, except with oranges! To add maximum flavor, I add orange marmalade directly into the cake batter. I line the bottom of the pans with thinly sliced fresh oranges and a light drizzle of honey. The orange slices soften in the oven and get baked into the layers, creating a decadent citrus cake!

The Simple Frosting

I wanted to keep this citrus cake super easy and simple and opted to go with just a single layer of whipped cream between the layers and it works perfectly! I also love to add a bit of whipped cream on the side of each slice! Extra whipped cream never hurt anybody! If you’re making this cake a few days ahead of time for an event, make sure to keep it covered so that the layers don’t dry out!

More Recipes!

Enjoyed this orange cake recipe? Check out some of my other recipes you’re sure to enjoy!

• Try this classic ‘Pineapple Up-Side Down Cake’ with coconut!
• And you’ll love the citrus flavors in this ‘Orange Marmalade Cake’ with orange buttercream!
• Mandarin Mousse Cake – this citrus mousse cake is what dream are made of! So light and fluffy!
• Chocolate Orange Sheet Cake – the easiest and most delicious chocolate orange cake with chocolate ganache!

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Honey Orange Upside-Down Cake (video)

1 hour hr 15 minutes mins prep + 35 minutes mins cook

16 servings

Easy orange upside down cake recipe sweetened with honey and frosted with a simple whipped cream!

Ingredients 

US Customary - Metric

• 1 cup unsalted butter, softened
• 1/2 cup white granulated sugar
• 1 cup white chocolate chips, melted
• 4 large eggs
• 1 cup orange marmalade
• 1 cup warm milk
• 2 cups all-purpose flour
• 4 tsp baking powder
• 1/2 tsp salt
• 2 large oranges, sliced
• 1/4 cup honey

For Whipped Cream:

• 1 cup heavy cream, chilled
• 1/3 cup confectioner's sugar
• 1/2 tsp vanilla
• pinch of salt

Instructions

• Preheat the oven to 350F/177C. Line the bottom of 2, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray.
• For the cake batter, first cream together the softened butter and sugar on medium-high speed for a few minutes, until light and fluffy. Melt the white chocolate chips in the microwave or over a double boiler, then add to the butter. Mix again for a minute until the chocolate is incorporated, then begin adding the eggs one at a time. Mix well after each egg and mix for a few minutes after all the eggs have been added. Next, add the orange marmalade and mix again, then pour in the warmed milk.
• In a separate mixing bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the batter, then mix on medium speed for up to a minute, just until the dry ingredients are well incorporated.
• Next, prepare the orange bottom. Cut off the ends of each orange, split it in half, then thinly slice into 1/8th to 1/4th-inch thick slices. Arrange the slices single layer over the parchment paper, starting from the outside and working your way in. Drizzle 2 tablespoons of honey over each pan.
• Divide the cake batter evenly between the two pans and use an off-set spatula to level the batter. Bake in the preheated oven for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Remove the layers from the oven and cool completely in the pan. Once the layers are cooled, carefully invert the layers onto a wire rack.
• For the whipped cream, simply combine the chilled heavy cream, sugar, vanilla and salt in a mixing bowl. Whisk on high speed for 3 to 4 minutes until stiff peaks form. Transfer the cream into a pastry bag tipped with a star tip (I used Ateco tip #847), or spoon the frosting onto the first layer with a spatula.
• Keep cake well-covered and refrigerated if not serving the same day.

Nutrition

Calories: 403kcal | Carbohydrates: 48g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 230mg | Potassium: 139mg | Fiber: 1g | Sugar: 34g | Vitamin A: 710IU | Vitamin C: 10mg | Calcium: 135mg | Iron: 1mg