Honey Orange Upside-Down Cake (video)

upside down cake with orange slices

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!

orange cake slice with whipped cream

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!

orange cake recipe with whipped cream

More Recipes!

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Orange Honey Upside-Down Cake video recipe

Honey Orange Upside-Down Cake (video)

1 hour 15 minutes prep + 35 minutes cook
16 servings
Easy orange upside down cake recipe sweetened with honey and frosted with a simple whipped cream!


  • 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


  • 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.


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