This blood orange upside down cake is a soft citrus cake topped with glossy caramelized blood orange slices. Easy to make and beautiful once flipped, this blood orange cake recipe brings bright, fresh flavor and an elegant finish to every slice.
Why You'll Love This Recipe
- Beautiful caramelized blood orange topping that makes the cake look impressive without extra decoration
- Soft olive oil cake with a tender crumb that stays moist
- A simple citrus dessert that feels elegant but is easy to prepare
- A perfect way to use seasonal blood oranges
Blood oranges bring a deeper citrus flavor than regular oranges, with a gentle sweetness and a beautiful ruby color that makes this cake stand out. In this blood orange upside down cake recipe, the slices simmer briefly in sugar syrup before baking, creating the glossy caramelized topping that appears once the cake is flipped.
Blood oranges always remind me of winter markets in southern Europe, where citrus filled the stalls in deep shades of orange and crimson. I still remember seeing them sliced open to reveal that unexpected ruby center. A cake like this brings back that same feeling, bright, fresh citrus turned into something warm and simple from the oven. The first time I baked an upside-down citrus cake, I was surprised by how naturally elegant it looked, with no frosting or extra decoration needed because the fruit created all the beauty on its own.
What makes this cake especially lovely is the batter. Olive oil keeps the crumb soft and tender without making it feel heavy, while the orange topping brings the right balance of sweetness and brightness. It is the kind of winter citrus cake that works just as well with afternoon coffee as it does as a simple dessert after dinner. If you enjoy citrus desserts, you might also like my orange juice cake, the creamy orange custard, or even a chilled orange cheesecake, but this one has that beautiful upside-down finish that makes it feel especially special.
Key Ingredients in Blood Orange Upside Down Cake
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Blood Oranges, Orange Juice & Orange Zest: I use blood oranges here because they give the orange cake its beautiful color and that fresh citrus flavor that makes it stand out. The orange juice and zest bring even more brightness to the batter and tie everything together.
- Water & Sugar: I simmer the blood orange slices in water and sugar first so they soften and turn glossy. This simple step helps create that beautiful caramelized topping once the cake is flipped.
- Eggs: The egg yolks make the batter richer, while the whipped egg whites keep the cake light and soft. I really like this combination because it gives the cake a tender texture without making it heavy.
- Milk, Olive Oil, Vanilla, Flour & Salt: I use milk and olive oil to keep the crumb soft and moist, and the vanilla adds a gentle warmth in the background. The flour gives the cake its structure, and a little salt helps balance the sweetness and bring out the citrus flavor.
How to Make Blood Orange Upside Down Cake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the Candied Orange Slices: Simmer water and sugar until dissolved, then add thinly sliced blood oranges and cook about 7 minutes; transfer slices to parchment.
2. Mix the Cake Batter: Whisk egg yolks with orange zest and orange juice, then whisk in milk, extra virgin olive oil, vanilla, sugar, and salt.
3. Fold in the Egg Whites: Sift in flour until smooth; separately whip egg whites to stiff peaks and gently fold into the batter in batches.
4. Assemble, Bake, and Flip: Arrange candied orange slices in a 20 cm cake mold, pour batter over, bake in a preheated oven at 340°F (170°C) for about 35 minutes, cool, then flip the blood orange upside down cake onto a serving plate.
My Tips for the Best Blood Orange Cake
Slice the Oranges Evenly: Try to slice the blood oranges as evenly as possible. When the slices are similar in thickness, they cook more evenly and create a smoother topping when the cake is flipped.
Line the Pan Well: I like lining the bottom of the pan with parchment paper before arranging the orange slices. It makes releasing the cake much easier and keeps the citrus layer looking neat.
Use Room Temperature Eggs: Room temperature eggs mix more smoothly into the batter and help create a lighter cake texture.
Variations
- Use Cara Cara Oranges: If blood oranges are unavailable, Cara Cara oranges give a similar sweetness and color.
- Add Warm Spice: A small pinch of cinnamon or cardamom in the batter adds warmth to the citrus flavor.
- Try Lemon Zest: A little lemon zest alongside the orange zest brightens the cake even more.
Storage
Store the upside-down blood orange cake at room temperature, covered, for up to 2 days. For longer storage, keep it in the refrigerator for up to 4 days, letting it come to room temperature before serving for the best texture.
Try These Orange Recipes Next!
Recipe
Blood Orange Upside Down Cake
Ingredients
Blood Orange Layer
- 2 blood oranges - thinly sliced
- 120 ml water
- 120 g sugar
Cake Batter
- 3 egg yolks
- Zest of 1 orange
- 40 ml orange juice
- 30 ml milk
- 50 ml extra virgin olive oil
- 1 teaspoon vanilla extract
- 80 g sugar
- ¼ teaspoon salt
- 100 g flour
- 3 egg whites
Instructions
- In a saucepan, combine ½ cup (120 ml) water and ⅔ cup (120 g) sugar and bring to a gentle simmer, stirring until the sugar dissolves. Add the 2 thinly sliced blood oranges and cook for about 7 minutes, until the slices soften and look glossy. Remove the slices carefully, place them on parchment paper, and set aside.
- Separate the 3 eggs, placing the yolks in one bowl and the whites in another. In a large mixing bowl, whisk the 3 egg yolks, zest of 1 orange, and 3 tablespoons (40 ml) of orange juice until smooth and well blended. Add 2 tablespoons (30 ml) milk, 3½ tablespoons (50 ml) extra virgin olive oil, 1 teaspoon vanilla extract, ⅓ cup (80 g) sugar, and ¼ teaspoon salt, whisking until the mixture is evenly combined.
- Gradually sift in ¾ cup (100 g) flour, stirring gently to avoid lumps and create a smooth batter.
- Arrange the candied blood orange slices evenly across the bottom of a 20 cm cake mold. In a separate bowl, beat the 3 egg whites until stiff peaks form, then gently fold them into the batter in batches until fully incorporated.
- Pour the cake batter over the candied orange slices in the mold. Pour the batter over the orange slices and smooth the top. Bake in a preheated oven at 340°F / 170°C for about 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly, then carefully invert it onto a serving plate to reveal the glossy blood orange topping.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
So beautiful cake I have oranges I am going to make it soon