This simple and moist Italian Orange Cake is packed with real orange flavor from fresh juice, zest, and slices. It's a light, fluffy dessert that's perfect for any occasion and easy to make with basic pantry ingredients.
This post may contain affiliate links, which means I may make a small commission off items you purchase at no additional cost to you.
If you're craving a soft, citrusy cake that's not overly sweet and feels like sunshine on a plate, this Italian Upside-Down Orange Cake is for you. Made with fresh organic oranges, this cake has a delicate crumb and bold natural flavor-perfect for breakfast, teatime, or dessert. It's a traditional cake made in many Italian homes, especially in winter when oranges are in season.
You may also love my Soft Italian Lemon Olive Oil Cake if you're a fan of light and zesty bakes. And if you're looking for a showstopper, try this Soft Raspberry Ricotta Cake with Chocolate Chunks. Check out also these 10 Simple and Soft Italian Cakes.
Jump to:
🧾 Ingredients
- Organic Oranges: The star of the cake! Choose organic oranges because you'll use both the slices and the zest, and you want them to be pesticide-free. Look for firm, fragrant oranges. Use fresh juice for best flavor-store-bought juice won't give the same result.
- All-Purpose Flour: Standard flour works best here. It creates a soft, tender cake while holding its structure well.
- White Granulated Sugar: Adds just the right amount of sweetness without overpowering the citrus.
- Eggs: Provide moisture, richness, and structure. Use room-temperature eggs for a better rise.
- Peanut Oil: This neutral oil makes the cake incredibly moist and keeps it soft for days. You can also use sunflower or light olive oil to make a delicious Orange Olive Oil Cake, but avoid strong-flavored oils.
- Baking Powder: Helps the cake rise beautifully. Make sure it's fresh-expired baking powder may result in a flat cake.
See the recipe card for quantities.
🍳 Substitutions
- Flour: You can use cake flour for an even softer texture or a 1:1 gluten-free baking flour blend if needed.
- Peanut Oil: Substitute with sunflower oil, canola oil, or a very light olive oil, like in this Soft Italian Olive Oil Lemon Cake. Melted butter can also be used but will make the cake denser.
- Sugar: For a less refined option, use coconut sugar or raw cane sugar. Note it may darken the cake slightly.
- Eggs: For an egg-free version, try a commercial egg replacer or a mix of applesauce (¼ cup per egg), though the cake may be a bit denser.
- Oranges: Blood oranges can be used for a deeper color and more complex citrus flavor.
🥣 Variations
- Orange Almond Cake: Replace part of the flour with finely ground almonds for a nuttier flavor and extra moist texture.
- Orange Chocolate Chip Cake: Add a handful of mini chocolate chips to the batter for a kid-friendly treat.
- Liqueur Infusion: Add 1-2 tablespoons of orange liqueur (like Grand Marnier or Cointreau) to the batter for a grown-up twist.
- Glazed Orange Cake: Drizzle with a simple glaze made from powdered sugar and orange juice after baking.
- Olive Oil Orange Cake: Swap peanut oil with extra virgin olive oil for a more robust flavor and a rustic touch.
📋 Instructions with Photos
Step 1. Zest and juice 1 orange. Whisk sugar and eggs until foamy.
Step 2. Add all the other ingredients a bit at a time to the batter and whisk until smooth.
Step 3. Cut the other orange into slices and place them on the bottom of the baking dish.
Step 4. Pour the cake batter and bake in the preheated oven.
🍽 Serving Suggestions
This Italian Upside-Down Orange Cake is best served on its own with a dusting of powdered sugar or a light orange glaze. It's also lovely with a dollop of whipped cream or a scoop of vanilla gelato for a more indulgent dessert. Serve it with tea, coffee, or a glass of chilled dessert wine. It's great for brunch tables, afternoon treats, or as a light and fragrant cake to end a rich meal.
❄️ Storage & Reheating
You can store this orange cake at room temperature in an airtight container for up to 3 days. If your kitchen is warm or humid, refrigerate it instead. In the fridge, it will stay fresh for up to 5 days, though the texture may firm up slightly.
To freeze, wrap individual slices or the whole cake tightly in plastic wrap and foil, then store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature.
💭 Recipe FAQs
Fresh orange juice is highly recommended for the best flavor. Bottled juice may contain preservatives and won't have the same brightness or aroma.
Yes, you can use melted butter, but the orange cake will be denser and slightly less moist. Oil generally gives a lighter and fluffier texture.
Yes! It keeps very well for several days. In fact, the flavor develops even more on the second day.
Yes, by using a plant-based milk instead of dairy (if used in the glaze or variation), oil instead of butter, and an egg replacer such as flax eggs or applesauce.
Yes, it's absolutely safe to eat the orange rinds, in fact they have many good nutrients in it. If you don't like the slightly bitter taste, you can remove them.
⭐ Top tip
Use room-temperature ingredients-especially the eggs and orange juice. This helps the batter emulsify better and ensures a more even rise in the oven, giving you that perfect, fluffy Italian-style crumb.
🫶 Related recipes you might like
Looking for other recipes like this? Try these:
If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! ★★★★★
📖 RECIPE
Ingredients
Method
- Preheat the oven to 180°C (350°F). Line a loaf or round cake pan (about 24-26 cm / 9-10 inches) with parchment paper.
- Zest and juice 1 orange, and cut the other one into thin slices.2 large organic Oranges
- Sprinkle 1 tablespoon of sugar over the bottom of the pan. Arrange the thin orange slices on top of the sugar in a single layer. This will create a beautiful citrus design on top once the cake is flipped out. This step is optional.
- In a large bowl, whisk the eggs and sugar until light and fluffy (about 2-3 minutes by hand or 1-2 minutes with an electric mixer).¾ cup Granulated Sugar , 3 Eggs
- Add the orange zest and freshly squeezed orange juice (about 100 ml or ½ cup), and mix well.
- Pour in the peanut oil and orange extract if using and stir to combine.¼ cup Peanut Oil , ¼ teaspoon Orange Extract
- Sift in the flour and baking powder. Fold gently with a spatula or whisk until just combined and no lumps remain.1 ⅔ cups All-purpose Flour, 1 ½ tablespoon Baking Powder
- Pour the batter into the prepared pan, being careful not to disturb the orange slices at the bottom.
- Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack or serving plate. The orange slices will now be on top, lightly caramelized from the sugar.
- Optional: Dust the top with powdered sugar once the cake has fully cooled.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Video
Notes
Have you tried this recipe?
Let us know how it was and don't forget to share it!Send this Recipe to your Email!
We'll email this post to you, so you can come back to it later!
Cary Sue says
Excellent recipe. Easy to make and delicious. I will make this again.
Jessica Montanelli says
Thank you so much! I'm glad you liked it! 🙂
Kris says
I didn't add the orange slices but the orange flavor of the cake was really delicious. I also added chocolate chips!
Jessica Montanelli says
Thank you Kris, I love it with chocolate chips too!