There is just something fun about an upside down cake. Maybe it’s the unexpected pop of color, or that anticipation of sliding that top layer out of the cake pan, wondering if it actually worked (it always does btw). Whatever it is there is nothing more fun than eating it! This Triple Layer Orange Upside Down Cake is mini but it sure packs a visual as well as a flavorful citrus punch.
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Three mini layers separated by orange cream cheese frosting and topped with exquisite thinly sliced oranges sparkling with organic sugar! We used blood oranges for that deep, lovely color, but you can use small juice oranges if preferred or if blood oranges are out of season.
Honestly, This Little Cake is Almost Too Pretty to Eat!
But somehow I am sure you will manage. I know we did. But what we love most about this little cake is that you can indulge and then it’s gone. So the indulgence doesn’t turn into a four day cake binge. Don’t act like that’s never happened in your life.
Making It Gluten Free and Just As Good!
Not all gluten free flours are created equal. We recommend Jovial Gluten Free Pastry Flour for GF baking! Jovial soaks their grains for easier digestion and their gluten free flour blend just can’t be beat for baking.
The Recipe: Triple Layer Orange Upside Down Cake
A beautiful mini cake that is perfect for any day or celebrations!
- 1 1/4 cups all-purpose flour or see my recommendation for gluten free flour above
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup butter (1 stick) room temperature
- 3 tablespoons coconut oil (or baking oil of your choice)
- 2/3 cup plus 2 tablespoons organic granulated sugar (I love the course texture for this cake)
- 1 teaspoon vanilla paste or extract
- 3 eggs, room temp
- 2 small blood or juice oranges (one zested, one thinly sliced)
- 2/3 cups buttermilk, room temp
- 3 tablespoons cream cheese, room temp
- 3 tablespoons butter, room temp
- 2 cups powdered sugar (confectioners sugar)
- orange zest, from one small orange
Preheat oven to 350, place oven rack in center position. Use a paper towel to wipe the bottom and sides of mini cake pans with butter then lightly coat with flour, sprinkle bottom of one pan with 1 tablespoon of course granulated sugar (this will be the pan you place orange slices in)
Place flour, baking powder and salt into a bowl, whisk and set aside
zest 1 orange, scraping until white is exposed and then moving on to a new area, set aside, slice second orange as thinly as you can
Use a mixer to beat together butter, 2/3 cup sugar, and coconut oil
Add vanilla paste or extract, eggs (one at a time) mixing until incorporated
Add buttermilk and flour alternately and mix until smooth
Add half of the orange zest, mix well
place very thinly sliced orange slices into bottom of pan with sugar, slightly overlapping the slices (you may have leftover slices) then sprinkle the oranges with one more tablespoon sugar
Pour batter as evenly as you can into the three prepared pans
Tap pans on counter to take out any bubbles
Bake for 20-25 minutes or until an inserted toothpick comes out clean
Allow to cool then remove cakes from pans before frosting
Place butter, cream cheese, vanilla paste or extract, remaining half of orange zest into a bowl and mix on medium speed for 30 seconds. Add powdered sugar and mix until well incorporated. If needed, thin with a little buttermilk (don't make the icing too thin or layers will slide around)
To get the "semi naked" look, frost the first layer generously , adding a little more frosting around the edges of cake. Then place the second cake layer and repeat. Last place the top layer (with orange slices) on. Hopefully some frosting is being pushed out between the layers, use a spatula to spread icing around the sides of cake, adding more if desired
Slice and serve
MAY I PLEASE ASK A FAVOR?
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