The Valencia Cake Recipe, known in Spain as Bizcocho de Naranja, is a traditional treat from La Comunitat Valenciana, the vibrant coastal region where sun-kissed oranges grow in abundance. This cake is a nostalgic favorite for many Spaniards, offering a warm slice of home in every bite.
What makes this cake so special is its simplicity. Using basic pantry ingredients, you can create a beautifully moist, flavorful cake without complicated techniques or special equipment. It’s proof that sometimes the best desserts are the easiest to make.
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Whether you enjoy it for breakfast with your morning coffee, as an after-dinner dessert, or as a midday snack, this Spanish orange cake promises layers of rich caramelized orange flavor that will transport your taste buds straight to the Mediterranean coast.
What Does Valencia Cake Taste Like?
Imagine the comforting scent of freshly baked cake mingled with the zesty aroma of oranges. This cake has a dense yet tender crumb, balanced with the sweetness of caramel and the bright, citrusy punch of fresh orange slices.
Each bite begins with a silky layer of caramel-coated orange rounds, which give way to the soft sponge beneath. The sweetness is subtle-not cloying-allowing the orange to shine as the star of the show.
The best part? It’s the kind of flavor that feels familiar yet exotic. Warm, sunny, and slightly tangy, it’s a cake that makes you want to slow down, sip some tea, and savor every bite.
Ingredients Required for Valencia Cake Recipe
Here’s the list of Ingredients you’ll need to make this Valencia Orange Cake
For the caramel and topping:
- 1 cup (100g) granulated sugar
- 2 tbsp (30ml) water
- 2 oranges, peeled (white pith removed) and sliced into ¼-inch rounds
For the cake batter:
- 3 large eggs
- 1 cup (200g) granulated sugar
- ½ cup (140g) plain Greek yogurt
- ½ cup (120ml) sunflower oil
- Juice of 1 orange (about 2 tbsp / 30ml)
- 2 cups (240g) all-purpose flour
- 2 tsp (8g) baking powder
- ¼ tsp (1.5g) sea salt
Kitchen Utensil You’ll Need
- 8-inch (20cm) round baking pan (springform recommended)
- Parchment paper and Spatula
- Mixing bowls and Whisk
- Fry pan (for caramel)
- Non-stick cooking spray
Prep time: 20 minutes
Cook time: 40 minutes
Cooling time: 15 minutes
Total time: ~1 hour 15 minutes
Yield: 8 servings
Copycat Valencia Cake Recipe
Simply follow the steps given below to make your Valencia Orange Cake at home
1. Make the caramel
In a fry pan, combine 1 cup sugar and 2 tbsp water over medium heat. Do not stir-just let it naturally caramelize, giving the pan an occasional gentle shake. Cook for about 8 minutes until it reaches a dark amber color.
2. Prepare the pan
Line an 8-inch round baking pan with parchment paper. Grease the sides with non-stick spray. Pour the caramel into the pan, spreading it evenly. Arrange orange slices over the caramel in a single layer.
3. Make the batter
In a large bowl, whisk the eggs until smooth. Gradually add the sugar while whisking. Mix in yogurt, sunflower oil, and orange juice until combined.
4. Add dry ingredients
Sift in flour, baking powder, and salt. Whisk until a thick, creamy batter forms with no lumps.
5. Assemble and bake
Pour the batter over the oranges in the pan, spreading evenly. Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and serve
Let the cake rest for 15 minutes. Place a plate over the pan, flip it, and gently remove the pan and parchment. Slice and enjoy!
Some Tasty Ways To Customize and Serve This Valencia Cake
1. With Freshly Brewed Coffee
There’s something magical about enjoying a slice of warm Valencia cake with a strong cup of coffee. The citrusy caramel blends beautifully with the coffee’s bitterness-perfect for a slow morning.
2. Topped with Lightly Whipped Cream
Sometimes, we whisk a little cream with a touch of vanilla and dollop it over the cake. The cream’s softness melts into the sponge, making every bite even more indulgent.
3. With a Scoop of Vanilla Ice Cream
On a warm afternoon, pairing a chilled scoop of vanilla ice cream with this cake feels like a Spanish summer holiday on a plate. The contrast of hot and cold is divine.
4. Alongside Fresh Berries
We’ve found that fresh strawberries or raspberries make the cake’s orange notes pop even more. Plus, it adds a fresh, tart balance to the sweetness.
5. With a Dusting of Powdered Sugar
When we want something simple yet elegant, a light snowfall of powdered sugar over the top before serving does the trick. It looks beautiful and adds a delicate sweetness.
6. Paired with Spanish Sweet Wine
A small glass of Moscatel or Cava alongside Valencia cake makes for a truly authentic Spanish experience. We often serve it this way for dinner guests.
7. Served Warm with a Drizzle of Honey
If we reheat the cake slightly and add a drizzle of orange blossom honey, the aroma alone is worth it. It’s a comforting treat on chilly days.
8. As a Brunch Centerpiece
We love serving this cake at brunch surrounded by cheese, olives, and fresh bread. The sweet-and-savory mix always gets compliments.
9. With a Spoonful of Greek Yogurt
A slightly tangy, thick Greek yogurt spooned next to the cake creates a refreshing contrast. It’s our go-to when we want something a little lighter.
10. Turned Into a Dessert Parfait
Sometimes we cube leftover cake, layer it with custard or cream, and top it with caramel sauce for a quick, impressive parfait. It’s a fun twist that never lasts long on the table.
Some Tips on This Valencia Cake Recipe
1. Use sweet oranges.
Pick oranges that smell nice and sweet. This makes your cake taste fresh and yummy.
2. Don’t stir the caramel.
When the sugar melts, let it cook without stirring. Just give the pan a little shake now and then.
3. Watch the caramel color.
Once it turns a dark golden brown, take it off the heat right away so it doesn’t burn.
4. Cut the oranges evenly.
Slice them all the same size. This helps the cake look pretty and cook the same.
5. Line your pan with paper.
Parchment paper helps the cake come out without sticking.
6. Mix eggs well.
Whisk the eggs until they are smooth and fluffy before adding sugar.
7. Don’t rush the batter.
Mix slowly so there are no lumps. A smooth batter makes a soft cake.
8. Check with a toothpick.
Stick a toothpick in the middle. If it comes out clean, your cake is ready.
9. Let it cool a bit.
Wait at least 15 minutes before flipping the cake so it doesn’t break.
10. Enjoy fresh!
This cake tastes best the same day, with a cup of tea or coffee.
How to Store and Reheat Valencia Orange Cake Properly?
Store your Valencia cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. To reheat, warm individual slices in the microwave for 10–15 seconds.
Valencia Cake Recipe
Ingredients
Method
- 1. Make the caramel
In a fry pan, combine 1 cup sugar and 2 tbsp water over medium heat. Do not stir-just let it naturally caramelize, giving the pan an occasional gentle shake. Cook for about 8 minutes until it reaches a dark amber color.
2. Prepare the pan
Line an 8-inch round baking pan with parchment paper. Grease the sides with non-stick spray. Pour the caramel into the pan, spreading it evenly. Arrange orange slices over the caramel in a single layer.
3. Make the batter
In a large bowl, whisk the eggs until smooth. Gradually add the sugar while whisking. Mix in yogurt, sunflower oil, and orange juice until combined.
4. Add dry ingredients
Sift in flour, baking powder, and salt. Whisk until a thick, creamy batter forms with no lumps.
5. Assemble and bake
Pour the batter over the oranges in the pan, spreading evenly. Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and serve
Let the cake rest for 15 minutes. Place a plate over the pan, flip it, and gently remove the pan and parchment. Slice and enjoy!
Video
Notes
Common Queries on This Valencia Cake Recipe
Here, we’ve got you covered with some common questions about the Valencia Cake Recipe that people often ask.
1. What are the 5 main ingredients in cake?
From my baking experience, most cakes-including this Valencia Cake-rely on five basics: flour, sugar, eggs, fat (like oil or butter), and a leavening agent (baking powder or baking soda). These work together to create the structure, sweetness, and texture that make a cake irresistible.
2. What is the most difficult cake in the world?
While our Valencia Cake is wonderfully simple, some cakes can be quite the challenge! Many bakers agree that the French Gâteau Opéra is one of the most difficult-its multiple layers, precise assembly, and glossy glaze demand patience and skill. Thankfully, this Spanish cake is the complete opposite-easy, quick, and forgiving.
3. Which is the most delicious cake in the world?
Taste is subjective, but for me, the Valencia Cake ranks right up there. The caramelized orange topping and soft, moist sponge are a winning combo. It’s sweet without being too rich, making it the kind of cake you can enjoy at breakfast, as dessert, or as a snack-anytime you need a little comfort.
4. What is Valenciano dessert?
Valenciano desserts hail from Spain’s Comunitat Valenciana, a sunny region known for its oranges, almonds, and rice dishes. Our Valencia Cake (Bizcocho de Naranja) is one of the classics, celebrating the area’s citrus heritage in the most delicious way possible. Other traditional sweets include turrón and fartons.
5. Can I use regular oranges for this cake?
Absolutely! I’ve used both Valencia oranges and regular navel oranges, and both turn out beautifully. Just make sure to remove all the white pith from the peel to avoid bitterness in your topping.
6. Can I make this cake without a springform pan?
Yes! While a springform pan makes unmolding the cake easier, you can use any 8-inch (20 cm) round cake pan. Just line it with parchment paper and be extra gentle when flipping it out after baking.
7. How do I know when my cake is fully baked?
The toothpick test is your best friend. Insert a toothpick into the center-if it comes out clean or with just a few crumbs, it’s ready. In my oven, it usually takes about 40 minutes, but yours may vary by a few minutes.
8. Can I make this cake ahead of time?
Yes, and in fact, the flavor develops beautifully overnight. I often bake it in the evening, let it cool completely, and store it in an airtight container. The caramel and orange meld into the sponge, making it even more flavorful the next day.
9. How should I store leftover Valencia Cake?
If you’re keeping it for just a day or two, store it in an airtight container at room temperature. For longer storage (up to 5 days), keep it in the fridge. Just let it come to room temperature or give it a quick 10–15 second microwave warm-up before serving.
10. Can I add other flavors to this cake?
Definitely! While I adore the classic orange flavor, I’ve tried adding a hint of cinnamon to the batter or a splash of vanilla extract for a twist. Just don’t overpower the orange-it’s the heart and soul of this cake.
The Valencia Cake Recipe is more than just a dessert-it’s a slice of Spanish sunshine. With its luscious caramelized oranges and soft, moist crumb, it’s perfect for any occasion, from morning coffee to after-dinner indulgence. Give it a try at home and experience a taste of La Comunitat Valenciana. You might just find it becomes your new favorite cake!
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