Sweet & Tangy Raspberry Upside Down Cake

If you ask me, upside down cakes are one of the best desserts ever created.

This raspberry version puts a fresh spin on the classic pineapple recipe we all grew up with. Sweet, slightly tart berries create a pretty pink top (which starts as the bottom!) while the cake underneath stays soft and moist.

The raspberries cook down into a jammy layer that seeps just a bit into the cake, making every bite perfectly sweet. A sprinkle of powdered sugar is all you need to finish it off.

It’s the kind of dessert that works just as well at a casual weekend dinner as it does for special occasions.

What Kind of Raspberries Should I Use?

Fresh raspberries are the top choice for this upside-down cake, but don’t worry if you can only find frozen ones – they’ll work just fine too. If you’re using fresh berries, look for plump, bright red raspberries that aren’t mushy or moldy, and try to use them within a day or two of purchase. When using frozen raspberries, there’s no need to thaw them first – just place them frozen right into your cake pan, though you might need to add an extra minute or two to the baking time. The best part about raspberries is that even if they’re not perfectly shaped, once they’re baked into the cake with that brown sugar topping, they’ll still taste amazing.

Options for Substitutions

This cake recipe has several ingredients that you can swap if needed:

• Raspberries: You can easily switch raspberries with other berries like blackberries or sliced strawberries. Peaches or plums work great too – just slice them thinly and arrange in a single layer.
• Brown sugar: For the topping, you can use regular white sugar mixed with a teaspoon of molasses. Or try coconut sugar for a different flavor profile.
• Unsalted butter: If you only have salted butter, that’s fine – just reduce the added salt in the recipe by 1/8 teaspoon per 1/4 cup of butter. You can also use margarine, though the flavor won’t be quite as rich.
• Milk: Feel free to use any milk you have – whole, 2%, or plant-based options like almond or oat milk all work well. If using buttermilk, add 1/4 teaspoon of baking soda to the dry ingredients.
• Vanilla essence: You can swap this with vanilla extract, or try almond extract for a different flavor (use half the amount as it’s stronger).
• General-purpose flour: Cake flour can be used for a lighter texture – just add 2 extra tablespoons per cup of flour called for in the recipe.

Watch Out for These Mistakes While Baking

The trickiest part of any upside-down cake is the flip – if you wait too long after removing it from the oven, the caramelized fruit layer can stick to the pan, so be sure to let it cool for exactly 10 minutes before inverting onto your serving plate.

Temperature control is crucial for the butter-sugar base – if your melted butter is too hot when you add the brown sugar, it can burn during baking, so let it cool slightly before combining, and make sure to spread this mixture evenly across the bottom of your pan.

Another common mistake is overcrowding the raspberries – while it’s tempting to pack them in tightly, leaving small gaps between the berries allows the caramel to flow through and create that perfect sticky-sweet top once inverted.

For the best texture, avoid overmixing the cake batter once you add the flour – mix just until combined, as overworking the batter can lead to a tough, dense cake instead of a light, tender crumb.

What to Serve With Raspberry Upside Down Cake?

This sweet and fruity cake pairs perfectly with a scoop of vanilla ice cream or a dollop of freshly whipped cream – both help balance out the tartness of the raspberries. If you’re serving it for afternoon tea, a cup of Earl Grey or chamomile tea makes a lovely companion to the cake’s fruity flavors. For an extra special touch, try serving it with a drizzle of warm cream sauce or a spoonful of crème anglaise on the side. And if you’re feeling fancy, a few fresh raspberries on the plate make for a nice finishing touch without going overboard.

Storage Instructions

Keep Fresh: This raspberry upside down cake stays good in the fridge for up to 4 days when kept in an airtight container. The fruit keeps the cake nice and moist, but you might notice the raspberries get a bit softer over time – that’s totally normal!

Freeze: Want to save some for later? Cut the cake into individual slices, wrap them well in plastic wrap and aluminum foil, then pop them in the freezer for up to 2 months. This way, you can grab a slice whenever you’re craving something sweet!

Serve Later: When you’re ready to enjoy your frozen cake, let it thaw overnight in the fridge. For the best taste, bring it to room temperature before serving. If you’d like, dust it with a fresh sprinkle of powdered sugar just before serving – it makes the cake look like new!

Make Ahead: This cake is best served the day it’s made, but you can bake it up to a day ahead if needed. Just keep it at room temperature, covered with a cake dome or large bowl, and wait to dust it with powdered sugar until right before serving.

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 10-15 g
• Fat: 40-45 g
• Carbohydrates: 100-110 g

Ingredients

• 1/4 cup melted unsalted butter
• 1/2 cup brown sugar
• 2 generous cups of raspberries (enough to cover the base of the pan)
• 1 1/3 cups general-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup softened unsalted butter
• 3/4 cup white sugar
• 1 large egg
• 1 1/2 teaspoons vanilla essence
• 1/2 cup milk
• Powdered sugar for dusting (optional)

Step 1: Prepare the Pan and Base Layer

Begin by preheating your oven to 350°F.

Spray a 9″ high-sided pan or springform pan with nonstick cooking spray.

If you’re using a springform pan, place a piece of foil or a sheet tray underneath to catch any butter or sugar that may leak out.

In a medium bowl, whisk together 1/4 cup of melted unsalted butter and 1/2 cup of brown sugar.

Spread this mixture evenly across the bottom of the prepared pan.

Top the brown sugar mixture with 2 heaping cups of raspberries, ensuring they cover the bottom of your pan.

Set the pan aside.

Step 2: Mix the Dry Ingredients

In a large bowl, combine 1 1/3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

Whisk these ingredients together until they are well blended.

Set the mixture aside.

Step 3: Prepare the Wet Ingredients

In another bowl, beat together 1/4 cup of softened unsalted butter, 3/4 cup of granulated sugar, 1 large egg, and 1 1/2 teaspoons of vanilla extract until the mixture is smooth and well combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to the butter mixture, beating until combined.

At this stage, the mixture will appear crumbly, which is expected.

Add 1/2 cup of milk to the batter and beat until fully incorporated, resulting in a thick and smooth batter.

Step 5: Assemble and Bake

Spoon the prepared batter over the raspberry layer in the pan.

Gently spread the batter using an offset spatula, being careful not to disturb the raspberries.

Bake in the preheated oven for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Baking times may vary, so check for doneness with a toothpick first.

Step 6: Cool and Serve

Remove the cake from the oven and allow it to cool in the pan for 10 minutes.

This cooling time is essential.

Carefully run a knife along the edge of the pan to ensure the cake is released, then invert it onto a serving platter.

Allow it to finish cooling completely.

For a final touch, dust with powdered sugar if desired before serving.

Enjoy your delightful raspberry upside-down cake!