Tender Raspberry Upside Down Cake

Here’s my go-to raspberry upside down cake recipe, with a light, buttery cake base and fresh raspberries that create a naturally sweet, slightly tart topping when the cake is flipped over.

This raspberry cake has become a summer favorite in our house, especially when raspberries are in season. I often make it for weekend brunches, and there’s rarely a crumb left by the end of the day. Who can resist cake that looks this pretty without any extra decorating?

What Kind of Raspberries Should I Use?

Fresh raspberries are ideal 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 frozen raspberries, there’s no need to thaw them first; just place them straight from the freezer into your prepared pan. When shopping for fresh raspberries, look for berries that are bright red, plump, and firm – avoid any that look mushy or have signs of mold. Keep in mind that raspberries are quite delicate, so it’s best to use them within a day or two of purchase, and give them a gentle rinse just before using.

Options for Substitutions

This cake recipe has some room for tasty swaps if you’re running low on ingredients:

• Raspberries: You can easily swap raspberries with other berries like blackberries or sliced strawberries. Even pitted cherries or sliced peaches work great – just make sure they’re well-drained if using frozen fruit.
• Brown sugar: Out of brown sugar? Mix white sugar with 1 tablespoon of molasses. Or use maple syrup, though you might want to use a bit less (about ⅓ cup) since it’s more liquid.
• Plain flour: All-purpose flour is best here, but cake flour works too – just add an extra 2 tablespoons per cup. Avoid whole wheat flour as it will make the cake too heavy.
• Milk: Any milk works here – whole, 2%, or plant-based options like almond or oat milk. If using buttermilk, add ¼ teaspoon of baking soda to the dry ingredients.
• Vanilla essence: You can use vanilla extract, vanilla bean paste, or even almond extract for a different flavor profile.
• Unsalted butter: If you only have salted butter, that’s fine – just skip the added salt in the recipe. For dairy-free options, use coconut oil or a good quality margarine.

Watch Out for These Mistakes While Baking

The trickiest part of any upside-down cake is the flipping process – waiting too long after removing it from the oven can cause the caramelized fruit to stick to the pan, so be sure to let it cool for just 5-10 minutes before inverting onto your serving plate. A common mistake is not properly preparing the pan – make sure to generously butter the sides and bottom to prevent sticking, and consider lining the bottom with parchment paper for extra insurance. When arranging the raspberries, pack them closely together since they’ll shrink during baking, and avoid pressing them too hard into the brown sugar mixture or they might break apart. For the best texture, make sure your butter and egg are at room temperature before mixing the cake batter, and don’t overmix once you add the flour – stop as soon as the dry ingredients are incorporated to keep your cake tender.

What to Serve With Raspberry Upside Down Cake?

This sweet and fruity cake pairs perfectly with a few simple additions that’ll make it even more special. A scoop of vanilla ice cream is my go-to choice – it melts slightly when it meets the warm cake, creating an amazing combination of temperatures and textures. If you’re feeling fancy, a dollop of lightly whipped cream works beautifully too, especially with a few fresh raspberries scattered on top. For a morning or afternoon tea serving, try it with a cup of hot coffee or Earl Grey tea, which complement the berry flavors really nicely.

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 the texture is best within the first couple of days. I like to let it come to room temperature before serving for the best flavor.

Freeze: You can freeze this cake for up to 2 months! Just wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. Cut it into individual slices before freezing if you want to grab just one piece at a time – it’s super handy for unexpected guests or late-night cravings.

Make Ahead: Want to prep this cake in advance? You can make it a day ahead and keep it at room temperature, covered with a cake dome or plastic wrap. The raspberries actually make the cake even more flavorful the next day as their juices settle into the cake.

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: 1100-1300
• Protein: 10-15 g
• Fat: 60-70 g
• Carbohydrates: 150-170 g

Ingredients

• 1/4 cup melted unsalted butter
• 1/2 cup packed brown sugar
• 2 generous cups of raspberries (or enough to line the pan)
• 1 1/3 cups plain flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 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

Preheat your oven to 350°F (175°C).

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

If using a springform pan, place a piece of foil around the bottom or bake on a sheet tray to catch any butter or sugar mixture that may leak.

In a medium bowl, whisk together 1/4 cup of melted unsalted butter and 1/2 cup of brown sugar, then spread this mixture evenly into the bottom of the prepared pan.

Top the brown sugar mixture with 2 heaping cups of raspberries laid out in an even layer, ensuring they cover the bottom of the pan.

Set aside.

Step 2: Mix the Dry Ingredients

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

Set the dry mixture aside.

This will be added to the wet ingredients later on.

Step 3: Cream the Butter and Sugar

In a separate bowl, beat together 1/4 cup of unsalted butter softened to room temperature, 3/4 cup of granulated sugar, 1 large egg, and 1 1/2 teaspoons of vanilla extract until everything is well combined.

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

The mixture will appear crumbly at this stage, which is normal.

Step 4: Complete the Batter

Add 1/2 cup of milk to the crumbly batter and beat until the mixture is smooth and well incorporated.

The batter will be thick.

Spoon the batter over the layer of raspberries in the pan and spread it gently with an offset spatula to create an even layer.

Step 5: Bake the Cake

Bake in the preheated oven for about 35-40 minutes until the top is golden brown.

To ensure it is fully baked, insert a toothpick into the center of the cake.

If it comes out clean, the cake is done.

Be aware that oven times can vary, so check with a toothpick to confirm doneness.

Step 6: Cool and Invert the Cake

Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes (do not skip this cooling time).

Run a knife along the edge of the pan to loosen the cake.

Carefully invert the cake onto a serving platter.

Allow it to finish cooling.

Optionally, dust the top with powdered sugar before serving.

Enjoy your delicious raspberry cake!