With a layer of sweet, juicy cherries, an irresistible minty vanilla cake, and topped with a fluffy whipped mascarpone and dark chocolate, this Shamrock Shake Upside-Down Cake is all the best parts of the iconic milkshake in each bite.
If you rejoice when McDonald’s accidentally drops an extra maraschino cherry on your Shamrock Shake, this Shamrock Shake upside-down cake is for you.
Like my Shamrock Shake Cupcakes, this upside-down cake is inspired by the classic minty milkshake. It delivers everything Shamrock Shake in each bite: cool mint, sweet cherries, creamy whipped frosting, and a little bit of dark chocolate to finish it off. Instead of blending it into a milkshake, though, the flavors are layered into a soft vanilla-mint cake baked over a layer of maraschino cherries and a “blonde” caramel.
The Shamrock Shake Upside-Down Cake saga
If you’ve been following me on Instagram or TikTok, you know this cake nearly sent me into psychosis. It took so long to get just right, so I’m thrilled that I can finally share my recipe with you. I’ve been thinking about this cake since January, and after many, many iterations, we’ve finally arrived at a version that I think captures the spirit of the iconic St. Patrick’s Day treat.
Let’s talk about the caramel. I went back and forth on the caramel so many times. I tried iterations with a brown caramel, which created a swampy color, and I did versions with just butter and granulated sugar. While better than the brown caramel, I still felt like just butter and sugar didn’t give me the glossy, syrupy upside-down cake experience that I personally love.
I created this “blonde” caramel, which I am not sure is even really a thing, but it works perfectly for this cake. Unlike traditional caramel, it’s not brown, and it’s not going to give you that deep, roasted flavor of caramel sauce. It’s more buttery and sugary. Think like a very thick simple syrup or even corn syrup. However, it bakes mostly clear, acting as a nice barrier for the cherries and cake while still giving that glossy, caramel texture to the upside-down cake.
I finish the cake with a very fluffy whipped mascarpone (my topping of choice for upside-down cakes). The mascarpone helps stabilize the whipped cream, making it last in the fridge for a few days without separating.
When you flip this cake and reveal it, you might scream as much as I did. It is honestly so beautiful and would be a wonderful addition to any St. Patrick’s Day party or potluck. It’s a playful cake and might even give off slight Watergate Salad vibes, but I think it still has a certain elegance to it that’s really perfect for any festive dessert table.
How to make this Shamrock Shake Upside-Down Cake
What you need
- Cherries: Maraschino cherries and cornstarch.
- “Blonde” caramel: Butter, granulated sugar, and heavy cream.
- Cake batter: All-purpose flour, powdered buttermilk, baking powder, kosher salt, butter, granulated sugar, egg, whole milk, vanilla extract, mint extract, and green gel food coloring.
- Whipped mascarpone: Heavy cream, powdered sugar, vanilla extract, and mascarpone cheese.
- For serving: Dark chocolate and stem-on maraschino cherries.
How to make it
Step 1: Make the blonde caramel.
Melt butter in a small pot and stir in the sugar. Cook briefly until the sugar dissolves and the mixture deepens slightly in color. Add the cream, whisk until smooth, and pour the caramel into a greased 9-inch cake pan. Chill briefly until set.
Step 2: Prepare the cherries.
Halve the maraschino cherries and toss them with cornstarch to help thicken the topping as the cake bakes.
Step 3: Mix the batter.
Whisk together the dry ingredients. In a separate bowl, cream the butter and sugar, then beat in the egg. Alternate adding the dry ingredients and milk along with vanilla extract, mint extract, and a drop of green gel food coloring. Mix until just combined.
Step 4: Assemble the cake.
Arrange the cherries cut-side down in concentric circles over the chilled caramel. Pour the batter over the cherries and smooth the top.
Step 5: Bake.
Bake the cake until a toothpick inserted into the center comes out clean.
Step 6: Flip the cake.
Let the cake rest briefly, then invert it onto a serving plate while still warm so the caramel releases cleanly.
Step 7: Make the whipped mascarpone.
Whip the cream, powdered sugar, and vanilla until soft peaks form. Add mascarpone and whip just until stiff peaks form. Be careful not to overmix the mascarpone as it can separate.
Step 8: Serve.
Top slices with whipped mascarpone, chopped dark chocolate, and a stem-on maraschino cherry for a milkshake-inspired finish.
FAQ
Does this cake actually taste like a Shamrock Shake?
It’s definitely inspired by the flavor as opposed to being an exact copy. The mint cake, maraschino cherries, and chocolate garnish mirror the flavors you’d expect from a Shamrock Shake, but there is definitely more cherry flavor than what is in the traditional milkshake.
Why coat the cherries in cornstarch?
Maraschino cherries will release a bit of liquid during baking. Tossing them in cornstarch helps thicken the juices so the topping stays glossy rather than watery when the cake is flipped.
What is a “blonde caramel”?
This caramel is cooked very briefly, so it stays a pale ivory color isntead of a deep golden brown. The lighter flavor pairs better with cherries and mint than a darker caramel would. It also prevents the green cake color from looking swampy.
Can I make this cake ahead of time?
Yes. The cake can be baked the night before and refrigeratred. Bring to room temperature before serving. Prepare the whipped mascarpone up to 12 hours ahead and keep it refrigerated until serving.
Do I have to add green food coloring?
No. It’s purely for the Shamrock Shake look. The cake will taste the same without it, but that minty green color is so cute and adds a festive St. Patrick’s Day touch. I do recommend a gel-based food coloring, as water-based food coloring can cause the batter to split.
Shamrock Shake Upside-Down Cake
Ingredients
Cherries:
- 1 (16-ounce) jar maraschino cherries (stems removed; drained and halved)
- 1 tablespoon (7g) cornstarch
“Blonde” caramel:
- 4 tablespoons (57g) butter
- ½ cup (100g) granulated sugar
- 2 tablespoons (30g) heavy cream
Batter:
- 1¼ cup (150g) all-purpose flour
- 1 tablespoon (7g) powdered buttermilk
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 4 tablespoons (57g) butter (room temperature)
- ½ cup (100g) granulated sugar
- 1 egg
- ½ cup (120ml) whole milk
- 1 teaspoon vanilla extract
- ¾ teaspoon mint extract
- 1 drop green gel food coloring
Whipped mascarpone:
- ½ cup (120g) heavy cream
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 2 ounces (56g) mascarpone cheese
For serving:
- ¼ ounce (8g) dark chocolate (finely chopped or grated)
- Stem-on maraschino cherries
Instructions
Make the blonde caramel:
- Preheat the oven to 350ºF. Lightly grease a 9-inch round cake pan. Set aside.
- Melt 4 tablespoons (57g) of butter in a small pot over medium heat. Once melted, add ½ cup (100g) of granulated sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color. There may still be some grit from the sugar.
- Turn the heat to low and add 2 tablespoons (30g) heavy cream. Whisk until smooth and simmer for 1 minute. Turn off the heat.
- Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.
Prepare the cherries:
- Add the halved maraschino cherries to a small bowl and coat with 1 tablespoon (7g) cornstarch. Set aside.
Make the batter:
- Sift 1¼ cup (150g) of all-purpose flour, 1 tablespoon (7g) powdered buttermilk, 1 teaspoon baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside.
- Add 4 tablespoons (57g) of room temperature butter and ½ cup (100g) of granulated sugar to a large bowl. Use an electric hand mixer to cream them together. Add 1 egg and beat until smooth.
- Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk along with 1 teaspoon vanilla extract, ¾ teaspoon mint extract, and 1 drop green gel food coloring. Beat until just combined. Add the remaining dry ingredients and the remaining milk and beat until just combined. Don’t over-mix!
Assemble the cake:
- Remove the cake pan from the refrigerator. Arrange the halved cherries, cut-side down, over the caramel layer in tight concentric circles. Pour the batter over the cherries and smooth it out with the back of your spatula.
Bake the upside-down cake:
- Transfer the cake to the oven and bake for 40 to 43 minutes until a toothpick inserted into the center of the cake comes out clean.
- Let the cake stand at room temperature for 25 to 30 minutes. The cake should still be warm to the touch.
Flip the cake:
- Place a large plate over the cake pan and carefully invert the cake onto the plate. Tap the bottom of the pan to encourage the release of the cake. Once flipped, let cool for an additional 15 to 30 minutes.
Prepare the whipped mascarpone:
- Place ½ cup (120g) heavy cream in a large bowl. Add ½ cup (60g) powdered sugar and 1 teaspoon vanilla extract. Beat on medium-high speed until soft peaks form. Add 2 ounces (56g) mascarpone and continue beating just until stiff peaks form, being careful not to overmix it. Cover and refrigerate up to 12 hours.
To serve:
- Transfer the whipped mascarpone to a frosting bag fitted with a large, round frosting tip. Slice the cake into pieces and pipe a dollop of whipped mascarpone on each slice. Garnish the cake slice with chopped dark chocolate and a stem-on maraschino cherry, if desired. Alternatively, you can frost and garnish the entire cake prior to serving.
