This chocolate-fig upside-down cake is a stunning dessert that will have everyone reaching for seconds.
Featuring ripe figs, blood orange, and a moist chocolate cake, this upside-down cake is one you’ll want in the center of your Thanksgiving dessert table.
This chocolate-fig upside-down cake features rich cocoa, juicy figs, and fragrant blood orange for a tender, syrup-soaked dessert that feels festive yet simple to prepare.
Figs are a perfect fruit for upside-down cakes. They have a subtle sweetness, buttery texture, and produce just the right amount of syrup to soak into the cake. In this version, I pair them with blood oranges and an orange-scented chocolate cake for a truly divine autumn dessert that deserves a spot on your holiday dessert table.
How to make this chocolate-fig upside-down cake
What you need
There are three layers to this chocolate-fig upside-down cake recipe: the caramel, figs, and the chocolate cake.
- Caramel layer: You’ll need brown sugar, butter, corn syrup, and heavy cream.
- Figs: Fresh figs are sliced and tossed with blood orange zest, blood orange juice, cornstarch, and granulated sugar.
- Chocolate cake: The cake is made with butter, granulated sugar, flour, Dutch-process cocoa powder, baking powder, salt, eggs, blood orange juice, and milk.
How to make it
- Step 1: Prepare the figs. Toss sliced figs with blood orange juice, cornstarch, blood orange zest, and granulated sugar. Set aside until needed.
- Step 2: Prepare the caramel. Melt butter and add brown sugar and corn syrup. Simmer, stirring occasionally, until the sugar dissolves. Add heavy cream and whisk until smooth. Pour the mixture into a lightly greased cake pan. Refrigerate for 15 minutes.
- Step 3: Make the cake batter. Sift together flour, cocoa powder, baking powder, and salt. Set aside. Cream together butter and sugar. Add eggs and beat until smooth and creamy. Add half the sifted dry ingredients and beat until just combined. Add half the milk and beat until smooth. Add the remaining dry ingredients and the remaining milk, finishing with orange juice and vanilla extract. Beat until just combined. Don’t over-mix!
- Step 4: Assemble the cake. Arrange the sliced figs and any juice from the bowl in a single layer over the caramel. Pour the cake batter on top and smooth it out. Transfer to the oven for 48 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Step 5: Cool the cake. Remove the cake from the oven and let it stand for 30 to 45 minutes before inverting onto a plate.
Slice the cake and enjoy it as it is! It’s also delicious with whipped cream or vanilla ice cream
FAQ
Can I use dried figs instead of fresh?
Although I strongly recommend fresh figs, as they release syrup that caramelizes beautifully into the topping. However, you can substitute rehydrated dried figs if needed. Soak them in hot water for 20 to 30 minutes, pat dry, and proceed with the recipe.
Can I make this cake ahead of time?
Yes! The chocolate-fig upside-down cake can be baked one day ahead. After it cools completely, cover tightly and refrigerate. Before serving, bring it to room temperature or warm it briefly in a 300ºF oven for 10 minutes.
Can I use regular oranges instead of blood oranges?
Absolutely. Regular oranges, clementines, or even tangerines will work. You’ll lose the signature raspberry undertones that blood oranges give the dish, but the citrus flavor will remain bright and fragrant.
Can this recipe be made gluten-free?
Yes, substitute your favorite 1-to-1 gluten-free baking flour blend for the all-purpose flour. Check that your baking powder is gluten-free as well.
Chocolate-Fig Upside-Down Cake
Ingredients
Figs:
- 12 ounces figs (stemmed, and sliced lengthwise; 3 to 4 slices per fig)
- 1 tablespoon blood orange juice (freshly squeezed)
- 2 teaspoons blood orange zest
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
Caramel:
- 3 tablespoons butter
- ½ cup light brown sugar
- 2 teaspoons light corn syrup
- 2 tablespoons heavy cream
Batter:
- ¾ cup all-purpose flour
- ¼ cup Dutch-process cocoa powder
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 4 tablespoons butter (room temperature)
- ½ cup granulated sugar
- 2 eggs
- ½ cup whole milk
- 2 tablespoons blood orange juice (freshly squeezed)
- 1 teaspoon vanilla extract
Instructions
Prepare the figs:
- Preheat the oven to 350ºF.
- Place the fig slices in a large bowl. Add 1 tablespoon of blood orange juice, 2 teaspoons of blood orange zest, ¼ cup of granulated sugar, and 1 tablespoon of cornstarch. Toss gently to coat, being careful not to break up the tender fig slices.
Prepare the caramel:
- Lightly grease a 9-inch round cake pan. Set aside.
- Melt 3 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup light brown sugar and 2 teaspoons corn syrup. Stir to combine. Cook over medium heat for 3 to 4 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color. Add 2 tablespoons of heavy cream and whisk until smooth. Turn off the heat.
- Pour the mixture into the prepared cake pan and smooth it into an even layer. Refrigerate for 15 minutes.
Make the batter:
- Sift ¾ cup all-purpose flour, ¼ cup Dutch-process cocoa powder, 1½ teaspoons baking powder, and ¼ teaspoon kosher salt into a small bowl. Set aside. Using an electric hand-mixer, cream 4 tablespoons butter with ½ cup granulated sugar in a large mixing bowl until light and fluffy. Add 2 eggs and mix until smooth and creamy.
- Add half the dry ingredients and beat with the mixer until just combined. Add half the whole milk and beat until incorporated. Add the remaining dry ingredients and the remaining whole milk, along with 2 tablespoons of blood orange juice and 1 teaspoon of vanilla extract. Beat until just combined. Don’t overmix the batter!
Assemble the cake:
- Remove the cake pan from the refrigerator. Arrange the figs, cut-side down, in a single layer. Use your hands to press the figs gently into the caramel layer. Spoon any excess liquid from the bowl over the figs.
- Spoon the batter over the figs and smooth it into an even layer.
Bake the upside-down cake:
- Transfer the cake to the oven for 48 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake stand for at least 30 to 45 minutes at room temperature.
To serve:
- Place a large plate over the cake pan and carefully flip the cake onto the plate. Use a small butter knife to tap over the pan to encourage the release of the cake. Once the cake has been transferred to the plate, cut and serve with whipped cream on top. Enjoy!
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