Bright, syrupy raspberries adorn an indulgent chocolate chip cake batter in this sweet and simple upside-down cake recipe.
Perfect for Valentine’s, Galentine’s, or any day when you need a sweet treat, this raspberry chocolate chip upside-down cake looks stunning and tastes even better.
Bright, decadent, and topped with an irresistible raspberry whipped cream. This cake has all the best things. Juicy raspberries bake down into a jammy layer beneath a tender vanilla cake with semi-sweet chocolate chips. Every bite tastes like chocolatey, fruity heaven.
I really love how easy this is to make. Raspberries require nearly no prep, the caramel is simple to make, and the cake batter comes together quickly. A few layers of assembly later, pop it into the oven, and then it’s a matter of waiting (which is actually the hardest part).
Finished with a lightly tangy raspberry whipped cream, this is the kind of cake that works just as well for a casual weekend bake as it does for a dinner party dessert, especially if you love a dramatic upside-down cake flip as much as I do.
How to make Raspberry Chocolate Chip Upside-Down Cake
What you need
- Caramel: Butter, light brown sugar, heavy cream, vanilla extract
- Raspberry layer: Fresh raspberries, cornstarch, granulated sugar
- Cake batter: All-purpose flour, powdered buttermilk, baking powder, kosher salt, butter, sugar, eggs, milk, vanilla extract, semi-sweet chocolate chips
- Raspberry whipped cream: Heavy cream, powdered sugar, freeze-dried raspberries, vanilla extract
How to make it
Step 1: Make the caramel.
Cook the butter and brown sugar until dissolved and slightly darkened, then whisk in the cream and vanilla. Pour into a greased 9-inch cake pan and refrigerate briefly to set.
Step 2: Prepare the raspberries.
Gently the raspberries with cornstarch and sugar until evenly coated.
Step 3: Make the batter.
Cream the butter and sugar, beat in the eggs, then alternate adding the dry ingredients and milk until just combined. Fold in the chocolate chips.
Step 4: Assemble the cake.
Arrange the raspberries over the chilled caramel, pour the batter on top, and smooth it into an even layer.
Step 5: Bake.
Bake at 350ºF for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.
Step 6: Cool and flip.
Let the cake rest while warm, then invert onto a plate and cool completely.
Step 7: Make the raspberry whipped cream.
Pulse freeze-dried raspberries in a food processor until a powder forms. Pass through a sieve and discard the seeds. Whip the raspberry powder with the cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate as the cake cools.
Step 8: Serve.
Slice the cake and top with a dollop of raspberry whipped cream.
FAQ
Can I use frozen raspberries?
Yes, but thaw them completely and pat them very dry before tossing with cornstarch and sugar to avoid excess moisture.
What does powdered buttermilk do here?
It adds subtle tang and tenderness without changing the liquid ratio. You can omit it if you don’t have it.
Can I skip the chocolate chips?
Absolutely. The cake works beautifully as a raspberry-only upside-down cake, or you can swap in white chocolate chips for a sweeter contrast.
How do I store leftovers?
Refrigerate the cake for 3 to 5 days. Keep the whipped cream refrigerated separately. The whipped cream will last 12 to 24 hours in the refrigerator.
Can this be made ahead?
Yes. Bake and flip the cake a day ahead. Refrigerate and bring the cake to room temperature before serving. Add the whipped cream just before serving.
Do I need to let the cake cool completely?
No, you can serve the cake warm with the whipped cream on top, but be mindful that the whipped cream will begin to melt on the warm cake.
Raspberry Chocolate Chip Upside-Down Cake
Ingredients
Caramel:
- 4 tablespoons (57g) butter
- ½ cup (100g) light brown sugar
- 2 tablespoons (30g) heavy cream
- 1 teaspoon vanilla extract
Raspberries:
- 12 ounces (340g) raspberries (rinsed and patted dry)
- 1 tablespoon (7g) cornstarch
- 1 tablespoon (12g) granulated sugar
Batter:
- 1 cup (120g) 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
- 2 eggs
- ½ cup (120 ml) whole milk
- 1 teaspoon vanilla extract
- ½ cup (85g) semi-sweet chocolate chips
Raspberry whipped cream:
- ½ ounce (14g) freeze-dried raspberries
- 1 cup (240ml) heavy cream
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the 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 light brown sugar. Stir to combine. Cook over medium heat for 3 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.
- Turn the heat to low and add 2 tablespoons (30g) heavy cream and 1 teaspoon vanilla extract. 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 raspberries:
- Transfer the raspberries to a bowl with 1 tablespoon (7g) cornstarch and 1 tablespoon (12g) granulated sugar. Gently toss until evenly coated.
Make the batter:
- Sift 1 cup (120g) 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 2 eggs and beat until smooth.
- Add half the sifted dry ingredients and beat with the mixer until just combined. Add half the milk and beat until just combined. Add the remaining dry ingredients and the remaining milk, along with 1 teaspoon of vanilla extract. Beat until just combined. Don’t over-mix!
- Fold in ½ cup (85g) semi-sweet chocolate chips.
Assemble the cake:
- Remove the cake pan from the refrigerator. Arrange the raspberries in concentric circles. Pour the batter over the raspberries and smooth it out with the back of your spatula.
Bake the upside-down cake:
- Transfer the cake to the oven and bake for 45 to 50 minutes until a toothpick inserted into the center of the cake comes out clean.
- Let the cake stand at room temperature for 1 hour. 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. Let stand for 1 hour until completely cool.
Prepare the raspberry whipped cream:
- Place the freeze-dried raspberries in a food processor and pulse until a powder forms. Pour into a bowl through a fine-mesh sieve and discard the seeds.
- Combine 1 cup (240ml) heavy cream, 1 teaspoon vanilla extract, and the sifted raspberry powder in a mixing bowl. Sift ½ cup (60g) powdered sugar into the bowl. Beat with an electric mixer until stiff peaks form.
- Cover and refrigerate the whipped cream until the cake cools completely.
To serve:
- Slice the cake into pieces and spoon a dollop of raspberry whipped cream onto each piece. Enjoy!
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