This raspberry red velvet upside-down cake pairs a tender red velvet cake with a layer of syrupy, tart raspberries for a striking dessert that’s easy to whip up.
A tangy, decadent red velvet cake soaked in a layer of syrupy raspberry-infused caramel is what dreams are made of.
I debated posting this recipe right away. When I first shared it, the response was mixed, not because of the flavor, but because of the way it looks. While I think she’s a stunner, a few people found the raspberry topping a little less than appetizing. A few people even said it reminded them of a placenta, which is obviously not the reaction you’re hoping for when it’s time to serve dessert.
That said, I made this cake for my parents’ anniversary dinner, and my dad, who rarely goes back for seconds of dessert, had two slices. So I know she’s that girl. She might need a little finessing in the looks department, but the flavor more than holds its own. Since then, I’ve had several people ask for the recipe, so I’m sharing it here as-is, with the possibility of revisiting the presentation down the line. (A cream cheese frosting is not off the table.)
In its current form, this upside-down cake layers glossy caramel with juicy, tart raspberries and a moist red velvet cake baked low and slow. The gentle bake prevents cracking or doming, so the cake flips cleanly. As it rests, the syrup settles into the crumb, creating a subtle fruity undertone in every bite, while the raspberries add just enough brightness to keep the whole thing from tipping overly sweet. It’s a cake that definitely gets people talking when you flip it, hopefully for the right reasons. Fortunately, once it’s sliced, it looks less horrifying, and the flavor tends to win everyone over.
Raspberries and red velvet are a winning combination.
I love red velvet with fruit, like in my red velvet trifle recipe. The combination of tangy, decadent red velvet and sweet-tart fruit is one I want to come back to over and over again.
Instead of traditional buttermilk, this recipe uses a combination of buttermilk powder and distilled white vinegar, mixed directly into the batter with whole milk. The result is the same funky tang you expect from red velvet, without needing to buy a full carton of fresh buttermilk for a single recipe. It’s a pantry-friendly approach I love because buttermilk powder keeps so much longer, and vinegar does the rest of the work.
Baking this cake at a lower temperature is also intentional. Upside-down cakes, particularly cocoa versions with fruit and caramel, are prone to cracking when baked too hot, so keeping the oven at 300ºF allows the cake to rise and set evenly while the fruit layer cooks gently underneath. You’ll be rewarded with a stunning cake that flips perfectly.
It’s an unfussy cake with just a little bit of drama. Perhaps best served on Halloween, but it is truly simple to make, and delivers such a wonderful flavor that I’ll take the curious looks when I throw this down on the table at any gathering.
How to Make Raspberry Red Velvet Upside-Down Cake
This cake comes together in three simple components: a quick caramel, sugared raspberries, and a classic red velvet-style batter.
What You Need
Caramel: Butter, light brown sugar, heavy cream, and vanilla extract
Raspberries: Fresh raspberries, granulated sugar, and cornstarch
Red Velvet Batter: All-purpose flour, Dutch-process cocoa powder, powdered buttermilk, baking powder, salt, butter, granulated sugar, eggs, whole milk, distilled white vinegar, vanilla extract, and red gel food coloring.
How to Make It
Make the caramel:
Melt the butter with the brown sugar until smooth and slightly darkened, then whisk in the cream and vanilla. Pour into a greased 9-inch round cake pan and chill briefly to set.
Prepare the raspberries:
Toss the raspberries with sugar and cornstarch and refrigerate until ready to assemble.
Make the batter:
Cream the butter and sugar, then beat in the eggs. Alternate adding the dry ingredients and milk, finishing with vinegar, vanilla, and red food coloring. Mix just until combined.
Assemble:
Spoon the raspberries evenly over the caramel, then gently spread the batter on top.
Bake:
Bake at 300ºF until the cake is set through the center. Let rest until warm before inverting.
Baking Tips:
- Bake low and slow: The lower oven temperature prevents cracking and keeps the fruit layer from releasing too much moisture too quickly.
- Let it rest before flipping: Inverting while warm (not hot) ensures a clean release.
- Use Dutch-process cocoa: Natural cocoa will change both flavor and color.
Storage & Make-Ahead Tips
- Store covered at room temperature for up to 1 day.
- Refrigerate for up to 3 days; bring to room temperature before serving.
- This cake is best the day it’s made, when the caramel is soft and glossy.
Frequently Asked Questions
Why bake this cake at 300ºF?
Upside-down cakes with fruit and caramel are prone to cracking at higher temperatures. This is particularly true with cocoa-based cakes. A lower oven temperature allows the cake to rise and set evenly, resulting in a smooth surface for flipping.
Can I use frozen raspberries?
Fresh raspberries work best. Frozen berries release too much liquid and can make the caramel layer watery.
Is this a traditional red velvet cake?
It’s red velvet–inspired: subtle cocoa, tangy acidity, and a soft crumb, paired with fruit instead of cream cheese frosting.
Raspberry Red Velvet Upside-Down Cake
Ingredients
Caramel:
- 4 tablespoons butter
- ½ cup light brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Raspberries:
- 12 ounces raspberries (rinsed and drained)
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
Batter:
- ¾ cup all-purpose flour
- ¼ cup Dutch-process cocoa powder
- 1 tablespoon buttermilk powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 4 tablespoons butter (room temperature)
- ½ cup granulated sugar
- 2 eggs
- ½ cup whole milk
- 1½ teaspoons distilled white vinegar
- 1 teaspoon vanilla extract
- 3 drops red gel food coloring
Instructions
Make the caramel:
- Preheat the oven to 300ºF. Lightly grease a 9-inch round cake pan. Set aside.
- Melt 4 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup 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 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:
- Add the raspberries to a bowl with ¼ cup granulated sugar and 1 tablespoon cornstarch. Refrigerate until needed.
Make the batter:
- Sift ¾ cup of all-purpose flour, ¼ cup Dutch-process cocoa powder, 1 tablespoon powdered buttermilk, 1 teaspoon baking powder, and ½ teaspoon kosher salt into a small bowl. Set aside.
- Add 4 tablespoons of room temperature butter and ½ cup 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 1½ teaspoons distilled white vinegar, 1 teaspoon of vanilla extract, and 3 drops of gel food coloring. Beat until just combined. Don’t over-mix!
Assemble the cake:
- Remove the cake pan from the refrigerator. Pour the raspberries on top of the caramel layer and arrange them in an even layer. 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 50 to 55 minutes until a toothpick inserted into the center of the cake comes out clean.
- Let the cake stand at room temperature for 45 to 60 minutes. The cake should still be warm to the touch.
To serve:
- Place a large plate over the cake pan and carefully invert the cake onto the plate. Serve with whipped cream and a maraschino cherry on top. Enjoy!
