Go Back
–+ servings
Shamrock Shake Dessert

Shamrock Shake Upside-Down Cake

With a layer of sweet, juicy cherries, an irresistible minty vanilla cake, and topped with a fluffy whipped mascarpone, and finished with dark chocolate, this Shamrock Shake upside-down cake is all the best parts of the iconic milkshake in each bite.
No ratings yet
Print Pin Share on Facebook
Cook Time: 20 minutes
Inactive time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Servings: 8 to 10 slices
Calories: 352kcal

Equipment

Ingredients

Cherries:

“Blonde” caramel:

Batter:

Whipped mascarpone:

For serving:

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.

Nutrition

Calories: 352kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Sodium: 200mg | Fiber: 1g | Sugar: 25g | Vitamin C: 0.1mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!