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A berry upside down cake on a plate.
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Berry Upside Down Cake

Make the most of seasonal berries with this delicious Berry Upside Down Cake. A light and spongy vanilla cake with a moist and decadent berry topping. Perfect served with vanilla ice cream on the side.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: North American
Keyword: berries, cake, summer desserts
Servings: 8 servings
Calories: 399kcal
Author: Julia Pinney

Ingredients

Berry Layer

  • 1/3 cup brown sugar
  • 3 tablespoons butter
  • 1 tablespoon water
  • 3 cups berries I used raspberries and blueberries

Cake layer

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter unsalted
  • 3/4 cup granulated white sugar
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
US Customary - Metric

Instructions

  • Preheat oven to 350 f/180 c. Grease and line with parchment paper an 8-inch round spring form pan.
  • In a small skillet set over medium heat add the butter and allow it to melt, this will take about 1 minute. Add the brown sugar and water. Give a quick stir and combine the brown sugar with the melted butter. Remove from heat and pour into the prepared baking pan. Evenly spread over the berries and set aside.
  • In a medium sized bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
  • In the bowl of your electric mixer, add the butter and sugar. Mix on high speed between 3 - 5 minutes until pale and fluffy. Add the eggs one at a time, mixing well after each addition. Whisk in the vanilla extract.
  • Stir in half of the flour mixture. Add all of the milk and then stir in remaining flour.
  • Pour the cake batter over the berries in the prepared baking pan. Bake between 45 - 55 minutes or until a toothpick comes out with a few crumbs.
  • Remove from oven and place on a wire rack to cool for about 10 minutes. Release the cake from the springform. Gently turn the cake upside down onto another wire cooling rack. Peel off the parchment paper and allow the cake to cool down before erving.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

  1. Measure ingredients correctly - To ensure the cake comes out correctly, I recommend weighing the ingredients. You get exact measurements every single time.
  2. Mix batter well – Creaming the butter until it’s light and fluffy will ensure you get a light and spongy cake.
  3. Prevent cake from over browning – If you cake is over browning too quickly, simply place a sheet of aluminium foil over the top and allow the cake to finish baking.
  4. Flipping the cake - Run a knife around the edge of the pan so the cake doesn't stick to the sides of the pan.
Nutrition Facts
Berry Upside Down Cake
Amount Per Serving (1 slice)
Calories 399 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 113mg38%
Sodium 423mg18%
Potassium 121mg3%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 33g37%
Protein 6g12%
Vitamin A 638IU13%
Vitamin C 1mg1%
Calcium 107mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.