Best 5 Raspberry White Chocolate Upside Down Cake Recipes
Indulge in a symphony of flavors with the Raspberry White Chocolate Upside-Down Cake, a delightful dessert that tantalizes the taste buds. This delectable cake features a moist and fluffy vanilla cake base, generously topped with a layer of sweet and tangy raspberries and decadent white chocolate chips. As you turn the cake upside down, the vibrant raspberries and melted white chocolate create a stunning visual masterpiece, sure to impress any dessert enthusiast. This recipe offers a step-by-step guide to creating this culinary delight, along with variations and serving suggestions to elevate your dessert experience. Additionally, discover a collection of other tempting recipes, including a classic Vanilla Sponge Cake, a rich and indulgent Chocolate Ganache Cake, and a refreshing Lemon Drizzle Cake. Let your sweet cravings be satisfied as you embark on a delightful baking journey with these enticing recipes.
Check out the recipes below so you can choose the best recipe for yourself!
UPSIDE-DOWN RASPBERRY CAKE
This moist cake is great for any occasion. I've received many compliments from family and friends.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Line the bottom and sides of a 9-in. square baking pan with foil; coat with cooking spray. Place 1/2 cup raspberries in pan; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Stir in lemon juice and vanilla until well blended. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fold in the remaining raspberries. Carefully spoon over berries in pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. , Invert cake onto a serving platter; carefully remove foil. Cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 413 calories, Fat 23g fat (14g saturated fat), Cholesterol 128mg cholesterol, Sodium 434mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
RASPBERRY UPSIDE-DOWN CAKE
Turn this cake over to reveal its sweet raspberry-almond surprise. It's a fabulous summer dessert when fresh berries are abundant!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 9
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In 9-inch round or 8-inch square pan, melt butter in oven. Sprinkle 1/4 cup sugar evenly over melted butter. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
- In medium bowl, beat remaining ingredients except whipped cream with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries and almonds.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Serve warm with whipped cream. Store cake loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg
RASPBERRY UPSIDE DOWN CAKE
Make and share this Raspberry Upside Down Cake recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Coat a 9" square baking pan with cooking spray.
- Spread half the raspberries along the bottom of the pan.
- Combine butter, sugar, eggs, flour, lemon juice, vanilla essence, baking powder, salt and milk.
- Mix well.
- Fold in the other half of the raspberries.
- Pour over raspberries in the pan.
- Bake for 45 minutes at 350 deg F.
- Allow to cool.
- Invert cake on a platter.
- Sprinkle with powdered sugar.
- Slice and serve!
Nutrition Facts : Calories 299.3, Fat 14.8, SaturatedFat 8.7, Cholesterol 98.4, Sodium 205.5, Carbohydrate 36.7, Fiber 2.3, Sugar 14.8, Protein 5.4
UPSIDE-DOWN RASPBERRY CAKE
Make and share this Upside-Down Raspberry Cake recipe from Food.com.
Provided by Boomette
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a bowl, mix flour, baking powder and salt. Set aside.
- In another bowl, cream butter and sugar with an electric mixer. Add eggs and beat until creamy.
- Incorporate gradually dry ingredients to the mixture, alternating with the milk. Mix well.
- Put raspberries in a square pyrex baking pan of 8 inches and sprinkle with sugar. Put the dough on the raspberries and cook in oven 50 to 60 minutes.
- Let cool the cake in the pan. Serve room temperature with whipped cream or vanilla ice cream.
RASPBERRY-WHITE CHOCOLATE UPSIDE-DOWN CAKE
I love coming up with variations on a recipe. I had the idea for this cake on the spur of the moment. It's easy to make; basically doctoring up a cake mix.
Provided by Jessica Rupe
Categories Everyday Cooking Special Collection Recipes New
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch aluminum foil cake pan with nonstick spray.
- Crush raspberries in a medium bowl. Sprinkle with dry gelatin and add sugar; mix well. Pour into the prepared pan.
- Dump cake mix into a large mixing bowl. Stir in eggs.
- Heat milk, chocolate chips, and butter in a small saucepan until butter and chips are melted and milk is steaming hot, 3 to 5 minutes.
- Add hot milk mixture to the cake mix and beat until smooth. Pour batter over raspberries.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean with just a few crumbs attached, about 40 minutes.
- Place on a wire rack and let cool completely, about 30 minutes. Invert carefully onto a serving plate.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 32.5 g, Cholesterol 44.5 mg, Fat 8.5 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 222.1 mg, Sugar 24.7 g
Tips:
- Use fresh raspberries. Fresh raspberries have the best flavor and will give your cake the most vibrant color.
- Don't overmix the batter. Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before inverting it. This will help prevent the cake from breaking.
Conclusion:
This raspberry white chocolate upside-down cake is a delicious and easy-to-make dessert. It's perfect for any occasion, and it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this cake a try. You won't be disappointed.
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