Discover the classic allure of a German Chocolate Upside-Down Cake, a decadent dessert that’s both surprisingly simple to prepare and incredibly rewarding. This recipe offers a perfect balance of rich chocolate cake and a luscious, nutty topping, making it an ideal treat for celebrations or a sweet escape any day of the week.
Key Ingredients for German Chocolate Upside-Down Cake
For the Topping:
- 1 cup (200g) packed light brown sugar
- 4 tablespoons (57g) unsalted butter, melted
- 1/2 cup (59g) chopped pecans or walnuts
- 1/4 cup (41g) shredded sweetened coconut
For the Cake:
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
How to Make German Chocolate Upside-Down Cake
This German Chocolate Upside-Down Cake is a breeze to whip up, promising a moist, chocolatey crumb crowned with a gooey, caramel-nutty topping. The simplicity of assembling the layers before baking means less fuss and more enjoyment. With a preparation time of about 25 minutes and baking for 35-40 minutes, you’ll have a show-stopping dessert ready to impress.
Step-by-Step Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, preferably a springform pan for easier removal.
- Make the Topping: In a small bowl, combine the melted butter and packed light brown sugar. Stir until well combined. Pour this mixture evenly into the bottom of the prepared cake pan. Sprinkle the chopped pecans (or walnuts) and shredded coconut evenly over the brown sugar mixture.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix. For example, add one-third of the flour mixture, then half of the buttermilk, then another third of the flour mixture, the remaining buttermilk, and finally the last third of the flour mixture.
- Pour Batter: Carefully spoon the cake batter evenly over the topping mixture in the prepared cake pan. Gently spread it to cover the entire surface without disturbing the topping.
- Bake: Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cool and Invert: Let the cake cool in the pan on a wire rack for about 10-15 minutes. This is crucial for the topping to set slightly. While still warm, carefully invert the cake onto a serving plate. If any topping sticks to the pan, gently scrape it off and reposition it on the cake.
- Serve: Allow the German Chocolate Upside-Down Cake to cool further before slicing and serving. It’s delicious served warm or at room temperature.
Why You’ll Love This German Chocolate Upside-Down Cake
You’ll adore this German Chocolate Upside-Down Cake for its incredibly moist and tender chocolate cake that melts in your mouth. The true magic, however, lies in the irresistible topping – a warm, gooey layer of caramelized brown sugar, toasted pecans, and sweet coconut that transforms into a luscious sauce as it bakes, creating a divine contrast to the cake itself. Making this dessert at home is not only a cost-effective way to enjoy a gourmet treat but also incredibly satisfying, saving you the price of a bakery cake.
Unlike a traditional layered cake with separate frosting, the topping is baked right into the bottom, simplifying the process while creating a flavor fusion that’s utterly unique. The rich, nutty crunch paired with the deep chocolate flavor is a match made in heaven, a delightful departure from the standard chocolate cake. So, ditch the box mix and the expensive bakery versions, and give this easy-to-make German Chocolate Upside-Down Cake a try – your taste buds will thank you!
Storing and Reheating Tips
Properly storing your German Chocolate Upside-Down Cake will ensure it stays delicious for days.
- Refrigeration: Once the cake has cooled completely, cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. The topping might firm up slightly in the fridge.
- Freezing: For longer storage, you can freeze the cake. After it has cooled, wrap individual slices or the entire cake (if you can seal it well) tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe container. It can be frozen for up to 2-3 months.
- Reheating: To reheat slices from the refrigerator, you can gently warm them in a microwave for 15-30 seconds or in a low oven (around 300°F/150°C) for about 5-10 minutes until warmed through and the topping is gooey again. If reheating from frozen, thaw overnight in the refrigerator before warming.
Final Thoughts
This German Chocolate Upside-Down Cake is an absolute triumph of flavor and ease, proving that extraordinary desserts don’t have to be complicated. Gather your ingredients, follow these simple steps, and prepare to be amazed by the delicious results. Happy baking!
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German Chocolate Upside-Down Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, preferably a springform pan for easier removal.
- In a small bowl, combine the melted butter and packed light brown sugar. Stir until well combined. Pour this mixture evenly into the bottom of the prepared cake pan. Sprinkle the chopped pecans (or walnuts) and shredded coconut evenly over the brown sugar mixture.1 cup packed light brown sugar, 4 tablespoons unsalted butter, 1/2 cup chopped pecans or walnuts, 1/4 cup shredded sweetened coconut
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.1/2 cup unsalted butter, 1 cup granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix. For example, add one-third of the flour mixture, then half of the buttermilk, then another third of the flour mixture, the remaining buttermilk, and finally the last third of the flour mixture.1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup buttermilk
- Carefully spoon the cake batter evenly over the topping mixture in the prepared cake pan. Gently spread it to cover the entire surface without disturbing the topping.
- Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan on a wire rack for about 10-15 minutes. This is crucial for the topping to set slightly. While still warm, carefully invert the cake onto a serving plate. If any topping sticks to the pan, gently scrape it off and reposition it on the cake.
- Allow the German Chocolate Upside-Down Cake to cool further before slicing and serving. It’s delicious served warm or at room temperature.