Dive into the decadent world of our German Chocolate Upside Down Cake, a recipe that elegantly combines moist chocolate cake with a luscious, nutty topping. This guide is your key to effortlessly creating this show-stopping dessert, perfect for any occasion and guaranteed to impress.
Key Ingredients for German Chocolate Upside Down Cake
To bake this delightful German Chocolate Upside Down Cake, you will need the following ingredients:
For the Topping:
- 1 cup (200g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla extract
- 1 1/2 cups (150g) shredded sweetened coconut
- 1 cup (100g) chopped pecans (or walnuts)
For the Chocolate Cake:
- 2 cups (250g) all-purpose flour
- 1 3/4 cups (350g) granulated sugar
- 3/4 cup (65g) unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon white vinegar, let stand for 5 minutes)
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot water or hot brewed coffee
How to Make German Chocolate Upside Down Cake
Our German Chocolate Upside Down Cake is remarkably easy to prepare, promising a moist and tender chocolate cake crowned with a sweet, caramelized, and nutty topping. The magic truly happens when you invert the cake, revealing a beautifully glazed surface. Preparation time is approximately 20 minutes, with an additional 30-35 minutes for baking.
Step-by-Step Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. For easier removal, you can also line the bottom with parchment paper and then grease and flour the parchment.
- Prepare the Topping: In a medium saucepan, combine the melted butter, granulated sugar, milk, and vanilla extract over medium heat. Bring the mixture to a gentle boil, stirring constantly. Once boiling, cook for 1 minute, then immediately remove from heat. Stir in the shredded coconut and chopped pecans (or walnuts).
- Spread the Topping: Carefully and evenly pour the topping mixture into the prepared baking pan. Spread it out to cover the entire bottom of the pan.
- Mix Dry Cake Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined and no lumps remain.
- Mix Wet Cake Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand) until just combined. Be careful not to overmix.
- Add Hot Liquid: Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed. The batter will be thin; this is normal and contributes to the cake’s moistness. Continue mixing until just incorporated.
- Pour Batter Over Topping: Gently and slowly pour the cake batter over the topping mixture in the baking pan, ensuring it covers the topping evenly. Do not stir the layers.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 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 place a large serving platter or baking sheet over the pan. With one quick, confident motion, flip the pan and platter together to invert the cake onto the platter. The topping should now be on top, beautifully caramelized and rich. If any coconut or nuts stick to the pan, gently scrape them off and place them back 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 be utterly charmed by our German Chocolate Upside Down Cake, a dessert that promises a delightful surprise with every bite. The main feature is, of course, the spectacular flip, revealing a glistening, caramel-kissed topping of coconut and pecans cascading over moist chocolate cake—a truly magical unveiling. This isn’t just a treat for the taste buds; it’s a smart choice for your wallet too. Making this German Chocolate Upside Down Cake at home is significantly more budget-friendly than purchasing a similar specialty dessert, allowing you to enjoy gourmet flavors without the premium price tag.
What truly elevates this cake are the rich, buttery notes of the caramelized topping, perfectly complementing the deep chocolate flavor of the cake. It’s a symphony of textures and tastes, reminiscent of a classic German chocolate cake but with an exciting twist that makes it a stand-out. Forget store-bought and embrace the joy of creating this masterpiece in your own kitchen. So go ahead, gather your ingredients, and get ready to bake a German Chocolate Upside Down Cake that will become a cherished recipe in your home.
Storing and Reheating Tips
Properly storing and reheating your German Chocolate Upside Down Cake will ensure you can enjoy its deliciousness for days to come.
- Refrigeration: Once completely cooled, cover the cake 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 caramel and nut topping can become a bit sticky in the fridge, which is normal.
- Room Temperature: If you plan to serve the cake within a day or two and your climate is cool, you might be able to store it loosely covered at room temperature for up to 2 days. However, refrigeration is generally recommended to maintain freshness, especially due to the buttery topping.
- Reheating: To reheat, you can gently warm individual slices in the microwave for 15-20 seconds. Alternatively, for a slightly crisper topping, place a slice in a preheated oven at 300°F (150°C) for 5-8 minutes.
- Freezing: For longer storage, freeze the cake. Ensure it’s completely cooled, then wrap it 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. Thaw overnight in the refrigerator before serving or reheating.
Final Thoughts
This German Chocolate Upside Down Cake is an absolute delight, offering a wonderfully moist chocolate cake with a spectacular, caramel-nut topping. We encourage you to bring this simple yet impressive dessert to life in your own kitchen and share its magic with loved ones. Happy baking!
German Chocolate Upside Down Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. For easier removal, you can also line the bottom with parchment paper and then grease and flour the parchment.
- In a medium saucepan, combine the melted butter, granulated sugar, milk, and vanilla extract over medium heat. Bring the mixture to a gentle boil, stirring constantly. Once boiling, cook for 1 minute, then immediately remove from heat. Stir in the shredded coconut and chopped pecans (or walnuts).1 cup unsalted butter, 1 cup granulated sugar, 1/4 cup milk, 1 teaspoon vanilla extract, 1 1/2 cups shredded sweetened coconut, 1 cup chopped pecans
- Carefully and evenly pour the topping mixture into the prepared baking pan. Spread it out to cover the entire bottom of the pan.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined and no lumps remain.2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Mix on low speed with an electric mixer (or by hand) until just combined. Be careful not to overmix.
- Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed. The batter will be thin; this is normal and contributes to the cake’s moistness. Continue mixing until just incorporated.1 cup hot water
- Gently and slowly pour the cake batter over the topping mixture in the baking pan, ensuring it covers the topping evenly. Do not stir the layers.
- Place the pan in the preheated oven and bake for 30-35 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 place a large serving platter or baking sheet over the pan. With one quick, confident motion, flip the pan and platter together to invert the cake onto the platter. The topping should now be on top, beautifully caramelized and rich. If any coconut or nuts stick to the pan, gently scrape them off and place them back 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.