Name: Raspberry White Chocolate Macadamia Nut Upside-Down Cake Recipe
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 tablespoons butter; 2 tablespoons light brown sugar; 1 tablespoon heavy cream; 1 teaspoon vanilla extract; 12 ounces raspberries; 2 tablespoons granulated sugar; 1 tablespoon cornstarch; ¼ cup macadamia nuts (lightly crushed); 1 tablespoon all-purpose flour; ¾ cup cake flour; 1 teaspoon baking powder; ¼ teaspoon kosher salt; 4 tablespoons butter (room temperature); ½ cup granulated sugar; 1 egg; 1 teaspoon vanilla extract; ½ cup white chocolate chips; ½ cup whole milk; Whipped cream or vanilla ice cream; Crushed macadamia nuts; Toasted coconut flakes

Jump to Recipe· 4.1 from 21 reviews

If you’re searching for an unforgettable dessert that will wow your friends and family, you’ve got to try this Raspberry White Chocolate Macadamia Nut Upside-Down Cake Recipe. It’s a delightful twist on the classic upside-down cake, combining juicy raspberries, smooth white chocolate, and crunchy macadamia nuts atop a moist, buttery cake base. This recipe perfectly balances sweet and tart flavors with a rich, nutty crunch, creating a dessert experience that’s both elegant and comforting. Every bite is a celebration of textures and tastes that’ll have you reaching for seconds before you know it.

Ingredients You’ll Need

A white shallow round bowl with pearl-like beads around the edge is filled with a single layer of fresh raspberries. The raspberries are bright red with natural texture showing tiny drupelets and a few hollow centers. The bowl sits on a white marbled surface with thin dark gray veins. The lighting is soft and natural, highlighting the freshness and vibrant colors of the raspberries photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but essential to achieving the perfect harmony of flavor, texture, and color that makes this Raspberry White Chocolate Macadamia Nut Upside-Down Cake Recipe so irresistible. Each one plays an important role, whether it’s the raspberries providing tartness or the macadamia nuts delivering that satisfying crunch.

2 tablespoons butter: For that rich caramel and moist cake texture.
2 tablespoons light brown sugar: Adds depth and a subtle molasses flavor to the caramel.
1 tablespoon heavy cream: Creates a silky smooth caramel sauce.
1 teaspoon vanilla extract: Enhances all the flavors with a warm, aromatic note.
12 ounces raspberries: The star fruit; juicy and tart to balance the sweetness.
2 tablespoons granulated sugar: Helps to sweeten and stabilize the raspberries.
1 tablespoon cornstarch: Thickens the raspberry topping for a lovely texture.
¼ cup macadamia nuts (lightly crushed): Adds buttery crunch and a tropical twist.
1 tablespoon all-purpose flour: Coats the nuts to keep them evenly distributed in the batter.
¾ cup cake flour: Provides a tender crumb for the cake.
1 teaspoon baking powder: Gives the cake that perfect rise.
¼ teaspoon kosher salt: Balances sweetness and enhances flavor.
4 tablespoons butter (room temperature): For creaming with sugar to build the cake’s structure.
½ cup granulated sugar: Sweetens the cake batter just right.
1 egg: Binds the ingredients and adds moisture.
½ cup white chocolate chips: Melts into pockets of creamy sweetness throughout the cake.
½ cup whole milk: Keeps the batter smooth and tender.
Whipped cream or vanilla ice cream (optional): Perfect toppings to elevate your serving experience.
Macadamia nuts (crushed): For garnish and extra crunch on the finished cake.
Toasted coconut flakes: Optional garnish for a lovely, tropical flair.

How to Make Raspberry White Chocolate Macadamia Nut Upside-Down Cake Recipe

Step 1: Make the Caramel

Start by preheating your oven to 350ºF and lightly greasing a 9-inch cake pan. For the caramel, melt 2 tablespoons of butter in a small saucepan over medium heat, then stir in 2 tablespoons of light brown sugar. Cook for about 3 minutes as the sugar dissolves and the mixture darkens slightly, stirring occasionally to avoid burning. Lower the heat and whisk in heavy cream and vanilla extract until silky smooth. Let it simmer briefly, then pour this luscious caramel into your prepared pan, smoothing it evenly. Pop it in the fridge for 15 minutes to set—it’s the perfect sticky base for your upside-down cake!

Step 2: Prepare the Raspberries

While the caramel chills, gently toss the 12 ounces of fresh raspberries with 2 tablespoons of granulated sugar and 1 tablespoon of cornstarch in a bowl. This combo sweetens the berries slightly and helps thicken the juices during baking so they don’t run all over the pan. Set this aside—you’ll be layering the luscious berries right on top of your caramel in the pan soon.

Step 3: Make the Batter

Coat the lightly crushed macadamia nuts with 1 tablespoon of flour in a small bowl—this keeps them suspended evenly throughout the cake instead of sinking. In another bowl, sift together the cake flour, baking powder, and kosher salt. Using an electric hand mixer, cream the 4 tablespoons of room temperature butter with ½ cup granulated sugar until light and fluffy, about 2-3 minutes. Add the egg and beat until just combined. Now incorporate half the dry ingredients, then half the milk, beating gently after each addition. Follow with the remaining dry ingredients, milk, and a teaspoon of vanilla extract, mixing just until blended. Over-mixing could make the cake tough, so be gentle! Finally, fold in the macadamia nuts and white chocolate chips with a spatula until distributed through the batter.

Step 4: Assemble and Bake the Cake

Remove the caramel-lined cake pan from the fridge. Carefully spread the sugared raspberries over the caramel, pressing them gently so they nestle into the sticky base. Pour the batter over the berries and smooth the top with a spatula, ensuring an even layer. Slide the pan into your preheated oven and bake for 50 minutes or until a toothpick inserted in the center comes out clean. The aroma of white chocolate, nuts, and berry sweetness will fill your kitchen as it bakes—a sign your Raspberry White Chocolate Macadamia Nut Upside-Down Cake Recipe is nearing perfection.

Step 5: Cooling and Serving

Let your cake cool in the pan at room temperature for about 45 minutes; it should still be warm to the touch—that’s ideal for flipping. To serve, place a large plate over the cake pan and carefully invert the cake, revealing glistening caramelized berries on top. Slice generously and serve with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra special touch, sprinkle crushed macadamia nuts and toasted coconut flakes over the top. You’ve just mastered a dessert that’s as stunning to look at as it is delicious to eat!

How to Serve Raspberry White Chocolate Macadamia Nut Upside-Down Cake Recipe

A single square piece of cake with three visible layers sits on an off-white plate with a decorative edge on a white marbled surface. The cake's thick bottom layer is light golden brown with a moist, crumbly texture. Above it is a bright red layer of fruit topping that looks slightly chunky and glossy. On top of this is a dollop of white whipped cream, sprinkled with small golden-brown crumbs. Scattered around the plate are more toasted crumbs and nut pieces. In front of the cake, a silver fork holds a small bite-sized piece showing the same three layers: golden cake, red fruit, and a bit of whipped cream. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes like crushed macadamia nuts or toasted coconut flakes not only adds a pleasing crunch but also heightens the tropical notes in the cake. A light dusting of powdered sugar or a fresh sprig of mint can make your plate look as beautiful as the flavors taste—because we eat with our eyes first.

Side Dishes

This cake pairs wonderfully with simple sides such as vanilla ice cream or freshly whipped cream, which provide a creamy contrast to the tangy raspberries and dense cake. For a brunch setting, fresh berries or a bright fruit salad can complement the flavors without overpowering them.

Creative Ways to Present

Instead of a whole cake, try baking this recipe in individual ramekins for personalized servings. You can even add a drizzle of white chocolate sauce or a raspberry coulis on the plate for an elegant presentation. Using clear glass plates allows the vivid colors of the upside-down topping to shine through beautifully.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days to preserve freshness. Be sure to cover it well to prevent the cake from drying out and to keep the topping luscious.

Freezing

You can freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. Freeze for up to two months. When you’re ready to enjoy again, thaw it overnight in the fridge. The texture and flavors hold up surprisingly well, making this a great make-ahead dessert.

Reheating

To bring back the cake’s warm, melty perfection, gently reheat slices in the microwave for 20-30 seconds or warm in a low oven (about 300ºF) for 10 to 15 minutes. Warmed with a scoop of vanilla ice cream, it will be nothing short of heavenly.

FAQs

Can I use frozen raspberries instead of fresh?

Yes! Just be sure to thaw and drain any excess liquid from the frozen raspberries before mixing with sugar and cornstarch. This helps prevent your cake from becoming too wet or soggy.

What if I don’t have macadamia nuts? Can I substitute another nut?

Absolutely, you can swap macadamia nuts for chopped pecans, walnuts, or almonds. Each will add a unique flavor, but macadamia nuts bring a lovely buttery richness that pairs especially well with white chocolate and raspberries.

Is this recipe suitable for a gluten-free diet?

This particular recipe uses cake flour and all-purpose flour, which contain gluten. However, you can experiment with a gluten-free baking blend that is a 1:1 substitute for regular flour. Just keep in mind that texture may vary slightly.

Can I make this cake vegan?

To make this vegan, you’d need to substitute butter with plant-based margarine, replace the egg with a flax or chia egg, and use non-dairy milk. Also, ensure your white chocolate chips are dairy-free. The flavor will be delicious, though slightly different from the original.

How do I prevent the cake from sticking to the pan when flipping?

Greasing the pan well is crucial, especially before adding the caramel. After baking, allow the cake to cool slightly but remain warm before flipping. Running a small knife around the edges helps loosen the cake, making the flip easier and cleaner.

Final Thoughts

There’s truly something magical about the layers of flavors in the Raspberry White Chocolate Macadamia Nut Upside-Down Cake Recipe. From the sweet caramel to the burst of juicy raspberries, creamy white chocolate, and crunchy nuts, this cake feels like a celebration at every forkful. Whether for a special occasion or a cozy gathering, this is one dessert worth making again and again. Trust me—you’re going to love sharing this slice of happiness with the people you care about most!