Name: Raspberry White Chocolate Macadamia Nut Upside-Down Cake Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 20 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· 3.9 from 253 reviews

If you are looking to impress your friends or simply treat yourself to something extraordinary, this Raspberry White Chocolate Macadamia Nut Upside-Down Cake Recipe is an absolute must-try. Imagine the tangy sweetness of raspberries nestled atop a warm, buttery caramel base, with the luscious creaminess of white chocolate chips and the satisfying crunch of macadamia nuts woven through a tender, moist cake. It’s a delightful symphony of flavors and textures that feels both elegant and homey – perfect for cozy afternoons or special celebrations. Once you make this cake, it will become a cherished favorite in your baking repertoire, guaranteed to bring smiles around the table.

Ingredients You’ll Need

Two yellow pears with small brown spots are placed on a white marbled surface. One pear is positioned slightly below and to the left, showing its entire shape with a short brown stem. The other pear is above and to the right, showing its top side clearly with a dried brown leaf attached to the stem. The light highlights the smooth but speckled texture of the pears' skin. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in the Raspberry White Chocolate Macadamia Nut Upside-Down Cake Recipe plays a crucial role in layering flavors and textures. From the rich butter that adds moistness to the cake to the fresh raspberries that inject a bright, fruity note, these simple components come together to create something truly spectacular.

Butter: Essential for both the caramel base and the cake batter, butter brings richness and moisture.
Light brown sugar: Adds a deep caramel flavor and helps create that irresistible sticky topping.
Heavy cream: Gives the caramel a silky smooth texture.
Vanilla extract: A classic flavor enhancer that complements the white chocolate and raspberries beautifully.
Raspberries: Fresh and vibrant, they add a tart burst that balances the sweetness perfectly.
Granulated sugar: Used to sweeten the raspberries and the cake batter for a balanced sweetness.
Cornstarch: Helps thicken the raspberry topping so it sets nicely without being runny.
Macadamia nuts: Lightly crushed to add a satisfying crunch and subtle nutty flavor.
All-purpose flour and cake flour: Combined to create a tender yet sturdy crumb.
Baking powder: Provides the lift necessary for a fluffy cake.
Kosher salt: Enhances all the flavors and balances the sweetness.
Egg: Binds ingredients together and adds structure.
White chocolate chips: Melty pockets of sweetness that complement the raspberries perfectly.
Whole milk: Adds moisture for a perfectly soft batter.
Whipped cream or vanilla ice cream (optional): Perfect accompaniments for serving.
Toasted coconut flakes (optional): Adds an exotic twist and extra texture.

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 preparing a 9-inch cake pan by lightly greasing it. Then, melt butter over medium heat and stir in light brown sugar until it dissolves and darkens just a little. Adding heavy cream and vanilla extract transforms this mixture into a rich, velvety caramel. Pour it into the pan and spread it evenly before chilling it in the fridge so it firms up nicely. This caramel layer will become the deliciously sticky foundation of your cake.

Step 2: Prepare the Raspberries

While the caramel cools, toss fresh raspberries with granulated sugar and cornstarch. This simple step draws out their natural juices and thickens them slightly, so they hold their shape and flavor when baked into the cake. Set this vibrant fruit mixture aside for the perfect juicy topping.

Step 3: Make the Batter

Lightly crush your macadamia nuts and coat them with a bit of flour to help them stay suspended in the batter. Sift together your flours, baking powder, and salt for a smooth, airy crumb. Cream butter and sugar until light and fluffy, then beat in the egg and vanilla. Alternate adding your dry ingredients and whole milk in portions, mixing just until combined to keep the batter tender. Finally, gently fold in the macadamia nuts and white chocolate chips for those delightful bursts of crunch and melt-in-your-mouth sweetness.

Step 4: Assemble the Cake

Retrieve the caramel-lined pan from the fridge and carefully spoon the raspberry mixture over the caramel, pressing them gently so they nestle into the sticky surface. Pour the batter smoothly on top, spreading it evenly to ensure everything bakes uniformly. This layered assembly is what transforms this cake into the stunning upside-down treat you will adore.

Step 5: Bake and Cool

Bake the cake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Once out of the oven, let the cake rest at room temperature for 45 minutes; this helps it set and makes flipping it out easier without losing those beautiful raspberries on the top.

Step 6: Unmold and Serve

Place a plate over your cake pan, flip with confidence, and watch the glossy raspberry-caramel topping unveil itself. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, finished with a sprinkle of crushed macadamia nuts or toasted coconut flakes for that extra wow factor.

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

The image shows a round cake with two visible layers. The top layer is a sticky, glossy mixture of chopped nuts in a caramel-colored glaze, covering the entire top of the cake. The bottom layer is a golden-brown cake base with a soft texture. A slice is taken out, exposing the interior of the cake. It is placed on a white plate with a scalloped edge, sitting on a white marbled surface. Small crumbs are scattered around the cake on the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Topping your cake with freshly whipped cream or vanilla ice cream complements the warmth and sweetness beautifully. Add a sprinkle of extra macadamia nuts for crunch or toasted coconut flakes to introduce a tropical hint that plays nicely with the other flavors.

Side Dishes

This cake pairs wonderfully with a light, fresh salad of mixed greens and citrus segments or a simple cup of freshly brewed coffee or tea. These pairings balance the richness of the cake and enhance your overall dessert experience.

Creative Ways to Present

Serving the cake in individual ramekins or slices topped with a drizzle of raspberry coulis or melted white chocolate makes for an elegant presentation. You can also layer slices between whipped cream for a trifle-inspired dessert that wows at gatherings.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover your cake tightly with plastic wrap or store in an airtight container. It will stay fresh for up to 3 days at room temperature, or a bit longer in the fridge. The flavors actually meld beautifully after resting, so leftovers are a true treat.

Freezing

If you want to keep the Raspberry White Chocolate Macadamia Nut Upside-Down Cake Recipe for longer, freezing is a great option. Wrap it well in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready, thaw it overnight in the fridge before serving.

Reheating

To enjoy the cake warm, reheat slices gently in the microwave for 20-30 seconds or in a low oven around 300ºF wrapped in foil. This refreshes the gooey caramel and soft cake texture perfectly.

FAQs

Can I use frozen raspberries for this cake?

Absolutely! Frozen raspberries work well, but be sure to thaw and drain any excess liquid before tossing them with sugar and cornstarch to avoid a watery topping.

What can I substitute for macadamia nuts if I have allergies?

You can use pecans, almonds, or walnuts as a tasty alternative. Just lightly toast and crush them to keep that satisfying nutty crunch.

Is there a way to make this cake dairy-free?

Yes, you can substitute the butter with a plant-based alternative, use a dairy-free cream for the caramel, and choose non-dairy milk. The textures may vary slightly, but the flavors will still be delightful.

Can I prepare parts of this cake in advance?

Definitely! The caramel base can be made a day ahead, and the raspberry mixture also keeps well in the fridge overnight. Just assemble and bake when you’re ready.

How do I know when the cake is done baking?

The best test is inserting a toothpick into the center; it should come out clean or with a few moist crumbs. The cake should also spring back lightly to the touch and have golden edges.

Final Thoughts

This Raspberry White Chocolate Macadamia Nut Upside-Down Cake Recipe truly is a showstopper that combines the best of fruity freshness, nutty crunch, and sweet, creamy indulgence in every bite. Whether you’re baking for a special occasion or just because, I hope you feel inspired to try it and experience the joy it brings. Your kitchen will smell amazing, and your dessert plate will never look more inviting!