Triple berry upside down cake

Triple berry upside down cake

May 18, 2022

Triple berry upside down cake

Serves 10

I love the novelty of flipping the cake and seeing the maze of berries on the top. A dish like this makes me feel like I can accomplish things even when life doesn’t. You can use all one kind of berry or add an herb to switch it up. Always taste the berries for tartness, and adjust the sugar as needed.

      1 cup fresh blackberries
        1 cup fresh blueberries
          1 cup fresh raspberries
            3 tablespoons powdered sugar
              2 ¼ cups all-purpose flour
                1 ½ teaspoons baking powder
                  1 teaspoon salt
                    ½ teaspoon baking soda
                      1 cup whole milk
                        tablespoon fresh lime juice
                          2 teaspoons vanilla extract
                            12 tablespoons (1 ½ sticks) un-salted butter, softened
                              1 1/3 cups sugar
                                3 large eggs
                                  Powdered sugar (for sifting)
                                    Finely grated lime zest (for garnish)


                                  Position the rack in the center of the oven and preheat to 350°F. Butter two round 8-inch cake pans with 1 ½ inch high sides. Line the bottom of the pans with parchment paper, butter and flour.

                                  Combine all the berries in a medium bowl. Add 3 tablespoons pow­dered sugar and toss gently to coat. Divide the berry mixture equally between the prepared pans, arranging in an even layer. Set aside.

                                  Whisk the flour, baking powder, salt, and baking soda in another medium bowl to blend.

                                  Mix the milk with the lime juice, creating buttermilk, and add vanilla in a small bowl.

                                  Using an electric mixer, beat the butter and sugar in a large bowl un­til light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the flour mixture in 3 additions, alternately with the buttermilk mixture in 2 additions, beginning and ending with the flour mixture and beating just until blended. Spoon the batter evenly over the berries in the pans.

                                  Bake the cakes until a tester inserted into the center of the cakes comes out clean, 40 to 45 minutes. Transfer the cakes to a rack and cool completely in the pans. Invert each cake onto a plate. Remove the parchment paper. Sift powdered sugar generously over each cake. Garnish with a sprinkling of lime zest. Cut the cake into wedges and serve.

  1. Kathy Austin

    September 27, 2014

    Do you think strawberries would work instead of the blackberries? Sounds good to me!!

    I just saw you on the Home & Family show this week and really liked you!

    it's good to get to know who the characters are in real life that you watch on TV. We don't always get that chance and I really appreciated it!

    That's where I learned about your blog and came to check out all your recipes.

    Thank you for that!! Blessings, Kathy Austin

    1. Ali Larter

      October 19, 2014

      Thank you! So kind. Home & Family is a fun show to do. I like to experiment (it's how I develop recipes) so feel free to substitute strawberries. I think you can even try some frozen fruit if there's nothing in season in your reach.

    2. Ali Larter

      October 29, 2014

      That sounds delicious! Any assortment of berries work. Even frozen - rinse underwater to help prevent the colors from bleeding.

  2. Ben

    June 25, 2016

    Thank you so much for posting this recipe. The cake looked and tasted amazing and the recipe was so simple to follow!

    Best of all, I got a lot of praise from my family and friends.

    I served the cake warm with Greek yoghurt, but I also added a lemon syrup (4tbsp sugar/4tbsp lemon juice) to the cake straight after I pulled it from the oven. It seemed to balance the tartness of the berries I was using but also made the cake super moist.

    This is the third recipe of yours that I've used and they've all been successes. I'm definitely going to try some of the others.

    Thanks again!

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