Salted Caramel Upside-Down Cake
Prep
25 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This is honestly one of my favorite desserts to make because it looks fancy but comes together in just an hour. The magic happens when you flip it over to reveal that gorgeous caramel layer studded with flaky sea salt, which provides minerals like magnesium and calcium that refined salt doesn't. What I love most is how simple it actually is, with basic pantry ingredients you probably already have on hand, plus heavy cream and caramel sauce that do most of the flavor work for you. The buttery cake itself is tender and moist, and that salted caramel contrast is absolutely addictive.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 150 gunsalted butter
- 4 nulllarge eggs
- 10 mlvanilla extract
- 10 gkosher salt
- 5 gflaky sea salt
- 100 gbrown sugar
- 100 mlheavy cream
- 200 gunsalted caramel sauce
- 30 gbutter for greasing
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease a 20cm round cake pan and line the bottom with parchment paper.
Tip: Make sure to grease the pan thoroughly to prevent the cake from sticking.
- 2
In a medium saucepan, melt the butter and brown sugar over low heat, stirring occasionally, until the sugar has dissolved.
Tip: This will create the caramel sauce at the bottom of the cake.
- 3
Bring the mixture to a simmer and cook for 5 minutes, stirring constantly, until the caramel turns a deep amber color.
Tip: Be careful not to burn the caramel.
- 4
Remove the saucepan from the heat and stir in the heavy cream. Let cool slightly.
Tip: The cream will help to thin out the caramel slightly.
- 5
In a large bowl, whisk together the flour, granulated sugar, and kosher salt.
Tip: Make sure to whisk the flour and sugar well to remove any lumps.
- 6
In a separate bowl, whisk together the eggs and vanilla extract.
Tip: Whisk the eggs until they become light and fluffy.
- 7
Add the wet ingredients to the dry ingredients and mix until just combined.
Tip: Be careful not to overmix the batter.
- 8
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed.
- 9
Pour the caramel sauce into the bottom of the cake pan, leaving a 1cm border around the edges.
Tip: This will create the caramel sauce at the bottom of the cake.
- 10
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Tip: The cake is done when it is golden brown and springs back when touched.
- 11
Remove the cake from the oven and let cool in the pan for 5 minutes.
Tip: This will help the cake to release from the pan.
- 12
Run a knife around the edges of the cake to loosen it, then invert onto a plate.
Tip: This will reveal the golden brown goodness of the caramel sauce.
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