Upside Down Chocolate Chip Cake
Indulge in the decadent delight of an Upside Down Chocolate Chip Cake, a dessert that’s as visually stunning as it is delicious. This crowd-pleasing treat features a rich, buttery cake base crowned with a gooey layer of melted semi-sweet chocolate chips and caramelized brown sugar. It's a perfect blend of textures, from the soft, tender crumb to the irresistible topping that oozes with sweetness in every bite. With only 20 minutes of prep time and simple pantry ingredients like all-purpose flour, eggs, and vanilla, this cake is both easy to make and guaranteed to impress. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience. Whether you're hosting a dinner party or simply treating yourself, this upside-down masterpiece will surely become a family favorite!
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 150 grams light brown sugar
- 150 grams semi-sweet chocolate chips
- 200 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 150 grams granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 milliliters whole milk
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom of the pan with parchment paper for easier release.
In a small saucepan over medium heat, melt 60 grams of butter and mix in the light brown sugar. Stir constantly until the mixture is smooth and the sugar has dissolved, about 2–3 minutes.
Pour the brown sugar mixture evenly into the prepared cake pan. Sprinkle the chocolate chips uniformly over the sugar mixture.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the remaining 60 grams of butter and granulated sugar using an electric mixer until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk in 2–3 additions, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter gently over the chocolate chip layer in the cake pan, spreading it evenly with a spatula.
Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes. Run a knife along the edges to loosen the cake, then invert it onto a serving plate. Peel off the parchment paper carefully.
Let the cake cool completely before slicing. Serve on its own or with a dollop of whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 286 mg | 12% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 48.5 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 91 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
