Calling all berry lovers! Get ready to bake these delicious and adorable Mini Upside-Down Berry Cakes, perfect for any occasion. Bursting with fresh berry flavor, these delightful treats are easier to make than a traditional upside-down cake, making them a perfect recipe for bakers of all experience levels. Their individual size is ideal for portion control and makes them great for parties, potlucks, or a sweet after-school snack.
Jump to:
Why You'll Want to Make Mini Upside-Down Berry Cakes
- Adorable & Impressive: Mini cakes are inherently cute and impressive for a party or gathering. The upside-down construction with the beautiful berry topping adds another layer of visual appeal.
- Easy to Make: Don't be fooled by the fancy name! Mini Upside-Down Berry Cakes come together with minimal effort, perfect for busy bakers or beginners.
- Perfect Portion Control: Mini cakes are ideal for portion control, satisfying your sweet tooth without going overboard.
- Great for Any Occasion: These versatile treats are delightful for brunch, potlucks, bake sales, or a simple afternoon pick-me-up.
Ingredients - Here's What You'll Need
Steps to Make Mini Upside-Down Berry Cakes
- Preheat the oven to 350°F. Gently wash the fresh strawberries, blueberries, raspberries, and blackberries, then place them on layers of paper towels to dry. Cut the tops off the strawberries and slice them, then place them on paper towels to absorb excess moisture.
Spray a 6-well jumbo muffin tin with Baker's Joy Nonstick Baking Spray. (If you don't have a jumbo muffin tin, you can use six 8-ounce ramekins instead.) Once the berries are dry, evenly distribute each of them among the six wells of the muffin tin and bake for 10 minutes.
- While the berries are baking, prepare the cake batter. Start by placing the room-temperature unsalted butter and sugar in a large bowl. Then, using an electric hand mixer, beat them together for 2-3 minutes until light and fluffy.
- Then, add the vanilla extract and eggs and beat until well combined.
- Add the all-purpose flour, baking powder, and salt, and beat for about a minute or until fully combined.
- Next, add the milk and beat for about a minute or until a smooth batter is formed.
- After 10 minutes, remove the muffin tin from the oven. Then, using an ice cream scoop, evenly distribute the batter among the 6 wells. Return the pan to the 350°F oven and bake for 20-23 minutes.
- Once baking has been completed, remove the pan from the oven and allow it to cool on a wire rack for 10-15 minutes.
- Run a warm knife around the edges of the cakes before inverting them to loosen them up and prevent sticking.
- Place a wire rack over the top of the pan, then carefully flip both together. Place the rack on a flat surface, give the pan a gentle tap to release the cakes, then carefully lift the pan off. Allow the cakes to cool completely and serve with fresh whipped cream or vanilla ice cream.
We hope you enjoy these irresistible Mini Upside-Down Berry Cakes as much as we do. Their stunning presentation and delicious fresh berry flavor are sure to be a hit. This recipe proves that you don't need a lot of effort to create a beautiful and delicious dessert.
Frequently Asked Questions
The beauty of this recipe is its versatility! Popular choices include strawberries, raspberries, blueberries, or blackberries. You can use any type of berry you like or even a combination.
Absolutely! Frozen berries work well in this recipe. Just be sure to thaw them completely and drain any excess liquid before using.
Mini Upside-Down Berry Cakes are best served fresh, but you can make them up to a day in advance. Store them in an airtight container at room temperature.
Yes! Once the cakes have cooled completely, wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe Tips and Tricks
- Prevent a Soggy Bottom: To prevent your cakes from getting soggy, make sure to pat your berries dry with a paper towel before placing them in the bottom of the muffin tin. You can also use frozen berries without thawing them first; just toss them with a little flour to help absorb excess moisture.
- Use the right pan: If you don't have a jumbo muffin tin, you can use six 8-ounce ramekins instead.
- Don't Over-mix: Mix the batter just until the ingredients are combined to ensure a tender crumb
- Cooling is Key: Allow the cakes to cool in the pan for 10-15 minutes before inverting them. This helps the cake set and ensures the berries and caramel topping stay in place.
- Creative Variations: Feel free to mix and match your favorite berries like strawberries, raspberries, blueberries, or blackberries. You can also add a pinch of cinnamon or nutmeg to the cake batter for a warmer flavor profile.
Other Great Berry Recipes
Did you make this recipe? We'd love to know how it turned out! Leave a review below. Then, share a picture on Instagram and tag @pudgefactor so we can see it.
Don't forget to follow us on Pinterest, Facebook, YouTube, Flipboard, and Instagram.
Thank you so much for visiting PudgeFactor. We hope you'll come back!
Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, enjoy weekly doses of culinary inspiration as a bonus!
By submitting this form, you consent to receive emails from Pudge Factor.
Mini Upside-Down Berry Cakes
Equipment
- 6-well Jumbo Muffin Tin or six 8-ounce ramekins
- Electric hand mixer
- wire cooling rack
Ingredients
- ½ c Sliced Strawberries approx. 3.5 oz
- ½ c Blueberries approx. 1.8 oz
- ½ c Raspberries approx. 2.5 oz
- ½ c Blackberries approx. 2.5 oz
- ¼ c Unsalted Butter room temperature
- ½ c Sugar
- 2 teaspoon Vanilla Extract
- 2 Eggs room temperature
- 1 c All-Purpose Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ c Whole Milk room temperature
Instructions
- Preheat the oven to 350°F.
- Gently wash the fresh strawberries, blueberries, raspberries, and blackberries, then place them on layers of paper towels to dry. Cut the tops off the strawberries and slice, then place on paper towels to absorb excess moisture.
- Spray a 6-well jumbo muffin tin with Baker's Joy Nonstick Baking Spray. Evenly distribute each of the berries among the six muffin tin wells and bake for 10 minutes. While the berries are baking, prepare the cake batter.
- Start by placing the room-temperature unsalted butter and sugar in a large bowl. Then, using an electric hand mixer, beat them together for 2-3 minutes until light and fluffy.
- Then, add the vanilla extract and eggs, and beat until well combined.
- Add the all-purpose flour, baking powder, and salt, and beat for about a minute, or until thoroughly combined.
- Next, add the milk and beat for about a minute, or until a smooth batter is formed.
- After 10 minutes, remove the pan from the oven. Using an ice cream scoop, evenly distribute the batter among the 6 wells. Return the pan to the 350°F oven and bake for 20-23 minutes.
- Once baking has been completed, remove the pan from the oven and allow it to cool for 10-15 minutes on a wire rack. Run a warm knife around the edges of the cakes to loosen them up and prevent sticking before inverting them.
- Place a wire rack over the top of the pan, then carefully flip both together. Place the rack on a flat surface, gently tap the pan to release the cakes, and carefully lift the pan off. Allow the cakes to cool completely, then serve with fresh whipped cream or vanilla ice cream.
- Yield 6 servings.
Leave a Reply