Chocolate Almond Upside-down Cake Recipe

Name: Chocolate Almond Upside-down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, melted; 3/4 cup light brown sugar, packed; 1/4 cup honey; 1 1/4 cups sliced or slivered almonds, lightly toasted; 1 1/4 cups cake flour; 1/2 cup cocoa powder, preferably Dutch-process; 1 teaspoon baking soda; 1/2 teaspoon salt; 8 tablespoons (1 stick) cool unsalted butter; 1 1/2 cups sugar; 3 eggs; 1 teaspoon pure vanilla extract; 1 cup buttermilk

Servings: persons

6 tablespoons unsalted butter, melted
3/4 cup light brown sugar, packed
1/4 cup honey
1 1/4 cups sliced or slivered almonds, lightly toasted
1 1/4 cups cake flour
1/2 cup cocoa powder, preferably Dutch-process
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) cool unsalted butter
1 1/2 cups sugar
3 eggs
1 teaspoon pure vanilla extract
1 cup buttermilk

1
Preheat oven to 350 degrees F. Thickly butter a 10-inch round cake pan.
2
Pour the melted butter into the cake pan and swirl to coat the bottom then sprinkle in the brown sugar.
3
Drizzle in the honey and sprinkle the almonds evenly over the bottom.
4
To make the cake batter, sift the flour, cocoa powder, baking soda, and salt together three times (this is to make the cake extra-light).
5
Cream the butter in a mixer fitted with a whisk attachment until smooth and fluffy.
6
Add the sugar and mix.
7
Add the eggs, one at a time, mixing after each addition.
8
Add the vanilla.
9
Beat until fluffy and light.
10
With the mixer running at low speed, add a third of the dry ingredients and mix.
11
Add half of the buttermilk and mix.
12
Add another third of the dry ingredients and mix.
13
Add the remaining buttermilk and mix.
14
Add the remaining dry ingredients and mix until smooth.
15
Pour the batter into the pan.
16
Bake until set in the center and springy, about 25 to 35 minutes.
17
Run a knife around the edge of the pan and immediately invert it onto a serving platter.
18
Let sit inverted for 5 minutes so the caramel can soak into the cake a bit.
19
Then remove the pan.
20
If the topping is sticking to the pan, warm the pan surface on a burner to loosen the caramel.

1781

kcal

Calories

117

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 tablespoons unsalted butter, melted, 3/4 cup light brown sugar, packed, 1/4 cup honey, 1 1/4 cups sliced or slivered almonds, lightly toasted, and more.

Yes, Chocolate Almond Upside-down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Almond Upside-down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions