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Raspberry Butter Cake

An upside down cake with berries.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 6


  • 1 1/2 cups fresh raspberries
  • 3/4 cup brown sugar
  • 6 Tbsp. unsalted butter + 1/2 cup unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup heavy cream
  • 1 tsp. vanilla


  • Preheat oven to 350 degrees. Lightly butter a 10″ round baking pan (a 9×12 pan works, too).
  • Sprinkle the brown sugar in the bottom of the pan. Pour 6 Tbsp. of the melted butter evenly over the brown sugar, then lay the berries evenly on top.
  • Using an electric mixer on medium-high speed, beat together the 1/2 cup of butter and the granulated sugar until creamy. Add the eggs, one at a time, beating well.
  • Fold in the flour, baking powder, baking soda and salt into the butter mixture. Stir in the cream and vanilla until smooth.
  • Spoon the batter evenly over the raspberries.
  • Bake until the top is golden and a toothpick inserted into the center of the cake comes out clean, about 35 minutes. Remove from the oven; transfer the cake to a wire rack and cool for 10 minutes.
  • Run a knife blade around the edge of each cake to loosen it from the ramekin. Invert the cake onto a serving plate. Lightly tap the bottom of the pan to loosen the cake, then lift the pan.
  • Serve the cake warm and top with whipped cream if desired.