Creamy dessert cake / upside-down bake

Creamy Milk Upside-Down Cake

Name: Creamy Milk Upside-Down Cake
Prep time: 80 min
Total time: 80 min
Ingredients: 150 g / 5.3 oz granulated sugar; 30 ml / 1 fl oz water; 30 g / 1 oz unsalted butter; 180 ml / 6 fl oz warm whole milk; 1 g / 0.03 oz fine salt; 180 g / 6.3 oz all-purpose flour; 8 g / 0.3 oz baking powder; 2 g / 0.07 oz fine salt; 120 g / 4.2 oz unsalted butter, softened; 130 g / 4.6 oz granulated sugar; about 100 g / 3.5 oz without shells 2 large eggs without shells; 10 ml / 2 tsp vanilla extract; 160 ml / 5.4 fl oz whole milk, room temperature; 120 ml / 4 fl oz softly whipped cream, optional; 10 g / 0.35 oz toasted sliced almonds, optional

A soft milk-enriched cake baked over a glossy milk caramel base, then inverted while warm so the sauce drapes over the top. Creamy, tender, buttery, and perfect with whipped cream.

Prep80 minTotal80 minEasyabout 345 kcal per serving

Recipe video

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Method

Heat the oven to 175°C / 350°F. Grease a 20 cm / 8 in round cake pan and line the base with parchment.

Warm 180 ml / 6 fl oz milk for the caramel until steaming, not boiling. Keep it close to the stove.

Add sugar and water to a saucepan. Cook over medium heat without stirring until deep amber.

Lower the heat. Whisk in butter, then slowly pour in the warm milk. It will bubble. Whisk 2–3 min until smooth and glossy, then add salt.

Pour the milk caramel into the pan. Tilt to coat the base and let it cool 5 min until slightly thicker.

Whisk flour, baking powder, and salt in a bowl.

Beat softened butter and sugar for 2–3 min until pale, fluffy, and creamy.

Beat in eggs one at a time, then mix in vanilla.

Add the dry ingredients in two additions, alternating with 160 ml / 5.4 fl oz milk. Mix only until smooth.

Spoon the batter gently over the caramel and level the surface without scraping the base.

Bake 35–40 min, until golden and a skewer inserted into the cake layer comes out clean.

Rest 12–15 min. Run a knife around the edge, place a plate on top, and invert while warm.

Let the caramel settle over the cake. Garnish with whipped cream and almonds, then slice warm or at room temperature.

Chef notes

Notes: Use whole milk for the creamiest sauce. Invert the cake while warm so the caramel releases cleanly. If the caramel firms too much, warm the cake pan briefly over very low heat before unmolding.

Handle hot caramel carefully, add warm milk slowly to prevent splashing, and bake until the cake layer is fully set. Allergens: wheat/gluten, eggs, milk, and butter; almonds if used. Store covered for 2 days at room temperature if served plain, or refrigerate and consume within 3 days if garnished with whipped cream.