upside down german chocolate cake recipe

Written BySheba G Updated On
upside down german chocolate cake recipe
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The Best upside down german chocolate cake recipe

I am so excited to share with you my upside-down German chocolate cake recipe. This cake is a staple in our household, and I’m sure it will become one in yours too. The first time I made this cake was for my family’s annual Christmas party, and it was a huge hit.

My kids, who are picky eaters, couldn’t get enough of it. They loved the gooey chocolate and the crunchy pecans on top. As an adult, I appreciate how easy this recipe is to make and how versatile it is for any occasion.

Whether you’re hosting a dinner party or just need a quick dessert for your family, this cake is perfect. It’s also a great way to use up leftover chocolate and nuts. The best part?

It’s surprisingly healthy considering how decadent it tastes. With the addition of buttermilk and eggs, this cake gets a boost of protein and calcium. Plus, using brown sugar instead of white sugar reduces the refined sugar content.

My kids even helped me with the prep work, measuring out the ingredients and mixing the batter. They loved getting their hands dirty and feeling like they were contributing to the process.

Upside Down German Chocolate Cake

Upside Down German Chocolate Cake

4.6 from 791 votes

A twist on the classic German chocolate cake, this upside-down version features a gooey coconut-pecan topping baked on the bottom that becomes the top when inverted. The rich chocolate cake base is moist and tender, creating a decadent dessert that is both beautiful and delicious.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Topping

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter, cubed
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

👨‍🍳Directions

1Preheat the oven to 350 degrees F.
2Grease a 9×13 inch baking pan thoroughly with butter or non-stick spray.
3In a medium saucepan over medium heat, combine the evaporated milk, 1 cup of sugar, egg yolks, and cubed butter.
4Cook, stirring constantly with a whisk, until the mixture thickens and begins to bubble, about 10 to 12 minutes.
5Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans until well combined.
6Spread this coconut-pecan mixture evenly across the bottom of the prepared baking pan.
7Set the pan aside while you prepare the cake batter.
8In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
9Add the 2 cups of sugar, eggs, buttermilk, vegetable oil, and vanilla extract, and beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and well blended.
10Carefully stir in the boiling water until the batter is thin and fully incorporated; the batter will be very liquid.
11Pour the cake batter gently over the coconut-pecan layer in the pan, spreading it evenly with a spatula.
12Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
13Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes.
14Run a knife around the edges of the pan to loosen the cake, then carefully invert it onto a large serving platter.
15Let the cake cool completely before slicing and serving, allowing the topping to set.

🔧Equipment

9×13 inch baking pan
Medium saucepan
Large mixing bowl
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 420mg🌾Total Carbs: 56g🥦Dietary Fiber: 3g🍬Sugars: 42g🥩Protein: 6g

📝Notes

For a richer flavor, toast the pecans in a dry skillet over medium heat for 3 to 4 minutes before adding them to the topping. Ensure the cake is completely cool before inverting to prevent the topping from sliding off.

Watch Video Of How Upside Down German Chocolate Cake Works

This upside-down German chocolate cake recipe is always a hit at our house, whether we’re celebrating a special occasion or just need a delicious dessert for everyday life.

The combination of gooey chocolate, crunchy nuts, and moist cake makes it irresistible to both kids and adults alike.

Plus, its ease of preparation makes it perfect for busy weeknights or last-minute gatherings.

❓ Frequently Asked Questions About Upside Down German Chocolate Cake

Q: What is upside-down German chocolate cake?

This type of cake is made by placing the batter in a greased skillet or pan and topping it with a mixture of melted chocolate, nuts, and sugar.

Q: Can I use any type of nuts in this recipe?

No, pecans are a key ingredient in traditional German chocolate cake recipes.

Q: Is this cake suitable for vegetarians?

Yes, as long as you use vegetarian-friendly chocolate chips.

Q: Can I make this cake in advance?

You can prepare the batter up to 24 hours in advance, but do not assemble the cake until just before serving.

Q: How do I store leftovers?

Cool the cake completely before storing it in an airtight container at room temperature for up to 3 days or wrap tightly and freeze for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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