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Chocolate Upside Down Cake

I have an old fashioned chocolate upside down cake recipe for you to enjoy. Old as the hills, this “floating brownie” is so moist – real keeper.

Impress your family and friends with this beauty. If you are a chocolate lover, this will be nirvana

Chocolate Upside Down Cake aka Floating Brownies #MissHomemade

Chocolate Upside Down Cake aka Floating Brownies


3/4 cup white sugar
1/2 cup milk
2 tsp baking powder
1/2 tsp salt
2 TBS butter, melted
1 cup flour
1 tsp homemade pure vanilla extract

PREHEAT oven to 350 degrees. Grease 9 inch cake pan; set aside.

Cream sugar and butter together for 2 to 3 minutes. Add milk and dry ingredients alternately. Add vanilla and pour into the prepared cake pan.

Now mix together:
1/2 cup white sugar
1/2 cup homemade brown sugar, packed
3 TBS cocoa

Mix together and sprinkle over cake batter. Pour 1 cup of cold water over all. DO NOT STIR. Bake for 45 minutes. You may serve with homemade whipped cream or homemade vanilla ice cream. But I have my favorite below…

Chocolate Flavored Whipped Cream

Using fine quality chocolate (not cocoa powder), gives chocolate whipped cream the perfect texture and depth of flavor – making it almost a dessert itself. The chocolate/cream mixture needs at least 4 hours (24 hours is better) before it is whipped.

3 ounces bittersweet chocolate, finely chopped
2 cups heavy cream
2 to 3 TBS white sugar or to taste

Put the chocolate in a heatproof bowl large enough to use for whipped cream. Stir the cream and sugar together in a heavy bottomed saucepan and bring to a boil. Remove the pan from the heat and pour the cram over the chocolate.

While whisking, beat the chocolate and cram together vigorously because you want to make sure you’ve got a smooth mixture. Refrigerate at least 4 hours (24 hours is better), and cover the cream once it is cool to protect it from foods with strong odors.

If you have chilled it for only 4 hours, you may want to beat it in a ice-water bath; set the bowl in a larger bowl filled with ice cubes and water. With a whisk, beat the cream until it is almost thick and this will happen quickly.

You want the cream to be just firm enough to spread but not so firm that is loses its lightness and creaminess. This can be stored in the refrigerator for up to one day. Once it’s whipped, it can be covered and chilled for 3 hours.  I have more than just a chocolate upside down cake recipe, please check out more homemade desserts below.

Recipe adapted from “Baking, From My Home to Yours,” by Dorie Greenspan.

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