Choose the right pan. I usually bake my upside-down cakes in a cast iron skillet because I like how it crisps the edges, but a cake pan will work too. If you have a non-stick cake pan, use it!
Make sure to grease your pan very well. I use a very heavy coating of non-stick baking spray that includes flour, but you can also use a coating of butter and flour.
Let the cake cool, but not completely. Before you flip the cake upside-down, let the cake cool in the pan for 10 minutes to let it finish setting up. However, don’t let it cool completely or it won’t come cleanly out of the pan.
Be flip-wise. Run a knife around the edges of the cake, then invert a serving plate on top of the pan. In one quick motion, flip the cake upside-down. Let the cake sit like this on the plate, but still inside the pan, for a few minutes. Gravity will help the cake release in one piece.
Remove the cake pan. Carefully lift the pan off the cake. If any fruit has stuck to the pan, remove it and place it back on the cake. (No one will ever know!)
Subscribe today and receive this quick guide right to your inbox:
need baking help?
Custom Featured Baking Tips
baking tip: Do My Eggs Need to be at Room Temperature?
Many recipes call for eggs at room temperature. This is because the egg membranes are less viscous at room temperature and mix into the batter more easily. The difference will not be noted in every recipe, but it can make a big difference in egg-heavy cakes such as angel food and sponge cakes. A quick way to bring them to room temperature is to put them in warm water for about 5 minutes.