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Home » Cakes

Pecan Upside Down Marble Cake

Published: Jun 7, 2023 · Modified: Jul 26, 2023 by Zoha · This post may contain affiliate links · 24 Comments

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This Pecan Upside Down Marble Cake takes your classic marble cake to the absolute next level without much effort! The tender, moist and light cake with layers of vanilla and chocolate topped off with a crunchy, caramelized pecan topping will have you reaching back for more and more.

marble cake with a caramelized pecan topping and brown and white layers inside.
Jump to:
  • WHY I LOVE THIS CAKE
  • INGREDIENTS REQUIRED
  • HOW TO MAKE THIS PECAN UPSIDE DOWN MARBLE CAKE
  • FREQUENTLY ASKED QUESTIONS
  • RELATED RECIPES
  • PECAN UPSIDE DOWN MARBLE CAKE RECIPE

WHY I LOVE THIS CAKE

I think you will love this recipe because...

  • It is DELICIOUS. This is one of those cakes which tastes WAY better than it sounds - seriously, everyone who taste tested this for me was "pleasantly surprised" and couldn't believe how much they loved it. I personally would take this over pecan pie any day!
  • It is EASY. It might look complicated, but it is very straightforward. You don't even need a mixer
  • It is QUICK. This cake takes only 15-20 minutes of active time, and comes together in just over an hour. If that's not quick, I'm not sure what is!
  • So if you're on the search for a yummy dessert for your tea parties, look no further.

I recommend using a good quality nonstick pan for this cake, as the caramel pecan topping can be quite sticky. I used my beautiful 9" cake pan from Caraway, and highly recommend it! Caraway is offering a 10% off sitewide discount for you guys for a limited time - use this link and the discount will be applied automatically in your cart (note: I am an affiliate with Caraway).

pecan upside down marble cake on a white serving stand. cake has a beautiful golden color and is topped with a caramelized crunchy pecan topping

INGREDIENTS REQUIRED

Here's what you will need to make this cake (exact quantities are listed in the recipe card below):

Pecan topping:

  • Brown sugar
  • Corn syrup or honey
  • Unsalted butter
  • Cinnamon - this is optional, if you don't like the flavor of cinnamon, simply skip it
  • Salt
  • Pecan pieces and halves - you can use just halves or pieces, but I like a mixture of the two for the best texture! Make sure you toast your pecans before using them, otherwise they will have a raw flavor and texture

Marble Cake:

  • Sugar
  • Unsalted butter
  • Oil
  • Eggs
  • Vanilla
  • Cake flour - if you don't have cake flour, you can make it yourself with all purpose flour and cornstarch
  • Salt
  • Baking powder
  • Baking soda
  • Sour cream - if you don't have access to sour cream, I suggest making your own! Read the FAQ below for the recipe
  • Cocoa powder - you can use either natural cocoa powder (100% unsweetened) or Dutch processed cocoa powder, both will work great

HOW TO MAKE THIS PECAN UPSIDE DOWN MARBLE CAKE

Let's walk through the steps now, shall we? First, check out this video:

[adthrive-in-post-video-player video-id="eQ8VuVhk" upload-date="2023-07-17T23:18:52.000Z" name="Upside Down Pecan Marble Cake" description="How to make an upside down pecan marble cake" player-type="default" override-embed="default"]

1. Make the caramel pecan topping

Before starting, pre-heat your oven to 350F and line a 9" cake pan with butter and parchment paper.

Place the brown sugar, butter, corn syrup / honey, salt, and cinnamon in a nonstick saucepan. Stir and cook on low heat for a few minutes until the butter melts and a caramel colored sauce is formed (you don't actually need to form caramel or cook this down, as it will cook further during baking).

process of making brown sugar caramel in a nonstick pan
golden and smooth brown sugar caramel in a nonstick pan

Remove from the heat and add the toasted pecan pieces and halves (I toast mine by placing them in the oven at 350F for 5 minutes until fragrant). Stir to combine.

Pour the caramel pecan topping into the cake pan, and spread it evenly on the bottom.

Now, here's a little trick! When adding cake batter on top of the pecan topping, it can easily slide up the sides of the cake pan instead of staying on the bottom (this happened to me, too). I personally think it makes for a unique look, but if you want the pecans to stay on the bottom, place the cake pan in the freezer while you prepare the cake batter. This way, when you pour the cake batter, the pecan topping will be a bit more set and less likely to move around.

pecan caramel filling placed in a cake pan and spread evenly

2. Prepare the cake batter

Now let's make the cake batter! Add the sugar, melted butter, oil and vanilla to a bowl and whisk for 2 minutes (you can do this by hand). Add the eggs and egg white, and whisk again for 1-2 minutes until the mixture looks aerated.

hand whisk being used to whisk together sugar and butter in a glass bowl
hand whisk being used to whisk eggs into sugar and butter in a glass bowl

Next, sift in all the dry ingredients, and gently fold with a spatula until just combined. This will be a thick batter. Lastly, add the sour cream and fold it in gently. This will lighten the batter a bit more and make it easier to move around.

adding sour cream to cake batter
light and fluffy cake batter in a glass bowl

3. Assemble the cake

Now for the fun part! Divide the cake batter between two bowls (you can eyeball this), and sift cocoa powder into one of them. Fold until combined.

hand whisk being used to fold cocoa powder into cake batter in a glass bowl
chocolate cake batter in a glass bowl

Remove the cake pan with the pecan filling from the freezer. Add one large scoop of the vanilla cake batter in the center of the pan. Then add a large scoop of the chocolate batter right on top. You can use a large spoon or a cookie scoop. Keep repeating until the entire batter is used up. Then, if you want, you can take a skewer and lightly run it through the cake to create more striation.

layers of vanilla and chocolate batter being added to a cake pan with a pecan caramel filling on the bottom
unbaked marble cake in a round pan

3 tips as you assemble a marble cake:

  • Place the batter into the pan gently, so you don't move everything around (including the pecan filling)
  • Try not to make the quantities so small that the layers become hard to see!
  • If running a skewer through at the end, don't mix too much as that will also mix up the batters and reduce the contrast. Personally, I skip the skewer altogether and go for a 'zebra' striped effect

4. Bake and serve!

Bake the cake for 30 minutes at 350F and then turn down the temperature to 330F and bake for another ~15 or so minutes until the cake is done baking.

Let the cake cool for 20 minutes in the pan before carefully turning it out onto your serving stand. And then it's time to enjoy!!!

half of a pecan upside down marble cake on a white serving stand. cake has a beautiful golden color and is topped with a caramelized crunchy pecan topping

FREQUENTLY ASKED QUESTIONS

What is a substitute for sour cream?

Instead of substituting sour cream, I recommend making it yourself if you don't have access to it. You have to prepare it 12-24 hours in advance. Mix 1 cup heavy cream, ¼ cup milk and 1 tablespoon lemon juice or vinegar in an airtight container or mason jar. Cover and rest at room temperature overnight or up to 1 day. Then mix again, and your sour cream is ready! Excess can be stored in the fridge.

Can I use this recipe to make a simple marble cake?

Yes! Just skip the pecan topping, and follow the remaining recipe as it is.

What other nuts can I use if I don't have pecans?

This cake will also be great with walnuts if you don't have pecans.

Why did my pecans rise up the sides of the cake instead of staying on the bottom?

This can happen if your pan is very nonstick and you move the batter around while pouring it. To prevent this from happening, freeze the pecan filling in the cake pan while you prepare the cake batter.

How can I store this pecan upside down marble cake?

You can store this cake at room temperature in an airtight container for up to 2 days, or in the fridge for 5-7 days.

RELATED RECIPES

If you like this recipe, also check out my incredible simple chocolate cake which comes together in just 1 hour, and my delicious lemon blueberry muffins!

Also, don't forget to leave your rating and review below!

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marble cake with a caramelized pecan topping and brown and white layers inside.

PECAN UPSIDE DOWN MARBLE CAKE RECIPE


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 8 reviews

  • Author: Zoha
  • Total Time: 1 hour 5 minutes
  • Yield: 12-14
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Description

A soft and tender marble cake with a caramelized, crunchy pecan topping


Ingredients

Caramel pecan topping:

  • 1 ¼  cup pecan pieces and halves, toasted for 5 minutes at 350F
  • 3 tbsp corn syrup or honey
  • ½ cup firmly packed brown sugar (110g)
  • ½ cup unsalted butter (113g)
  • ¼ tsp ground cinnamon
  • ¼ tsp salt

Marble Cake:

  • 1 cup sugar (220g)
  • ⅓ cup melted butter (75g)
  • ¼ cup oil (50g)
  • 2 eggs + 1 egg white
  • 1 tsp vanilla
  • 1 ¾ cup cake flour (225g, you can also use 200g all purpose flour and 25g cornstarch)
  • ½ tsp salt
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup sour cream (180g)
  • 2 tbsp cocoa powder

Instructions

Pecan topping:

  • Preheat oven to 350F (conventional) and prepare a 9" cake pan with parchment paper and butter
  • Mix the butter, corn syrup, brown sugar, salt and cinnamon in a nonstick saucepan and cook and stir on low heat until the butter melts and a smooth sauce has formed. No need to cook it further
  • Remove from heat and add the toasted pecans. Mix to combine, and pour into the prepared cake pan. Spread evenly on the bottom, and place the pan in the freezer

Cake batter:

  • Add the sugar, melted butter, oil and vanilla to a bowl and whisk for 2 minutes. Add the egg and egg whites and whisk for another 1-2 minutes
  • Then, sift in all the dry ingredients (except the cocoa powder) and gently fold until combined
  • Lastly, fold in the sour cream until a light cake batter forms. Do not over mix

Assembly:

  • Divide the cake batter evenly between 2 bowls. To one half, sift in 2 tablespoon cocoa powder and fold until combined
  • Remove the cake pan from the freezer
  • Use a large spoon or scoop to add a large scoop of the vanilla cake batter to the center of the pan. On top of that, add a large scoop of the chocolate cake batter. Repeat until both batters are used up. Do not shake the pan and handle gently
  • You can leave the cake as it is to get zebra stripes, or run a skewer through it to create more of a marbled effect. If using a skewer, take care not to stir the pecan filling at the bottom

Bake:

  • Bake the cake for 30 minutes at 350F, followed by ~15 minutes at 330F. Make sure it is fully baked by inserting a toothpick in the middle
  • Let the cake cool down in the pan for 20-30 minutes to allow the pecan topping to set. Then carefully flip it over onto a serving stand
  • Serve and enjoy!
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Category: Desserts
  • Cuisine: American

Did you make this recipe?

Leave a review and tag @bakewithzoha on Instagram!

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Comments

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  1. Mrs Lewis says

    June 11, 2023 at 9:49 am

    What a mess! I’m in my 60’s and considered a good cook. I saw this unique cake and thought I’d make it for my pecan loving husband. Never again! I followed recipe to a T. I use excellent cookware and high quality ingredients. It over flowed in the oven. ☹️

    Reply
    • Zoha says

      June 21, 2023 at 12:22 pm

      Hi Mrs Lewis! I am so sorry to hear that. Perhaps the height of your cake pan was a bit small, causing the overflow. If you don't mind sharing the dimensions of you pan, I can look into this and update the recipe.

      Reply
    • Darcie says

      March 02, 2025 at 8:05 am

      made it multiple times and works perfectly for me although i find that maybe you shouldnt put all the cake batter in as it gets quite full

      Reply
  2. Khadija says

    June 12, 2023 at 10:47 pm

    OMG this was a super delicious cake! I made 4 cakes in 2 days. They got polished off in one go. I did freeze the topping till solid and it stayed on top. Also, used walnuts instead of pecans because that’s all I had.
    This is the first recipe I’ve tried off your blog and it is a super hit. Excited to try many more recipes!
    Jazak Allah khayr for an extremely delicious recipe.

    Reply
    • Zoha says

      June 21, 2023 at 12:19 pm

      Thank you SOOOO much, Khadija! So glad you enjoyed this recipe and the freezing trick worked for you! <3

      Reply
  3. Maliha says

    June 19, 2023 at 3:26 am

    Super moist! Delicious! Based on a comment I decided to make it in a false bottom pan (my regular circular tin wasn’t deep enough and I was worried for spillage) and I shouldn’t have bothered! I reduced sugar in recipe (personal preference) and will do same in the pecan topping next time (mine had too much liquid and didn’t look as neat as yours) but wow! What incredible flavours! Thank you for breaking down the sour cream and cake flour recipes (I didn’t have either and used your recipes). Delicious! Thank you Zoha!

    Reply
    • Zoha says

      June 21, 2023 at 12:12 pm

      Thank you so much for your kind comment, Maliha! I am glad you enjoyed the cake and were able to adjust the sugar to your liking 🙂

      Reply
  4. Margarita says

    June 22, 2023 at 8:38 am

    Thank you so much for a delicious recipe!! The only obstacle was the topping sticking to the pan. I froze it and all, but it still stuck. Everyone enjoyed the cake. thanks again 🙂

    Reply
    • Zoha says

      June 23, 2023 at 10:23 am

      Thank you for trying the recipe!! Did you use parchment paper in the cake, with butter on top?

      Reply
  5. Sadia says

    July 07, 2023 at 7:36 am

    Hi!

    I only have an 8inch cake pan - do you know how to adjust the ingredients? Would definitely like to try this!

    Reply
    • Zoha says

      July 17, 2023 at 4:13 pm

      Hi Sadia! I think the batter will overflow in an 8" pan. Can you bake it in a 9x9" square pan? 🙂

      Reply
  6. Haleemah says

    July 19, 2023 at 4:22 pm

    Omg this is one of the best cakes I’ve ever had. My parents who aren’t really cake eaters loved it too! The instructions are super easy to follow. Zoha you do an amazing job, I always look forward to your new recipes. I’ve tried most of your recipes and there hasn’t been one that I’m not satisfied with. May Allah continue to shower you with success. Jazakallah

    Reply
    • Zoha says

      July 24, 2023 at 5:44 pm

      Thank you so much Haleemah! I am so glad you enjoyed this cake recipe. Lots of love <3

      Reply
  7. Shellin says

    August 01, 2023 at 4:52 pm

    This was a hit in my house! Even my picky Pakistani dad loved it! Thank you for sharing!

    Reply
    • Zoha says

      August 02, 2023 at 1:48 am

      Yay!!! I'm thrilled to hear that. <3

      Reply
  8. Katrina says

    September 14, 2023 at 6:00 am

    Hi Zoha,

    Thank you for sharing this recipe. I'd like to know if I can use yoghurt instead of sour cream in this recipe?

    Reply
    • Zoha says

      September 14, 2023 at 2:29 pm

      You can use half yogurt half cream!

      Reply
  9. Roshini says

    October 04, 2024 at 9:37 pm

    Sorry I meant Zoha!! 🤦🏻‍♀️😄

    Reply
    • Roshini says

      October 05, 2024 at 2:18 am

      Another fantastic recipe Zoha!!! Thank you

      Reply
      • Zoha says

        October 07, 2024 at 5:29 pm

        My pleasure!

        Reply
    • Zoha says

      October 07, 2024 at 5:29 pm

      haha all good

      Reply
  10. Sarah says

    November 23, 2024 at 9:30 pm

    I think it's important to add in instructions that spring form pan shouldn't be used. I used parchment paper and it still spilled over. Loved the process of following the recipe, not so much cleaning the burnt caramel from my oven floor.

    Reply
  11. Ugne says

    April 19, 2025 at 1:59 pm

    First time done this cake it was almost perfect. I did use flan pan though because I thought it would look more impressive (for reference cake batter was half the size inside). It was perfect choice for batter.
    The only thing was when I started slicing it was falling apart… so I put in the fridge and next day it was perfect! No crumbling! So that’s my personal tip!
    Amazing cake!

    Reply
    • Zoha says

      May 07, 2025 at 5:45 pm

      Yes, always good to let cakes fully cool down so they don't fall apart when cutting 🙂

      Reply
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Hi, I'm Zoha! Self taught home-baker, massive sweet tooth, lover of all things baked and content creator behind Bake With Zoha.

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