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Chocolate Cherry Upside Down Cake

Delightful Chocolate Cherry Upside Down Cake for Any Occasion

This Chocolate Cherry Upside Down Cake combines rich chocolate and tart cherries, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cherry Topping
  • 4 tablespoons unsalted butter Adds richness and moisture to the topping; margarine can be a suitable substitute.
  • ¾ cup granulated sugar Sweetens the cherries, helping them caramelize; try brown sugar for a deeper flavor.
  • 1 can tart cherries Canned or fresh provides the fruity base; choose canned for convenience or fresh for a burst of flavor.
For the Cake Batter
  • 1 ½ cups all-purpose flour The foundation of the cake; sift to prevent lumps, or use gluten-free flour for a different texture.
  • ½ cup cocoa powder Delivers the rich chocolate flavor; use Dutch-processed cocoa for even more depth.
  • 1 teaspoon baking powder Essential leavening agent that helps the cake rise for a light, fluffy texture.
  • ½ teaspoon baking soda Essential leavening agent that helps the cake rise for a light, fluffy texture.
  • ½ teaspoon salt Balances sweetness and enhances overall flavor.
  • 2 large eggs Provide structure and moisture; make sure they are at room temperature for smooth mixing.
  • 1 cup buttermilk Adds tenderness and a slight tang; substitute with milk and lemon juice if needed.
  • ⅓ cup vegetable oil Keeps the cake moist; melted coconut oil can be a wonderful alternative for added flavor.
  • 1 teaspoon vanilla extract Infuses a deep flavor profile; swap in almond extract for a unique twist.
  • 1 cup boiling water Ensures the cake stays moist and achieves a tender crumb.

Equipment

  • 9-inch round cake pan
  • Medium saucepan
  • Mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a medium saucepan, melt 4 tablespoons of unsalted butter over low heat. Stir in ¾ cup of granulated sugar until well blended. Add 1 can of tart cherries (drained) and 1 teaspoon of vanilla extract; gently toss to coat. Pour this mixture into a greased 9-inch round cake pan.
  2. In a mixing bowl, sift together 1 ½ cups of all-purpose flour, ½ cup of cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. In another bowl, whisk together 2 large eggs, 1 cup of buttermilk, ⅓ cup of vegetable oil, and 1 teaspoon of vanilla extract. Combine the wet mixture into the dry ingredients, mixing until just combined, then stir in 1 cup of boiling water until smooth.
  3. Carefully pour the chocolate batter over the cherry topping in the prepared pan, spreading it evenly with a spatula.
  4. Place the cake in the preheated oven and bake for 35-40 minutes. The cake will be done when a toothpick inserted in the center comes out clean, and the surface appears slightly cracked.
  5. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. To invert the cake, place a serving platter on top of the cake pan and carefully flip it over. Gently lift the pan to reveal the beautifully caramelized cherries atop the moist chocolate cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Avoid overmixing the batter to ensure a light texture; stir until just combined for the best Chocolate Cherry Upside Down Cake. Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week.

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