Why You’ll Love This Recipe

Chocolate Cherry Upside-Down Cake is the perfect marriage of two beloved flavors—chocolate and cherries. The cake itself is light and fluffy, while the caramelized cherry and chocolate topping adds richness and a touch of tang. Flipping the cake upside down after baking results in a beautifully glossy top that’s sure to impress your guests. It’s a great choice for any occasion, from casual family dinners to elegant gatherings. Plus, it’s relatively simple to make and doesn’t require fancy equipment. If you’re a fan of chocolate and fruit pairings, this cake will quickly become a favorite.

Ingredients

For the topping:

  • 1 1/2 cups fresh or frozen cherries (pitted)

  • 1/2 cup brown sugar (packed)

  • 1/4 cup unsalted butter (melted)

  • 2 tablespoons cornstarch (optional, for thickening)

  • 1 teaspoon vanilla extract

For the cake:

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter (softened)

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup milk

  • 1/2 cup cocoa powder (unsweetened)

  • 1/4 cup hot water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the topping:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.

  2. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring, until the sugar has dissolved and the mixture begins to bubble.

  3. Stir in the vanilla extract, and if you’d like a thicker topping, add the cornstarch and mix well. Allow the mixture to simmer for 2-3 minutes to thicken.

  4. Pour the caramelized sugar mixture into the prepared cake pan, spreading it evenly across the bottom.

  5. Arrange the cherries in a single layer on top of the sugar mixture, pressing them lightly into the syrup.

2. Prepare the cake:

  1. In a small bowl, combine the cocoa powder and hot water, stirring to create a smooth chocolate paste. Set aside.

  2. In a large mixing bowl, whisk together the flour, baking powder, and salt.

  3. In another bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

  5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.

  6. Add the chocolate paste to the batter and mix until fully incorporated, creating a smooth, rich chocolate batter.

3. Assemble and bake:

  1. Carefully spoon the chocolate batter over the cherries in the cake pan, spreading it evenly over the top.

  2. Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

  3. Remove the cake from the oven and allow it to cool in the pan for 10 minutes.

4. Flip and serve:

  1. After 10 minutes of cooling, run a knife around the edges of the cake to loosen it. Place a serving plate or cake stand over the top of the cake pan and carefully flip the pan to invert the cake.

  2. Gently lift the pan off, revealing the chocolate-covered cherries on top. Remove the parchment paper if you used it.

  3. Slice and serve warm or at room temperature. Optional: serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Servings and Timing

  • Servings: Makes 8-10 servings

  • Prep Time: 20 minutes

  • Cook Time: 35-40 minutes

  • Total Time: 1 hour

Variations

  • Use other fruits: You can substitute cherries with other fruits such as peaches, apricots, or pineapples. Just make sure the fruit is in season and can hold up during baking.

  • Add nuts: For extra crunch, add chopped walnuts or pecans on top of the caramelized sugar mixture before adding the cherries.

  • Spiced version: Add a teaspoon of ground cinnamon or ginger to the cake batter for a warm, spiced twist.

  • Vegan version: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use dairy-free butter and plant-based milk.

Storage/Reheating

  • Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days.

  • Reheating: To reheat, place individual slices in the microwave for 15-20 seconds or warm them in a 300°F (150°C) oven for 5-7 minutes.

FAQs

1. Can I use frozen cherries instead of fresh?

Yes, frozen cherries work well in this recipe. Just make sure to thaw and drain them before using to avoid excess moisture in the topping.

2. Can I make the cake ahead of time?

This cake is best served fresh, but you can bake the cake ahead of time and flip it later. Reheat the cake gently before serving to ensure the topping stays glossy and delicious.

3. Can I make this cake without the upside-down method?

Yes, if you prefer a traditional chocolate cherry cake, you can bake it in a regular cake pan and serve it right-side-up. The cherries will be baked into the batter instead of caramelized at the bottom.

4. How can I make the cake less sweet?

To reduce the sweetness, use less sugar in the topping or opt for a lighter glaze made with powdered sugar and lemon juice instead of the caramelized sugar topping.

5. Can I add more chocolate to the cake?

For an extra chocolatey cake, feel free to add chocolate chips or chunks to the batter before baking.

6. How do I prevent the cherries from sinking to the bottom?

Tossing the cherries in a little bit of flour before adding them to the cake batter can help prevent them from sinking to the bottom. This also helps keep them suspended evenly in the cake.

7. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to also check that the cocoa powder and other ingredients are gluten-free.

8. Can I substitute the buttermilk with regular milk?

Yes, you can substitute buttermilk with regular milk, but the cake may not have the same richness. You can add a teaspoon of vinegar or lemon juice to the milk to mimic the tang of buttermilk.

9. Can I use other types of sugar?

If you prefer, you can substitute granulated sugar with coconut sugar or brown sugar for a deeper, caramel-like flavor. Just note that the texture and color of the cake might change slightly.

10. How do I make the glaze shinier?

For a shinier glaze, you can add a teaspoon of corn syrup or honey to the glaze mixture. This will give it a beautiful glossy finish when poured over the cake.

Conclusion

Chocolate Cherry Upside-Down Cake is a visually stunning and indulgent dessert that combines the richness of chocolate with the sweet-tart flavor of cherries. Whether you’re celebrating a special occasion or just looking for a delicious treat, this cake is sure to impress. With its moist chocolate cake and caramelized cherry topping, it’s a perfect balance of flavors and textures that’s both beautiful and delicious. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate dessert experience!

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Chocolate Cherry Upside-Down Cake

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  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

This Chocolate Cherry Upside-Down Cake combines rich chocolate and tart cherries in a stunning dessert that’s both indulgent and visually striking. The cake features a caramelized cherry and chocolate topping that transforms into a glossy, mouthwatering layer once flipped. Perfect for any special occasion, this easy-to-make treat delivers a delightful balance of flavors and is sure to impress your guests. Rich, moist, and utterly delicious, it’s a must-try for chocolate and fruit lovers alike!

Ingredients

For the topping:

  • 1 1/2 cups fresh or frozen cherries (pitted)

  • 1/2 cup brown sugar (packed)

  • 1/4 cup unsalted butter (melted)

  • 2 tablespoons cornstarch (optional, for thickening)

  • 1 teaspoon vanilla extract

For the cake:

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter (softened)

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup milk

  • 1/2 cup cocoa powder (unsweetened)

  • 1/4 cup hot water

Instructions

  • Prepare the topping:

    • Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

    • In a medium saucepan, melt butter over medium heat. Stir in brown sugar and cook until the mixture bubbles and sugar dissolves.

    • Add vanilla extract and, for a thicker topping, stir in cornstarch. Simmer for 2-3 minutes to thicken.

    • Pour the caramelized sugar mixture into the cake pan, spreading evenly. Arrange cherries in a single layer on top.

  • Prepare the cake:

    • In a small bowl, combine cocoa powder and hot water, stirring into a smooth paste. Set aside.

    • In a large mixing bowl, whisk together flour, baking powder, and salt.

    • Cream softened butter and sugar together until light and fluffy (3-4 minutes).

    • Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

    • Gradually add dry ingredients alternating with milk, mixing until just combined.

    • Add chocolate paste to batter and mix until smooth and fully incorporated.

  • Assemble and bake:

    • Carefully spoon the chocolate batter over the cherries in the cake pan, spreading evenly.

    • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

  • Flip and serve:

    • Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen.

    • Invert the cake onto a plate and carefully lift off the pan to reveal the glossy chocolate-covered cherries. Remove parchment paper.

    • Serve warm or at room temperature. Optionally, top with whipped cream or vanilla ice cream for an indulgent treat.

Notes

Frozen Cherries: If using frozen cherries, thaw and drain them first to avoid excess moisture in the topping.Spices: For a spiced twist, add ground cinnamon or ginger to the batter.Vegan Version: Replace eggs with flax eggs and use dairy-free butter and plant-based milk.Gluten-Free: Use a gluten-free flour blend if necessary.

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