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–+ servings
Chocolate Cherry Upside Down Cake

Irresistible Chocolate Cherry Upside Down Cake for Any Occasion

Chocolate Cherry Upside Down Cake combines rich chocolate with luscious cherries for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cherry Topping
  • 1/4 cup Unsalted Butter or salted butter if needed
  • 1/2 cup Granulated Sugar brown sugar can be used for deeper flavor
  • 1 can (15 oz) Canned Tart Cherries or fresh cherries, pitted and halved
For the Cake Batter
  • 1 1/2 cups All-Purpose Flour or gluten-free flour blend
  • 3/4 cup Cocoa Powder ensure it's unsweetened
  • 1 teaspoon Baking Powder ensure it's fresh
  • 1 teaspoon Baking Soda ensure it's fresh
  • 1/2 teaspoon Salt balances sweetness
  • 2 large Eggs at room temperature
  • 1 cup Buttermilk or regular milk + vinegar
  • 1/2 cup Vegetable Oil or melted coconut oil
  • 2 teaspoons Vanilla Extract pure vanilla recommended
Optional Toppings
  • Whipped Cream or Ice Cream serve warm for enhanced sweetness
  • Chocolate Ganache drizzle for extra chocolate kick

Equipment

  • oven
  • 9-inch round or 9x13-inch baking pan
  • Parchment paper
  • medium saucepan
  • large mixing bowl
  • whisk

Method
 

Step-by-Step Instructions for Chocolate Cherry Upside Down Cake
  1. Preheat your oven to 350°F (175°C) and prepare your baking pan with parchment paper and greased sides.
  2. In a medium saucepan, melt 1/4 cup of unsalted butter, then stir in 1/2 cup each of granulated and brown sugar until bubbling, about 2-3 minutes. Add the tart cherries and cook for 1-2 minutes before pouring into the prepared pan.
  3. In a large bowl, whisk together the dry ingredients: 1 1/2 cups of all-purpose flour, 3/4 cup of cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. In another bowl, whisk 2 large eggs, 1 cup of buttermilk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract. Gradually combine the wet and dry ingredients.
  4. Carefully stir in 1 cup of boiling water until smooth. The batter will be thin; pour it over the cherry topping.
  5. Bake for 35-40 minutes, testing for doneness with a toothpick.
  6. Let the cake cool in the pan for 10 minutes, then carefully invert onto a serving platter.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 230mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Allow cool ingredients to ensure smooth batter. Avoid overmixing for a light texture.

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