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–+ servings
Chocolate Cherry Upside Down Cake

Decadent Chocolate Cherry Upside Down Cake for Every Occasion

A show-stopping Chocolate Cherry Upside Down Cake, perfect for any celebration with its rich cocoa and tart cherries.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cherry Topping
  • 4 tablespoons Unsalted Butter Provides moisture and richness; substitute with margarine for a dairy-free option.
  • 0.5 cup Granulated Sugar Sweetens the topping and caramelizes beautifully.
  • 2 cups Pitted Cherries (fresh or canned) Ensure fresh cherries are pitted and halved, or drain canned cherries.
For the Cake Batter
  • 1.5 cups All-Purpose Flour Adds structure to the cake; can be substituted with a gluten-free flour blend if needed.
  • 0.5 cup Cocoa Powder Always use unsweetened cocoa for best taste.
  • 1 teaspoon Baking Powder Essential leavening agent that helps the cake rise perfectly.
  • 1 teaspoon Baking Soda Essential leavening agent that helps the cake rise perfectly.
  • a pinch Salt Enhances sweetness and balances flavor.
  • 2 Eggs Bring moisture and structure; room temperature eggs mix better.
  • 1 cup Buttermilk Adds tenderness; substitute with regular milk mixed with a splash of lemon juice or vinegar.
  • 0.5 cup Vegetable Oil Ensures a moist texture; melted coconut oil can work as an alternative.
  • 2 teaspoons Vanilla Extract Always opt for pure vanilla for best results.
  • 1 cup Boiling Water Loosens the batter, helping it pour smoothly over the cherries.

Equipment

  • Oven
  • 9-inch round cake pan
  • medium pan
  • Mixing bowl
  • sifter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). In a medium pan, melt 4 tablespoons of unsalted butter over medium heat. Stir in ½ cup of granulated sugar until combined. Add 2 cups of pitted cherries, stirring gently until heated through and juicy, about 2-3 minutes. Pour this mixture evenly into a greased 9-inch round cake pan.
  2. In a large mixing bowl, sift together 1 ½ cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and a pinch of salt. In another bowl, whisk together 2 room temperature eggs, 1 cup of buttermilk, ½ cup of vegetable oil, and 2 teaspoons of vanilla extract until combined. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Finally, incorporate 1 cup of boiling water.
  3. Carefully pour the chocolate batter over the cherry topping in the pan, spreading it evenly. Tap the pan gently on the counter to eliminate air bubbles.
  4. Place the cake pan in the preheated oven and bake for 35-40 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  5. Remove the pan from the oven and let the cake cool in the pan for about 10 minutes. Carefully run a knife around the edge to loosen it. Invert the cake onto a serving platter.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 260mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Ensure ingredients are at room temperature for best results. Avoid overmixing and use parchment paper to prevent sticking.

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