Description
This Chocolate Cherry Upside Down Cake combines moist chocolate cake with a glossy layer of sweet cherries caramelized in butter and brown sugar. It’s a show-stopping dessert that’s surprisingly easy to make and perfect for holiday dinners, birthdays, or whenever you want a decadent fruit-and-chocolate combo.
Ingredients
Scale
For the cherry topping:
- 2 cups fresh or frozen cherries (pitted)
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
For the chocolate cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water or coffee (for richer flavor)
Instructions
- Prepare the topping:
- Preheat oven to 350°F (175°C). Melt butter in a saucepan, stir in brown sugar, and cook until smooth. Pour into a greased 9-inch round pan. Arrange cherries evenly on top.
- Make the cake batter:
- In a bowl, whisk flour, cocoa, baking soda, baking powder, and salt.
- In another bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla.
- Alternate adding dry ingredients and buttermilk, then stir in hot water or coffee until smooth.
- Assemble & bake:
- Pour batter over cherries and smooth the top. Bake for 40–45 minutes, or until a toothpick comes out clean.
- Cool & flip:
- Let cake rest for 10 minutes, then invert onto a plate while still warm.
Notes
- Use jarred maraschino cherries for a sweeter, retro-style version
- Make it extra decadent: Add chocolate chips to the batter
- Check doneness carefully—don’t overbake for best moisture
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320kcal
- Sugar: 30g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg