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Chocolate Cherry Upside Down Cake Recipe

Chocolate Cherry Upside Down Cake Recipe
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★★★★★

5 from 5 reviews

This Chocolate Cherry Upside Down Cake is a delightful dessert featuring a luscious caramelized cherry topping beneath a moist, rich chocolate cake. The combination of tart cherries and deep cocoa flavor creates a perfect balance of sweet and tangy notes. Topped with buttery caramel and baked to perfection, this cake is ideal for special occasions or whenever you crave a sophisticated chocolate treat.

Ingredients

Scale

Cherry Topping

  • 1 can (14.5 ounces) pitted tart cherries (fresh, pitted and halved if preferred)
  • 1/2 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon vanilla extract

Chocolate Cake Batter

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

Instructions

  1. Prepare the Cherry Topping: Preheat the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and grease the sides. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add 1/2 cup granulated sugar and stir until the mixture begins to caramelize, about 2-3 minutes. Stir in the pitted tart cherries and cook for another 2-3 minutes until heated through and slightly thickened. Remove from heat, stir in 1/4 teaspoon vanilla extract, and pour the cherry mixture evenly into the prepared pan.
  2. Mix Dry Ingredients: In a large bowl, sift together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, and 1/2 cup unsweetened cocoa powder. Add 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt; mix well to distribute evenly.
  3. Combine Wet Ingredients: In a separate bowl, whisk together 2 large eggs (room temperature), 1 cup buttermilk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract until well combined.
  4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined to avoid overmixing. Stir in 1/2 cup boiling water carefully; the batter will loosen and be smooth.
  5. Assemble and Bake: Pour the chocolate cake batter gently over the cherry topping in the cake pan, spreading evenly with a rubber spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cake is set with slightly cracked top edges.
  6. Cool and Invert: Let the cake cool in the pan for 10 minutes. Place a cooling rack or plate over the pan and invert carefully to release the cake. Remove the parchment paper from the bottom.
  7. Serve: Slice the cake into wedges and serve warm or at room temperature. Optionally garnish with whipped cream, vanilla ice cream, fresh mint leaves, or powdered sugar for extra elegance.

Notes

  • For the best flavor, use high-quality unsweetened cocoa powder and tart cherries.
  • If fresh cherries are used, ensure they are pitted and halved before adding to the topping.
  • Do not overmix the batter to keep the cake tender and fluffy.
  • Allow the cake to cool slightly before inverting to avoid breaking the topping.
  • Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
  • Freeze wrapped cake for up to 3 months; thaw overnight in the refrigerator before serving.
  • Serving with whipped cream or vanilla ice cream complements the rich chocolate and tart cherry flavors beautifully.

Nutrition

Keywords: chocolate cherry upside down cake, cherry cake, chocolate cake, upside down cake, dessert, baked cake

Find it online: https://hannahdelgado.com/chocolate-cherry-upside-down-cake-recipe/