Go Back
–+ servings
Decadent Chocolate Cherry Upside Down Cake

Decadent Chocolate Cherry Upside Down Cake for Sweet Moments

This Decadent Chocolate Cherry Upside Down Cake offers a perfect balance of sweet and tart flavors, making it an ideal choice for impressing guests or enjoying a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 4 tablespoons unsalted butter Can be replaced with margarine.
  • 3/4 cup granulated sugar Can be substituted with coconut sugar.
  • 2 cups tart cherries Canned or fresh, pitted and halved.
  • 1 teaspoon vanilla extract Almond extract can be used.
For the Cake Batter
  • 1 3/4 cups all-purpose flour Can be swapped with gluten-free flour blend.
  • 3/4 cup unsweetened cocoa powder Dutch-process cocoa recommended.
  • 1 teaspoon baking powder Ensure freshness for best results.
  • 1 teaspoon baking soda Ensure freshness for best results.
  • 1/2 teaspoon salt Sea salt or kosher salt can work.
  • 2 large eggs Flax eggs can be used as a vegan substitute.
  • 1 cup buttermilk Can substitute regular milk with lemon juice.
  • 1/2 cup vegetable oil Canola or melted coconut oil are alternatives.
  • 1 cup water Coffee can be used for added flavor.

Equipment

  • 9-inch round cake pan
  • medium saucepan
  • large mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by lining with parchment and greasing the sides.
  2. Melt 4 tablespoons of unsalted butter over medium heat in a medium saucepan, stir in 3/4 cup of sugar and cook until caramelized.
  3. Add 2 cups of tart cherries and 1 teaspoon of vanilla extract to the saucepan, cooking for an additional 2-3 minutes.
  4. Pour the cherry mixture evenly into the prepared cake pan.
  5. In a large bowl, whisk together 1 3/4 cups flour, 3/4 cup cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  6. In another bowl, whisk together 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, and 1 teaspoon vanilla until smooth.
  7. Gradually stir the dry ingredients into the wet ingredients until just combined.
  8. Carefully fold in 1 cup of boiling water until the batter is smooth.
  9. Pour the chocolate batter over the cherry topping in the pan and bake for 35-40 minutes.
  10. Allow the cake to cool for about 10 minutes before inverting it onto a serving plate.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 3mgCalcium: 50mgIron: 2mg

Notes

Allow eggs and buttermilk to come to room temperature for better blending. Prepare the cherry topping a day ahead for stress-free baking.

Tried this recipe?

Let us know how it was!