If you’re craving a dessert that marries rich chocolate with luscious cherries in a way that leaves everyone asking for seconds, this Irresistible Chocolate Cherry Upside Down Cake Recipe is exactly what you need. With a luscious caramelized cherry topping gently baked beneath a tender, cocoa-kissed cake, this treat is a showstopper that feels both nostalgic and delightfully fresh. Every bite is a perfect harmony of sweet, tangy, and chocolatey flavors that will have you swooning.
Ingredients You’ll Need
Simple, pantry-friendly ingredients come together to make this cake beautifully balanced in flavor and texture. Each one plays a crucial role, from the deep cocoa powder enriching the batter to the fresh cherries providing just the right tang and sparkle.
- ¼ cup (57g) unsalted butter: Essential for creating the rich, silky caramel topping that hugs the cherries perfectly.
- ½ cup (100g) brown sugar: Adds warmth and deep molasses notes that make the topping irresistibly sticky and flavorful.
- 2 cups (330g) fresh or frozen cherries, pitted: The star fruit that offers tartness and a vibrant pop of color underneath the cake.
- 1 cup (200g) granulated sugar: Sweetens the chocolate cake perfectly without overpowering the cherries.
- ½ cup (120ml) vegetable oil: Keeps the cake moist and tender, making every forkful melt in your mouth.
- 2 large eggs: Provide structure and richness to the batter for a perfect crumb.
- 1 teaspoon vanilla extract: Enhances all the flavors with a comforting warmth.
- ¾ cup (180ml) milk: Balances the dry ingredients and adds moisture for a soft texture.
- 1 cup (125g) all-purpose flour: The cake’s base that holds everything together sturdily but tenderly.
- ½ cup (45g) unsweetened cocoa powder: Delivers the rich chocolate flavor that pairs beautifully with cherries.
- 1½ teaspoons baking powder: Helps the cake rise to fluffy perfection.
- ½ teaspoon baking soda: Works with baking powder to give the right lift and crumb.
- ¼ teaspoon salt: Balances sweetness and enlivens the chocolate and cherry flavors.
How to Make Irresistible Chocolate Cherry Upside Down Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. For foolproof flipping later, line the bottom with parchment paper—a small step that makes a big difference when unmolding your cake with all those gorgeous cherries intact.
Step 2: Craft the Cherry Topping
Gently melt butter and brown sugar together in a saucepan until smooth and bubbly. Pour this caramel magic into your prepared pan, spreading it out evenly. Now, press pitted cherries in a single layer on top of this sticky canvas—this will be the stunning top once you flip the cake out of the pan.
Step 3: Whisk the Wet Ingredients
In a bowl, blend granulated sugar and vegetable oil until incorporated, then add eggs and vanilla extract. Whisk until the mixture is smooth and luscious—this forms the moist foundation of your batter that will hold the cocoa and cherries beautifully.
Step 4: Mix Dry Ingredients Separately
Take the time to sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Sifting is key here—it ensures your cake bakes evenly without lumps, giving you a fine, нежный crumb that’s just perfect.
Step 5: Combine Wet and Dry Components
Alternately add the sifted dry ingredients and milk to your wet mixture, starting and finishing with the flour mixture. Stir gently and just until everything comes together—this avoids overmixing, keeping the cake tender and soft.
Step 6: Assemble Your Cake
Slowly pour the chocolate batter over the cherry layer in the pan, smoothing the top with a spatula. This layering makes sure the cherries caramelize beautifully while baking and are revealed gloriously when inverted.
Step 7: Bake to Perfection
Slide your pan into the oven and bake for 40–45 minutes until a toothpick inserted in the center comes out clean. The aroma that fills your kitchen will be a delicious teaser of what’s to come!
Step 8: Cool and Invert
Allow the cake to cool for 10 minutes in the pan—it needs a little time to set before flipping. Then, place a serving plate over the pan and confidently invert it. Watch those shiny, caramelized cherries take center stage. Let it cool completely before slicing to keep the slices neat and delightful.
How to Serve Irresistible Chocolate Cherry Upside Down Cake Recipe
Garnishes
A simple dusting of powdered sugar or a dollop of freshly whipped cream can elevate this cake even further. For an indulgent touch, drizzle some warm chocolate ganache or scatter a few toasted almonds on top for crunch and a nutty contrast to the rich chocolate and juicy cherries.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a spoonful of crème fraîche, both of which add a cool, creamy balance to the warm, gooey cake. For a seasonal twist, fresh mint leaves can brighten each bite and add an unexpected freshness.
Creative Ways to Present
Serving this upside down cake in mini ramekins or muffin tins makes it perfect for portion control and adds a charming rustic vibe to your dessert table. Alternatively, top slices with fresh cherries and a sprig of mint for a visually stunning presentation that’s perfect for sharing the joy of this recipe.
Make Ahead and Storage
Storing Leftovers
You can store any leftover cake in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate it to keep the fruit topping fresh and the cake moist, but bring it back to room temperature before serving to enjoy that tender texture.
Freezing
This cake freezes wonderfully. Wrap individual slices tightly in plastic wrap and then foil before placing them in a freezer-safe bag. They’ll keep well for up to three months. When ready, thaw overnight in the fridge for a delicious treat any time.
Reheating
To revive the cake’s softness and warmth, reheat slices gently in the microwave for 15-20 seconds or pop them in a low oven at 300°F (150°C) for about 10 minutes. This brings back that just-baked magic and makes the chocolate and cherry flavors sing again.
FAQs
Can I use canned cherries instead of fresh or frozen?
Yes, but be sure to drain canned cherries well to avoid excess moisture that could make the topping soggy. Fresh or frozen cherries work best for their firmer texture and brighter flavor.
Is this cake dairy-free?
Not as written—it contains butter and milk. However, you can substitute dairy-free milk (like almond or oat) and a vegan butter alternative to make it dairy-free, though texture and flavor may vary slightly.
Can I use a different type of flour?
All-purpose flour is recommended for the best texture, but you can try a gluten-free all-purpose blend if needed. Just be aware that gluten-free flours may require slight adjustments in liquid.
How can I make this cake less sweet?
You can reduce the granulated sugar in the batter by up to ¼ cup without dramatically affecting texture. Also, try using darker cocoa powder for a more intense, less sweet chocolate flavor.
What if I don’t have a 9-inch cake pan?
A similar size round pan (8 or 10 inches) will work fine; just adjust the baking time slightly. A smaller pan may need slightly longer baking, while a larger one may cook a bit faster—watch closely and test with a toothpick.
Final Thoughts
There’s something truly special about the Irresistible Chocolate Cherry Upside Down Cake Recipe. It takes simple ingredients and something as classic as an upside down cake and infuses it with a rich chocolate twist and bright cherry charm. I encourage you to bring this cake into your kitchen, share it with loved ones, and enjoy every gooey, chocolaty bite. It’s one of those desserts that feels like a warm hug wrapped in fruit and chocolate—truly unforgettable.
Print
Irresistible Chocolate Cherry Upside Down Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This irresistible Chocolate Cherry Upside Down Cake combines rich cocoa flavor with the sweet tartness of cherries in a moist, beautifully caramelized dessert. Featuring a luscious cherry and brown sugar topping baked beneath a tender chocolate cake, this recipe is perfect for gatherings or an indulgent treat any time.
Ingredients
Topping
- ¼ cup (57g) unsalted butter
- ½ cup (100g) brown sugar
- 2 cups (330g) fresh or frozen cherries, pitted
Cake Batter
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup (180ml) milk
- 1 cup (125g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper to ensure easy removal after baking.
- Prepare Topping: In a small saucepan over medium heat, melt the unsalted butter and brown sugar together, stirring until the mixture is smooth and combined. Pour this caramel-like topping into the prepared cake pan, spreading it evenly. Arrange the pitted cherries in a single layer over the topping.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar and vegetable oil until well combined. Add the eggs one at a time along with the vanilla extract, mixing until the batter is smooth and homogeneous.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and cocoa.
- Create Batter: Gradually add the dry ingredients to the wet ingredients alternately with the milk, starting and ending with the dry ingredients. Stir gently and just until all combined to avoid overmixing, which can make the cake dense.
- Assemble Cake: Pour the chocolate batter gently over the cherry and caramel topping in the cake pan, smoothing the surface with a spatula for an even bake.
- Bake: Place the cake pan in the oven and bake for 40 to 45 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool and Flip: Allow the cake to cool in the pan for about 10 minutes. Run a knife around the edges to loosen, then carefully invert the cake onto a serving plate so the cherry topping is on top. Let the cake cool completely before slicing and serving.
Notes
- For best results, use fresh or frozen cherries that are fully pitted to avoid bitterness and ensure even cooking.
- Ensure the topping is evenly spread to prevent any dry spots of cake beneath.
- Use parchment paper to help remove the cake easily without breaking the delicate cherry topping layer.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Allow the cake to cool completely before slicing to prevent the topping from sliding off.
