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
Scale
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.
