Indulge in the rich, fruity delight of this Chocolate Cherry Upside Down Cake, a perfect summer dessert that combines a moist chocolate cake with a gooey, caramelized cherry topping. This stunning cake, with its vibrant cherry crown and velvety cocoa flavor, is ideal for summer gatherings, barbecues, or a special treat to enjoy with loved ones. Ready in just over an hour, this Chocolate Cherry Upside Down Cake is easy to make and guaranteed to impress. Follow our simple recipe to create this show-stopping summer dessert that’s as beautiful as it is delicious!
Why You’ll Love This Chocolate Cherry Upside Down Cake Recipe
This Chocolate Cherry Upside Down Cake is a standout summer dessert, blending bold flavors with effortless elegance. Here’s why it’s a must-try:
- Stunning Presentation: The caramelized cherry topping creates a gorgeous, Instagram-worthy dessert.
- Rich and Balanced: Tart cherries complement the sweet, velvety chocolate cake for a perfect flavor harmony.
- Versatile: Ideal for picnics, barbecues, or cozy summer evenings with family and friends.
- Crowd-Pleaser: Its decadent taste and vibrant look appeal to dessert lovers of all ages.
What Makes Chocolate Cherry Upside Down Cake Special?
The Chocolate Cherry Upside Down Cake reimagines the classic upside-down cake with a decadent chocolate twist, making it a standout summer dessert. Baked with a layer of tart cherries and caramelized sugar at the bottom, the cake is flipped to reveal a glossy, jewel-like topping that contrasts beautifully with the moist, cocoa-rich batter. The combination of tangy cherries and deep chocolate flavor creates a sophisticated yet approachable dessert that’s perfect for summer’s bounty of fresh fruit. Whether served warm with ice cream or chilled for a picnic, this Chocolate Cherry Upside Down Cake is a celebration of seasonal indulgence.
Ingredients for Chocolate Cherry Upside Down Cake
To prepare this decadent Chocolate Cherry Upside Down Cake (serves 8-10), gather these ingredients:
For the Cherry Topping:
- 1 can (14.5 oz) pitted tart cherries, drained (or 2 cups fresh cherries, pitted and halved)
- 1/2 cup granulated sugar
- 2 tbsp unsalted butter
- 1/4 tsp vanilla extract
For the Chocolate Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder (high-quality for best flavor)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1/2 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1/2 cup boiling water
Ingredient Tips:
- Cherries: Canned tart cherries are convenient; fresh cherries add vibrant flavor when in season.
- Cocoa Powder: Use unsweetened, high-quality cocoa for a rich chocolate taste in this summer dessert.
- Buttermilk: Adds moisture and tang; substitute with 1 cup milk + 1 tbsp lemon juice if needed.
- Eggs: Room-temperature eggs ensure a smooth batter and even rise.
How to Make Chocolate Cherry Upside Down Cake
Follow these steps to create a stunning Chocolate Cherry Upside Down Cake:
1. Preheat and Prep:
- Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and grease the sides with butter or non-stick spray.
2. Prepare the Cherry Topping:
- In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1/2 cup granulated sugar and stir for 2-3 minutes until bubbling and slightly caramelized.
- Stir in 14.5 oz drained tart cherries (or 2 cups fresh, pitted cherries) and cook for 2-3 minutes until syrupy. Remove from heat and add 1/4 tsp vanilla extract.
- Pour the cherry mixture into the prepared pan, spreading evenly.
3. Make the Chocolate Cake Batter:
- In a large bowl, sift together 1 1/2 cups flour, 1 cup sugar, 1/2 cup cocoa powder, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- In a separate bowl, whisk 2 eggs, 1 cup buttermilk, 1/2 cup vegetable oil, and 1 tsp vanilla extract.
- Gradually add wet ingredients to dry, mixing until just combined. Stir in 1/2 cup boiling water to loosen the batter (it will be thin).
4. Assemble and Bake:
- Pour the batter over the cherry topping, spreading evenly with a spatula.
- Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean and the edges pull away from the pan.
5. Cool and Flip:
- Cool in the pan for 10 minutes. Place a plate or cooling rack over the pan, carefully invert, and remove the pan and parchment paper.
6. Serve:
- Slice and serve warm or at room temperature as a decadent summer dessert, optionally with whipped cream or vanilla ice cream.
Tips for the Perfect Chocolate Cherry Upside Down Cake
- Parchment Paper: Essential for easy release; don’t skip lining the pan to avoid sticking.
- Room-Temperature Ingredients: Use room-temperature eggs and buttermilk for a smooth, even batter.
- Don’t Overmix: Mix batter until just combined to keep the cake light and fluffy.
- Check Doneness: Use a toothpick test to ensure the cake is fully baked but not dry.
- Even Cherry Layer: Spread cherries evenly in the pan for a balanced, beautiful topping in this summer dessert.
Creative Variations for Chocolate Cherry Upside Down Cake
Customize this Chocolate Cherry Upside Down Cake with these delicious twists:
- Nutty Crunch: Fold 1/4 cup chopped pecans or almonds into the batter for added texture.
- Berry Mix: Combine cherries with raspberries or blackberries for a mixed-fruit topping.
- Spiced Twist: Add 1/2 tsp cinnamon or a pinch of cardamom to the batter for warmth.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free summer dessert.
- Extra Chocolate: Swirl 1/4 cup melted chocolate or ganache into the batter for a marbled effect.
Serving and Presentation Tips
This Chocolate Cherry Upside Down Cake is a versatile summer dessert that shines at any occasion. Try these serving ideas:
- Present on a decorative cake stand to showcase the glossy cherry topping, perfect for summer gatherings.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for ultimate indulgence.
- Pair with a hot coffee, iced latte, or a summer drink like sparkling lemonade for a refreshing contrast.
- Garnish with fresh cherries, mint leaves, or a dusting of powdered sugar for an elegant, Instagram-worthy look.
- Slice into wedges and pack for picnics or barbecues for a portable, crowd-pleasing treat.
Storage Tips
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerate: Keep in an airtight container in the fridge for up to 1 week; bring to room temperature before serving for best flavor.
- Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
- Prep Ahead: Bake the cake a day in advance; the flavors deepen, making it ideal for entertaining.
FAQs About Chocolate Cherry Upside Down Cake
Can I use fresh cherries instead of canned for this summer dessert?
Yes, use 2 cups pitted, halved fresh cherries for a vibrant, seasonal Chocolate Cherry Upside Down Cake.
Can I substitute buttermilk in this summer dessert?
Yes, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes as a buttermilk substitute.
How do I know when this summer dessert is done?
Insert a toothpick in the center; it should come out clean, and the edges should pull away from the pan after 35-40 minutes.
Can I make this summer dessert ahead of time?
Yes, bake up to a day in advance and store at room temperature or refrigerate; serve at room temperature for best texture.
How do I ensure an even cherry layer in this summer dessert?
Spread cherries and syrup evenly in the pan before adding batter to ensure a balanced, attractive topping.
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Conclusion
This Chocolate Cherry Upside Down Cake is a decadent, flavorful summer dessert that brings rich chocolate and tart cherries to your table in just over an hour. Perfect for barbecues, picnics, or special occasions, it’s easy to make and guaranteed to wow your guests. Try this recipe today and enjoy a slice of summer indulgence that’s as delightful to eat as it is to admire!
Chocolate Cherry Upside Down Cake
Ingredients
For the Cherry Topping:
- 1 can 14.5 oz pitted tart cherries, drained (or 2 cups fresh cherries, pitted and halved)
- 1/2 cup granulated sugar
- 2 tbsp unsalted butter
- 1/4 tsp vanilla extract
For the Chocolate Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder high-quality for best flavor
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/2 cup boiling water
Instructions
Preheat and Prep:
- Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and grease the sides with butter or non-stick spray.
Prepare the Cherry Topping:
- In a medium saucepan, melt 2 tbsp unsalted butter over medium heat. Add 1/2 cup granulated sugar and stir for 2-3 minutes until bubbling and slightly caramelized.
- Stir in 14.5 oz drained tart cherries (or 2 cups fresh, pitted cherries) and cook for 2-3 minutes until syrupy. Remove from heat and add 1/4 tsp vanilla extract.
- Pour the cherry mixture into the prepared pan, spreading evenly.
Make the Chocolate Cake Batter:
- In a large bowl, sift together 1 1/2 cups flour, 1 cup sugar, 1/2 cup cocoa powder, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- In a separate bowl, whisk 2 eggs, 1 cup buttermilk, 1/2 cup vegetable oil, and 1 tsp vanilla extract.
- Gradually add wet ingredients to dry, mixing until just combined. Stir in 1/2 cup boiling water to loosen the batter (it will be thin).
Assemble and Bake:
- Pour the batter over the cherry topping, spreading evenly with a spatula.
- Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean and the edges pull away from the pan.
Cool and Flip:
- Cool in the pan for 10 minutes. Place a plate or cooling rack over the pan, carefully invert, and remove the pan and parchment paper.
Serve:
- Slice and serve warm or at room temperature as a decadent summer dessert, optionally with whipped cream or vanilla ice cream.
Notes
- Parchment Paper: Essential for easy release; don’t skip lining the pan to avoid sticking.
- Room-Temperature Ingredients: Use room-temperature eggs and buttermilk for a smooth, even batter.
- Don’t Overmix: Mix batter until just combined to keep the cake light and fluffy.
- Check Doneness: Use a toothpick test to ensure the cake is fully baked but not dry.
- Even Cherry Layer: Spread cherries evenly in the pan for a balanced, beautiful topping in this summer dessert.
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