Chocolate Cherry Upside Down Cake
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!
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.