Name: Chocolate Cherry Upside Down Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 4 tablespoons unsalted butter, room temperature (Use high quality); 1/2 cup packed light brown sugar; 2 tablespoons unsweetened cocoa powder (For a bittersweet edge); 1 teaspoon vanilla extract; 2 cups pitted cherries, fresh or thawed frozen (If using jarred, drain well); 1 pinch salt; 1 1/2 cups all-purpose flour, spooned and leveled; 3/4 cup unsweetened cocoa powder; 1 1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 1 cup granulated sugar; 1/2 cup packed light brown sugar; 2 large eggs, room temperature; 1/2 cup vegetable oil or melted neutral oil; 1/2 cup buttermilk, room temperature (Or 1/2 cup milk + 1/2 tablespoon lemon juice, let sit 5 minutes); 1/2 cup sour cream or Greek yogurt for moistness; 1 teaspoon vanilla extract; 3/4 cup hot coffee or hot water (Coffee deepens chocolate flavor)

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Introduction

I still remember the first time I tried to turn a classic upside down cake into something decadently chocolatey with bright cherries on top. It started as a cozy weekend experiment: I had a jar of ripe cherries, a craving for chocolate, and a skillet full of butter and brown sugar that smelled like childhood. The result was instant family applause and a new favorite for holidays and midnight cravings alike.

The warm chocolate aroma, the glossy cherry topping, and the soft, tender crumb made this cake feel like a hug on a plate. If you love contrasts of rich and tart, and the little drama of flipping a cake to reveal a jewel-toned topping, you are going to adore this recipe. For fun, I sometimes compare it to other fruit-first cakes like mini pineapple versions I made last summer: mini pineapple upside-down cakes they share the same joyful reveal.

What Makes This Recipe Special

This Chocolate Cherry Upside Down Cake blends a silky chocolate sponge with a caramelized cherry topping that stays glossy and flavorful. It is special because it combines the nostalgic comfort of an upside down cake with grown-up chocolate depth and a pop of bright cherry acidity. It’s:

Family-friendly and easy to share
Quick to put together on a weeknight or for guests
Impressive to present because of the dramatic flip

Ingredients You’ll Need

For the Cherry Chocolate Topping

4 tablespoons unsalted butter, room temperature (use high quality)
1/2 cup packed light brown sugar
2 tablespoons unsweetened cocoa powder (for a bittersweet edge)
1 teaspoon vanilla extract
2 cups pitted cherries, fresh or thawed frozen (about 300 g) if using jarred, drain well
Pinch of salt

For the Chocolate Cake Batter

1 1/2 cups (190 g) all-purpose flour, spooned and leveled
3/4 cup (75 g) unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (200 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
2 large eggs, room temperature
1/2 cup (120 ml) vegetable oil or melted neutral oil
1/2 cup (120 ml) buttermilk, room temperature (or 1/2 cup milk + 1/2 tablespoon lemon juice, let sit 5 minutes)
1/2 cup (120 ml) sour cream or Greek yogurt for moistness
1 teaspoon vanilla extract
3/4 cup (180 ml) hot coffee or hot water (coffee deepens chocolate flavor)

Notes

Use ripe, firm cherries for best texture. Frozen cherries work fine but pat dry to avoid excess liquid.
For gluten-free: substitute 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
For dairy-free: use coconut yogurt, plant milk with 1/2 tablespoon vinegar, and dairy-free butter substitute.

How to make Chocolate Cherry Upside Down Cake That Will Steal Your Heart

Step 1: Prepare and preheat

Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment for easy release. Place a rack in the center of the oven.

Step 2: Make the cherry chocolate topping (10 minutes)

In a small saucepan over medium heat, melt the 4 tablespoons unsalted butter. Stir in the brown sugar and cocoa powder until glossy and slightly bubbling, about 1 to 2 minutes.
Remove from heat, stir in the vanilla and a pinch of salt. Pour this mixture into the prepared pan and spread evenly.
Arrange the pitted cherries in a single layer over the chocolate caramel. They should be snug but not piled up.

Step 3: Mix dry ingredients (2 minutes)

In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.

Step 4: Mix wet ingredients (3 minutes)

In a large bowl whisk the granulated sugar, brown sugar, and eggs until blended. Add oil, buttermilk, sour cream, and vanilla, whisking until smooth.

Step 5: Combine batter (2 minutes)

Add the dry ingredients to the wet mixture in two additions, folding gently. Stir in the hot coffee slowly until batter is smooth and pourable. The batter will be thin that’s correct.

Step 6: Bake (30 to 40 minutes)

Pour batter over the cherries and smooth the top gently. Bake at 350°F (175°C) for 30 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should pull slightly away from the pan and the top will spring back when touched lightly.

Step 7: Cool and invert (15 minutes)

Let the cake cool in the pan on a wire rack for 10 to 15 minutes. Run a thin knife around the edge. Place a serving plate upside down over the pan, then invert the pan and plate together. Lift the pan carefully; if some cherries stick, gently loosen them and spoon any leftover sauce onto the cake.

Step 8: Rest and serve

Allow the cake to cool another 10 minutes before slicing so the topping can set. Serve slightly warm or at room temperature.

Visual cues

Topping should look glossy and the cherries slightly sunk into the caramel.
Cake interior should be moist and chocolatey, not gummy. A thin crust on top indicates doneness.

Tips & Recipe Variations

Use fresh pitted cherries for the best texture. If using frozen, thaw and pat dry to avoid excess moisture.
To prevent sticking, line pan with a round of parchment or use a well-greased pan.
For extra chocolate intensity, sprinkle 2 tablespoons of chocolate chips over the batter before baking.
Make it nutty: add 1/2 cup chopped toasted almonds or pecans over the caramel before placing cherries.
Gluten-free option: swap in a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum.
Dairy-free option: use plant-based yogurt and butter substitutes.
Storage: cover and refrigerate leftovers for up to 4 days. Reheat individual slices in a microwave for 15 to 20 seconds or warm in a 325°F (160°C) oven for 10 minutes.
Freezing: freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw overnight in fridge then warm gently.

Best Ways to Serve

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream to contrast the tart cherries.
Garnish with a dusting of powdered sugar and a few fresh cherries for a polished look.
Pair with coffee, black tea, or a dessert wine such as a late-harvest Riesling for an elegant dessert course.
Presentation tip: slice with a hot, clean knife for neat slices and wipe the blade between cuts.

Frequently Asked Questions

Q: Can I make this cake ahead of time?

A: Yes. Bake and invert the cake the day before, then store covered in the refrigerator. Bring to room temperature or warm slightly before serving.

Q: Can I use canned cherries or cherry pie filling?

A: You can use canned cherries but drain well to avoid excess liquid. Avoid pie filling with thick syrup because it may make the topping too wet.

Q: How do I prevent the cake from becoming soggy?

A: Pat cherries dry, do not overload the pan with fruit, and allow the cake to rest before flipping so the topping sets.

Q: Can I turn this into individual upside down cakes?

A: Yes. Use ramekins or a muffin tin, reduce baking time to 18 to 25 minutes, and watch for a firm top.

Review

“This cake is a revelation. The chocolate sponge is tender and the cherries are perfectly caramelized. Guests kept asking for seconds. It looks fancy but is surprisingly easy to pull off.” – Mara L.

Conclusion

This Chocolate Cherry Upside Down Cake brings together rich chocolate, tart cherries, and a glossy caramel topping in a way that feels both comforting and special. I hope you try it for your next gathering or a cozy night in, and that it becomes a new favorite in your home as it did in mine. For another lovely cherry twist and inspiration on nutty whipped toppings, see Cherry Upside Down Cake with Almond Whipped Cream – Love Bakes Good Cakes.