Go Back
Moist Chocolate Cherry Upside Down Cake topped with luscious cherries

Chocolate Cherry Upside Down Cake

A delightful dessert that combines rich chocolate with tart cherries, creating a perfect balance of flavors in a simple to make cake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
For the Topping
  • 2 cups fresh cherries, pitted and halved Use fresh cherries for best flavor; frozen is an alternative.
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray.
  2. In a small saucepan over low heat, melt the 1/4 cup of butter and stir in the brown sugar until combined. Fold in the halved cherries and let them soak in the caramel for about 2-3 minutes. Pour this mixture into the prepared cake pan.
  3. In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Add the softened butter, eggs, vanilla extract, and buttermilk, mixing until smooth.
  4. Gently pour the batter over the cherry mixture in the cake pan and distribute it evenly.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for about 10 minutes before carefully inverting it onto a serving plate.
Serving
  1. Serve warm, optionally with vanilla ice cream or whipped cream. You can also drizzle chocolate sauce or sprinkle powdered sugar on top.

Notes

This cake can be stored in an airtight container for up to 3 days at room temperature, or refrigerated for up to a week. For gluten-free, substitute all-purpose flour with a gluten-free blend.