Go Back
To make a rich and tasty Chocolate Cherry Upside Down Cake, you need the following ingredients: - 1 cup fresh or frozen cherries, pitted - ½ cup brown sugar, packed - ¼ cup unsalted butter - 1 cup all-purpose flour, sifted - ½ cup unsweetened cocoa powder - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup granulated sugar - ½ cup vegetable oil - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - ½ cup buttermilk, at room temperature This blend creates a moist cake that bursts with flavor. You can switch things up for fun! Here are some ideas: - Cherries: Use blueberries or raspberries instead for a new taste. - Sugar: Try coconut sugar or honey for a different sweetness. - Butter: Substitute with coconut oil for a dairy-free option. - Flour: Use almond or oat flour for a gluten-free cake. These variations keep the cake exciting and cater to dietary needs. When choosing cherries, look for these signs of freshness: - Color: Select deep red or almost black cherries. - Firmness: Pick cherries that feel firm, not soft. - Shine: Choose shiny cherries as they indicate freshness. If using frozen cherries, ensure they are pitted and not clumped together. Frozen cherries can work well, especially when fresh ones are out of season. Start by preheating your oven to 350°F (175°C). Grab a 9-inch round cake pan and lightly grease it with butter or non-stick spray. This will help the cake come out easily later. Next, take a small saucepan and melt ¼ cup of unsalted butter over medium heat. Once melted, add ½ cup of packed brown sugar. Stir this mix until it bubbles slightly. Pour this caramel-like mixture into the bottom of the pan. This creates a sweet layer for the cherries. Now it's time for the dry ingredients. In a medium bowl, whisk together 1 cup of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Make sure there are no lumps. In a large bowl, mix 1 cup of granulated sugar and ½ cup of vegetable oil. Use an electric mixer on medium speed until this mix is fluffy. Add 2 large eggs, one at a time, mixing well after each. Stir in 1 teaspoon of pure vanilla extract for flavor. Next, alternate adding the dry mix and ½ cup of buttermilk to your wet ingredients. Start and end with the dry mix. Stir gently until just combined to keep the cake light. Pour the cake batter over the cherries in the pan, using a spatula to spread it evenly. Now, transfer the pan to the oven and bake for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean. After baking, let the cake cool in the pan for about 10 minutes. Run a knife around the edges. Carefully invert the cake onto a serving platter, so the cherries are now on top. For the complete list of ingredients and detailed instructions, check out the Full Recipe. This cake serves eight and takes about 50 minutes to make. Enjoy the rich chocolate and tart cherries in every bite! Baking can be tricky. Here are key mistakes to watch for: - Overmixing the batter: This makes the cake dense. Mix until just combined. - Not measuring ingredients correctly: Use measuring cups for accuracy. - Skipping the preheat: Always preheat the oven. It helps the cake rise evenly. You want a soft and moist cake. Follow these tips: - Use room temperature eggs and buttermilk: This ensures better mixing. - Sift dry ingredients: This adds air and helps prevent lumps. - Don’t overbake: Check the cake at 30 minutes. It should spring back when touched. Even baking gives you a great cake. Here’s how to do it: - Use the right pan size: A 9-inch round pan works best. - Position the rack in the center: This allows for even heat circulation. - Rotate the pan halfway through baking: This helps avoid hot spots in the oven. These tips will help you make a chocolate cherry upside down cake that impresses. For the full recipe, check the full recipe section. {{image_4}} You can switch up the cherries for other fruits. Try using sliced peaches, pineapples, or blueberries. Each fruit brings its own flavor. Peaches add a sweet and juicy taste. Pineapples give a tropical flair. Blueberries offer a burst of tartness. Using different fruits can change the cake's entire vibe. For a gluten-free version, swap all-purpose flour for almond or coconut flour. These flours add a nutty flavor. You can also use gluten-free baking blends. For a healthier cake, cut down on sugar. Use honey or maple syrup instead. You can also replace vegetable oil with applesauce for moisture. Want to spice things up? Add a splash of almond extract or a sprinkle of cinnamon to the batter. These flavors pair well with chocolate and cherries. You can also fold in chopped nuts for crunch. Adding espresso powder boosts the chocolate flavor too. For a fun twist, mix in some orange zest for brightness. Make sure to check out the Full Recipe for all the details! To keep your Chocolate Cherry Upside Down Cake fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, the fridge is a good option, but it may dry out a bit. To freeze the cake, first allow it to cool completely. Once cooled, cut it into slices for easy serving later. Wrap each slice in plastic wrap, then place them in a freezer-safe bag. This way, you can enjoy a slice whenever you crave this rich treat. The cake will stay good in the freezer for up to three months. When you are ready to enjoy your frozen cake, take it out and let it thaw in the fridge overnight. For a warm slice, you can reheat it in the microwave for about 15-20 seconds. If you prefer a crispier texture, heat it in the oven at 350°F (175°C) for about 10 minutes. This will make the cake taste fresh and delicious again. Yes, you can use many fruits in this cake. Pineapple, peaches, or berries are great choices. Each fruit adds its own flavor. Choose fresh or canned fruit, but drain canned fruit well. Experimenting with flavors makes baking fun. If you don't have buttermilk, don't worry! You can use milk with vinegar or lemon juice. Just add one tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for five minutes. This will give you a similar tangy flavor. This cake stays fresh for about three days at room temperature. Keep it covered with plastic wrap or in an airtight container. You can also store it in the fridge for a week. Just make sure to cover it well to keep it moist. To boost the chocolate flavor, add more cocoa powder. Try adding an extra ¼ cup to the batter. You can also use chocolate chips. Mix in about a half cup of semi-sweet or dark chocolate chips for extra richness. This cake pairs well with whipped cream or vanilla ice cream. The creaminess balances the rich chocolate and tart cherries. You can also serve it with a drizzle of chocolate sauce for added sweetness. A sprinkle of nuts can add a nice crunch too. This cake is unique because of its rich chocolate base. Most upside-down cakes are vanilla or spice-based. The chocolate adds a deep flavor that pairs perfectly with the sweet cherries. The combination makes it a special dessert for chocolate lovers. For the full recipe, check out the details above. Chocolate Cherry Upside Down Cake is a delight. We covered key ingredients like cherries and chocolate. Selecting the right cherries enhances flavor and freshness. You learned the steps to prepare, bake, and invert the cake perfectly. With tips to avoid common baking errors, you can achieve the best texture. Variations, like using other fruits or gluten-free options, add personalization. Store leftovers wisely and follow freezing tips. This cake will impress friends and family. Enjoy making this tasty treat for any occasion!

Chocolate Cherry Upside Down Cake

Indulge in the delightful flavors of Chocolate Cherry Upside Down Cake! This easy recipe features a luscious layer of caramelized cherries over rich chocolate cake, making it a perfect dessert for any occasion. With simple ingredients and straightforward steps, you'll impress your guests and satisfy your sweet tooth. Ready to bake this delicious treat? Click through for the full recipe and make your dessert dreams come true!
Print Recipe Pin Recipe

Ingredients
  

1 cup fresh or frozen cherries, pitted

½ cup brown sugar, packed

¼ cup unsalted butter

1 cup all-purpose flour, sifted

½ cup unsweetened cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

½ cup vegetable oil

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

½ cup buttermilk, at room temperature

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it lightly with butter or non-stick spray, then set it aside.

    Prepare the Topping: In a small saucepan, melt the butter over medium heat. Once fully melted, add the brown sugar and stir continuously until the mixture is well combined and bubbling slightly. Pour this caramel-like mixture evenly into the bottom of the prepared cake pan.

      Layer the Cherries: Carefully arrange the pitted cherries in a single layer over the brown sugar mixture in the pan, ensuring they are evenly distributed. Set the pan aside to allow the cherries to nestle into the caramel as it cools slightly.

        Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Mix thoroughly to ensure all dry ingredients are evenly combined and free of lumps.

          Mix Wet Ingredients: In a large mixing bowl, combine the granulated sugar and vegetable oil. Use an electric mixer to beat the mixture on medium speed until fluffy and well blended. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

            Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry mixture, stirring gently until just combined. Be cautious not to overmix, as this can lead to a denser cake.

              Pour the Batter: Pour the cake batter gently over the cherries in the pan, using a spatula to spread it evenly and cover all of the cherries.

                Bake the Cake: Transfer the pan to your preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.

                  Cool and Invert: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Carefully run a knife along the edges, then invert the cake onto a serving platter so that the cherries are now on top.

                    Final Cooling and Serving: Allow the cake to cool completely at room temperature before slicing into pieces for serving.

                      Prep Time, Total Time, Servings: 20 min | 50 min | 8 servings

                        - Presentation Tips: For an elegant touch, lightly dust the top of the cake with powdered sugar. Serve each slice with a dollop of freshly whipped cream or a gourmet scoop of vanilla ice cream for a delightful contrast to the rich chocolate and tart cherries.