Chocolate Cherry Upside Down Cake
Introduction
A stunning, jewel-toned dessert that never fails to impress, this Chocolate Cherry Upside Down Cake is a celebration of deep, decadent flavors. Imagine a layer of glossy, caramelized cherries nestled at the bottom of the pan, which, once flipped, becomes a magnificent glossy top. Beneath this fruity crown lies a layer of the most tender, moist, and intensely chocolatey cake. This dessert is unapologetically rich and comforting, with the bright, tart notes of cherry perfectly balancing the profound bitterness of dark cocoa. It is surprisingly simple to create its dramatic presentation, making it the perfect bake for both a casual family treat and a show-stopping finale for a dinner party.
Perfect for:
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Valentine’s Day or Anniversary Dinners
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Potlucks and Family Gatherings
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Holiday Dessert Tables
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Weekend Baking Projects
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An Indulgent Afternoon Treat
Why You’ll Love This Chocolate Cherry Upside Down Cake Recipe
Breathtaking Presentation: The “wow” factor is undeniable. The moment you invert the pan to reveal the glistening, patterned cherry top is pure baking magic.
Decadent Flavor Combination: The classic pairing of chocolate and cherry is elevated here. The sweet-tart fruit cuts through the rich, dark chocolate cake for a perfectly balanced bite.
Surprisingly Simple to Make: Despite its elegant appearance, this cake is straightforward. There’s no need for fancy frosting or decoration—the beautiful cherry top does all the work.
Incredibly Moist Texture: The brown sugar and butter topping seeps into the cake batter slightly, while the cherries release their juices, resulting in an exceptionally moist and tender crumb.
Preparation and Cooking Time
Total Time: 1 hour 15 minutes
Preparation Time: 25 minutes
Cooking Time: 50 minutes
Servings: 8 servings
Calories per serving: Approximately 380-420 calories
Nutritional Information (Per Serving – Estimate):
Calories: 380-420 kcal
Protein: 5g
Carbohydrates: 65g
Fat: 14g
Fiber: 3g
Sugar: 45g
Nutritional Disclaimer
Aileen is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Ingredients
For the Cherry Topping:
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¼ cup (½ stick or 57g) unsalted butter
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½ cup (100g) packed light brown sugar
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1 can (15 oz or 425g) pitted dark sweet cherries in syrup, drained well
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(Optional) ½ teaspoon almond extract
For the Chocolate Cake:
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1 cup (125g) all-purpose flour
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1 cup (200g) granulated sugar
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½ cup (40g) unsweetened cocoa powder, sifted
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1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon salt
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½ cup (120ml) buttermilk, at room temperature
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¼ cup (60ml) vegetable or canola oil
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1 large egg, at room temperature
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1 teaspoon vanilla extract
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½ cup (120ml) hot strong brewed coffee or hot water
Step-by-Step Instructions
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Prepare the Pan and Topping: Preheat your oven to 350°F (175°C). Melt the ¼ cup of butter and pour it directly into a 9-inch round cake pan. Sprinkle the brown sugar evenly over the melted butter. Arrange the well-drained cherries in a single layer over the brown sugar mixture.
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Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined and no lumps remain.
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Combine Wet Ingredients: In a separate medium bowl or a large liquid measuring cup, whisk together the buttermilk, oil, egg, and vanilla extract until smooth.
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Make the Batter: Pour the wet ingredients into the dry ingredients. Using a hand mixer or a whisk, beat on medium speed until the batter is just combined. It will be thick.
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Add Hot Liquid: Carefully pour in the hot coffee or water. Stir gently with a spatula until the batter is smooth and thin. It will be quite liquid.
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Assemble the Cake: Slowly and carefully pour the chocolate batter over the arranged cherries in the cake pan. Use a spatula to spread it evenly.
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Bake: Place the pan in the preheated oven and bake for 45-50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
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Cool and Invert: Let the cake cool in the pan on a wire rack for exactly 15 minutes—no longer. Run a thin knife around the edge of the pan to loosen the cake. Place a serving plate upside down over the cake pan. Using oven mitts, carefully and confidently flip the pan and plate over together. Lift the pan away to reveal the beautiful cherry top. Allow the cake to cool completely on the plate.
How to Serve Chocolate Cherry Upside Down Cake
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Serve slightly warm or at room temperature for the best texture and flavor.
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Elevate each slice with a generous dollop of freshly whipped cream or a scoop of vanilla bean ice cream.
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For a truly decadent touch, drizzle with a warm chocolate ganache or a simple cherry liqueur syrup.
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This cake is a complete showpiece on its own, making it perfect for a buffet or dessert table where it can be the stunning centerpiece.
Additional Tips for Chocolate Cherry Upside Down Cake
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Do not let the cake cool completely in the pan. The caramelized topping can stick and become difficult to release. The 15-minute cooling window is crucial.
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For the best flavor, use a high-quality cocoa powder. Dutch-processed will yield a deeper, darker chocolate flavor.
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Ensure your cherries are very well-drained to prevent excess liquid from making the topping runny.
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The hot coffee intensifies the chocolate flavor without making the cake taste like coffee. It is a highly recommended ingredient.
Recipe Variations of Chocolate Cherry Upside Down Cake
Black Forest Version: Add 1/2 cup of chopped dark chocolate or chocolate chips to the cake batter. After inverting the cake, garnish with more fresh cherries and shaved chocolate.
Almond Cherry Version: Add 1/2 teaspoon of almond extract to the cherry topping and substitute 1/4 cup of the flour in the cake with almond flour for a subtle nutty flavor.
Spiced Chocolate Cherry Version: Add 1 teaspoon of ground cinnamon and a pinch of cayenne pepper to the dry ingredients for a warm, spicy kick that complements the cherries beautifully.
Freezing and Storage for Chocolate Cherry Upside Down Cake
Storage: Store the completely cooled cake, covered loosely with plastic wrap or in a cake carrier, at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days.
Freezing: This cake freezes well. Wrap the completely cooled cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
FAQ Section about Chocolate Cherry Upside Down Cake
Can I use fresh cherries instead of canned?
Yes. You will need about 2 cups of pitted fresh cherries. Simmer them with 2 tablespoons of sugar and a tablespoon of water for 5-7 minutes until slightly softened before arranging them in the pan.
My topping stuck to the pan. What happened?
This can occur if the cake cooled too long in the pan, if the pan wasn’t properly coated with butter, or if the brown sugar mixture wasn’t moist enough. Ensure you follow the 15-minute cooling rule precisely.
Can I make this cake without buttermilk?
Yes, create a buttermilk substitute by adding 1 ½ teaspoons of white vinegar or lemon juice to a ½ cup measuring cup, then filling the rest with whole milk. Let it sit for 5 minutes before using.
Conclusion of Chocolate Cherry Upside Down Cake Recipe
The Chocolate Cherry Upside Down Cake is a testament to the idea that the most impressive desserts can often be the simplest to execute. It delivers a profound depth of chocolate flavor, a beautiful visual presentation, and a wonderfully moist texture that will have everyone asking for the recipe. This cake is a guaranteed crowd-pleaser, transforming basic pantry ingredients into a truly special occasion. Embrace the simple magic of the flip and add this stunning, delicious classic to your baking repertoire today.