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Chocolate Cherry Upside Down Cake

Irresistibly Moist Chocolate Cherry Upside Down Cake Delight

This Chocolate Cherry Upside Down Cake brings nostalgic flavors together in a moist dessert that’s easy to make and perfect for gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cherry Topping
  • 2 cups Fresh or Frozen Cherries Canned cherries can be used if drained well.
  • ¾ cup Brown Sugar Adds sweetness and caramel flavor.
  • 3 tablespoons Butter Essential for richness.
  • 1 tablespoon Cornstarch Thickens the fruit topping.
For the Cake Batter
  • 1 cup All-Purpose Flour Gluten-free flour can be substituted.
  • ⅓ cup Unsweetened Cocoa Powder Ensure it's unsweetened.
  • 1 teaspoon Baking Soda Leavening agent.
  • ½ teaspoon Baking Powder Leavening agent.
  • ¼ teaspoon Salt Balances sweetness.
  • 1 cup Granulated Sugar Contributes to overall sweetness.
  • ⅓ cup Vegetable Oil Can be replaced with melted coconut oil.
  • 2 large Eggs Provide structure.
  • ½ cup Buttermilk Substitute with milk mixed with vinegar or yogurt.
  • ¾ cup Hot Coffee or Hot Water Hot coffee intensifies chocolate flavor.
  • 1 teaspoon Vanilla Extract Enhances flavor profile.

Equipment

  • 9-inch round cake pan
  • medium saucepan
  • large bowl

Method
 

Step-by-step Instructions
  1. Prepare Cherry Topping: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Stir in ¾ cup brown sugar and 2 cups of fresh or frozen cherries, cooking until thickened, about 5–7 minutes. Pour into a greased cake pan.
  2. Make Cake Batter: In a large bowl, whisk 1 cup all-purpose flour, ⅓ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt. In another bowl, combine 1 cup sugar, ⅓ cup vegetable oil, 2 eggs, ½ cup buttermilk, and 1 teaspoon vanilla extract. Mix together and stir in ¾ cup hot coffee until smooth.
  3. Assemble & Bake: Pour chocolate batter over the cherry layer in the cake pan. Preheat oven to 350°F and bake for 35–40 minutes. It’s ready when a toothpick comes out clean.
  4. Cool & Invert: After baking, cool in the pan for about 10 minutes, then invert onto a serving plate to reveal the cherry topping.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 10mg

Notes

Allowing the cake to cool before inverting prevents breaking. Use a toothpick to check doneness and adjust baking time if needed.

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