Chocolate Cherry Upside Down Cake

This chocolate cherry upside down cake is a decadent dessert that perfectly blends rich cocoa flavor with juicy, caramelized cherries. Topped with a glossy cherry layer that glistens over a moist, tender chocolate cake, it’s a stunning and flavorful twist on the traditional upside-down cake. Ideal for cherry season, dinner parties, or any indulgent occasion, this dessert is as impressive as it is delicious.

Why You’ll Love This Recipe

If you love chocolate and cherries, this cake is a match made in heaven. The caramelized cherries provide a naturally sweet and slightly tart contrast to the deep, rich chocolate base. The combination of textures—gooey fruit topping and soft cake—makes each bite incredibly satisfying. This cake is easy to make with simple ingredients, yet delivers bakery-worthy results. Serve it as a show-stopping centerpiece at gatherings or enjoy it as a cozy treat with coffee or dessert wine.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cherry topping:

• 2 cups fresh or frozen pitted cherries
• 1/4 cup brown sugar
• 2 tablespoons butter

For the chocolate cake:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup hot water

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a saucepan over medium heat, melt the butter and brown sugar for the topping. Stir until the sugar dissolves into a smooth mixture.
3. Pour the sugar mixture into the prepared cake pan and spread evenly.
4. Arrange the pitted cherries evenly over the sugar mixture. Set aside.
5. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
6. In another bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth. Add the buttermilk and mix until fully combined.
7. Gradually add the wet mixture to the dry ingredients, stirring gently.
8. Slowly pour in the hot water and mix until the batter is smooth and well combined.
9. Pour the batter over the cherries in the cake pan and gently smooth the top.
10. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the cake cool in the pan for 10–15 minutes.
12. Carefully invert the cake onto a serving plate. Remove the pan and peel off the parchment paper.
13. Let the cake cool completely before slicing and serving.

Servings and timing

This recipe serves 10.
Prep time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes

Variations

• Cherry Almond Twist: Add 1/2 teaspoon almond extract to the batter and garnish with slivered almonds.
• Boozy Option: Macerate the cherries in kirsch or cherry liqueur for an adult version.
• Cherry Jam Swirl: Swirl a spoonful of cherry preserves into the batter for added sweetness.
• Chocolate Chips: Fold in dark chocolate chips for extra richness.
• Gluten-Free Version: Use a 1:1 gluten-free all-purpose flour substitute.

Storage/Reheating

Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.
To reheat, microwave individual slices for 15–20 seconds or warm in a low oven (300°F/150°C) for 10 minutes.
This cake can also be frozen (wrapped tightly) for up to 1 month. Thaw overnight in the refrigerator and bring to room temperature before serving.

FAQs

Can I use frozen cherries?

Yes, frozen cherries work well. Thaw and drain them before using to prevent excess moisture in the topping.

Do I have to line the pan with parchment paper?

Yes, lining the bottom helps ensure the cake releases cleanly after inverting, especially with the sticky cherry topping.

Can I use a different fruit?

Yes, this recipe works well with other fruits like plums, raspberries, or even sliced pears.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Let it cool completely, then cover and refrigerate. Bring to room temperature before serving.

What kind of cocoa powder should I use?

Use unsweetened natural or Dutch-process cocoa powder, depending on your preference. Dutch-process will give a deeper color and smoother flavor.

Can I make this in a different size pan?

Yes, you can use an 8-inch square pan or similar size, but adjust the baking time slightly.

What’s the best way to invert the cake?

Let the cake cool for 10–15 minutes, then place a serving plate over the top of the pan and quickly but carefully flip it upside down.

Why is hot water added to the batter?

Hot water helps bloom the cocoa powder and creates a moist, tender crumb.

Can I serve this cake warm?

Yes, it’s delicious served slightly warm, especially with a scoop of vanilla ice cream or a dollop of whipped cream.

Conclusion

Chocolate cherry upside down cake is a rich, elegant dessert that’s perfect for cherry season or any time you want to impress with minimal effort. Its tender chocolate crumb and juicy, glossy cherry topping make for a show-stopping presentation and unforgettable flavor. Whether served at a dinner party or enjoyed as a cozy treat, this cake brings indulgence to every slice.

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