Description
This Chocolate Cherry Upside Down Cake features a rich, moist chocolate cake layered over caramelized cherries, creating a stunning and flavorful twist on the classic upside-down dessert. Perfect for cherry season or any special occasion, this showstopper brings together sweet fruit and deep cocoa richness in every slice.
Ingredients
For the Cherry Topping:
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2 cups fresh or frozen pitted cherries
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1/4 cup brown sugar
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2 tablespoons butter
For the Chocolate Cake:
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1 cup all-purpose flour
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1/2 cup unsweetened cocoa powder
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup granulated sugar
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1/2 cup brown sugar
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1/2 cup vegetable oil
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup buttermilk
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1/2 cup hot water
Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
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In a saucepan over medium heat, melt butter and brown sugar for the topping. Stir until dissolved, then pour into prepared pan.
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Arrange cherries evenly over the sugar mixture. Set aside.
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In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
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In another bowl, mix granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
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Stir in the buttermilk, then gradually add the wet mixture to the dry ingredients.
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Slowly add hot water and mix until batter is smooth.
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Pour batter over cherries and smooth the top.
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Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
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Let cool in pan for 10–15 minutes. Invert onto a serving plate, peel off parchment, and let cool completely before slicing.
Notes
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If using frozen cherries, thaw and drain excess liquid first.
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Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
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Best enjoyed the day it’s made but can be refrigerated and served chilled or gently warmed.
