Chocolate Cherry Upside Down Cake

Indulge in this Chocolate Cherry Upside Down Cake, a decadent dessert that combines rich chocolate cake with sweet, caramelized cherries. The luscious topping creates a stunning presentation, perfect for dinner parties, holidays, or special occasions.

Why You’ll Love This Recipe

• Decadent and moist: Rich chocolate cake with tender crumb
• Fruity and sweet: Caramelized cherries add a natural sweetness
• Elegant presentation: Perfect for entertaining or special occasions
• Easy to make: Minimal steps with maximum impact
• Versatile dessert: Serve warm or at room temperature

Ingredients

For the cherry topping

• 1/4 cup unsalted butter
• 1/2 cup brown sugar, packed
• 2 cups pitted cherries (fresh or frozen, thawed)

For the chocolate cake

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup milk

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Melt butter for the topping in a small saucepan, stir in brown sugar, and pour evenly into the bottom of the cake pan.
3. Arrange cherries over the butter and sugar mixture. Set aside.
4. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
5. In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
6. Mix in sour cream and milk. Gradually fold in dry ingredients until combined.
7. Pour batter over cherries in the pan and spread evenly.
8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool for 10 minutes, then invert onto a serving plate carefully to reveal the cherry topping.
10. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Tips & Variations

• Cherry alternatives: Use fresh, frozen, or canned cherries, adjusting sugar if needed.
• Chocolate boost: Add chocolate chips to the batter for extra richness.
• Nutty twist: Sprinkle toasted almonds or pecans on top before baking.
• Gluten-free: Use a gluten-free flour blend in place of all-purpose flour.
• Serving suggestion: Warm slightly before serving for a gooey, indulgent dessert.

Storage & Freezer Instructions

• Refrigerator: Store in an airtight container for up to 3 days. Bring to room temperature before serving.
• Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator.
• Serving: Best served slightly warm to enjoy the melted chocolate and caramelized cherry topping.

Serving & Pairing Ideas

• Serve with vanilla ice cream or whipped cream for extra indulgence.
• Pair with fresh berries or a light fruit salad to balance sweetness.
• Garnish with chocolate shavings or mint leaves for an elegant touch.

Frequently Asked Questions

Can I use canned cherries for this cake?

Yes, drain well before using to prevent excess moisture in the cake.

Can this cake be made ahead?

Yes, bake and store in the fridge. Invert and serve just before serving.

Can I substitute the sour cream?

Yes, plain yogurt or buttermilk can be used for a similar texture and flavor.

Can I make mini cakes or cupcakes?

Yes, divide batter into muffin tins lined with paper cups. Bake for 18–22 minutes and top with cherries.

Ready to Make It?

This Chocolate Cherry Upside Down Cake is rich, fruity, and visually stunning, a perfect dessert for any occasion. Easy to make, impressive to serve, and utterly delicious, it’s a dessert that will have everyone asking for seconds. Save this recipe to your Pinterest board and enjoy a chocolatey cherry delight!

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