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–+ servings
Chocolate Cherry Upside Down Cake

Decadent Chocolate Cherry Upside Down Cake You'll Adore

This Chocolate Cherry Upside Down Cake is a rich and moist dessert combining chocolate and cherries, perfect for any celebration.
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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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cherry Topping
  • ½ cup unsalted butter substitute with vegan butter for a dairy-free version
  • ½ cup granulated sugar coconut sugar can be a lower glycemic alternative
  • 1 can pitted tart cherries fresh cherries are great when in season
For the Cake Batter
  • 1 cup granulated sugar can swap with coconut sugar
  • ¼ cup brown sugar both light and dark brown sugar work well
  • ½ cup cocoa powder opt for Dutch-processed cocoa for a smoother taste
  • 1½ cups all-purpose flour gluten-free flour is a substitute
  • 1½ tsp baking powder always use fresh for the best rise
  • ½ tsp baking soda always use fresh for the best rise
  • ¼ tsp salt
  • 2 large eggs bring to room temperature for optimal blending
  • 1 cup buttermilk regular milk with a tablespoon of vinegar is an effective substitute
  • ½ cup vegetable oil replace with melted coconut oil or applesauce for a healthier twist
  • 1 tsp vanilla extract prefer pure vanilla for the best flavor

Equipment

  • 9-inch round cake pan
  • medium saucepan
  • Large mixing bowl
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and grease the sides with butter.
  2. In a medium saucepan, melt ½ cup of unsalted butter over low heat. Stir in ½ cup of granulated sugar until a syrup forms, then fold in pitted cherries and heat for 3-4 minutes.
  3. In a large mixing bowl, sift together 1½ cups of flour, 1 cup of sugar, ½ cup of cocoa powder, 1½ tsp of baking powder, ½ tsp of baking soda, and ¼ tsp of salt.
  4. In another bowl, whisk together 2 large eggs, 1 cup of buttermilk, ½ cup of vegetable oil, and 1 tsp of vanilla until smooth.
  5. Combine the wet and dry mixtures, stirring until just mixed, then gradually add in 1 cup of boiling water.
  6. Pour the batter over the cherry topping in the pan and bake for 35-40 minutes or until a toothpick comes out clean.
  7. Let the cake cool in the pan for about 10 minutes before inverting onto a serving platter.
  8. Serve warm with vanilla ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Store covered at room temperature for up to 3 days or refrigerate for a week. Can freeze for up to 3 months; thaw overnight before serving.

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