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This Chocolate Cherry Upside-Down Cake brings together two irresistible dessert favorites: juicy, caramel-glazed cherries and a rich, ultra-moist chocolate cake. When flipped after baking, the glossy cherry layer becomes a vibrant, sweet-tart topping that perfectly complements the tender chocolate crumb.

Whether you’re preparing a holiday treat, a family-friendly dessert, or a beautiful cake for guests, this simple yet luxurious recipe always delivers bold flavor and eye-catching presentation.

Ingredients

For the Cherry Topping

• 1 can (14.5 oz) pitted tart cherries, drained
• ½ cup granulated sugar
• 2 tablespoons unsalted butter
• ¼ teaspoon vanilla extract

For the Chocolate Cake Batter

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs (room temperature)
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup boiling water

Instructions

1. Prepare the Cherry Layer

1. Preheat oven to 350°F (175°C).
2. Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides.
3. Melt butter in a medium saucepan over medium heat.
4. Add sugar and cook until it begins to bubble and dissolve, about 2–3 minutes.
5. Stir in cherries and cook another 2–3 minutes until coated and slightly thickened.
6. Remove from heat, add vanilla, and pour the mixture into the prepared pan. Spread evenly.

2. Make the Chocolate Cake Batter

1. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.
3. Pour wet ingredients into dry ingredients and mix just until combined.
4. Add boiling water and stir gently until the batter becomes smooth and pourable.

3. Assemble & Bake

1. Pour the chocolate batter over the cherries in the cake pan.
2. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
3. Cool for 10 minutes in the pan.
4. Place a plate or rack over the cake and carefully invert to release it.
5. Peel off parchment and let cool before slicing.

Pro Tips

• Use quality cocoa powder for richer chocolate flavor.
• Don’t skip the parchment paper—it guarantees a perfect flip.
• Room-temperature eggs help the batter mix smoothly.
• For an extra-moist cake, avoid over-mixing the batter.

Why This Recipe Works

• Combines sweet, tart, and chocolatey flavors in every bite.
• Beautiful natural glaze from the baked cherry topping.
• Requires simple, budget-friendly pantry ingredients.
• Perfect for holidays, celebrations, or weeknight desserts.

Substitutions & Variations

Ingredient Swaps

• Fresh cherries → use 2 cups pitted and halved.
• Buttermilk substitute → 1 cup milk + 1 tbsp vinegar or lemon juice.
• Vegetable oil → melted butter or coconut oil.

Flavor Variations

• Add ½ cup chocolate chips to the batter.
• Mix 1 teaspoon almond extract into the cherries for a deeper flavor.
• Fold ¼ cup chopped pecans or walnuts into the batter.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Bake the cake 1 day in advance and keep covered at room temperature.

Storage

• Room temperature: 3 days in an airtight container.
• Refrigerator: Up to 1 week, tightly covered.
• Freezer: Up to 3 months. Wrap well in plastic + foil.

Reheating

• Warm slices in the microwave for 10–15 seconds.
• For a fresh-baked feel, warm in the oven at 300°F for 8–10 minutes.

Serving Ideas

• Serve warm with vanilla ice cream or whipped cream.
• Dust lightly with powdered sugar for an elegant finish.
• Add a drizzle of hot fudge or chocolate syrup for extra decadence.

Nutrition (Per Serving Estimate)

• Calories: 280
• Fat: 12g
• Carbohydrates: 40g
• Protein: 3g

Frequently Asked Questions

1. Can I use fresh cherries instead of canned?

Yes. Use 2 cups pitted cherries. Cook them with the butter and sugar until softened.

2. Can I replace buttermilk?

Yes—use milk mixed with lemon juice or vinegar.

3. How do I prevent sticking?

Line the pan with parchment and grease the sides well.

4. Can I make this cake ahead?

Absolutely. It stays moist for days and freezes beautifully.

5. How do I know the cake is done?

A toothpick inserted in the center should come out clean or with a few crumbs.

This Chocolate Cherry Upside-Down Cake offers a delicious blend of rich chocolate and juicy cherries in every slice. Its glossy, caramelized topping and moist interior create a dessert that’s both stunning and incredibly easy to make. Whether you’re hosting guests or treating yourself to something special, this cake is sure to become a new favorite.

Decadent Chocolate Cherry Upside-Down Cake – Easy Rich Dessert with Caramelized Cherries

A moist chocolate cake topped with sweet-tart caramelized cherries. Easy, stunning, delicious—perfect for holidays, gatherings, and everyday desserts.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 280 kcal

Ingredients

  

For the Cherry Topping

• 1 can (14.5 oz) pitted tart cherries, drained
• ½ cup granulated sugar
• 2 tbsp unsalted butter
• ¼ tsp vanilla extract

For the Chocolate Cake Batter

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs (room temperature)
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup boiling water

Instructions

 

• Prepare the Cherry Layer

  Preheat oven to 350°F (175°C).

  Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides.

  Melt butter in a medium saucepan over medium heat.

  Add sugar and cook until it begins to bubble and dissolve, about 2–3 minutes.

  Stir in cherries and cook another 2–3 minutes until coated and slightly thickened.

  Remove from heat, add vanilla, and pour the mixture into the prepared pan. Spread evenly.
• Make the Chocolate Cake Batter

  In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

  In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until smooth.

  Pour wet ingredients into dry ingredients and mix just until combined.

  Add boiling water and stir gently until the batter becomes smooth and pourable.
• Assemble & Bake

  Pour the chocolate batter over the cherries in the cake pan.

  Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.

  Cool for 10 minutes in the pan.

  Place a plate or rack over the cake and carefully invert to release it.

  Peel off parchment and let cool before slicing.

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