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Chocolate Cherry Upside Down Cake

Chocolate Cherry Upside Down Cake: A Delicious Twist on Tradition

This Chocolate Cherry Upside Down Cake combines rich chocolate and sweet-tart cherries for a mouthwatering dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cherry Topping
  • 3 tablespoons Unsalted Butter Can substitute with margarine for a dairy-free option.
  • 1/2 cup Brown Sugar Provides depth and hint of molasses flavor.
  • 1 cup Canned or Fresh Tart Cherries Pit and halve if using fresh.
For the Cake Batter
  • 1 cup Granulated Sugar No substitutions suggested.
  • 1 1/2 cups All-Purpose Flour No substitutions unless using gluten-free blend.
  • 1/2 cup Unsweetened Cocoa Powder Dutch-processed cocoa works best.
  • 1 1/2 teaspoons Baking Powder Essential leavener.
  • 1 teaspoon Baking Soda Essential leavener.
  • 1/2 teaspoon Salt Enhances flavors.
  • 2 large Eggs Use room temperature for best results.
  • 3/4 cup Buttermilk Can substitute with regular milk mixed with vinegar.
  • 1/2 cup Vegetable Oil Can substitute with melted coconut or canola oil.
  • 2 teaspoons Vanilla Extract Opt for pure extract.
  • 1 cup Boiling Water Loosens batter for a spreadable consistency.

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • Saucepan
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round or 9x13-inch cake pan by lining with parchment paper and greasing the sides.
  2. In a medium saucepan over low heat, melt the butter. Stir in brown sugar and cook until bubbly, about 2-3 minutes. Add the cherries and vanilla extract, mixing until well coated, then pour into the prepared pan.
  3. Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a mixing bowl. In a separate bowl, whisk together eggs, buttermilk, oil, and vanilla extract. Combine wet and dry ingredients, then stir in boiling water until smooth.
  4. Pour the chocolate batter over the cherry topping in the pan, smoothing it evenly.
  5. Bake for 35-40 minutes until a toothpick comes out clean or with moist crumbs. Cool in the pan for 10 minutes.
  6. Invert the cake onto a serving platter, slice, and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 240mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 10IUVitamin C: 4mgCalcium: 6mgIron: 8mg

Notes

Mix the batter just until combined for a light texture. Let eggs and buttermilk reach room temperature before mixing. Always line your cake pan with parchment paper.

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