Why You’ll Love This Recipe

Chocolate Cherry Upside Down Cake is a decadent twist on the classic dessert, pairing rich chocolate cake with a luscious layer of sweet cherries. The cherries caramelize beautifully as the cake bakes, creating a glossy, fruit-topped finish that’s as stunning as it is delicious. Perfect for holidays, dinner parties, or any time you want a show-stopping treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pitted sweet cherries (fresh or canned and drained)unsalted butterbrown sugardark chocolate or cocoa powderall-purpose floursugarbaking powderbaking sodasaltbuttermilkvegetable oileggsvanilla extract

directions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Melt butter and brown sugar together in a saucepan over low heat. Pour the mixture into the prepared pan and spread evenly.

Arrange the cherries in a single layer over the butter-sugar mixture.

In a mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together sugar, buttermilk, oil, eggs, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture and stir until just combined.

Pour the batter over the cherries in the cake pan, spreading it evenly.

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

Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Carefully peel off the parchment paper.

Allow to cool before slicing and serving.

Servings and timing

This recipe serves 8.Preparation time: 15 minutesBaking time: 35-40 minutesCooling time: 20 minutesTotal time: 70-75 minutes

Variations

Add a splash of cherry liqueur or almond extract to enhance the flavor.

Use sour cherries for a tart contrast to the sweet cake.

Replace buttermilk with sour cream or Greek yogurt for extra richness.

Top with whipped cream or vanilla ice cream when serving.

storage/reheating

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.To reheat, warm slices in the microwave for 15-20 seconds or serve chilled.

FAQs

Can I use frozen cherries?

Yes, thaw and drain them before using to avoid excess moisture.

Do I need to use parchment paper?

Yes, it helps release the cake cleanly after inverting.

Can I make this in advance?

Absolutely—this cake tastes even better the next day as the flavors meld.

What if I don’t have buttermilk?

Use milk mixed with a bit of vinegar or lemon juice as a substitute.

Does the cake stay moist?

Yes, the cherry layer and buttermilk ensure a soft, tender crumb.

Can I make this in a square pan?

Yes, just adjust the baking time slightly and watch for doneness.

Can I use cherry pie filling?

It’s not recommended, as it may be too thick and sugary for proper caramelization.

Is this cake freezer-friendly?

Yes, freeze slices wrapped in plastic and foil for up to 2 months.

Can I use other fruits?

Yes—try pears, plums, or raspberries for a creative twist.

Is this cake very sweet?

It’s rich and sweet, balanced by the slight tartness of cherries and dark chocolate.

Conclusion

Chocolate Cherry Upside Down Cake is a beautiful and indulgent dessert that’s surprisingly easy to make. With its rich chocolate base and glistening cherry topping, it’s a dessert that delights both the eyes and the palate. Serve it at your next gathering and watch it disappear slice by slice.