Description

Chocolate Cherry Upside Down Cake is a rich and decadent dessert featuring a layer of sweet cherries baked beneath a moist chocolate cake. When flipped, it reveals a beautiful cherry topping that’s perfect for any occasion.

Ingredients

Units Scale

1/4 cup unsalted butter, melted
1/2 cup brown sugar
1 1/2 cups canned or fresh pitted cherries (drained if using canned)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 cup buttermilk

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
Pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly over it.
Arrange the cherries over the sugar and set aside.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
Add the dry ingredients to the wet mixture in batches, alternating with buttermilk. Mix until just combined.
Pour the batter over the cherries and smooth the top.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert onto a serving plate.
Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

Fresh or frozen cherries can be used; thaw and drain well if using frozen.
Use Dutch-processed cocoa for a deeper chocolate flavor.
The cake can be made a day ahead and stored at room temperature, covered.

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 32g
Sodium: 210mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 5g
Cholesterol: 75mg