Chocolate Cherry Upside Down Cake Recipe

If you’re searching for a show-stopping dessert that’s as gorgeous as it is delicious, the Chocolate Cherry Upside Down Cake deserves the spotlight on your table. This cake is a dreamy marriage of rich chocolate flavor with the sweet-tart brightness of juicy cherries, all caramelized into a sticky, ruby-red crown atop a moist chocolate crumb. Whether you’re planning a cozy family gathering or trying to impress at a potluck, this stunning, old-fashioned treat is both comfortingly familiar and slightly decadent, instantly winning over chocoholics and fruit lovers alike.

this Recipe

Ingredients You’ll Need

This recipe calls for familiar pantry staples paired with vibrant cherries to create magic with minimal effort. Each ingredient in the Chocolate Cherry Upside Down Cake brings something special—whether it’s flavor, moisture, or that irresistible, glossy finish.

• Fresh or frozen cherries: For the signature topping, choose pitted sweet cherries for the best pop of flavor and color.
• Brown sugar: This adds a deep, caramel-like sweetness that melts beautifully with cherry juices on top.
• Unsalted butter: Butter gives richness and ensures the fruit lifts from the pan in all its glossy glory.
• All-purpose flour: The backbone of your cake batter; gives the crumb structure so it’s tender but not overly dense.
• Cocoa powder: Opt for good-quality unsweetened cocoa—this is where your chocolate fix comes from!
• Baking powder and baking soda: These two together produce just the right lift for a perfectly soft cake.
• Salt: A pinch enhances the chocolate and balances the sweetness of the cherries.
• Granulated sugar: Sweetens the batter without overpowering the fruit or chocolate.
• Eggs: Bind everything together, giving the cake enough structure and airiness.
• Sour cream or yogurt: Adds tanginess and moisture, resulting in a soft, plush crumb.
• Vanilla extract: A splash rounds out all the flavors with fragrant, bakery-style notes.
• Milk: Thins the batter to just the right consistency and keeps things tender.

How to Make Chocolate Cherry Upside Down Cake

Step 1: Prepare the Cherry Topping

Start by melting the butter in your cake pan or a heatproof skillet, swirling it to coat the bottom and edges. Sprinkle the brown sugar evenly across the base; it’ll dissolve slightly into the warm butter. Top this layer with your pitted cherries, arranging them in a single, decorative pattern—don’t worry if it looks rustic! This will be the glorious finish on your Chocolate Cherry Upside Down Cake after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. This simple step prevents clumping and ensures that the chocolate flavor is distributed evenly throughout the cake. Plus, mixing dry ingredients separately helps avoid over-mixing once the wet ingredients are added.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the butter and granulated sugar together until pale and fluffy. This introduces air, which gives your cake a lovely, light crumb. Incorporate the eggs one at a time, beating well after each addition, then blend in the vanilla extract. This mixture should look creamy and luscious—a promise of good things to come!

Step 4: Combine Wet and Dry Ingredients

Add half of the dry ingredient mixture to the creamed butter, mixing on low just until combined. Follow with the sour cream and half the milk, then the remaining dry mix, and finally the rest of the milk. Stir until just blended; don’t overmix! The batter will be thick, glossy, and irresistibly chocolaty at this point.

Step 5: Assemble and Bake

Carefully spoon your chocolate batter over the prepared cherry-cheerful base, spreading gently to the edges without disturbing the fruit arrangement. Bake in a preheated oven until a toothpick inserted into the center of the cake (not the fruit) comes out clean—usually about 35 to 40 minutes. The kitchen will smell absolutely divine, hinting at the treat awaiting you.

Step 6: Invert and Cool

Let the cake cool in the pan for about 10 minutes. Then, with a deep breath, run a knife around the edge, place a serving plate over the pan, and quickly but confidently flip it over. Lift off the pan to reveal a mosaic of glistening cherries silky atop a rich chocolate base—a true upside-down triumph!

How to Serve Chocolate Cherry Upside Down Cake

Garnishes

For an extra flourish, dust the top with powdered sugar, add a scatter of dark chocolate shavings, or tuck a few fresh mint leaves amongst the cherries. A dollop of softly whipped cream or a scoop of vanilla ice cream sends every slice over the top.

Side Dishes

This cake shines alongside a mug of strong coffee or a glass of lightly sweet dessert wine. For brunch, serve with fresh berries or a citrus salad to offset the richness, letting the flavors of the Chocolate Cherry Upside Down Cake shine brightly.

Creative Ways to Present

Cut the cake into generous wedges, or for a more elegant touch, use a round biscuit cutter to serve individual mini-cakes. For special occasions, top each serving with a maraschino cherry or a chocolate-dipped cherry for extra pizzazz. Layer leftover slices in glass jars with whipped cream for instant trifles!

Make Ahead and Storage

Storing Leftovers

Wrap any slices of cooled Chocolate Cherry Upside Down Cake tightly in plastic wrap or store them in an airtight container. They’ll keep beautifully at room temperature for 1 to 2 days, or up to a week in the refrigerator, though the cherry topping is best enjoyed fresh.

Freezing

To freeze, wrap individual pieces in a double layer of plastic and foil to prevent freezer burn. Freeze for up to two months. Thaw overnight in the fridge for best results; the topping might be a bit softer, but the rich flavors remain intact.

Reheating

If you prefer your cake slightly warm, microwave a slice for 10 to 15 seconds. Alternatively, reheat slices at 300 degrees Fahrenheit in the oven for 5 to 8 minutes, just until warmed through. This revives the gooey cherry layer and makes each bite taste freshly baked.

FAQs

Can I use canned cherries instead of fresh or frozen?

Yes, you can! Just drain canned cherries well and pat them dry before adding to the pan. Avoid cherry pie filling, as it’s too liquidy and sweet for the Chocolate Cherry Upside Down Cake’s topping.

What type of cocoa powder works best?

Go for unsweetened, natural cocoa powder if you prefer a classic chocolate flavor, or use Dutch-processed if you want a deeper, darker color and slightly mellower taste. Both work beautifully in this recipe.

How do I keep the cake from sticking during inversion?

Grease your pan generously and let the cake cool for 10 minutes before flipping. If you’re worried, line the bottom with parchment paper for extra insurance—just peel it off after inverting!

Can I make this cake gluten-free?

Definitely! Substitute a good quality measure-for-measure gluten-free flour blend for the all-purpose flour and check that all other ingredients are gluten-free. The cake stays moist and delicious.

Is the Chocolate Cherry Upside Down Cake best served warm or cold?

It’s wonderful warm, room temperature, or chilled. Many people adore it slightly warm with ice cream, but the cherry topping stays glossy and luscious even after chilling, making it a great make-ahead dessert.

Final Thoughts

If you’re longing for a recipe that feels both nostalgic and a little bit fancy, the Chocolate Cherry Upside Down Cake is your new go-to dessert. Give it a try, and there’s a good chance it’ll become a beloved favorite for every celebration and cozy night in alike!

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