Chocolate Cherry Upside Down Cake Recipe

This Chocolate Cherry Upside Down Cake combines a rich cocoa cake base with a layer of juicy, sweet cherries, making it an irresistible dessert that’s moist, flavorful, and easy to prepare. The cherries become beautifully caramelized in the oven, adding a touch of elegance to each slice. Perfect for special occasions or a weekend treat, this cake is sure to be a crowd-pleaser.

Why You’ll Love This Recipe

Moist and Flavorful: The cake is incredibly tender, with a perfect balance of chocolate richness and cherry sweetness.
Simple Ingredients: Made with pantry basics and fresh or frozen cherries, it’s a quick and easy recipe.
Versatile: Serve warm with ice cream, or top with whipped cream for a light, refreshing touch.
Beautiful Presentation: The cherry layer creates a gorgeous, vibrant top that makes this cake a showstopper.

Ingredients

For the Cherry Layer

2 cups fresh or frozen pitted cherries
⅓ cup sugar
1 teaspoon cornstarch

For the Chocolate Cake Batter

1 cup granulated sugar
1 cup all-purpose flour
⅓ cup + 1 tablespoon cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup soured milk (½ cup milk + 1 teaspoon vinegar or lemon juice)
½ cup brewed black coffee
¼ cup vegetable oil
½ teaspoon vanilla extract

Optional Ganache Drizzle

⅓ cup heavy cream
⅔ cup chocolate chips

Step-by-Step Instructions

Step 1: Prepare the Cherry Layer

Grease and flour a 9-inch round cake pan (at least 2 inches deep) and line the bottom with parchment paper. Alternatively, an 8×8-inch square baking dish can also be used.
In a small bowl, combine the sugar and cornstarch, then toss with the pitted cherries until well coated. If using frozen cherries, let them thaw for about 20 minutes before use.
Spread the cherry mixture evenly across the bottom of the prepared pan.

Step 2: Make the Chocolate Cake Batter

In a large mixing bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix until well combined.
Add the eggs, soured milk, coffee, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and well incorporated.
Carefully pour the batter over the cherry layer in the prepared pan, ensuring it spreads evenly.

Step 3: Bake the Cake

Preheat the oven to 350°F (175°C). Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 5 minutes, then carefully invert it onto a heatproof serving plate, allowing the cherry layer to become the beautiful top.

Step 4: Serve

Serve the cake warm or chilled. It’s delicious on its own, but for extra indulgence, top with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

Optional Step: Add a Ganache Drizzle

To make a ganache topping, heat ⅓ cup heavy cream until almost boiling. Pour over ⅔ cup chocolate chips in a bowl, and let sit for 5 minutes.
Stir the mixture until smooth and creamy, then drizzle over the cooled cake for an extra layer of richness.

Kitchen Equipment Needed

9-inch round cake pan or 8×8-inch baking dish
Mixing bowls
Electric mixer
Whisk
Heatproof serving plate
Small saucepan (if making ganache)

Serving and Storage Tips

Serving Suggestions: This cake pairs beautifully with vanilla ice cream or freshly whipped cream. Serve warm for a comforting dessert or chilled for a refreshing treat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: The cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil, then thaw in the refrigerator before serving.

Recipe Variations

Add Almond Flavor: Replace vanilla extract with almond extract for a complementary cherry-almond twist.
Use Different Fruit: Try fresh berries, such as raspberries or blackberries, in place of cherries.
Add Chocolate Chips: Mix ½ cup of mini chocolate chips into the batter for an extra chocolatey cake.
Coconut Cherry Cake: Add a layer of shredded coconut over the cherry layer before adding the batter for a tropical variation.

Helpful Notes

Sour the Milk: To make soured milk, add 1 teaspoon of vinegar or lemon juice to ½ cup milk and let it sit for a few minutes before using. This adds a slight tang and tenderness to the cake.
Keep the Cherries Even: Make sure the cherries are spread in an even layer on the bottom of the pan to ensure even distribution when the cake is inverted.
Inverting the Cake: Allow the cake to cool slightly before inverting to prevent it from breaking. Use a heatproof serving plate to catch any juice.

Tips from Well-Known Chefs

Ina Garten’s Tip for Moist Cakes: Adding coffee to chocolate cake intensifies the cocoa flavor, creating a deeper, richer taste.
Mary Berry’s Advice on Upside Down Cakes: Let upside down cakes cool briefly in the pan before inverting to help the fruit layer set slightly, reducing the chance of breaking.

Frequently Asked Questions

Can I use canned cherry pie filling?
For the best flavor, fresh or frozen cherries are recommended, but you can use canned cherry pie filling in a pinch. Be sure to drain any excess liquid to prevent a soggy cake.

Why add coffee to the cake batter?
Coffee enhances the chocolate flavor without making the cake taste like coffee. If you prefer, you can replace it with water or additional milk.

How do I keep the cherries from sinking?
The cherry layer sits at the bottom of the pan, so no need to worry about sinking! When you invert the cake, the cherries will be beautifully displayed on top.

Can I make this cake ahead?
Yes, this cake can be made a day in advance. Store it in the refrigerator and bring it to room temperature before serving.

Do I need to thaw frozen cherries?
Yes, allow frozen cherries to thaw slightly and drain any excess moisture. This prevents the cherry layer from becoming too watery.

This Chocolate Cherry Upside Down Cake is a perfect blend of rich chocolate and sweet cherries, making it a festive, delicious addition to any dessert spread. Enjoy each slice warm, with its gooey cherry topping and moist chocolate cake, for a dessert that’s sure to impress!