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–+ servings
Chocolate Cherry Upside Down Cake

Chocolate Cherry Upside Down Cake: A Sweetly Indulgent Treat

This Chocolate Cherry Upside Down Cake combines rich chocolate and tart cherries, creating a delightful and impressive dessert.
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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: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cherry Topping
  • 4 tablespoons Unsalted Butter Can substitute with margarine
  • 1 cup Granulated Sugar Coconut sugar is a healthier alternative
  • 1 ½ cups Tart Cherries Fresh or canned, pitted and halved
  • 1 teaspoon Vanilla Extract Almond extract is an alternative
For the Cake Batter
  • 1 ¾ cups All-Purpose Flour Substitute with gluten-free flour blend if needed
  • ¾ cup Unsweetened Cocoa Powder Opt for Dutch-process cocoa for deeper flavor
  • 1 ½ teaspoons Baking Powder Check for freshness
  • 1 teaspoon Baking Soda Check for freshness
  • ½ teaspoon Salt Sea salt or kosher salt works well
  • 2 large Eggs Can use flax eggs for vegan version
  • 1 cup Buttermilk Can replace with regular milk and lemon juice or vinegar
  • ½ cup Vegetable Oil Canola or melted coconut oil are good substitutes
  • 1 cup Water Coffee can enhance chocolate flavor
  • 1 teaspoon Vanilla Extract Almond extract is a twist

Equipment

  • 9-inch round cake pan
  • medium saucepan
  • large mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the cake pan with parchment paper and butter or cooking spray.
  2. In a medium saucepan, melt butter and sugar, cook until caramelized, then add cherries and vanilla.
  3. Pour the cherry mixture into the prepared cake pan.
  4. In a large bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
  5. In another bowl, whisk together eggs, buttermilk, oil, and vanilla until smooth.
  6. Combine wet and dry ingredients gently, then stir in boiling water to create the batter.
  7. Pour the batter over the cherry topping in the pan.
  8. Bake for 35-40 minutes until a toothpick comes out clean.
  9. Allow the cake to cool for 10 minutes, then invert onto a serving plate.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Ensure ingredients are at room temperature for better mixing. Avoid overmixing to keep the cake light and fluffy. Grease the pan well to prevent sticking.

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