Description
This stunning Chocolate Cherry Upside Down Cake features a glossy caramelized cherry topping and moist, rich chocolate cake. Perfect for special occasions or whenever you want to impress with minimal effort!
Ingredients
3 tablespoons unsalted butter
½ cup packed brown sugar
2 tablespoons honey
2 cups pitted fresh or frozen cherries
½ teaspoon vanilla extract
Pinch of sea salt
1½ cups all-purpose flour
½ cup Dutch-process cocoa powder
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup vegetable oil
2 large eggs, room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
½ cup hot coffee
Instructions
1. Preheat oven to 350°F (175°C). Position rack in center.
2. Melt 3 tablespoons butter in 9-inch cake pan over medium heat. Sprinkle brown sugar evenly and drizzle with honey.
3. Let mixture bubble for 2-3 minutes without stirring. Remove from heat.
4. Arrange cherries in single layer, cut side down. Sprinkle with vanilla and salt. Set aside.
5. In large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
6. In separate bowl, whisk together oil, eggs, buttermilk, and vanilla until smooth.
7. Pour wet ingredients into dry ingredients and stir gently until just combined.
8. Add hot coffee slowly while stirring. Batter will be thin.
9. Pour batter carefully over cherry layer, spreading to edges.
10. Bake for 35-40 minutes until toothpick inserted in center comes out with a few moist crumbs.
11. Cool in pan on wire rack for exactly 15 minutes.
12. Run knife around edge to loosen. Place serving platter upside down on pan.
13. Flip pan and platter together in one swift motion. Let pan rest on top for 2-3 minutes.
14. Carefully lift pan. Arrange any stuck cherries back in place if needed.
15. Serve warm or at room temperature with ice cream or whipped cream.
Notes
You can substitute frozen cherries for fresh—just thaw completely and drain thoroughly.
For a dairy-free version, use non-dairy milk mixed with 1 tablespoon lemon juice instead of buttermilk.
The cake stays moist for up to 5 days when refrigerated.
For mini versions, bake in muffin tins for 18-22 minutes.
If topping seems too liquid, let cake cool completely—it will set as it cools.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 42g
- Sodium: 285mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: chocolate cherry cake, upside down cake, cherry dessert, chocolate cake recipe