This Chocolate Cherry Upside Down Cake is a sweet joy! With juicy cherries on top and rich chocolatey goodness throughout, it’s a fun twist that will make everyone smile.
Honestly, who can resist that delightful combo of cherries and chocolate? I always steal a piece right from the pan. Don’t judge me! 🍒🍫
I love how easy it is to make this cake. Just layer cherries and batter, then flip it over after baking! Serve it with ice cream, and you’ve got a treat that delights any day!
Key Ingredients & Substitutions
Cherries: Fresh pitted cherries are the best for this recipe—they’re juicy and sweet! If they’re out of season, use canned cherries, but make sure to drain them well. You can also try frozen cherries; just thaw and drain them before use.
Cocoa Powder: Unsweetened cocoa powder is a must for that rich chocolate flavor. If you don’t have it, you could use carob powder, but this will alter the flavor. Just remember, unsweetened cocoa is essential for balance in sweetness.
Butter: You need unsalted butter to control the salt in the cake. If you’re dairy-free, consider using a vegan butter or coconut oil. They both work well, though texture might slightly vary.
Buttermilk: If you don’t have buttermilk, you can make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using!
How Do I Get My Cake to Invert Perfectly?
Inverting the cake can be tricky, but with these tips, you’ll have a perfect flip! First, let the cake cool for just about 10 minutes. This little time helps it set. Running a knife around the edge is key. It frees the cake from the pan!
- Place your serving plate over the cake pan, then hold both together tightly.
- Quickly flip them over so the cake lands on the plate. Give it a tiny shake if needed!
- Carefully lift the pan off, and voilà! You’ll see the beautiful cherries on top.
Chocolate Cherry Upside Down Cake
Ingredients You’ll Need:
For the Cherry Topping:
- 1 cup pitted fresh or canned cherries (drained if canned)
- 1/2 cup granulated sugar
- 3 tbsp butter, melted
For the Chocolate Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
To Serve (optional):
- Vanilla ice cream or whipped cream
How Much Time Will You Need?
This delicious cake will take about 15 minutes to prep and around 35-40 minutes to bake, plus an additional 10 minutes to cool before inverting it. So, in total, you’re looking at about an hour for this delightful treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that heats up, take an 8-inch round cake pan and grease it well. This will help the cake come out easily when it’s done.
2. Make the Cherry Layer:
In a small bowl, mix the pitted cherries with 1/2 cup of granulated sugar and the melted butter. Stir it together until the cherries are coated nicely. Pour this mixture evenly into the bottom of the prepared cake pan. Spread the cherries out so they’re nice and even.
3. Whisk the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Give it a good whisk to mix everything together. This helps ensure that the cocoa and leavening agents are evenly distributed.
4. Cream the Butter and Sugar:
In a large bowl, beat the softened butter with 1 cup of granulated sugar until it’s light and fluffy. This should take about 2-3 minutes. Adding air into this mixture is crucial for a light cake!
5. Add the Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. This will give your cake a lovely flavor!
6. Combine the Mixtures:
Now it’s time to bring the two mixtures together! Gradually add the dry ingredients into the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix just until everything is combined—don’t overmix, or your cake might be dense!
7. Pour the Batter:
Carefully pour the chocolate batter over the cherry mixture in the cake pan, making sure it covers the cherries evenly.
8. Bake the Cake:
Pop your cake in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. This is the moment when your kitchen will start smelling amazing!
9. Cool Down:
Once baked, take the cake out and let it cool in the pan for about 10 minutes on a wire rack. This is important to help it set up a little before inverting.
10. Invert the Cake:
Run a knife around the edges to loosen the cake. Carefully invert it onto a serving plate so that the cherry layer is on top. This should reveal a beautiful and enticing layer of cherries on your cake!
11. Serve and Enjoy!
Enjoy your Chocolate Cherry Upside Down Cake warm, maybe with a scoop of vanilla ice cream or a dollop of whipped cream for extra deliciousness!
Enjoy your luscious Chocolate Cherry Upside Down Cake!
Can I Substitute Other Fruits for Cherries?
Absolutely! You can use other fruits like peaches, pineapple, or even apples. Just be sure to slice them appropriately. If using canned fruit, drain it well to avoid excess moisture in the cake.
How Can I Make This Cake Gluten-Free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help the cake achieve the right texture.
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container in the fridge for up to 3 days. If you want to make it last longer, you can freeze it! Just wrap it tightly in plastic wrap and foil, and it should keep for up to 3 months. Thaw it overnight in the fridge before serving.
Can I Use a Different Type of Sugar?
Yes! You can use brown sugar for a deeper flavor and moisture. Just keep in mind that it may change the texture slightly, making it a bit denser, but it will still taste delightful!
