This Chocolate Cherry Upside Down Cake is one of my family’s favorite desserts. It brings together rich chocolate flavor and sweet cherries, creating a perfect blend that is simply irresistible. I love making this cake for special occasions, and it always receives rave reviews.
Your Ingredients List
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup pitted cherries (fresh or canned)
- 1/2 cup brown sugar
My Go-To Equipment
- Round cake pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
The Simple Steps to Follow
- Preheat the oven to 350°F (175°C). Grease a round cake pan.
- In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in vanilla.
- Add the flour mixture and buttermilk alternately to the creamed mixture, mixing just until combined.
- In the prepared cake pan, sprinkle the brown sugar evenly on the bottom, then layer the cherries over the brown sugar. Pour the cake batter over the cherries.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes, then invert the cake onto a serving plate to showcase the cherry topping.
Healthy Twists on a Classic
You can lighten up this Chocolate Cherry Upside Down Cake by using whole wheat flour instead of all-purpose flour. You can also replace some of the sugar with a natural sweetener like honey or maple syrup. Adding nuts on top can increase the health factor while giving a crunchy twist to this delight.
Serving Suggestions From My Table
I love to serve this cake slightly warm with a scoop of vanilla ice cream on top. Adding a drizzle of chocolate sauce truly enhances the experience. You can also serve it with a dollop of whipped cream or a sprinkle of powdered sugar for a lovely touch.
Getting It Just Right
The key to getting this cake just right is to not overmix the batter when combining the wet and dry ingredients. Overmixing can make the cake dense. Also, keep an eye on the baking time; checking a few minutes early can prevent overbaking.
How to Store Leftovers
If you have leftovers, store the cake in an airtight container at room temperature for up to three days. You can also refrigerate it, but this may alter the texture. If you want to enjoy it longer, you can freeze individual slices. Wrap them tightly in cling film and place them in a freezer bag.
Enjoy Every Moment
Baking this cake is not just about the final treat; it’s about creating sweet memories with family. The joy of sharing delicious homemade food with loved ones is truly the best part of any recipe. I hope you enjoy every moment spent baking and savoring this Chocolate Cherry Upside Down Cake!
A Few Common Questions
What makes Chocolate Cherry Upside Down Cake unique?
The unique aspect of this cake is how the cherries are layered at the bottom. When you invert it, the cherries are beautifully showcased on top, creating a lovely presentation that adds a fruity touch to the rich chocolate flavor.
Can I use frozen cherries instead of fresh ones in Chocolate Cherry Upside Down Cake?
Yes, you can definitely use frozen cherries if fresh ones are not available. Just make sure to thaw and drain them before adding them to the cake to avoid excess moisture.
How can I tell when the Chocolate Cherry Upside Down Cake is done baking?
To check if your cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, your cake is ready to be taken out of the oven!
Print
Chocolate Cherry Upside Down Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich chocolate cake topped with sweet cherries, perfect for special occasions.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup pitted cherries (fresh or canned)
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease a round cake pan.
- In a bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in vanilla.
- Add the flour mixture and buttermilk alternately to the creamed mixture, mixing just until combined.
- In the prepared cake pan, sprinkle the brown sugar evenly on the bottom, then layer the cherries over the brown sugar. Pour the cake batter over the cherries.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes, then invert the cake onto a serving plate to showcase the cherry topping.
Notes
To lighten the cake, consider using whole wheat flour or a natural sweetener. Be careful not to overmix the batter to keep the cake light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
Keywords: chocolate cake, cherry dessert, upside down cake, family recipe, special occasions