Chocolate Cherry Upside Down Cake Recipe
If you’re craving something that feels like a warm hug from the inside out, you’re going to love this Chocolate Cherry Upside Down Cake Recipe. It’s a beautiful twist on a classic upside down cake—rich chocolate meets juicy cherries in a way that’s simply irresistible. Whether you’re baking for a special occasion or just because, this recipe seriously hits all the right spots. So, let me walk you through how I make it every time I want to impress without stressing.
Why This Recipe Works
- Perfect Cherry Balance: Fresh or thawed cherries tossed with sugar and cornstarch create a juicy, glossy topping that stays beautifully intact.
- Moist and Tender Cake: The addition of brewed coffee and soured milk keeps the chocolate batter incredibly moist with a deeper, richer flavor.
- Simple Yet Elegant: No fancy techniques needed, but the final result looks like you spent hours in the kitchen.
- Versatile Serving Options: This cake shines warm with whipped cream or cooled with ice cream, making it a crowd-pleaser anytime.
Ingredients & Why They Work
The magic in this Chocolate Cherry Upside Down Cake Recipe is in how the ingredients complement each other: cherries bring juiciness and tartness, the cocoa deepens the chocolate flavor, and the coffee and soured milk add moisture and complexity. I usually shop for the freshest cherries in season or frozen if out of season—they taste just as good after thawing!
- Fresh or Frozen Pitted Cherries: Fresh cherries give the best flavor, but frozen work great when thawed and drained properly.
- Sugar: Both for sweetening the cherry topping and balancing chocolate in the batter.
- Cornstarch: Key to thickening the cherry juices so the topping isn’t too runny.
- All-Purpose Flour: The backbone of the cake structure.
- Cocoa Powder: Use a good-quality unsweetened cocoa for rich chocolate taste.
- Baking Powder & Baking Soda: These leaveners help the cake rise perfectly without drying out.
- Eggs: Provide richness and help bind everything together.
- Soured Milk: Adds a subtle tang and keeps the crumb tender.
- Black Coffee: Enhances the chocolate flavor without tasting like coffee.
- Vegetable Oil: Makes the cake moist and keeps it soft over time.
- Vanilla Extract: Just a touch to round out the flavors.
Make It Your Way
I love experimenting with this Chocolate Cherry Upside Down Cake Recipe because it adapts so easily. You can dial up or down the cherry quantity, swap in dark cherries for a more intense flavor, or try different nuts sprinkled over the cherries for crunch. This recipe is your friend to personalize.
- Variation: I once added chopped toasted pecans over the cherry layer before adding the batter—such a delightful twist with extra texture.
- Dietary Modifications: You can swap vegetable oil for coconut oil and use a dairy-free milk soured with lemon juice to make it vegan-friendly.
- Seasonal Updates: Swap cherries for other stone fruits like peaches or plums for a summer twist.
Step-by-Step: How I Make Chocolate Cherry Upside Down Cake Recipe
Step 1: Prep Your Cherry Layer with Love
First things first—get your pan ready! I grease and flour a 9-inch round pan that’s at least 2 inches deep, then line the bottom with parchment paper. I’ve also used an 8×8 square dish when I’m feeling casual. Mix the sugar and cornstarch, then toss those pitted cherries until they’re all coated in that glossy, thickening blend. If you’re using frozen cherries like I often do, let them thaw for about 20 minutes so they’re juicy but not soupy. Spread them evenly in the pan—this layer becomes the cake’s star once flipped.
Step 2: Whip Up the Chocolate Batter
Combine the sugar, flour, cocoa, baking powder, baking soda, and salt in a bowl. Then add the eggs, soured milk (just milk with a teaspoon of lemon juice or vinegar—super easy), brewed black coffee, vegetable oil, and vanilla. I always use an electric mixer and beat the batter for a solid 2 minutes—it helps bring a nice lift and ensures everything is well combined. Don’t rush this part; you want that batter silky smooth for a tender crumb.
Step 3: Combine and Bake
Slowly pour the batter over your cherry layer, spreading it as evenly as you can with a spatula. Then pop it into a 350°F oven. Bake for 30-35 minutes, but start checking at 30—you’re looking for a clean toothpick in the center. Once done, let the cake cool for 5 minutes in the pan. The trickiest part is flipping it out without losing that gorgeous cherry topping—so use your serving plate, invert it confidently, and lift the pan gently.
Step 4: Serve and Enjoy
Whether warm or cooled, this cake is divine. I often serve it with a scoop of vanilla ice cream or a big dollop of freshly whipped cream—it balances the richness and adds a creamy contrast. Sometimes, if I’m feeling fancy, I drizzle a simple chocolate ganache over the top for an extra indulgence.
Tips from My Kitchen
- Don’t Skip the Coffee: Even a small amount of brewed coffee amps up the chocolate flavor without making the cake taste like coffee.
- Stretch Your Patience Flipping: Let the cake cool for at least 5 minutes before flipping to avoid a cherry mess, but not so long that the caramel sets hard.
- Sour Your Milk Fresh: I always sour the milk myself just before baking—that fresh tang keeps the crumb soft and fluffy.
- Use Parchment for Security: Lining the pan with parchment makes turning out the cake way easier and less scary.
How to Serve Chocolate Cherry Upside Down Cake Recipe
Garnishes
I keep it simple with a dusting of powdered sugar or a few fresh cherries on top if I have them. When I want to get fancy, a drizzle of homemade chocolate ganache or a dollop of lightly sweetened whipped cream truly elevates it. You really can’t go wrong here—whatever makes you happy!
Side Dishes
This cake pairs beautifully with fresh berries or a crisp green salad for a lighter dessert experience. If you’re serving it at brunch, a side of creamy mascarpone or vanilla yogurt complements the chocolate cherry flavors perfectly. Trust me, the contrast brightens up every bite.
Creative Ways to Present
For a party, I’ve served this cake in mini cast-iron skillets for individual upside-down delights that look stunning. Another fun idea is layering slices with whipped cream and fresh cherries between for a layered trifle style. It’s a guaranteed crowd-pleaser and looks gorgeous on any dessert table.
Make Ahead and Storage
Storing Leftovers
I store leftover Chocolate Cherry Upside Down Cake wrapped tightly in plastic wrap at room temperature for up to 2 days. If it’s warm in your kitchen, pop it in the fridge, but bring to room temperature before serving to enjoy the texture and flavors at their best.
Freezing
Freezing works well if you wrap the cake tightly in plastic wrap and then in foil or an airtight container. I usually slice before freezing individual portions, so I can thaw exactly what I want. Defrost overnight in the fridge and then rewarm gently before serving.
Reheating
To bring back that fresh-baked feel, I reheat slices in the microwave for 20-30 seconds or warm the whole cake in a 300°F oven for about 10 minutes. Serve right away with a scoop of ice cream or cream for the full indulgence.
FAQs
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Can I use frozen cherries for the Chocolate Cherry Upside Down Cake Recipe?
Absolutely! Frozen cherries work wonderfully. Just be sure to thaw them for about 20 minutes to release some juice and then drain any excess liquid before tossing with sugar and cornstarch. This prevents the cake from getting soggy while still imparting that bright cherry flavor.
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What’s the purpose of coffee in the cake batter?
The brewed black coffee enhances the chocolate flavor, making it richer and more complex without tasting like coffee at all. It’s a little secret I learned that really deepens the cake’s taste.
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How do I sour the milk if I don’t have buttermilk?
Just add a teaspoon of white vinegar or lemon juice to half a cup of milk and stir. Let it sit for 5-10 minutes until it curdles slightly, and voilà—you have soured milk ready to use.
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Can I make this cake gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking blend that includes xanthan gum, you can enjoy a gluten-free version. Just make sure your blend is one meant for cakes to maintain the right texture.
Final Thoughts
This Chocolate Cherry Upside Down Cake Recipe holds a special place in my heart because it’s one of those desserts that feels both nostalgic and a little bit fancy—without a ton of fuss. It’s the kind of treat that fills your home with cozy warmth and gets everyone smiling at the table. I hope you’ll try it soon, tailor it to your tastes, and maybe even share it with someone you love. Happy baking!
Print
Chocolate Cherry Upside Down Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A luscious Chocolate Cherry Upside Down Cake combining rich cocoa-flavored cake with a sweet, tangy cherry topping baked at the bottom and flipped to reveal a stunning dessert perfect for any occasion.
Ingredients
Cherry Layer
- 2 cups fresh or frozen pitted cherries
- ⅓ cup sugar
- 1 tsp corn starch
Chocolate Cake Batter
- 1 cup sugar
- 1 cup all purpose flour
- ⅓ cup plus 1 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 eggs
- ½ cup soured milk
- ½ cup brewed black coffee
- ¼ cup vegetable oil
- ½ tsp vanilla extract
Instructions
- Prepare the Cherry Layer: Grease and flour a 9-inch round pan at least 2 inches deep and line the bottom with parchment paper. Blend sugar and corn starch, then toss with cherries; allow frozen cherries to thaw for 20 minutes if used. Spread cherries evenly over the bottom of the pan.
- Make the Chocolate Cake Batter: In a mixing bowl, combine sugar, flour, cocoa powder, baking powder, baking soda, salt, eggs, soured milk, brewed coffee, vegetable oil, and vanilla extract. Beat with an electric mixer for 2 minutes until smooth.
- Assemble and Bake: Pour the batter evenly over the cherries in the prepared pan. Bake at 350 degrees F for 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for 5 minutes before inverting onto a heatproof serving plate to reveal the cherry topping. Serve warm or cold with ice cream or freshly whipped cream.
Notes
- To sour milk, add 1 teaspoon of vinegar or lemon juice to ½ cup milk and stir; let stand for 5 minutes before using.
- For a chocolate ganache drizzle, heat 1/3 cup whipping cream until nearly boiling, pour over 2/3 cup chocolate chips, let stand 5 minutes, then stir until smooth.
- Using parchment paper helps the cake release easily from the pan.
- Allow frozen cherries to thaw and drain excess juices to prevent soggy cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 50 mg
