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Decadent Chocolate Cherry Upside Down Cake

Decadent Chocolate Cherry Upside Down Cake That Wows Every Time

Enjoy the rich, indulgent flavors of Decadent Chocolate Cherry Upside Down Cake, a perfect blend of chocolate and cherries.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cherry Topping
  • 4 tablespoons Unsalted Butter Add moisture and richness; substitute with margarine if needed.
  • 1 cup Granulated Sugar Sweetens the topping; coconut sugar can be used for a healthier version.
  • 2 cups Tart Cherries Canned or fresh; use fresh, pitted, and halved cherries for best taste.
  • 1 teaspoon Vanilla Extract Enhances cherry flavor; almond extract serves as a great alternative.
For the Cake Batter
  • 1.75 cups All-Purpose Flour Provides structure; a gluten-free flour blend works for gluten-free option.
  • 0.75 cups Unsweetened Cocoa Powder Imparts rich chocolate flavor; Dutch-process cocoa offers deeper taste.
  • 2 teaspoons Baking Powder Essential leavening agent; ensure it's fresh for ideal results.
  • 0.5 teaspoon Baking Soda Essential leavening agent; ensure it's fresh for ideal results.
  • 0.5 teaspoon Salt Balances sweetness; use sea salt or kosher salt for best flavor.
  • 2 Large Eggs Binds the mixture and adds moisture; substitute with flax eggs for vegan version.
  • 1 cup Buttermilk Adds tenderness; replace with regular milk mixed with lemon juice or vinegar if necessary.
  • 0.33 cup Vegetable Oil Keeps cake moist; canola or melted coconut oil are good alternatives.
  • 1 cup Water Adjusts consistency; incorporating coffee can enrich chocolate flavor.

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • Medium saucepan
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by lining with parchment paper and greasing the sides.
  2. In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter, add 1 cup of granulated sugar, stirring until caramelized. Add 2 cups of pitted tart cherries and 1 teaspoon of vanilla extract, cooking until cherries soften.
  3. Pour the warm cherry mixture into your prepared cake pan, ensuring even distribution. Set aside to cool slightly.
  4. In a large bowl, sift together 1.75 cups of flour, 0.75 cups cocoa powder, 2 teaspoons baking powder, 0.5 teaspoon baking soda, and 0.5 teaspoon salt. Whisk in 1 cup of granulated sugar.
  5. In another bowl, whisk together 2 large eggs, 1 cup buttermilk, 0.33 cup vegetable oil, and 2 teaspoons vanilla extract until smooth.
  6. Gradually pour the wet ingredients into the dry ingredients, stirring gently until combined, without overmixing.
  7. Slowly stir in 1 cup of boiling water until the batter is smooth. Pour over the cherry topping in the cake pan.
  8. Bake for 35-40 minutes. Check for doneness with a toothpick; it should come out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then invert onto a serving plate.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 50gProtein: 4gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 260mgPotassium: 180mgFiber: 2gSugar: 30gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

Ensure ingredients like eggs and buttermilk are at room temperature for smoother batter. Use fresh cherries for the best flavor, and don’t overmix for a light texture.

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