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Decadent Chocolate Cherry Upside Down Cake

A rich and visually stunning upside-down cake featuring sweet cherries and deep chocolate flavors, perfect for autumn indulgence.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cherry topping
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup brown sugar, packed
  • 2 cups fresh cherries, pitted
For the cake batter
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
  2. In a small saucepan over low heat, melt the butter and stir in brown sugar until dissolved and slightly bubbly. Pour this mixture into the prepared cake pan and arrange the pitted cherries on top.
  3. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well-combined.
  4. In a separate bowl, whisk the eggs, buttermilk, and vanilla extract until smooth.
  5. Gradually add the wet mixture to the dry ingredients, mixing until just combined (do not overmix).
  6. Carefully pour the chocolate batter over the cherries in the cake pan, ensuring it covers them evenly.
Baking
  1. Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool for about 10 minutes before gently inverting it onto a plate. Remove the pan, and voila—your cake is ready!

Notes

Serve with vanilla ice cream or whipped cream. If using frozen cherries, ensure they are thawed and drained. Chocolate chips can be added to the batter for extra chocolate flavor. Store leftovers wrapped in plastic in the refrigerator for up to three days or freeze individual slices for up to a month.