Chocolate Cherry Upside Down Cake Recipe

BySarah
Jump to Recipe· 4.6 from 7 reviews

If you’re looking for a dessert that’s the perfect blend of rich chocolate and tart cherries, I can’t recommend this Chocolate Cherry Upside Down Cake Recipe enough. It’s one of those fantastic cakes that surprises you with every bite—gooey, fruity, and decadently chocolaty all at once. Plus, it’s easier to make than you’d think, which is why I’m excited to share it with you!

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Why This Recipe Works

  • Perfect balance of flavors: Tart cherries and rich chocolate complement each other beautifully, creating a luscious combination.
  • Simple technique: This upside-down method ensures the fruit stays juicy without becoming mushy, while the cake stays moist and tender.
  • Accessible ingredients: No fancy pantry required—most of the ingredients are everyday staples you probably already have.
  • Versatile serving options: Whether warm with ice cream or chilled with whipped cream, this cake shines in any setting.
Chocolate Cherry Upside Down Cake Recipe - Recipe Step this …

Ingredients & Why They Work

Each ingredient here is carefully chosen to create that melt-in-your-mouth texture and unforgettable flavor combo that makes this Chocolate Cherry Upside Down Cake Recipe a crowd-pleaser. From the fresh cherries to that hint of coffee in the cake, everything has a purpose.

Chocolate Cherry Upside Down Cake, Cherry Chocolate Cake, Easy Chocolate Fruit Cake, Upside Down Cake with Cherries, Chocolate Cherry Dessert - Flat lay of fresh pitted cherries scattered next to a small white bowl of granulated sugar and another small white bowl with fine corn starch, a simple white ceramic bowl filled with all purpose flour, a small white bowl holding rich cocoa powder, two whole brown eggs with smooth clean shells, a small white bowl containing soured milk with a slight frothy surface, a small white bowl with brewed black coffee showing dark steam-like surface, a small white bowl of light vegetable oil glistening, and a small white bowl with clear vanilla extract liquid, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Fresh or Frozen Cherries: I always use fresh in season, but frozen work just as well—just make sure to thaw them; it helps release their juices for that amazing syrupy bottom layer.
  • Sugar: Sweetens both the fruit layer and the cake batter evenly without overpowering the tartness of the cherries.
  • Corn Starch: This thickens the juices from the cherries so they don’t make the cake soggy.
  • All-Purpose Flour: Provides the structure for the cake, making it tender yet sturdy enough to hold the moist cherry topping.
  • Cocoa Powder: Adds that deep chocolate flavor—don’t skip or substitute with sweetened cocoa.
  • Baking Powder and Baking Soda: These work together to give the cake its perfect rise and delicate crumb.
  • Eggs: They bind everything and add richness that enhances texture.
  • Soured Milk: Adding a bit of acidity tenderizes the cake and boosts the leavening power for a fluffier bake.
  • Brewed Black Coffee: This might surprise you, but it intensifies the chocolate flavor without making the cake taste like coffee.
  • Vegetable Oil: Keeps the cake wonderfully moist and tender—plus it’s neutral in flavor.
  • Vanilla Extract: Just a touch to round out all those flavors and add warmth.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This cake is a wonderfully flexible base for customization. I love tweaking it depending on the season or what I have handy, and I encourage you to experiment too. You’ll find even small adjustments can make this recipe your own.

  • Swap the Cherries: I’ve tried mixed berries instead of cherries for a colorful twist; it’s still fantastic but keeps the same upsidedown charm.
  • Make it Nut-Free: This recipe is naturally nut-free, but if you want some crunch, sprinkling toasted almonds on top before baking is delicious too.
  • Chocolate Ganache Drizzle: Adding a ganache drizzle (I include how-to notes below) really takes it to the next level if you’re in the mood for an extra indulgence.

Step-by-Step: How I Make Chocolate Cherry Upside Down Cake Recipe

Step 1: Prep the cherry layer like a pro

Start by greasing and flouring your baking pan (I prefer a 9-inch round but an 8×8 square works too). Don’t forget a round of parchment paper on the bottom—that little trick makes flipping the cake out a breeze. Then mix your sugar and cornstarch before tossing them with the cherries. This ensures the sugar and starch coat each cherry evenly. Spread them out in a single layer; you want an even base, so none of those cherries hide under others.

Step 2: Whip up the chocolate batter

In a mixing bowl, add all your batter ingredients—sugar, flour, cocoa, baking powder, baking soda, salt, eggs, soured milk, coffee, oil, and vanilla. Using an electric mixer, beat everything together for about 2 minutes until smooth and well-combined. This timing helps get air into your batter, resulting in a lighter cake. Pour this gently and evenly over the cherry layer in your pan so you don’t disturb the cherries underneath.

Step 3: Bake and flip with confidence

Bake at 350°F (175°C) for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Let the cake cool for about 5 minutes before flipping it onto a heatproof serving plate. This short rest time keeps the cherry topping saucy but firm enough so it doesn’t slide off. Don’t rush the flipping—if it feels stuck, loosen edges gently with a knife and try again.

Step 4: Serve it your way

I personally love this cake served warm with a scoop of vanilla ice cream, but it’s equally wonderful chilled with freshly whipped cream. Either way, that decadently gooey cherry layer paired with chocolate cake is always a winner.

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Pro Tips for Making Chocolate Cherry Upside Down Cake Recipe

  • Parchment Paper Magic: Don’t skip lining the pan with parchment—it’s a small step that makes flipping so much easier and neater.
  • Use Brewed Coffee, Not Instant: Fresh brewed coffee adds richness without bitterness; instant can sometimes alter the flavor profile subtly but noticeably.
  • Don’t Overbake: Take the cake out as soon as a toothpick comes out clean—overbaking will dry it out faster than you expect.
  • Cool Before Flipping: Let the cake cool a bit but not completely; too hot and it’s unsafe, too cool and the topping might stick badly.

How to Serve Chocolate Cherry Upside Down Cake Recipe

Chocolate Cherry Upside Down Cake, Cherry Chocolate Cake, Easy Chocolate Fruit Cake, Upside Down Cake with Cherries, Chocolate Cherry Dessert - A close-up view of a dark chocolate cake with a dense, moist texture, topped with a glossy layer of deep red cherries that are embedded evenly across the surface. The cherries have a shiny glaze that makes them look juicy and fresh. The cake is thick with a soft and rich crumb, sitting directly on a white plate. The background is a white marbled texture, creating a clean and bright setting. photo taken with an iphone --ar 2:3 --v 7

Garnishes

When serving, I love adding a dusting of powdered sugar or a light drizzle of chocolate ganache to make it extra special. Fresh mint leaves add a fresh pop of color, while a dollop of whipped cream or a scoop of vanilla bean ice cream rounds out the richness perfectly.

Side Dishes

This cake pairs wonderfully with a simple cup of coffee or a glass of dessert wine for a grown-up treat. I’ve also served it alongside berry compotes for an added fruity boost during brunch gatherings.

Creative Ways to Present

For holiday dinners or special occasions, I’ve layered smaller slices in clear dessert glasses with whipped cream and a sprinkle of crushed nuts to make elegant parfaits inspired by this cake. It’s a fun way to show off the layers while making serving easy at parties.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered loosely with plastic wrap at room temperature if I plan to eat them within a day. For longer, I pop the cake in an airtight container in the fridge—it keeps well for up to 3 days, though I recommend bringing it back to room temp before serving so the chocolate and cherry flavors bloom.

Freezing

I’ve frozen slices wrapped tightly in parchment and foil, and they thaw beautifully in the fridge overnight. Just be mindful that the cherry layer may release a bit more juice after freezing, so warm it gently rather than overheating.

Reheating

Reheating in a low oven (about 300°F) for 10-15 minutes revives the cocoa and cherry flavors nicely. If you’re in a hurry, a quick zap in the microwave for 20-30 seconds does the trick—just watch so it doesn’t get rubbery.

FAQs

  1. Can I use canned cherries for this Chocolate Cherry Upside Down Cake Recipe?

    While fresh or frozen cherries work best for texture and natural tartness, you can use canned cherries if that’s what you have. Just be sure to drain them well to prevent the cake from getting soggy, and reduce added sugar in the cherry layer since canned ones are often sweeter.

  2. How do I make sour milk for the cake batter?

    It’s super easy! Just add a teaspoon of vinegar or fresh lemon juice to half a cup of milk and let it sit for 5-10 minutes until it thickens and curdles slightly—that’s your homemade sour milk, perfect for tenderizing the cake.

  3. Why is there coffee in the cake batter?

    The brewed coffee amplifies the chocolate flavor without making the cake taste like coffee itself. It’s a classic trick I’ve come to love because it adds depth and richness to the overall flavor.

  4. Can I make this cake vegan or gluten-free?

    For a vegan version, you could swap eggs for flax eggs and use plant-based milk soured with lemon juice. Gluten-free flour blends can substitute for all-purpose flour, but the texture might vary slightly. I’d recommend trying small batches to perfect your version before making a full cake.

Final Thoughts

This Chocolate Cherry Upside Down Cake Recipe has become a staple in my kitchen whenever I want a dessert that feels both indulgent and comforting. Sharing it with friends and family always brings smiles, and I love how easy it is to make but still impressive enough for celebrations. You really can’t go wrong here, and I’m confident you’ll enjoy every bite just as much as I do. Give it a try—you might just find your next favorite cake!

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Chocolate Cherry Upside Down Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 7 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Chocolate Cherry Upside Down Cake combines a luscious layer of fresh or frozen cherries caramelized with sugar and corn starch beneath a rich, moist chocolate cake. Perfect for serving warm or chilled with ice cream or whipped cream, this dessert offers a delightful balance of tart fruit and deep chocolate flavor, baked to perfection in a single pan.

Ingredients

Cherry Layer

  • 2 cups fresh or frozen pitted cherries
  • 1/3 cup sugar
  • 1 tsp corn starch

Chocolate Cake Batter

  • 1 cup sugar
  • 1 cup all purpose flour
  • 1/3 cup plus 1 tbsp cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup soured milk
  • 1/2 cup brewed black coffee
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla extract

Instructions

  1. Prepare the Cherry Layer: Grease and flour a 9 inch round pan at least 2 inches deep and line the bottom with a round of parchment paper. You may also use an 8×8 inch square baking dish. Blend together the sugar and corn starch, then toss with the pitted cherries. If using frozen cherries, allow them to to thaw for about 20 minutes. Spread the cherry mixture evenly over the bottom of the prepared pan.
  2. Make the Chocolate Cake Batter: In a mixing bowl, combine sugar, all purpose flour, cocoa powder, baking powder, baking soda, salt, eggs, soured milk, brewed black coffee, vegetable oil, and vanilla extract. Beat with an electric mixer for 2 minutes until fully incorporated and smooth.
  3. Assemble and Bake: Pour the chocolate batter slowly and evenly over the cherries in the prepared cake pan. Bake the cake in a preheated oven at 350 degrees Fahrenheit for 35 minutes or until a toothpick inserted into the center comes out clean.
  4. Cool and Serve: Allow the cake to cool in the pan for 5 minutes, then invert it carefully onto a heat-proof serving plate. Serve warm or cold, optionally with ice cream or freshly whipped cream.

Notes

  • To sour the milk, add 1 teaspoon of vinegar or lemon juice to 1/2 cup milk and stir; let sit for 5 minutes before use.
  • For a chocolate ganache drizzle, heat 1/3 cup of whipping cream almost to boiling and pour over 2/3 cup chocolate chips. Let sit for 5 minutes then stir until smooth and drizzle over cooled cake.
  • If using frozen cherries, ensure they are properly thawed and drained to prevent excess moisture.
  • You can substitute vegetable oil with any neutral oil like canola or light olive oil.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 30 g
  • Sodium: 210 mg
  • Fat: 14 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Protein: 5 g
  • Cholesterol: 50 mg

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