Chocolate Cherry Upside Down Cake

If you’re craving something rich, fruity, and downright gorgeous, this Chocolate Cherry Upside Down Cake is your new go-to dessert! With a gooey cherry topping that caramelizes beautifully over a moist, chocolatey base, it’s a show-stopping treat that’s surprisingly easy to make. The contrast between tart cherries and deep chocolate flavor makes each bite irresistible—and the pretty presentation? Total Pinterest gold. Whether you’re baking for a dinner party or a cozy night in, this cake is a sweet little stunner that tastes as good as it looks.

Why You’ll Love Chocolate Cherry Upside Down Cake

This Chocolate Cherry Upside Down Cake checks all the boxes: it’s quick to prep, bakes in under an hour, and looks like it came straight out of a bakery window. The rich chocolate cake is fluffy yet decadent, perfectly balancing the juicy, sweet-tart cherries on top. No need for frosting—this beauty decorates itself in the oven! Plus, you can make it with pantry staples and frozen or canned cherries, so it’s totally doable year-round. Whether you’re a seasoned baker or just starting out, this recipe is foolproof and crowd-pleasing every single time.

Ingredients

You don’t need anything fancy to whip up this Chocolate Cherry Upside Down Cake—just a few baking basics and your favorite cherries. Here’s what you’ll need:

For the Cherry Topping:

• 2 cups pitted cherries (fresh, frozen, or canned & drained)
• 1/4 cup brown sugar
• 2 tablespoons unsalted butter

For the Chocolate Cake:

• 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 granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil (or melted butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or milk + 1 tsp lemon juice)
• 1/2 cup hot water or coffee (for richer flavor)

Instructions

This cake comes together easily in just a few steps. You’ll start by creating the cherry layer, then pour the rich chocolate batter over the top. Once baked and flipped, it reveals a beautifully glossy cherry topping!

Step-by-Step:

1. Prep your pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
2. Make the cherry topping: In a small saucepan, melt 2 tablespoons of butter with 1/4 cup brown sugar over medium heat until bubbly. Pour the mixture into the bottom of your prepared cake pan. Arrange the cherries evenly on top.
3. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
4. Mix wet ingredients: In another bowl, beat together both sugars, oil, eggs, and vanilla extract until smooth. Stir in the buttermilk.
5. Combine: Gradually add the dry ingredients to the wet, mixing just until combined. Then, slowly pour in the hot water or coffee and stir gently until the batter is smooth.
6. Pour and bake: Carefully pour the batter over the cherries in the pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and flip: Let the cake cool in the pan for 10–15 minutes, then run a knife around the edges and invert onto a serving plate. Let it rest another 5 minutes before lifting the pan off.

Servings and Timing

This Chocolate Cherry Upside Down Cake is perfect for sharing—whether at a casual gathering or as a weeknight treat with family. It’s rich and satisfying, so a little goes a long way!

• Servings: 8 generous slices
• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Cooling/Flipping Time: 15–20 minutes
• Total Time: About 1 hour 15 minutes

Tips and Variations

Want to make this recipe your own? Here are some fun ways to switch things up or make it even easier:

• Use canned cherry pie filling: In a pinch, you can skip the sugar and butter topping and use a layer of canned cherry pie filling instead.
• Try other fruits: Swap cherries for raspberries, blackberries, or even sliced plums for a different fruity twist.
• Make it dairy-free: Use plant-based milk (with a splash of vinegar) and dairy-free butter to keep it vegan-friendly.
• Add chocolate chips: Mix in 1/2 cup mini chocolate chips to the batter for extra fudgy goodness.
• Spice it up: Add a pinch of cinnamon or a splash of almond extract to enhance the cherry flavor.

Storage

Got leftovers? This cake stores beautifully, so you can enjoy it the next day (or two)!

• Room temperature: Cover tightly with plastic wrap or store in an airtight container. It will stay fresh for up to 2 days.
• Refrigerator: Store covered in the fridge for up to 4–5 days. Let it come to room temp before serving or warm briefly in the microwave.
• Freezer: You can freeze individual slices for up to 2 months. Wrap tightly in plastic wrap and then foil or place in a freezer-safe bag. Thaw overnight in the fridge before enjoying.

FAQs

This Chocolate Cherry Upside Down Cake is one of those magical desserts that looks fancy but is secretly super easy to make. With its rich chocolate base and glossy cherry topping, it’s a total showstopper for any occasion—from family dinners to holiday gatherings or just because you’re craving something sweet.

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

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Chocolate Cherry Upside Down Cake

Print Recipe

Pin Recipe

With a gooey cherry topping and rich chocolate cake base, this stunning upside-down dessert is as easy to make as it is gorgeous to serve. Perfect for cozy nights in or impressing guests!

• Total Time: 1 hour 15 minutes
• Yield: 8 slices 1x

Ingredients

Scale 1x2x3x

• 2 cups pitted cherries (fresh, frozen, or canned & drained)
• 1/4 cup brown sugar
• 2 tablespoons unsalted butter
• 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 granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil (or melted butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or milk + 1 tsp lemon juice)
• 1/2 cup hot water or coffee (for richer flavor)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a small saucepan, melt 2 tablespoons of butter with 1/4 cup brown sugar over medium heat until bubbly. Pour into the prepared pan and arrange cherries evenly on top.
3. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
4. In another bowl, beat both sugars, oil, eggs, and vanilla until smooth. Stir in the buttermilk.
5. Gradually mix dry ingredients into wet until combined. Add hot water or coffee and mix until smooth.
6. Pour batter over cherries. Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
7. Cool in pan for 10–15 minutes, run a knife around edges, then invert onto a plate. Let sit 5 more minutes before removing pan.

Notes

For extra richness, try adding chocolate chips to the batter or swap cherries for raspberries. Store leftovers covered at room temp for 2 days or refrigerate for up to 5.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 28g
• Sodium: 220mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 45mg

Keywords: chocolate cherry upside down cake, cherry cake, easy dessert, chocolate cake, fruit cake