Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- 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.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat both sugars, oil, eggs, and vanilla until smooth. Stir in the buttermilk.
- Gradually mix dry ingredients into wet until combined. Add hot water or coffee and mix until smooth.
- Pour batter over cherries. Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
- 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.
- 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