Chocolate Cherry Upside Down Cake Recipe

If you’re a fan of combining rich, dark chocolate with the sweet-tart punch of cherries, then this Chocolate Cherry Upside Down Cake Recipe is going to feel like a little slice of heaven. I promise you, once you try this, it’ll become one of those go-to recipes you pull out when you want to impress without fuss. The way the cherries caramelize down under that luscious chocolate cake? Absolute magic. Stick around, because I’m going to walk you through making this beautiful cake, share my favorite tweaks, and tips to make sure yours comes out perfect every time.

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Ingredients & Why They Work

Every ingredient in this Chocolate Cherry Upside Down Cake Recipe has a purpose — whether it’s building flavor, texture, or just making the whole thing easier to pull off. Here’s a quick rundown on why I chose what I did, plus some shopping tips to keep your cake top-notch.

• Fresh or Frozen Cherries: Fresh are lovely in season, but frozen pitted cherries work great too—just give them time to thaw and drain well so the topping isn’t watery.
• Sugar: It sweetens the cherries and the cake, and the sugar on the cherries helps create that sticky, caramelized base.
• Corn Starch: This thickens the cherry juices, keeping the topping from turning into a runny mess.
• All-Purpose Flour: The cake’s sturdy base needs flour for structure, balancing the moistness of the cherries and liquids.
• Cocoa Powder: Make sure to use unsweetened cocoa powder for that deep chocolate flavor — and if you find a high-quality Dutch-processed one, even better!
• Baking Powder & Baking Soda: These help the cake rise perfectly without becoming dense or heavy.
• Eggs: They bind the batter and provide richness.
• Soured Milk: You can easily make this at home by adding a splash of vinegar or lemon juice to milk — it enhances texture and flavor like a pro baker’s secret weapon.
• Brewed Black Coffee: Don’t skip this! It amplifies the chocolate taste without adding any coffee flavor you’d notice.
• Vegetable Oil: Keeps the cake tender and moist far better than butter in this particular recipe.
• Vanilla Extract: Adds the finishing flavor note that balances the richness.

Make It Your Way

One of the best things about this Chocolate Cherry Upside Down Cake Recipe is how easy it is to personalize. I love trying little twists based on what I have on hand or my mood—go ahead and make it your own!

• Variation: I’ve swapped cherries for other fruits like pineapple or mixed berries with great results—just adjust the sugar a bit since some fruits are sweeter.
• Diet-Friendly: For a dairy-free version, use plant-based milk soured with lemon juice and neutral oil instead of vegetable oil.
• Add Nuts: Walking on the wild side, I sometimes sprinkle chopped toasted almonds or pecans over the cherry layer before adding the batter for an extra crunch.

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

Step 1: Prepping Your Cherry Base

First things first: grease and flour your 9-inch round pan well, or use an 8×8 square baking dish if that’s easier. I like lining the bottom with parchment paper too—it really helps avoid any sticky surprises when you flip the cake later. Toss your cherries with the sugar and cornstarch until they’re coated evenly—this step is key! It thickens the juices and helps create that sticky “upside-down” effect that everyone loves. If you’re using frozen cherries like I often do, give them about 20 minutes to thaw beforehand and drain any excess liquid so your topping isn’t soggy.

Step 2: Whip Up the Chocolate Batter

In a separate bowl, combine all the ingredients for the chocolate batter. I recommend using an electric mixer here—2 minutes of whisking gets everything smooth and perfectly aerated. The magic trick? That cup of brewed black coffee—it doesn’t taste like coffee when baked but really brightens the cocoa flavor. Once your batter is ready, pour it gently over the cherry layer, smoothing it out evenly so every slice gets some of that luscious cherry topping.

Step 3: Baking to Perfection

Bake at 350°F (175°C) for 30 to 35 minutes. I always start checking with a toothpick at the 30-minute mark—when it comes out clean, your cake is done. Don’t rush this part! Letting the cake bake fully ensures a good crumb and that rich chocolate flavor shines without the batter tasting raw.

Step 4: The Big Reveal (Flipping the Cake)

Once your cake’s out of the oven, let it cool in the pan for just 5 minutes. You want it warm but not piping hot—that’s when it’s easiest to flip without the cherry topping sticking. Run a thin knife around the edges to loosen it, then place a heatproof serving plate over the pan and flip. If you’ve prepped your pan and parchment well, the cherry layer will slide out beautifully, revealing that gorgeous shiny top.

Step 5: Serving It Up

This cake is divine served warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream, which balances all that rich chocolate and tart cherry flavor perfectly. But honestly, it’s great cold too—whichever you prefer.

How to Serve Chocolate Cherry Upside Down Cake Recipe

Garnishes

I love adding a light dusting of powdered sugar right before serving to add a delicate sweetness and a pretty finishing touch. Fresh mint leaves can brighten it visually and flavor-wise, especially if you’re serving it with whipped cream. For a decadent twist, drizzle a glossy chocolate ganache over the top—I’ll include a quick method below.

Side Dishes

This cake pairs beautifully with simple sides: vanilla ice cream is a classic, but I also like serving it alongside a fresh berry compote or a small bowl of lightly sweetened whipped cream. If it’s brunch time, a strong black coffee or espresso balances the chocolate and cherry sweetness wonderfully.

Creative Ways to Present

For special occasions, I’ve layered this cake with a thin spread of mascarpone before flipping it out, giving it a light creamy contrast under the cherries. Serving it in individual ramekins makes for adorable single servings that guests love. You could even bake it as cupcakes with cherries at the bottom for portable treats—just keep an eye on baking time.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cake wrapped tightly in plastic wrap or in an airtight container in the fridge. It keeps beautifully for up to 3 days, though honestly, it rarely lasts that long at my house. Just bring it to room temperature or warm a slice gently before serving to bring back that fresh-baked feel.

Freezing

If you want to freeze the cake, I recommend doing it before flipping it out. Wrap the entire pan tightly with plastic wrap and foil. When you’re ready, thaw overnight in the fridge, invert as usual, and warm gently. Freezing after baking and flipping is possible but the cherry topping can get a little watery when thawed.

Reheating

Rewarming a slice in the microwave for 15-20 seconds works well, especially if you serve it with a cold side like ice cream. For a more even warmth, you can wrap a slice in foil and heat it at 325°F in the oven for about 10 minutes.

FAQs

Final Thoughts

This Chocolate Cherry Upside Down Cake Recipe holds a special place in my heart because it’s deceptively simple but always feels so impressive when it comes out of the oven. It’s the kind of dessert that brings smiles, invites second helpings, and makes you feel like a superstar baker without hours of work. If you want a chocolatey, fruity cake that’s both cozy and elegant, try this one out—you’ll thank me later. Happy baking, friend!

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