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Chocolate Cherry Upside Down Cake

A heartwarming Chocolate Cherry Upside Down Cake that's a family favorite, blending sweet cherries with rich chocolate.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Topping
  • 1 can (15 oz) pitted dark cherries in syrup (or fresh cherries, pitted) Look for cherries in syrup for a richer flavor, or try fresh if they’re in season!
  • 1/4 cup unsalted butter Make sure your butter is at room temperature for easy mixing.
  • 1/2 cup packed brown sugar Adds moisture and a rich caramel flavor.
For the Cake
  • 1 3/4 cups all-purpose flour For structure.
  • 3/4 cup unsweetened cocoa powder Go for Dutch-processed for a deeper chocolate flavor.
  • 2 cups granulated sugar Sweetness is key!
  • 1 1/2 tsp baking powder Helps the cake rise.
  • 1 1/2 tsp baking soda A perfect leavening agent combined with the cocoa.
  • 1 tsp salt Enhances flavors.
  • 2 large eggs Adds richness and moisture.
  • 1 cup whole milk Use whole milk for best flavor; lower fat milk works too with slight adjustments.
  • 1/2 cup vegetable oil Keeps the cake moist and decadent; you can swap this with melted coconut oil for a different twist.
  • 2 tsp vanilla extract Use pure vanilla for the best taste.
  • 1 cup boiling water This will help to create a luscious batter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or baking spray.
  2. In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until it dissolves and bubbles up beautifully. Watch it closely to avoid burning.
  3. Pour the butter-brown sugar mixture into your prepared baking pan, then arrange the cherries, cut side up if using fresh, over this mixture.
Batter Preparation
  1. In a large mixing bowl, combine flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk until well blended.
  2. Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Blend on medium speed for approximately 2 minutes until well combined.
  3. Carefully stir in the boiling water (the batter will be thin).
Baking
  1. Pour the batter over the cherry topping, ensuring it covers the cherries evenly.
  2. Bake in the oven for 30-35 minutes. Check with a toothpick inserted in the center; it should come out clean.
  3. Once baked, let the cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen it, then carefully flip onto a serving platter.
Serving
  1. Slice and serve the Chocolate Cherry Upside Down Cake warm or at room temperature. It’s delicious with whipped cream or a scoop of vanilla ice cream.

Notes

Store leftover cake covered at room temperature for up to 3 days or refrigerate for a week. For best results, freeze slices tightly wrapped for up to 3 months. Dust with powdered sugar or drizzle with chocolate ganache for an elegant touch.