Description
Chocolate cherry upside down cake delivers pure comfort straight from the kitchen, bringing together rich chocolate and sweet cherries in a delightful dessert that feels like a warm hug. Flipping this cake reveals a gorgeous layer of caramelized cherries that make your taste buds dance with pure joy.
Ingredients
Scale
Main Ingredients:
- 2 cups (330g) fresh or frozen cherries
- 1 cup (125g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
Cake Base:
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- ¾ cup (180ml) milk
- 1 teaspoon vanilla extract
Topping and Binding:
- ¼ cup (57g) unsalted butter
- ½ cup (100g) brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Melt 14 cup (57g) butter and 12 cup (100g) brown sugar in a small saucepan over medium heat until smooth and combined. Pour into a 9-inch round cake pan lined with parchment paper.
- Arrange 2 cups (330g) pitted cherries in a single, neat layer across the butter-sugar mixture. Press them gently to ensure even distribution.
- Whisk 1 cup (200g) granulated sugar and 12 cup (120ml) vegetable oil until thoroughly blended and slightly lighter in color.
- Crack 2 large eggs into the sugar-oil mixture. Add 1 teaspoon vanilla extract and blend until the mixture looks uniform and creamy.
- Sift 1 cup (125g) all-purpose flour, 12 cup (45g) cocoa powder, 112 teaspoons baking powder, 12 teaspoon baking soda, and 14 teaspoon salt into a separate bowl.
- Pour 34 cup (180ml) milk into your wet ingredients. Alternate adding dry ingredients and milk to the batter, starting and ending with dry ingredients. Stir until just combined.
- Carefully pour batter over the cherry layer, using a spatula to spread it evenly and reach all corners of the pan.
- Position pan in a 350°F (175°C) oven. Bake for 40–45 minutes until a toothpick inserted into the center comes out clean.
- Remove from oven and let cake rest in the pan for 10 minutes. Place a serving plate over the pan and swiftly invert to release the cake.
- Allow cake to cool completely before slicing to ensure clean, beautiful servings.
Notes
- Use ripe, sweet cherries for the best flavor and ensure they are pitted completely to avoid any unexpected crunch.
- Sifting dry ingredients prevents lumps and creates a smoother, more even cake texture that looks professional.
- Let the cake cool exactly 10 minutes before flipping, as waiting too long can make the caramel topping stick to the pan.
- For a dairy-free version, substitute milk with almond or oat milk and use coconut oil instead of butter.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 346 kcal
- Sugar: 40 g
- Sodium: 186 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 41 mg