Name: Chocolate Cherry Upside Down Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups fresh or frozen pitted cherries; 1/3 cup sugar (for cherry layer); 1 teaspoon cornstarch; 1 cup sugar; 1 cup all-purpose flour; 1/3 cup plus 1 tablespoon cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 eggs; 1/2 cup soured milk; 1/2 cup brewed black coffee; 1/4 cup vegetable oil; 1/2 teaspoon vanilla extract

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Chocolate Cherry Upside Down Cake is one of my favorite desserts when I want something rich, comforting, and easy to make. I bake a moist chocolate cake over a sweet cherry layer, then flip it after baking to reveal a beautiful fruit topping. I love serving it warm with whipped cream or ice cream, making it a wonderful dessert for family gatherings or cozy evenings at home.

Chocolate Cherry Upside Down Cake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cherry Layer:

2 cups fresh or frozen pitted cherries

⅓ cup sugar

1 teaspoon cornstarch

For the Chocolate Cake Batter:

1 cup sugar

1 cup all-purpose flour

⅓ cup plus 1 tablespoon cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 eggs

½ cup soured milk

½ cup brewed black coffee

¼ cup vegetable oil

½ teaspoon vanilla extract

Directions

I preheat the oven to 350°F (175°C). I grease and flour a 9-inch round cake pan that is at least 2 inches deep, then line the bottom with parchment paper.

In a small bowl, I combine the sugar and cornstarch, then toss the mixture with the cherries until they are evenly coated.

I spread the cherry mixture evenly across the bottom of the prepared pan.

In a large mixing bowl, I combine the sugar, flour, cocoa powder, baking powder, baking soda, salt, eggs, soured milk, brewed coffee, vegetable oil, and vanilla extract.

I beat everything with an electric mixer for about 2 minutes until the batter is smooth.

I carefully pour the chocolate batter over the cherry layer, making sure it is evenly distributed.

I bake the cake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

I let the cake cool in the pan for about 5 minutes before carefully inverting it onto a heatproof serving plate.

I serve the cake warm or cooled, often with whipped cream or a scoop of vanilla ice cream.

Servings and Timing

Servings: 8

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Calories: Approximately 300 kcal per serving

Variations

I sometimes add a handful of dark chocolate chips to the batter for an even richer chocolate flavor.

I like replacing cherries with raspberries or blackberries when they are in season.

I occasionally stir a teaspoon of almond extract into the batter to complement the cherries.

I enjoy sprinkling chopped toasted almonds or pecans over the finished cake for added crunch.

I sometimes dust the cooled cake with powdered sugar for a simple decorative finish.

Storage/Reheating

I store leftover cake in an airtight container in the refrigerator for up to 4 days. If I want to keep it longer, I wrap individual slices tightly and freeze them for up to 3 months. When I am ready to enjoy a slice, I thaw it overnight in the refrigerator if frozen and warm it in the microwave for 15 to 20 seconds or in a 300°F (150°C) oven for about 10 minutes.

FAQs

Can I use frozen cherries?

Yes. I simply use them straight from the freezer or thaw and drain any excess liquid before adding them to the pan.

Why is coffee added to the cake batter?

I like using brewed coffee because it enhances the chocolate flavor without making the cake taste like coffee.

Can I make this cake ahead of time?

Yes. I often bake it a day in advance and store it covered. It stays moist and tastes just as delicious the next day.

What can I use instead of soured milk?

I make my own by adding ½ tablespoon of lemon juice or white vinegar to ½ cup of milk and letting it sit for about 5 minutes.

How do I know when the cake is fully baked?

I insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, I know the cake is ready.

Conclusion

I love making this Chocolate Cherry Upside Down Cake because it combines deep chocolate flavor with sweet, juicy cherries in every bite. The beautiful fruit topping makes it look impressive, while the simple preparation keeps it easy enough for any day of the week. Whether I serve it warm with ice cream or enjoy it with a cup of coffee, this cake is always a comforting dessert that I look forward to making again.

📖 Recipe:

Chocolate Cherry Upside Down Cake

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Author: Cheryl
Total Time: 50 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A rich, moist chocolate cake baked over a sweet cherry layer and inverted to reveal a beautiful fruit topping. This comforting dessert is perfect served warm with whipped cream or vanilla ice cream.

Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan at least 2 inches deep, then line the bottom with parchment paper.
In a small bowl, combine ⅓ cup sugar and cornstarch. Toss with the cherries until evenly coated.
Spread the cherry mixture evenly over the bottom of the prepared pan.
In a large bowl, combine the remaining sugar, flour, cocoa powder, baking powder, baking soda, salt, eggs, soured milk, brewed coffee, vegetable oil, and vanilla extract.
Beat with an electric mixer for about 2 minutes until the batter is smooth.
Carefully pour the batter over the cherry layer and spread evenly.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then carefully invert onto a heatproof serving plate.
Serve warm or at room temperature with whipped cream or vanilla ice cream if desired.