Featuring a simple but decadent chocolate cake and sweet summer cherries, this upside-down cake is one you’ll want all summer long.
Chocolate and cherries are a match made in heaven in this stunning upside-down cake recipe.
The upside-down cake adventures continue in my house. I’ve had so much fun experimenting with different fruit and cake combinations, but this cherry chocolate upside-down cake is one I’ve returned to time and again. Featuring an easy-as-anything chocolate cake layer, a layer of Rainier and red cherries, and a simple caramel-adjacent topping, it’s a cake that you’ll want to make for any summery occasion.
This recipe follows the same premise as my Amaretto Cherry Upside-Down Cake and my Raspberry Mocha Upside-Down Cake recipes.
How to make this cherry chocolate upside-down cake recipe
What you need
- Cherries: You’ll coat fresh cherries in cornstarch and sugar. I use a mix of fresh Rainier and red cherries, but you can use your favorite variety or a blend of your favorite cherries.
- Caramel layer: You need butter, sugar, and corn syrup. The corn syrup helps prevent the sugar from crystallizing, so you won’t have a grainy caramel!
- Cake batter: The cake is simply butter creamed together with sugar and an egg. It has cake flour, baking powder, salt, Dutch process cocoa powder (though any unsweetened cocoa powder will work here), milk, and vanilla extract.
How to make it
- Step 1: Prepare the cherries. Pit the cherries with a pitter and then slice them in half. Since I don’t have a pitter, I like to actually slice around the pit and twist the cherry halves away from each other. It’s a little more tedious, but it keeps the cherry halves more intact, whereas a pitter or using the straw method to press the pit out tends to mangle the fruit. Add the halved fruit to a bowl with cornstarch and sugar and toss to coat.
- Step 2: Make the caramel. Melt butter in a saucepan and add granulated sugar and corn syrup. Cook, stirring often, for 5 to 7 minutes until the sugar dissolves and the mixture turns a light golden brown. It will be very viscous! Transfer it to a greased round cake pan and smooth it into an even layer. Refrigerate for 15 minutes.
- Step 3: Make the batter. Sift the dry ingredients together in a bowl. In a second bowl, cream butter and sugar. Then add an egg and beat until creamy. Alternate adding dry ingredients with milk, beating between each addition. Finish with vanilla extract. Be sure not to overmix!
- Step 4: Assemble the upside-down cake: Arrange the cherries over the caramel in the cake pan. If using a mix of Rainier and red cherries, I like to have fun with how I layer them. In this cake, I did a ring of red cherries around the edge and then finished with Rainier cherries in the middle. Another reader did alternating rings of Rainier and red cherries, which was beautiful! Finish the cake by adding the batter on top. Smooth into an even layer.
- Bake the cake: Transfer the cake to the oven for about 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 30 to 45 minutes.
- Flip the cake: Invert the cake onto a round serving platter. Enjoy with whipped cream!
Cherry Chocolate Upside-Down Cake
Featuring a simple but decadent chocolate cake and sweet summer cherries, this upside-down cake is one you'll want all summer long.
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Servings: 8
Calories: 318kcal
Ingredients
Cherries:
- 1 pound cherries (red, Rainier, or use a mix; pitted and halved lengthwise)
- 1 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 3 tablespoons butter
- ½ cup granulated sugar
- 2 teaspoons light corn syrup
Batter:
- 1 cup cake flour
- ¼ cup Dutch processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 4 tablespoons butter (room temperature)
- ½ cup granulated sugar
- 1 egg
- ½ cup whole milk
- 1 teaspoon vanilla extract
For serving:
- Whipped cream (optional)
Instructions
Prepare the cherries:
- Preheat the oven to 350ºF.
- Place the pitted cherries in a large bowl. Cover with 1 tablespoon granulated sugar and 1 tablespoon cornstarch. Stir to coat and refrigerate until needed.
Cook the sugar:
- Grease a 9-inch round cake pan. Set aside.
- Melt 3 tablespoons of butter in a small pot over medium heat. Once melted, add ½ cup granulated sugar and 2 teaspoons corn syrup. Stir to combine. Cook over medium heat for 5 minutes, stirring occasionally, until the sugar dissolves and the mixture darkens slightly in color.
- Pour the mixture into the prepared cake pan and smooth it into an even layer. Transfer to the refrigerator for 15 minutes.
Make the batter:
- Sift 1 cup cake flour, ¼ cup Dutch processed cocoa powder, 1 teaspoon baking powder, and ½ teaspoon kosher salt into a small bowl. Set aside.
- Using an electric hand mixer, cream 4 tablespoons butter with ½ cup granulated sugar in a large mixing bowl until light and fluffy. Add 1 egg and beat until smooth.
- Add half the dry ingredients and beat with the mixer until just combined. Add half of the milk and beat until incorporated. Add the remaining dry ingredients, the rest of the milk, and 1 teaspoon vanilla extract. Beat until just combined. Don’t over-mix!
Assemble the cake:
- Remove the cake pan and cherries from the refrigerator.
- Arrange the cherries in the cake pan, cut-side down in even layers. Pour any liquid from the bowl over the cherries. Press them gently into the caramel to create a tight layer. Avoid breaking them too much.
- Spoon the batter over the cherries and smooth it into an even layer.
Bake the upside-down cake:
- Transfer the cake to the oven for 50 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake stand for at least 30 to 45 minutes at room temperature.
To serve:
- Place a large plate over the cake pan and carefully flip the cake onto the plate. Use a small butter knife to tap over the pan to encourage the release of the cake. Once the cake has been transferred to the plate, cut and serve with whipped cream on top. Enjoy!
Nutrition
Calories: 318kcal | Carbohydrates: 52g | Protein: 4g | Fat: 12g | Sodium: 294mg | Fiber: 3g | Sugar: 37g | Vitamin C: 4mg
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