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Chocolate Cherry Upside-Down Cake

This Chocolate Cherry Upside-Down Cake combines juicy cherries with a rich, tender chocolate cake and buttery brown sugar topping. It's an easy homemade dessert that looks impressive and is delicious served warm with vanilla ice cream.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling/Chilling Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 10 People
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Cherry Topping
  • 3 cups pitted sweet cherries fresh or thawed frozen
  • ½ cup packed light brown sugar
  • 3 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
Chocolate Cake
  • 1½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup hot water or hot coffee
For Serving
  • Vanilla ice cream optional
  • Whipped cream optional
  • Fresh cherries optional
  • Chocolate shavings optional

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan.
  2. Melt the butter in a small saucepan over medium-low heat.
  3. Add brown sugar, lemon juice, vanilla, and salt. Stir until smooth and glossy.
  4. Pour the brown sugar mixture into the bottom of the prepared cake pan.
  5. Arrange the pitted cherries evenly over the topping.
  6. In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  7. In another bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla.
  8. Add the wet ingredients to the dry ingredients and stir gently until just combined.
  9. Slowly stir in the hot water or hot coffee. The batter will be thin.
  10. Carefully pour the chocolate batter over the cherries.
  11. Bake for 40–50 minutes, or until the cake springs back lightly and a toothpick inserted into the cake comes out with a few moist crumbs.
  12. Remove from the oven and cool in the pan for 10–15 minutes.
  13. Place a serving plate over the cake pan. Carefully flip the pan and plate together.
  14. Gently lift away the cake pan. If any cherries remain in the pan, place them back on top of the cake.
  15. Allow the cake to cool slightly before slicing.
  16. Serve warm with vanilla ice cream or whipped cream, if desired.

Notes

If using frozen cherries, thaw and drain them well before using.
Fresh sweet cherries provide the best flavor when they're in season.
Don't overmix the chocolate batter or the cake may become dense.
Hot coffee enhances the chocolate flavor but doesn't make the cake taste strongly of coffee.
Flip the cake while it's still warm so the brown sugar topping doesn't harden in the pan.
Place the cake pan on a baking sheet while baking to catch any bubbling juices.
If using sour cherries, adjust the sugar to taste.