Name: Cherry Chocolate Upside-Down Cake Recipe
Prep time: 40 min
Cook time: 55 min
Total time: 3 h 20 min
Cuisine: American
Ingredients: 1 pound cherries (red, Rainier, or 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; 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; Whipped cream

Jump to Recipe· 3.8 from 28 reviews

If you’re craving a dessert that’s as stunning as it is delicious, the Cherry Chocolate Upside-Down Cake Recipe will quickly become your new favorite indulgence. This cake brings together luscious cherries nestled beneath a rich, cocoa-infused cake, all caramelized to perfection in a way that makes every bite a joyful surprise. The wonderful balance of tart fruit and deep chocolate flavor creates a show-stopping treat that’s both elegant and comforting. Trust me, once you try this recipe, you’ll want to keep it in your baking rotation for every special occasion or when you simply want to treat yourself.

Ingredients You’ll Need

A white ceramic plate with small round balls around its edge holds a mix of cherries. The cherries come in three colors: bright yellow, dark purple, and red with yellow-orange tones. They show their smooth, shiny skins and small green stems, loosely gathered in the plate's center. The white marbled surface under the plate adds a soft and clean look to the scene. Photo taken with an iphone --ar 4:5 --v 7

This cherry chocolate upside-down cake is rooted in simple, thoughtful ingredients that each play a vital role in creating its luscious texture and irresistible flavors. From the fresh cherries’ bright burst to the velvety cocoa in the batter, every element is essential to the final magic of the dish.

1 pound cherries (red, Rainier, or a mix): Fresh, pitted, and halved cherries provide juicy tartness that perfectly balances the rich cake.
1 tablespoon granulated sugar: This sweetens and helps macerate the cherries for a tender, flavorful topping.
1 tablespoon cornstarch: Keeps the cherry juices from making the cake soggy by thickening them slightly.
3 tablespoons butter: Melts into the caramel base, adding richness and smoothness.
½ cup granulated sugar: Essential for creating that glossy caramel layer underneath the cherries.
2 teaspoons light corn syrup: Ensures the caramel stays silky and doesn’t crystallize.
1 cup cake flour: Gives the cake a tender crumb and light texture, perfect for this upside-down style.
¼ cup Dutch processed cocoa powder: Infuses the cake with deep, rich chocolate flavor.
1 teaspoon baking powder: Provides just enough rise for a soft, fluffy cake.
½ teaspoon kosher salt: Balances sweetness and enhances all other flavors.
4 tablespoons butter (room temperature): Creamed with sugar for a smooth, airy cake batter.
½ cup granulated sugar: Sweetens the cake batter beautifully.
1 egg: Binds the ingredients and adds moisture for a tender crumb.
½ cup whole milk: Keeps the cake moist and adds richness.
1 teaspoon vanilla extract: Adds warm, aromatic notes that complement the chocolate and cherries perfectly.
Whipped cream (optional): For serving, adding a light, creamy contrast to the rich cake.

How to Make Cherry Chocolate Upside-Down Cake Recipe

Step 1: Prepare the Cherries

Start by washing and pitting your cherries, then slice them in half lengthwise for that perfect bite. Toss them with a tablespoon of sugar and cornstarch, which helps thicken the juices and sweetens the fruit just right. Let these chill in the fridge while you prepare the rest of the cake – this step ensures the cherries are bursting with flavor by the time they hit the pan.

Step 2: Cook the Caramel Base

Grease a 9-inch round cake pan to prevent sticking, then gently melt butter, sugar, and corn syrup in a small pot. Allow this sweet mixture to bubble and transform into a luscious caramel with a beautifully deep color—just the kind that will hold the cherries and soak into the cake. Pour the caramel evenly into your pan and pop it into the fridge to set for about 15 minutes.

Step 3: Make the Chocolate Cake Batter

In a small bowl, sift together cake flour, cocoa powder, baking powder, and salt to avoid lumps. Simultaneously, cream together room temperature butter and sugar until the mixture becomes light and fluffy—this step helps create a soft, delicate crumb. Beat in the egg until smooth, then alternate mixing in the dry ingredients and milk, finishing with vanilla extract. Be gentle here to keep your batter airy and not overly mixed.

Step 4: Assemble the Cake

Take the caramel base back out of the fridge and arrange the cherries cut-side down in an even layer over the set caramel. Pour any luscious cherry juice on top too. Gently press the cherries into the caramel to make a tight, beautiful fruit layer that will shine once flipped. Then, pour your chocolate cake batter evenly over the cherries, smoothing the top carefully.

Step 5: Bake to Perfection

Place your cake in a preheated 350ºF oven and bake for about 50 to 55 minutes. Use a toothpick to check doneness—it should come out clean from the center. Once baked, let the cake rest at room temperature for at least 30 to 45 minutes to allow the caramel and cherries to set beautifully before flipping.

Step 6: The Big Reveal

To serve, invert your cake onto a large plate with care and patience. If any cherries stick to the pan, gently coax them back onto the cake with a butter knife. The result is a stunning mosaic of glossy cherries resting on a rich chocolate cake base, a dessert that’s both a feast for the eyes and the palate.

How to Serve Cherry Chocolate Upside-Down Cake Recipe

A single slice of dark chocolate cake sits on a white plate, topped with a shiny layer of mixed fruit glaze featuring glossy yellow and orange fruit slices mostly on one side, with a rich dark purple fruit sauce covering part of the top and slowly dripping down the side. The cake looks moist with a crumbly texture, and the plate is set on a white marbled surface. A gold fork with a transparent amber handle leans casually beside the cake. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream takes this dessert to the next level, creating a luscious contrast to the deeply chocolaty, tangy cherries. For a bit of extra flair, sprinkle with toasted almond slivers or a dusting of cocoa powder to add texture and layers of flavor.

Side Dishes

For a perfectly paired dessert spread, serve the cake alongside fresh berries or a simple green salad with a citrus vinaigrette to balance the sweetness. A glass of sparkling rosé or a rich coffee completes this indulgent experience wonderfully.

Creative Ways to Present

Serve individual slices in clear dessert cups to showcase the beautiful cherry layer or top wedges with edible flowers to elevate the visual appeal for special occasions. You can even drizzle some warm chocolate sauce or cherry syrup artistically on the plates for that gourmet touch.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or store it in an airtight container to maintain moisture. It keeps well at room temperature for up to two days or in the refrigerator for about five days, allowing you to savor every last bit without worry.

Freezing

This cake freezes beautifully! Wrap individual slices in plastic wrap and then foil, or store an entire cake in a freezer-safe container. Thaw overnight in the fridge before serving to enjoy the best texture and flavor.

Reheating

Warm leftovers gently in a low oven (around 300ºF) for 10 to 15 minutes or microwave a slice for 20 to 30 seconds to bring back that freshly baked feel. Pair with whipped cream or ice cream for an extra comforting treat.

FAQs

Can I use frozen cherries for the Cherry Chocolate Upside-Down Cake Recipe?

Yes! Just be sure to thaw and drain them well to avoid excess moisture that could affect the texture of the cake. Toss in a bit of cornstarch to help absorb any extra juice.

Is it necessary to use Dutch processed cocoa powder?

Using Dutch processed cocoa powder gives the cake a smoother, richer chocolate flavor with less acidity, which complements the cherries beautifully, but natural cocoa powder can be substituted if needed, adjusting baking powder slightly.

Can this recipe be made gluten-free?

Absolutely! Swap the cake flour with a gluten-free baking mix that measures like wheat flour, and make sure all other ingredients are gluten-free to enjoy a delightful Cherry Chocolate Upside-Down Cake without gluten.

Why is the corn syrup important in the caramel?

Corn syrup prevents crystallization in the caramel, helping it stay smooth and glossy, which is crucial for that perfect caramel base that holds the cherries and doesn’t grainy up.

How do I prevent cherries from sinking into the batter?

Pressing the cherries gently into the caramel layer helps keep them in place, and since the batter is poured on top rather than mixed in, the fruit stays beautifully layered rather than sinking.

Final Thoughts

This Cherry Chocolate Upside-Down Cake Recipe is a delightful combination of flavors and textures that will brighten up any dessert table. It’s approachable, visually stunning, and utterly delicious — a recipe to cherish and share. I can’t wait for you to try it and make it your own favorite sweet treat!