Decadent Chocolate Cherry Upside Down Cake for Sweet Moments
This Chocolate Cherry Upside Down Cake is a delightful blend of rich chocolate and tart cherries, perfect for any occasion.
Equipment
- 9-inch round cake pan
- Medium saucepan
- large mixing bowl
- Spatula
- Whisk
Ingredients
For the Cherry Layer
- 2 tablespoons Unsalted butter helps create a rich, caramelized base
- ½ cup Granulated sugar enhances the sweetness
- 1 can Pitted tart cherries can use fresh cherries if desired
- ¼ teaspoon Vanilla extract infuses a warm, aromatic note
For the Cake Batter
- 1 ½ cups All-purpose flour provides structure
- 1 cup Granulated sugar creates sweetness and moisture
- ½ cup Unsweetened cocoa powder brings rich chocolate flavor
- 1 ½ teaspoons Baking powder ensures cake rises
- ½ teaspoon Baking soda balances acidity
- ¼ teaspoon Salt enhances flavors
- 2 large Eggs binds ingredients and adds moisture
- 1 cup Buttermilk adds moisture and tenderness
- ½ cup Vegetable oil keeps the cake moist
- 1 teaspoon Vanilla extract for extra flavor
- ½ cup Boiling water deepens chocolate flavor
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium saucepan, melt 2 tablespoons of unsalted butter and stir in ½ cup of granulated sugar until it caramelizes.
- Add the can of pitted tart cherries to the caramel mixture and cook for 2-3 minutes, then mix in ¼ teaspoon of vanilla extract.
- In a large bowl, sift together 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, ½ cup of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt.
- In another bowl, whisk together 2 large eggs, 1 cup of buttermilk, ½ cup of vegetable oil, and 1 teaspoon of vanilla extract.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Slowly stir in ½ cup of boiling water until the batter is smooth.
- Pour the batter over the cherries in the cake pan.
- Bake for 35-40 minutes, checking with a toothpick for doneness.
- Let the cake cool in the pan for about 10 minutes, then invert onto a serving plate.
- Serve warm or at room temperature, optionally with whipped cream or ice cream.
Notes
Serve warm for the best experience, as the chocolate and cherries will be lush and melty.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1.5mg
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