This Chocolate Cherry Upside-Down Cake is a sweet surprise! With juicy cherries and rich chocolate, it’s sure to bring smiles all around.
The best part? When you flip it over, the cherries look so pretty on top! I love serving this warm with a scoop of ice cream. It’s a hit at every gathering!
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives structure to the cake. If you need a gluten-free option, try almond flour or a gluten-free all-purpose mix. Just note that these may yield a slightly different texture.
Cocoa Powder: Unsweetened cocoa is essential for that rich chocolate flavor. If you’re out, you can use Dutch-processed cocoa for a smoother taste, but keep the ratios the same.
Cherries: Canned cherries are convenient, but fresh cherries would work great too! You could also try using frozen cherries; just thaw and drain them well before using.
Cherry Preserves: If you don’t have preserves, cherry pie filling or even a different fruit preserve works in a pinch! Just ensure you have something sweet and fruity.
Vegetable Oil: This adds moistness. You can swap it for melted coconut oil or unsweetened applesauce for a lighter option. Applesauce can give a slight fruitiness!
What’s the Best Way to Invert the Cake Without a Mess?
Inverting the cake can be tricky, but with the right steps, you can do it smoothly. After baking, let the cake cool for about 10 minutes—this helps it slightly pull away from the pan.
- Run a butter knife around the edges of the cake to loosen it.
- Place a serving plate on top of the cake pan. Holding both the plate and the pan firmly, flip it upside down.
- Gently lift the pan off while supporting the cake with your hand. If some cherries stick, just place them back on the cake!
For best results, make sure the cake isn’t too hot, as that can cause it to stick. Enjoy your beautiful cake!
How to Make Chocolate Cherry Upside-Down Cake
Ingredients You’ll Need:
For The Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
For Topping:
- 1 can (15 oz) cherries in syrup, drained (reserve syrup)
- ½ cup chocolate chips
- ½ cup cherry preserves or pie filling
How Much Time Will You Need?
This delicious Chocolate Cherry Upside-Down Cake takes about 15 minutes to prepare and 30-35 minutes to bake. You’ll need a little cooling time afterward, so plan for about 1 hour in total before you can enjoy it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan with a little oil or cooking spray to help the cake come out easily later.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined. This step ensures that all the dry ingredients are evenly mixed for a fluffy cake.
3. Combine the Wet Ingredients:
In another bowl, mix together the milk, vegetable oil, egg, and vanilla extract. Whisk it all together until you have a nice, smooth mixture.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined—don’t worry if there are a few lumps; it’s important not to overmix!
5. Prepare the Topping:
Spread the cherry preserves or pie filling evenly over the bottom of your prepared cake pan. This will create a fun and tasty topping once the cake is inverted.
6. Add the Cherries and Chocolate Chips:
Next, arrange the drained cherries over the preserves or pie filling. Then, sprinkle the chocolate chips on top for some extra chocolate goodness.
7. Pour in the Cake Batter:
Carefully pour the cake batter over the cherries and preserves. Use a spatula to smooth the top of the batter so it spreads evenly.
8. Bake the Cake:
Pop your cake into the preheated oven and bake for 30-35 minutes. To check if it’s done, insert a toothpick into the center of the cake—it should come out clean!
9. Cool and Invert:
Once baked, remove the cake from the oven and let it cool for about 10 minutes in the pan. Then, carefully invert the cake onto a serving plate. It’s always fun to see the beautiful cherry layer revealed!
10. Serve and Enjoy:
If you like, drizzle some reserved cherry syrup over the top for added sweetness and shine. Slice your cake and enjoy it warm or at room temperature—either way, it’s sure to be a hit!
## FAQ for Chocolate Cherry Upside-Down Cake
Can I Use Fresh Cherries Instead of Canned?
Absolutely! If you prefer fresh cherries, you can pit and slice them before using. About 2 cups of fresh cherries will work well. You may need to add a little sugar, about 1-2 tablespoons, to the fruit to enhance the sweetness since fresh cherries can be tart.
How Do I Store Leftover Cake?
Store your leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. To keep it moist, you can place a slice of bread in the container. If you want to keep it longer, you can freeze it, wrapped tightly in plastic wrap and aluminum foil, for up to 3 months.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can use whole wheat flour instead of all-purpose flour, but the texture may be denser. If you prefer a lighter cake, consider using a blend of half whole wheat and half all-purpose flour. Adjust the liquid slightly if necessary, as whole wheat absorbs more moisture.
What Should I Serve With This Cake?
This cake is delicious on its own, but you can enhance it with a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of chocolate sauce also complements the flavors beautifully!
