Chocolate Cherry Upside-Down Cake

The combination of rich dark chocolate and juicy cherries makes this upside-down cake a showstopper.
Each bite brings together the deep, velvety flavor of cocoa with bursts of fruitiness from cherries nestled into a sticky brown sugar glaze. When inverted, the cake reveals a glistening ruby-red crown that turns heads at any gathering. It’s easy enough for casual bakers yet elegant enough to impress guests. This cake is perfect for celebrating cherry season or whenever you want a dessert that balances sweetness with a touch of tart. The sour cream adds moisture and depth to the cake’s crumb, while the topping turns beautifully syrupy during baking. Enjoy it warm with a scoop of vanilla ice cream or serve chilled with whipped cream—either way, it’s unforgettable.

Full recipe:

Ingredients:

1 cup canned or fresh pitted cherries (halved if large)
1/4 cup unsalted butter (for topping)
1/2 cup brown sugar
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 eggs
1/2 cup sour cream or plain Greek yogurt
1 tsp pure vanilla extract
1/2 cup whole milk

Directions:

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a small saucepan, melt 1/4 cup butter with brown sugar over medium heat until it becomes a bubbling caramel-like sauce. Pour into prepared pan and spread evenly.
Arrange cherries over the sugar mixture in a single layer. Set aside.
In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk melted butter, granulated sugar, eggs, sour cream, and vanilla extract until smooth.
Gradually add the dry ingredients into the wet mixture, alternating with the milk. Stir just until combined.
Carefully pour batter over the cherries in the pan and spread it evenly.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Let cake rest in the pan for 10 minutes, then run a knife around the edges and invert onto a serving plate.
Cool completely or serve warm with whipped cream or vanilla ice cream.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 320 kcal per serving | Servings: 8 servings

The Story Behind the Chocolate Cherry Upside-Down Cake

Chocolate and cherries are a match made in dessert heaven, and this Chocolate Cherry Upside-Down Cake beautifully marries these two beloved ingredients in a rustic yet indulgent form. Upside-down cakes have a nostalgic quality to them—often associated with pineapple versions baked in cast iron skillets by grandmothers or during holidays. This variation is a more elegant, bold twist that replaces the tropical fruit with juicy red cherries and enriches the batter with deep, dark cocoa powder for a luxurious finish.

The cake draws inspiration from classic European flavors, particularly Black Forest cake, known for layering chocolate, cherries, and cream. However, this version simplifies the experience into one cohesive, fuss-free bake where the fruit caramelizes on the bottom while the batter rises and sets above it. When flipped after baking, it transforms into a glossy, jewel-toned dessert that tastes as stunning as it looks.

Why This Recipe Works So Well

There are several reasons why this Chocolate Cherry Upside-Down Cake is a standout:

Moist Texture: Thanks to sour cream or Greek yogurt in the batter, the cake comes out incredibly moist and soft.
Natural Sweet-Tart Balance: The cherries bring a natural tartness that contrasts with the sweetness of the cake and caramel topping, preventing it from becoming overly sugary.
Rich Chocolate Flavor: Using unsweetened cocoa powder allows the chocolate notes to shine without being cloying, especially when paired with the tang of the cherries.
Visual Appeal: Once inverted, the cake reveals a glossy, ruby-red topping that’s eye-catching and perfect for serving at gatherings.
Simple Yet Impressive: It uses pantry staples and basic techniques but delivers a sophisticated flavor profile and appearance.

Health and Nutritional Benefits

While this cake is a treat, it also brings some unexpected benefits:

Cherries: Packed with antioxidants, particularly anthocyanins, cherries have anti-inflammatory properties and may support heart health and better sleep.
Cocoa: Dark cocoa powder is rich in flavonoids, which are known to help lower blood pressure and support circulation.
Sour Cream or Greek Yogurt: Adds protein and probiotics to the dessert while enhancing the texture and moisture.

This makes it not just delicious, but also a more nutrient-conscious option than many traditional frosted layer cakes.

Best Occasions to Serve This Cake

This upside-down cake is a great centerpiece for any occasion:

Dinner Parties: Elegant and not overly sweet, it makes the perfect end to a sophisticated meal.
Holidays: Its rich colors and warm flavor profile make it especially fitting for winter and holiday gatherings.
Valentine’s Day or Anniversaries: The combination of chocolate and cherries makes it a romantic dessert, especially when paired with a scoop of vanilla bean ice cream.
Mother’s Day or Birthdays: A beautiful homemade treat that shows effort and care without being overly complicated.

Tips for Perfect Results

Use fresh cherries if they’re in season, especially dark sweet cherries like Bing. If using canned, make sure to drain them well to avoid excess moisture.
Don’t skip the parchment paper on the bottom of the pan—this ensures a clean flip and prevents sticking.
Let the cake rest for at least 10 minutes before flipping to allow the caramel to set slightly and avoid burning yourself.
Flip onto a rimmed plate or platter, as the caramel can run a bit when warm.

Variations You Can Try

This recipe is flexible and can be adapted to suit different preferences:

Chocolate Berry Upside-Down Cake: Use a mixture of raspberries, blueberries, and cherries for a medley of flavor.
Vegan Version: Substitute eggs with flax eggs, butter with vegan margarine, and sour cream with a plant-based yogurt alternative.
Nut-Enhanced Version: Add sliced almonds or chopped walnuts to the topping for crunch and flavor contrast.
Boozy Twist: Macerate the cherries in a splash of kirsch or brandy before layering them in the pan for a more grown-up version.

Storage and Make-Ahead

This cake stores beautifully. Simply cover and refrigerate for up to 4 days. Bring it to room temperature before serving or warm individual slices in the microwave for 15–20 seconds for a just-baked taste.

It also freezes well. Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or gently reheat in the oven.

Serving Suggestions

To make your Chocolate Cherry Upside-Down Cake shine:

Serve it slightly warm with whipped cream or vanilla ice cream.
Add a drizzle of cherry compote or chocolate sauce for extra indulgence.
Garnish with fresh cherries or shaved chocolate for a restaurant-worthy finish.

Conclusion

This cake offers more than just good taste—it offers comfort, elegance, and a touch of surprise with every bite. The contrast between the deep chocolate and the glistening cherry topping adds drama and richness that transforms an ordinary dessert into a celebratory centerpiece. It’s the kind of cake that gets talked about long after the plates are cleared. Whether you’re making it for a celebration or just because you crave something sweet and special, this Chocolate Cherry Upside-Down Cake is an easy win. With its beautiful presentation and rich flavor, it’s the dessert you’ll return to again and again.