Tantalizingly rich and irresistibly moist, this Chocolate Cherry Upside Down Cake is the dessert of your dreams. Combining the tartness of cherries with the deep, luxurious flavor of chocolate, this cake is a showstopper that’s surprisingly simple to make. Perfect for any occasion, it’s guaranteed to impress.
Why This Recipe Works
- The combination of tart cherries and rich chocolate creates a perfect balance of flavors.
- Using buttermilk in the batter ensures the cake is incredibly moist and tender.
- The upside-down method guarantees a beautiful presentation with minimal effort.
- This recipe is versatile, allowing for various substitutions to suit dietary needs or preferences.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 can (21 oz) cherry pie filling
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal. This step ensures your cake doesn’t stick and comes out perfectly every time.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This not only combines the ingredients but also aerates the flour, leading to a lighter cake.
Cream the Butter and Sugar
Using an electric mixer, cream together the softened butter and sugar until light and fluffy, about 3 minutes. This process incorporates air into the batter, which helps the cake rise.
Add Wet Ingredients
Beat in the egg and vanilla extract until well combined. Then, alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients. This method ensures a smooth, well-mixed batter.
Assemble and Bake
Spread the cherry pie filling evenly in the bottom of the prepared pan. Pour the batter over the cherries and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a serving plate.
Tips and Tricks
For an extra moist cake, you can substitute the buttermilk with sour cream or Greek yogurt. If you’re using fresh cherries, pit them and cook with a little sugar and water until softened before using. To ensure your cake releases perfectly, run a knife around the edge of the pan before inverting. For a richer chocolate flavor, add a half cup of chocolate chips to the batter. Always let the cake cool slightly before attempting to invert it to prevent it from falling apart.
Recipe Variations
- Swap the cherries for pineapple rings and maraschino cherries for a tropical twist.
- Use dark cocoa powder for an even deeper chocolate flavor.
- Add a teaspoon of almond extract to the batter for a nutty undertone.
- For a gluten-free version, substitute the all-purpose flour with your favorite gluten-free blend.
Frequently Asked Questions
Can I use fresh cherries instead of cherry pie filling?
Absolutely! You’ll need about 2 cups of pitted cherries. Cook them with 1/4 cup sugar and 1/4 cup water until the mixture thickens slightly, then use as you would the pie filling.
How do I store leftovers?
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
Can I make this cake dairy-free?
Yes, substitute the butter with coconut oil and use a dairy-free milk mixed with a tablespoon of vinegar or lemon juice in place of buttermilk.
Summary
This Chocolate Cherry Upside Down Cake is a delightful dessert that combines the rich taste of chocolate with the tartness of cherries. Easy to make and even easier to love, it’s perfect for any occasion.
