Name: Chocolate Cherry Upside Down Cake – Dessert Recipes Delight
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/2 cup unsalted butter; 3/4 cup packed brown sugar; 1 1/2 cups pitted sweet cherries (fresh or frozen); 1 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2/3 cup granulated sugar; 1/2 cup milk; 1/3 cup vegetable oil; 1 egg; 1 teaspoon vanilla extract

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When I first made this chocolate cherry upside down cake, I didn’t plan on sharing. But then the rich cocoa baked into those jammy, roasted cherries changed my mind. There’s something nostalgic about the deep, dark crust meeting a layer of sweet-tart cherries—it tastes like a story your grandmother might’ve told, if she’d added chocolate. It’s not overly sweet, which makes it perfect for a summer gathering or even a midweek bake-you-out-of-a-funk dessert moment. What I love about this cake is its balance. It’s chocolatey but not cloying. The cherries bring this sticky brightness that just works. And let’s be honest, flipping a cake out of a pan to reveal that glossy cherry top? Always a small thrill. So if you’re hunting for easy chocolate dessert recipes or need dessert ideas that don’t feel like they’re trying too hard, this one fits. It even plays well cold from the fridge the next day. You’re welcome. It hits all the right spots for those looking for summer dessert recipes, rice cake dessert ideas, or just a quick win among your go-to easy dessert recipes. I’d call it one of my best recipes for dessert without a doubt.

1) Key Takeaways
2) Easy Chocolate Cherry Upside Down Cake Recipe
3) Ingredients for Chocolate Cherry Upside Down Cake
4) How to Make Chocolate Cherry Upside Down Cake
5) Tips for Making Chocolate Cherry Upside Down Cake
6) Making Chocolate Cherry Upside Down Cake Ahead of Time
7) Storing Leftover Chocolate Cherry Upside Down Cake
8) Try these Dessert Recipes next!
9) Chocolate Cherry Upside Down Cake
10) Nutrition

1) Key Takeaways

This dessert features a layer of juicy cherries under a rich cocoa cake.
Simple ingredients and easy steps make it a go-to treat.
It stores well and tastes even better the next day.
Perfect for potlucks, holidays, or quiet evenings.

2) Easy Chocolate Cherry Upside Down Cake Recipe

I’ve made a lot of desserts over the years, but this one? It sticks. This chocolate cherry upside down cake brings rich flavor with minimal effort. The cherries caramelize beneath the batter, creating a sticky, sweet topping that feels like a reward for flipping it right. It’s the kind of cake that makes people stop mid-bite and say, “Whoa.”

This one lands squarely in the center of my collection of easy dessert recipes. It’s reliable, gorgeous, and honestly, a little dramatic in the best way. If you’re collecting summer dessert recipes that don’t take hours to make but still wow a crowd, this should be on your list. You’ll also find it’s one of the more creative rice cake dessert ideas—minus the rice. But the texture is soft, rich, and pairs with cherries the way old friends do.

If you like testing new dessert recipes without a dozen steps, this checks that box. It’s casual enough for a weeknight and elegant enough for the weekend table. Plus, it sits comfortably among my go-to dessert ideas when I need to show up with something sweet that isn’t too fussy.

3) Ingredients for Chocolate Cherry Upside Down Cake

Unsalted Butter: This starts the magic. When melted in the pan, it helps form the sticky cherry base. It gives the cake richness without making it greasy.

Brown Sugar: When mixed with the melted butter, this creates a deep caramel note that soaks into the cherries as the cake bakes.

Sweet Cherries: Use fresh or frozen (just thaw first). They turn glossy and tart-sweet, and they’re the star of the show once the cake flips.

All-purpose Flour: This gives structure to the cake while keeping it light enough to let the fruit shine.

Unsweetened Cocoa Powder: Rich and dark, it balances the cherries with a bit of depth. Avoid sweetened cocoa to keep the balance just right.

Baking Soda: A little goes a long way to lift the batter and keep it from turning dense.

Salt: Brings everything together and keeps the cake from tasting flat. Just a pinch makes a difference.

Granulated Sugar: This sweetens the cake without overpowering the cocoa. It blends easily into the batter too.

Milk: Use whole milk if you can. It gives the batter a smooth consistency and supports a tender crumb.

Vegetable Oil: Keeps things moist and light. Butter adds flavor, oil adds tenderness. It’s a good combo.

Egg: Just one. It helps bind the ingredients and gives the cake its bounce.

Vanilla Extract: One teaspoon ties all the flavors together with a warm, mellow finish.

4) How to Make Chocolate Cherry Upside Down Cake

Step 1: Preheat your oven to 350°F. Place the butter in a 9-inch round cake pan and let it melt in the oven. Once melted, swirl in the brown sugar. Spread it evenly across the bottom.

Step 2: Arrange the cherries over the butter-sugar mixture. They don’t have to be perfect. Just make sure they’re spread out in a single layer.

Step 3: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps prevent lumps in the final batter.

Step 4: In another bowl, combine the granulated sugar, milk, oil, egg, and vanilla. Stir until smooth. This is your wet mix.

Step 5: Gradually add the dry mix into the wet ingredients. Stir just until combined—don’t overmix or you’ll lose the softness in the cake.

Step 6: Pour the batter over the cherries. Gently spread it to the edges so the cherries stay in place.

Step 7: Bake for 35 to 40 minutes. A toothpick should come out clean when it’s ready.

Step 8: Let the cake cool for about 10 minutes in the pan, then flip it carefully onto a serving plate. If any cherries stick, just coax them back on top. It’s still homemade—imperfection’s part of the charm.

5) Tips for Making Chocolate Cherry Upside Down Cake

If your cherries are frozen, thaw and drain them well before adding. Too much liquid can throw off the balance of the dessert.

Use a nonstick cake pan or line the bottom with parchment. It makes flipping the cake less nerve-wracking. Even a greased pan benefits from a little paper insurance.

Let the cake rest before flipping. Ten minutes gives it time to settle, so the cherries don’t slide off. Patience pays off here. And if a few pieces go rogue? Patch it up and move on. It’s still delicious.

6) Making Chocolate Cherry Upside Down Cake Ahead of Time

This cake holds up better than most. Bake it the night before and let it rest, covered, at room temperature. The flavors deepen overnight and the cherry topping sets even more.

If you’re short on time the day of your gathering, go ahead and make the cake ahead. Wait until it’s completely cool before flipping it and wrapping it up. I like to flip mine right before serving, but you can do it earlier if needed.

Warm slices gently before serving if you want the chocolate soft and fragrant. Or serve it cold. Honestly, both ways work.

7) Storing Leftover Chocolate Cherry Upside Down Cake

Store any leftover cake in an airtight container in the fridge. It keeps for up to five days, though I doubt it’ll last that long. The topping stays sticky and the chocolate stays rich.

If you prefer it warm, a quick zap in the microwave brings the cake back to its soft, tender texture. Don’t overdo it—twenty seconds does the trick.

This dessert plays well cold too. Straight from the fridge, it’s dense, sweet, and just right for a quiet moment after a long day. That’s part of what makes it one of my favorite dessert recipes on Healthy Living Mindset.

8) Try these Dessert Recipes next!

9) Chocolate Cherry Upside Down Cake