There’s something undeniably comforting about the sweet, tart burst of cherries mingling with the rich depth of cocoa. This Chocolate Cherry Upside Down Cake brings all the indulgence of a Black Forest cake, minus the fuss. It’s my go-to when Wednesday hits hard and my sweet tooth demands attention—but my energy level says, “Let’s keep this easy.” Perfect for busy parents, students with tight study schedules, or anyone craving a little joy in the middle of a workweek.
Think of this Chocolate Cherry Upside Down Cake as the weeknight version of a chocolate cherry torte—simple, warm, rich, and absolutely satisfying. It’s not just delicious; it’s therapeutic. Whether you’re hosting a casual dinner or treating yourself to a midweek win, this Chocolate Cherry Upside Down Cake is your comfort dessert hero.
If you’re like me and always hunting for easy cherry chocolate cake ideas, you’ll love how fuss-free and flavorful this one is. And while you’re at it, explore other cherry creations like this luscious Cherry Delight dessert or a nostalgic maraschino cherry cake recipe.
In This Guide
Recipe Narrative & Commentary: A Cozy Classic Made Modern
What makes this Chocolate Cherry Upside Down Cake special isn’t just its flavor—it’s how little effort it takes to pull off. With frozen pitted cherries and a few pantry staples, you can whip up a bakery-worthy Chocolate Cherry Upside Down Cake in under an hour. No frosting, no layers, no drama. Just a gorgeous, glossy cherry topping that flips beautifully thanks to the classic upside down cake technique.
The rich cocoa flavor in this Chocolate Cherry Upside Down Cake truly shines when paired with brewed coffee, while vegetable oil keeps the crumb incredibly moist. As an egg-based chocolate cake, it delivers that deep, plush texture we all crave in a midweek treat. If you’re the type who scrolls Pinterest at midnight for weeknight baking inspiration, this Chocolate Cherry Upside Down Cake deserves a spot on your must-bake list. Find even more cherry dessert inspiration on our Cherry Recipes board.
And yes, frozen cherries work beautifully here. They’re juicy, budget-friendly, and create that luscious, syrupy base that caramelizes to perfection in every bite.
Time & Ingredients: Minimal Effort, Maximum Flavor
Time Estimates:
- Prep Time: 15 minutes
- Bake Time: 35 minutes
- Total Time: 50 minutes
Cherry Layer:
- 2 cups frozen or fresh pitted cherries
- ⅓ cup sugar
- 1 tsp cornstarch
Chocolate Cake Batter:
- 1 cup sugar
- 1 cup all-purpose flour
- ⅓ cup + 1 tbsp cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 eggs
- ½ cup soured milk (add 1 tsp lemon juice or vinegar to regular milk)
- ½ cup brewed black coffee
- ¼ cup vegetable oil
- ½ tsp vanilla extract
Pan: 9-inch round or 8×8-inch square, lined with parchment paper
How to Make Chocolate Cherry Upside Down Cake
Step-by-Step Instructions:
- Prep the Pan
Line your baking dish with parchment paper. Preheat your oven to 350°F (175°C). - Make the Cherry Layer
In a small bowl, toss cherries with sugar and cornstarch. Spread evenly in the bottom of the prepared pan. - Prepare the Batter
In one bowl, mix dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
In another, whisk eggs, soured milk, coffee, oil, and vanilla extract until smooth.
Combine wet and dry ingredients. Mix until fully blended but do not overmix. - Assemble & Bake
Pour the batter gently over the cherry layer. Smooth the top.
Bake for 30–35 minutes or until a toothpick comes out clean. - Invert the Cake
Let the cake cool for about 5 minutes. Run a knife around the edges, place a plate on top, and flip quickly but carefully. - Serve Warm or Chilled
Top with whipped cream, vanilla ice cream, or a drizzle of ganache for an extra decadent finish.
Tips, Tricks & Variations
- No fresh cherries? Use frozen pitted cherries—no need to thaw!
- Chocolate Upgrade: Add chocolate chips to the batter for melty surprises.
- DIY Sour Milk: Add 1 tsp vinegar or lemon juice to milk and let sit for 5 mins.
- Ganache Drizzle: Warm ¼ cup whipping cream + ¼ cup chocolate chips, stir until smooth.
- Make It Mini: Turn into cupcakes or a loaf—just adjust the bake time accordingly.
Nutritional Info (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 |
| Fat | 9g |
| Carbs | 53g |
| Sugar | 38g |
| Protein | 4g |
| Sodium | 239mg |
It’s a treat, sure—but one made with real ingredients, no frosting required, and full of fruity-chocolate joy.
Let’s Get Baking – Your Turn!
We’d love to see your take on this chocolate cherry masterpiece! Do you prefer it warm with a scoop of vanilla ice cream or cold with a ganache drizzle?
Don’t forget to check out these easy cherry pie bars for another weekday winner or a quick cherry-pineapple dump cake option if you need something even simpler.
Follow us on Facebook for more quick and delicious dessert ideas
Explore our Pinterest boards for daily recipe inspiration
Happy Baking!
FAQ
Can I use frozen cherries?
Yes! Frozen pitted cherries are perfect and convenient—no need to thaw.
What’s the best cocoa for this cake?
Use high-quality unsweetened cocoa powder, preferably Dutch-processed, for a rich flavor.
How do I sour milk at home?
Mix ½ cup milk with 1 tsp lemon juice or vinegar and let sit for 5 minutes.
Can I make this ahead?
Definitely. It stores well and tastes even better the next day!
How do I flip the cake without it breaking?
Let it cool for 5 minutes, run a knife around the edge, then invert confidently onto a plate.
Chocolate Cherry Upside Down Cake – Deliciously Easy & Moist Midweek Treat!
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A midweek chocolate cherry dream with a glossy cherry top and plush cocoa base—this cake is pure joy in under an hour.
Ingredients
- 2 cups frozen or fresh pitted cherries
- 1/3 cup sugar
- 1 tsp cornstarch
- 1 cup sugar
- 1 cup all-purpose flour
- 1/3 cup + 1 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup soured milk (add 1 tsp lemon juice or vinegar to regular milk)
- 1/2 cup brewed black coffee
- 1/4 cup vegetable oil
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 9-inch round or 8×8-inch square pan with parchment paper.
- In a small bowl, toss cherries with sugar and cornstarch. Spread them evenly in the bottom of the prepared pan.
- In one bowl, mix the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, soured milk, coffee, oil, and vanilla extract until smooth.
- Combine wet and dry mixtures and stir until just blended.
- Pour the batter over the cherry layer and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let cool for 5 minutes, run a knife around the edges, place a plate on top, and flip carefully.
- Serve warm or chilled, topped with whipped cream, vanilla ice cream, or ganache if desired.
Notes
Frozen cherries work beautifully—no need to thaw. Add chocolate chips to the batter for melty pockets of bliss or make it mini with cupcake tins. Try a ganache drizzle for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 38g
- Sodium: 239mg
- Fat: 9g
- Carbohydrates: 53g
- Protein: 4g