Chocolate Cherry Upside-Down Cake

o the bottom of your cake pan. Arrange cherries evenly on top of the sugar mixture.

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2. Make the Chocolate Cake Batter

In a mixing bowl, combine the dry ingredients. In another bowl, whisk together eggs, milk, oil, and vanilla. Slowly mix the wet and dry ingredients, then stir in the hot water or coffee for a smooth, pourable batter.

3. Assemble and Bake

Pour the cake batter over the cherries in the pan. Bake at 350°F (175°C) for 35–45 minutes, or until a toothpick comes out clean from the center.

4. Cool and Flip

Let the cake rest for 10–15 minutes, then carefully flip it onto a serving plate while it’s still warm. The cherry topping should slide out beautifully, creating a glossy, ruby-red crown.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or whipped cream
• Add a drizzle of chocolate sauce for extra indulgence
• Garnish with fresh cherries or shaved dark chocolate for a fancy touch

Tips for Success

• If using frozen cherries, thaw and drain them first to avoid excess liquid.
• A springform pan with a well-sealed bottom can make flipping easier.
• Don’t let the cake cool completely in the pan—flip it while still warm to avoid sticking.
• A touch of almond extract in the batter adds a delicious depth that pairs beautifully with cherries.

Final Thoughts

This Chocolate Cherry Upside-Down Cake is a dessert that’s as delightful to look at as it is to eat. It feels fancy without being fussy, comforting without being plain. Each bite is a combination of sticky-sweet cherries and rich chocolate cake—a flavor match that never goes out of style.

So whether it’s a special occasion or a well-deserved treat at the end of a long week, this cake is here to impress.

Would you like a printable version of the recipe or a video guide for the perfect flip?