I always enjoy putting a twist on a classic treat. My Cherry Upside Down Cake features melted unsalted butter and light brown sugar topping with maraschino cherries over a cocoa and flour base. With buttermilk, vegetable oil, and eggs, this cake is perfect for a quick enticing weekday indulgence.

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I recently whipped up a Chocolate Cherry Upside Down Cake that really surprised me with how fast and easy it turned out. I first melted 1/2 cup of unsalted butter and stirred in 3/4 cup of light brown sugar, then I layered in some pitted maraschino cherries on the bottom of the pan.

Next, I mixed 1 cup all-purpose flour with 1/4 cup cocoa powder, a teaspoon of baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt. I then blended 3/4 cup granulated sugar, 1/2 cup buttermilk, a 1/3 cup of vegetable oil, 2 large eggs, a teaspoon of vanilla extract and a teaspoon of white vinegar together.

The mix creates a cake that’s a twist on the classic upside down treat. It’s a real treat if you love a rich chocolate flavor paired with a tart cherry finish.

Enjoy this quick, no-fuss dessert that works well any day of the week.

Why I Like this Recipe

I really like this recipe because it’s easy to make even if I’m in a rush. I love how the cherries on top give the cake a fun twist and make it look super inviting. The mix of chocolate and the slight tartness from the cherries gives a flavor that is both rich and refreshing at the same time. Also, watching all the ingredients come together in one simple process makes me feel proud that I made something that tastes homemade.

Ingredients

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1/2 cup unsalted butter: Offers tenderness, flavor, and moisture to keep the cake texture smooth.
3/4 cup light brown sugar: Gives deep sweetness and subtle caramel notes mingled with a moist crumb.
10 maraschino cherries: Adds tangy fruit bursts and color accents enhancing overall flavor profile.
1 cup all-purpose flour: Main source of carbohydrates building the cake structure and body.
1/4 cup cocoa powder: Delivers rich chocolate goodness with a slight bitterness balancing the sweetness.
1/2 cup buttermilk: Adds tangy flavor and tenderizes the crumb for a soft, moist cake.
1/3 cup vegetable oil: Ensures a light, smooth texture while keeping the cake moist and tender.

Ingredient Quantities

1/2 cup unsalted butter, melted (for topping)

3/4 cup light brown sugar, packed (for topping)

10 maraschino cherries, pitted

1 cup all-purpose flour

1/4 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

1/2 cup buttermilk

1/3 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon white vinegar

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch round cake pan.

2. Pour the 1/2 cup melted butter into the pan and sprinkle the 3/4 cup of packed light brown sugar evenly over it. Then place the 10 pitted maraschino cherries evenly on top.

3. In a medium bowl, sift together 1 cup of all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

4. In a larger bowl, whisk the 3/4 cup granulated sugar with 1/2 cup buttermilk, 1/3 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar until well combined.

5. Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Try not to overmix or your cake might turn out dense.

6. Slowly pour the batter over the toppings in the pan, making sure it spreads evenly over the cherries.

7. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.

8. Once baked, let the cake cool in the pan for 10 minutes before running a knife around the edge.

9. Carefully invert the cake onto a serving plate so the cherries are on top.

10. Allow it to cool a bit more before cutting into slices and enjoy your delicious Chocolate Cherry Upside Down Cake!

Equipment Needed

1. Preheated oven set to 350°F
2. Greased 9-inch round cake pan
3. Medium bowl for sifting and mixing the dry ingredients
4. Large bowl for whisking together the wet ingredients
5. Measuring cups and spoons for accurate ingredient portions
6. Sifter or fine sieve for the flour and cocoa powder
7. Whisk for blending the wet ingredients smoothly
8. Spatula to gently fold the dry ingredients into the wet mix
9. Toothpick to check if the cake is done (comes out clean)
10. Knife to run around the cake edge before inverting on a serving plate

These tools ensure you properly follow the recipe steps and get a cake with the right texture and taste.

FAQ

Q: Can I substitute the buttermilk if I dont have any?

A: Yeah, you can mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar to make a buttermilk substitute. It works just fine.

Q: How do I check if the cake is baked through?

A: Stick a toothpick in the center, and if it comes out clean or with just few crumbs, its done. The edges should also pull away slightly from the pan.

Q: Do I need to do anything special with the cherries before adding them?

A: No, just pit them and arrange them neatly on top of the butter and brown sugar mixture. They add a nice pop of flavor and color.

Q: Can i use a different oil than vegetable oil?

A: Sure, you can try canola or sunflower oil. Just keep in mind that a different oil might slightly change the flavor of the cake.

Q: Do i need to let the cake cool before flipping it?

A: Yes, let it cool in the pan for about 10 minutes so the topping can set a bit then run a knife along the edges to help release it when flipping.

Chocolate Cherry Upside Down Cake. So Quick & Easy To Prepare! Recipe Substitutions and Variations

If you cant get unsalted butter for the topping, try using margarine or coconut oil. If using salted butter, just cut back a little extra salt in the recipe.
You can replace light brown sugar with dark brown sugar or even mix white sugar with a small splash of molasses to mimic the flavor.
If maraschino cherries are hard to find, fresh pitted cherries or even thawed frozen cherries can work pretty well.
Don’t have buttermilk? Mix about 1/2 tablespoon of lemon juice or white vinegar into 1/2 cup of milk and let it sit for 5 minutes before using.
Vegetable oil can be swapped with canola oil when needed, its a pretty similar substitute in most recipes.

Pro Tips

1. Make sure your eggs and buttermilk are at room temp before you start – this helps everything combine easier and avoids clumps.
2. When mixing the dry ingredients in, try not to overdo it. Overmixing can make your cake dense and heavy, which really ruins the light texture.
3. Sift your cocoa, flour, and other dry bits together really well. It might seem like extra work but it makes sure you dont end up with pockets of flour all over the place.
4. Once the cake is done, let it cool in the pan for about 10 minutes before inverting it. I know its hard to wait, but that extra time really helps the cake firm up so the cherries stay in place.