I figured I should do one more cherry dessert before the summer is over and I should end it in style. A cherry sheet cake. I found this recipe on Martha Stewart’s website and thought it was a great idea. The main reason I wanted to do something with cherries is because I had about a pound of these gorgeous gigantic cherries left that I got from my sister. Martha’s original recipe calls for frozen cherries so this is the only change I made to her recipe.
I wanted to do something that was easy and quick and this sheet cake is super easy and it looks pretty good too.
A sheet cake is normally a cake baked in a very large, flat rectangular pan. Martha’s recipe says to do this in a 10×15″ pan, however I only have a 9×13″ pan so that’s what I used. If you use a larger pan, obviously the cake will be thinner, hence the name sheet cake.
To make this cake is very simple, mix all your wet ingredients together, then add the dry ingredients. The cake needs to bake in a 325 F degree oven and your pan needs to be buttered well. Make the cake mixture and spread it evenly in your pan, using a spatula to even it out. Next, arrange the cherries evenly over the top of the cake. Do not press them down too deeply, because what’s going to happen is as the cake bakes it will rise around the cherries. Make sure the cherries are pitted. OXO Good Grips Cherry Pitter
Bake the cake for about 40 minutes or until nice light golden brown. Use a toothpick to make sure the inside is cooked through.
You can cut the cake in squares, or triangles. I chose to cut it into triangles because it looks prettier.
This cake is light and fluffy and every time you bite into one of those huge cherries, you get a burst of flavor, it’s just delicious.
Ingredients:
- 2 sticks unsalted butter, plus more for baking sheet
- 2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 pound fresh cherries, pitted
- powder sugar for dusting (optional)
Instructions:
- Preheat oven to 325 F degrees.
- Butter a 10×15 or 9×13 inch baking sheet
- In a medium bowl, whisk together flour, baking powder, and salt and set aside.
- In a mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture, and mix until just combined.
- Spread the batter evenly in your pan, using a spatula to even it out. Next, arrange the cherries evenly over the top of the cake. Do not press them down too deeply, because what’s going to happen is as the cake bakes it will rise around the cherries.
- Bake for 40 minutes or until light and golden brown.
- Let cool and dust with powdered sugar if preferred.
Enjoy!
Yum! I love cherries! I haven’t tried them in a cake yet so I will have to give this a try.
che meraviglia questa torta! l’ho fatta anche io, ma con le susine o con le fragole! troppo troppo buona! un bacione
Splendid! I’m gonna try every piece of sheet that this cherry cake is made of. It’s enticing.
lol, you crack me up!
This is beauutifulll, what a lovely recipe
I have seen a few of these recently… always stunning looking great post, next time I pick up a bag, these are on my list!
Dave
Yeah, there are a few different kinds of cherry cakes, cherry clafoutis being the most popular one probably and one of my favorites.