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 PitterPitters)
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.