Last updated on November 4th, 2018 at 07:38 pm
This Cherry Sheet Cake is perfect for the summer, cherry-studded, sweet, delicious and makes for a perfect afternoon snack.
This cherry sheet cake is perfect for this time of year since cherries are in season and there’s an abundance of them in markets right now. Every single time I go to the market or my grocery store, I buy a couple pounds.
This cherry sheet cake is incredible and I think you guys will love it, especially if you’re a cherry lover like I am. I love to take advantage of them while they’re in season, because once the season is over, I never find fresh cherries again.
If you want a cake that’s easy and quick then this sheet cake is your answer.
A sheet cake is normally a cake baked in a very large, flat rectangular pan. You should do this in a 10×15″ pan, however if you only have a 9×13″ pan, that should work as well. If you use a larger pan, obviously the cake will be thinner, hence the name sheet cake.
This cake couldn’t get any simpler to make. Frozen cherries could be used as well, but I prefer fresh cherries, especially if doing this when cherries are in season. You can easily remove the pits from cherries with this OXO Good Grips Cherry Pitter
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.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Cherry Sheet Cake
Ingredients
- 1 cup butter unsalted
- 1 cup sugar
- 1 tbsp vanilla sugar
- 4 large eggs
- 1 tbsp lemon zest (zest from 1 lemon)
- 2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 pound cherries fresh, pitted
- powdered sugar for dusting, optional
Instructions
- Preheat oven to 350 F degrees.
- Spray a 10x15 or 9x13 inch baking dish with cooking spray, line it with parchment paper then spray the parchment paper as well. Set aside.
- In a mixing bowl, cream the butter, sugar, and vanilla sugar together until light and fluffy. Add the eggs and beat well. Beat in the lemon zest.
- In a medium bowl, whisk together flour, baking powder, and salt.
- With mixer on low speed, add flour mixture to the egg mixture, and mix until just combined.
- Spread the batter evenly in the 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 as the cake bakes it will rise around the cherries.
- Bake for 30 minutes or until light and golden brown. To check for doneness insert a toothpick in the center of the cake and if it comes out clean, the cake is done.
- Let cool, then dust with powdered sugar, cut and serve.
Watch How To Make It
Notes
- You can replace the vanilla sugar with 2 tsp of vanilla extract.
- Store leftovers in an airtight container on the counter for up to 5 days.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Luz says
August 17, 2018 at 12:34 pmCan blueberries be used
Joanna Cismaru says
August 17, 2018 at 1:05 pmYes, blueberries would be great, peaches as well.
baltisraul says
July 28, 2018 at 9:25 amWell, the dogs didn’t eat my homework but they did eat the cherries from Publix. Went ahead and made with cherry pie filling on top and we really liked the flavor. Next time, Labor Day, I believe, I will stash the cherries first before going out to mow the lawn! Never gave it a 2nd thought as our 2 dogs (5 & 11 yrs) have never taken anything off the table, counter or floor and eat it, if wasn’t theirs. Publix must have the best cherries in the whole world! ha ha
Nicole Beaulieu says
July 30, 2018 at 10:15 amDogs will always find ways to surprise us, hey?
Cooki Turner says
July 27, 2018 at 6:05 pmI have lots of frozen cherries from last August that I need to use. How would I do this recipe with these cherries versus fresh.
Joanna Cismaru says
July 28, 2018 at 7:17 amI would thaw out the cherries first, then just follow the recipe as stated.
CindyH says
July 27, 2018 at 5:07 pmI don’t normally post a comment unless I have made the recipe. It’s too hot to turn the oven on for the next couple of months, but I HAVE TO make this! I love fresh cherries and have been enjoying them while I can get them. This recipe and the pics just might make me break the “no oven in Summer rule” for one hour.
Joanna Cismaru says
July 28, 2018 at 7:16 amLet me know how you like it! We made it twice this week and each time it was gone within a couple hours. 🙂
CindyH says
August 1, 2018 at 9:15 pmI made it tonight. So good! I should have checked it a couple minutes early though siince I know my oven runs hot. It was a little dry because of it, but that’s no fault of yours! It was worth turning the oven on even though it was close to 110 degrees here today. Thanks for the recipe.
Russell at Chasing Delicious says
September 8, 2011 at 1:10 amYum! I love cherries! I haven’t tried them in a cake yet so I will have to give this a try.
Claudia Annie says
September 3, 2011 at 11:16 amche meraviglia questa torta! l’ho fatta anche io, ma con le susine o con le fragole! troppo troppo buona! un bacione 🙂
Tres Delicious says
September 2, 2011 at 10:47 pmSplendid! I’m gonna try every piece of sheet that this cherry cake is made of. It’s enticing.
jo says
September 2, 2011 at 10:58 pmlol, you crack me up!
Sasha @ The Procrastobaker says
September 2, 2011 at 8:28 pmThis is beauutifulll, what a lovely recipe 🙂
Dave at eRecipeCards says
September 2, 2011 at 7:14 pmI 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
jo says
September 2, 2011 at 7:39 pmYeah, there are a few different kinds of cherry cakes, cherry clafoutis being the most popular one probably and one of my favorites.