Cherry Sheet Cake

This Cherry Sheet Cake is perfect for the summer! Cherry-studded, sweet, delicious – makes for a perfect afternoon snack or dessert. 

If you want a cake that’s easy and quick, this cherry sheet cake is the answer. This 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!

You will love this cake – especially if you’re a cherry lover like I am, I take advantage of them whenever I can! This cake is light and fluffy – every time you bite into one of those huge cherries, you get a burst of flavor, it’s just delicious.

Ingredients

Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

• Butter – I used unsalted to control the sodium!
• Sugar – Granulated.
• Vanilla Sugar – You can replace the vanilla sugar with 2 tsp of vanilla extract if you don’t have it!
• Eggs – Large.
• Lemon Zest 
• Flour – I used all-purpose flour.
• Baking Powder
• Salt
• Cherries – I used fresh, pitted cherries. 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. (See all Pitters)
• Powdered Sugar – For dusting, optional.

How to make cherry sheet cake

1. Preheat – Preheat oven to 350 F degrees.
2. Prep Pan – Spray your baking dish with cooking spray, line it with parchment paper then spray the parchment paper as well. Set aside.
3. Combine “Wet” Ingredients – 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.
4. Mix Dry Ingredients & Combine – 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.
5. Add in the Cherries – Spread the batter evenly in the pan using a spatula. 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.
6. Bake – Bake for 30 minutes or until light and golden brown.
7. Finish & Serve – Let cool, then dust with powdered sugar – cut and serve.

Can I make this in another pan?

A sheet cake is normally baked in a very large, flat rectangular pan. You can do this in a 10×15″ pan, however if you only have a 9×13″ pan, that should work as well, which is what I used. If you use a larger pan, obviously the cake will be thinner, hence the name sheet cake.

How to serve

Once you have dusted your cherry sheet cake with the powdered sugar, which in my opinion, is a must, cut it into squares and serve it for breakfast, afternoon tea, snacks or of course, dessert.

How to store cherry sheet cake

Store leftovers in an airtight container on the counter for up to 5 days.

Did you like this recipe? Try these!

• Chocolate Mint and Cherry Ice Dream Cake
• Strawberry Lemon Bundt Cake
• Peach Upside Down Cake
• Cherry Clafoutis
• Easy Strawberry Cake
• Cherry Rolls
• Blueberry Coffee Cake
• Cherry Cobbler
• Chocolate Cherry Cake
• Peach and Cherry Tarts
• Cherry Jam Filled Sour Cream Donuts

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Cherry Sheet Cake

4.85 from 13 votes

Prep: 20 mins

Cook: 30 mins

Total: 1 hr

Author: Joanna Cismaru

Serves: 15 slices

Print Pin Rate

This Cherry Sheet Cake is perfect for the summer! Cherry-studded, sweet, delicious – makes for a perfect afternoon snack or dessert. 

Equipment

• 9×13-inch Baking Pan (set of 2)
• KitchenAid Classic 4.5 Quart Stand Mixer
• Keep Calm And Bake On Spatula
• Cherry Pitter

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

US Customary – Metric

Instructions

• Preheat oven to 350 F degrees.
• Spray a 10×15 or 9×13 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.

Video

Recipe Notes

1. You can replace the vanilla sugar with 2 tsp of vanilla extract.
2. Store leftovers in an airtight container on the counter for up to 5 days.
3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 262kcal (13%)Carbohydrates: 32g (11%)Protein: 3g (6%)Fat: 13g (20%)Saturated Fat: 8g (50%)Cholesterol: 82mg (27%)Sodium: 60mg (3%)Potassium: 191mg (5%)Fiber: 1g (4%)Sugar: 18g (20%)Vitamin A: 470IU (9%)Vitamin C: 2.1mg (3%)Calcium: 54mg (5%)Iron: 1.2mg (7%)

Course:Dessert

Cuisine:American

Keyword:cake, cherries, cherry sheet cake, sheet cake

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