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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 PitterPitters)
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!
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Cherry Sheet Cake
- 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.
- 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.