Cherry Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g fresh cherries, pitted and halved (or frozen cherries, thawed and drained)</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">1/2 tsp almond extract</li><li class="ingredients-single-item">120ml whole milk, room temperature</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">200g cream cheese, softened</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">250g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1-2 tbsp cherry juice (from pitted cherries) or milk</li><li class="ingredients-single-item">For decoration (optional):</li><li class="ingredients-single-item">100g fresh cherries with stems</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23x33cm (9x13 inch) baking pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Cherry pitter</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line your 23x33cm baking pan with parchment paper, leaving an overhang on the sides for easy removal, then lightly grease the exposed sides with butter.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare your cherries by pitting and halving them. If using fresh cherries, reserve about 1-2 tablespoons of the natural juices that collect for the frosting. Pat the cherries gently with paper towels to remove excess moisture, which could make your cake soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, and salt. This even distribution of leavening agents ensures your cake rises uniformly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large mixing bowl, cream the butter and sugar together on medium-high speed for 4-5 minutes until pale and fluffy. This extended beating incorporates air into the mixture, creating a lighter, more tender cake structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl frequently to ensure everything is incorporated evenly. Mix in the vanilla and almond extracts – the almond extract beautifully enhances the cherry flavor without overwhelming it.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce the mixer speed to low and add the dry ingredients in three portions, alternating with the milk (beginning and ending with flour). Mix just until combined after each addition – overmixing at this stage will develop gluten and make your cake tough rather than tender.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Gently fold in about three-quarters of the prepared cherries with a rubber spatula, being careful not to crush them. Save the remaining cherries for the top.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Spread the batter evenly in the prepared pan, smoothing the top with an offset spatula. Scatter the remaining cherry halves over the surface, pressing them in slightly. This creates beautiful pockets of fruit throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The cake should spring back lightly when gently pressed in the center. Be careful not to overbake, as this will result in a dry cake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool completely in the pan set on a wire rack. The residual heat from the pan will continue cooking the cake slightly, so removing it too early might cause it to sink in the middle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the frosting, beat the cream cheese and butter together until smooth and creamy, about 2 minutes. Add the powdered sugar gradually, mixing on low speed to prevent it from flying everywhere. Once incorporated, increase the speed to medium and beat until light and fluffy.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Add the vanilla extract and cherry juice (or milk if not using cherry juice), beating until well combined. If the frosting seems too thick, add more liquid a teaspoon at a time until you reach your desired consistency. The frosting should hold soft peaks and spread easily without being runny.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the cake is completely cool, spread the frosting evenly over the top with an offset spatula. If desired, create decorative swirls or patterns in the frosting. For a beautiful presentation, arrange fresh cherries with stems on top.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For the best flavor, allow the frosted cake to rest at room temperature for about 30 minutes before serving, which allows the flavors to meld together. Store any leftovers in an airtight container in the refrigerator for up to 4 days, bringing to room temperature before serving for the best texture and flavor.</li></ol>