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Cherry Sheet Cake Recipe

Cherry Sheet Cake Recipe

Learn how to make the best homemade Cherry Sheet Cake with this easy baking recipe! This moist, tender cake features juicy fresh cherries (or sweet-tart cherries) folded into a vanilla-scented batter, topped with creamy frosting. Perfect for potlucks, family gatherings, or any occasion demanding a crowd-pleasing dessert!
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
35 mins
Serves:
1 cake (15 slices)
An overhead shot of a rectangular cherry sheet cake with a perfectly level surface covered in smooth, ivory-colored cream cheese frosting. Cherry-pink swirls marble through the frosting, while whole glazed cherries strategically placed across the top create jewel-like accents. A single slice has been removed, revealing the moist, golden-crumbed interior studded with ruby-red cherry pieces. The cake sits on a vintage white ceramic cake stand, with soft natural light streaming in from a nearby window, highlighting the delicate texture of the cake and the glossy sheen of the cherries. Fresh green mint leaves and a scattering of cherry blossoms add a seasonal touch to the composition, complementing the rustic elegance of this homestyle baked treat.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Cherry Sheet Cake Recipe?

This cherry sheet cake uses fresh or frozen cherries, all-purpose flour, baking powder, butter, sugar, eggs, vanilla and almond extracts, and milk for the cake. The cream cheese frosting includes cream cheese, butter, powdered sugar, vanilla, and cherry juice.

How to cook Cherry Sheet Cake Recipe at home?

Learn how to cook Cherry Sheet Cake by mixing a tender vanilla-almond batter, folding in fresh cherries, and baking in a 9x13 inch pan at 180°C for 30-35 minutes until just set. Once cooled, top with a luscious cream cheese frosting enhanced with cherry juice for the perfect balance of sweet and tart flavours.

Can I use canned cherries instead of fresh ones for this sheet cake?

Yes, you can use canned cherries, but drain them thoroughly and pat dry with paper towels to prevent excess moisture. Cherry pie filling isn't recommended as it's too sweet and may make the cake soggy. Rinse canned cherries if they're in heavy syrup to remove excess sugar.

What's the best way to prevent cherries from sinking to the bottom of the cake?

Toss your cherries in 1-2 tablespoons of the measured flour before folding them into the batter. This light coating helps suspend them throughout the cake as it bakes. Also, ensure your batter has proper consistency—not too thin—and don't overmix after adding the cherries.

How do I achieve that beautiful pink marble effect in the cream cheese frosting?

For a marble effect, reserve 3-4 tablespoons of the prepared frosting and mix with 1-2 teaspoons of cherry juice or natural food colouring. Dollop this pink frosting randomly over the white frosting on the cake, then lightly swirl with a knife or spatula for an elegant marbled finish.

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This extended beating incorporates air into the mixture, creating a lighter, more tender cake structure." }, { "@type": "HowToStep", "name": "Add Eggs and Flavorings", "text": "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." }, { "@type": "HowToStep", "name": "Combine Wet and Dry", "text": "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." }, { "@type": "HowToStep", "name": "Fold in Cherries", "text": "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." }, { "@type": "HowToStep", "name": "Transfer to Pan", "text": "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." }, { "@type": "HowToStep", "name": "Bake", "text": "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." }, { "@type": "HowToStep", "name": "Cool", "text": "Allow the cake to cool completely in the pan set on a wire rack. 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If desired, create decorative swirls or patterns in the frosting. For a beautiful presentation, arrange fresh cherries with stems on top." }, { "@type": "HowToStep", "name": "Rest and Serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Rodriguez", "datePublished": "2024-06-01", "reviewBody": "This cherry sheet cake is absolutely divine! The cream cheese frosting balances the sweet-tart cherries perfectly. I made it for my daughter's birthday and everyone asked for seconds.", "name": "Perfect Summer Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aiden Nguyen", "datePublished": "2024-05-28", "reviewBody": "As a beginner baker, I was nervous to try this recipe, but the instructions were so clear! The cake turned out incredibly moist with those gorgeous pockets of cherry throughout. Will definitely make again!", "name": "Easy and Impressive", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-06-05", "reviewBody": "I brought this to our family picnic and it was the first dessert to disappear! The almond extract really enhances the cherry flavor just as the recipe promised. A new summer staple in our house.", "name": "Crowd-Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-05-30", "reviewBody": "The combination of juicy cherries and that creamy frosting is simply outstanding. I used frozen cherries since fresh weren't in season yet and it still turned out beautifully. Great recipe!", "name": "Works Great with Frozen Cherries", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Chen", "datePublished": "2024-06-07", "reviewBody": "I've tried many cherry cake recipes before but this one takes the cake (pun intended)! The texture is perfect - not too dense, not too light. And that cream cheese frosting with a hint of cherry juice is genius!", "name": "Best Cherry Cake Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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