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
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
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!
Carrot 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
