Cherry sheet cake with fresh cherries

Article may contain Amazon & affiliate links. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.

Indulge in a scrumptious, fluffy, and light cherry sheet cake, a true delight that is both visually stunning and incredibly delicious.

Indulge in a scrumptious fresh cherry cake, beautifully garnished with luscious cherries and delightful almonds.

Baked with simple ingredients, this heavenly cherry sheet cake is a breeze to prepare and promises a scrumptious delight for your taste buds. Enjoy the amazing mix of flavors and textures in every delicious bite of this fantastic dessert!

I adore the addition of fresh cherries to this sheet cake, not just for their sweetness but also for their abundance of vitamins. They’re incredibly refreshing, even at room temperature. Cherries are my top pick from late spring to late summer, and a bowl of them always graces my table.

This cherry cake is so easy to whip up for a chill weekend treat, but fancy enough for any special occasion. The fluffy texture and fruity burst from the fresh cherries make every bite a delight!

How to make cherry sheet cake

Treat yourself to a mouthwatering easy cherry cake, topped with succulent cherries and a sprinkle of crunchy almonds.

Ingredients

This delicious recipe calls for a handful of simple ingredients you most likely have in your pantry, if you love baking. All you need is a trip to the market for those delicious fresh cherries! Here they are:

  • Eggs
  • Butter
  • Sugar
  • All purpose flour
  • Fresh cherries
  • Baking powder
  • Pinch of salt
  • Vanilla extract
  • Shaved almonds to decorate

Substitutes

If you’re allergic to eggs, you can use flaxseed mixed with water or a banana as an egg replacement. For a vegan version, substitute butter with plant-based margarine and eggs with flaxseed meal mixture.

Savor the irresistible charm of a fresh cherry cake, crowned with juicy cherries and a delightful touch of almonds.

Equipment needed

  • 9×13 inch baking pan
  • mixing bowl
  • electric mixer
  • spatula.

Instructions

Preparations

  1. Pre heat oven to 350 F.
  2. Line a baking sheet with parchment paper
  3. Remove the cherry pits.
  4. Cut cherries in half

Cooking

  1. Cream butter and sugar
  2. Add vanilla, eggs, salt and mix well.
  3. Add flour and mix until fully incorporated
  4. Pour half the mixture in the baking sheet.
  5. Add a layer of cherries (you can cut them into halves)
  6. Add the second half of the batter.
  7. Add another layer of cherries. Press lightly into the batter a little using a tablespoon.
  8. Transfer the baking sheet to the preheated oven and bake for about 30 min (insert a toothpick in the middle of the cake to check for doneness. If no batter sticks to the toothpick, the cake is done)
  9. Leave to cool and decorate with almond flakes and fresh cherries and maybe a dust of powdered sugar.

Delight in an easy fresh cherry cake that boasts a delightful combination of cherries and almonds, a feast for the senses.

Tip

For an extra burst of flavor, you can sprinkle some lemon zest over the cherries before baking. You can also try using different types of cherries for a unique twist on this classic recipe.

Recipe variations

  • Instead of using fresh cherries, you can use cherry pie filling for a more intense cherry flavor.
  • For an adult twist, add a splash of cherry liqueur to the batter before baking.
  • Add chocolate chips to the batter for a delicious chocolate-cherry combination.
  • Add some nuts to the batter for a crunchy texture.

What to serve with

Cut into squares and serve with a scoop of vanilla ice cream or whipped cream for a decadent dessert.

This cherry sheet cake also pairs well with a cup of coffee or tea for an afternoon treat.

If you like sauce with your cake, try drizzling some warm cherry sauce over the top.

Experience the irresistible allure of easy cherry sheet cake, featuring cherries and almonds, that is sure to please.

Frequently asked questions

Can I use frozen cherries for this recipe?

Yes, you can use thawed frozen cherries or canned cherries in place of fresh ones. Just make sure to thaw and drain them well before using.

Can I make this cherry sheet cake in advance?

This cake is perfect for making ahead and storing in the freezer. Just thaw at room temperature before serving.

Can I use a different type of fruit for this cake?

Yes, you can try using other types of berries or stone fruits in place of cherries for a delicious variation on this recipe. Just make sure to adjust the amount of sugar depending on the sweetness of the fruit.

Can I use a different type of pan for this cake?

Yes, you can use a different size or shape of pan, but the baking time may vary. Just keep an eye on the cake and check for doneness with a toothpick.

Storing and reheating

This cherry sheet cake can be stored in an airtight container at room temperature for up to 3 days. Yu can serve it cold or warm. To reheat, simply place in the oven at 350 F for a few minutes until warm or microwave for a quick fix.

You can also opt for storing in the freezer for longer storage. Wrap the cooled cake in plastic wrap and store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.

More delicious desserts you’ll enjoy:

Serving size and nutritional information

This recipe serves 9 people. To adjust the serving size, simply double or halve the ingredients. Use the recipe card below to check the approximate nutritional information per serving.

This cherry sheet cake is a delightful dessert that is easy to make and full of flavor. With simple ingredients and endless variations, it’s a versatile recipe that you can enjoy any time of the year. So go ahead and indulge in this delicious treat, whether it’s for a special occasion or just a weekend baking

For more delicious recipes, check out my website and don’t forget to sign up to my newsletter for fresh, delicious recipes delivered straight to your inbox.

A delectable cherry sheet cake adorned with juicy cherries and crunchy almonds, a perfect treat for any occasion!

Free e-Cookbook:

9 Puff Pastry Desserts

Get the e-Cookbook "9 Puff Pastry Desserts" when you sign up for my recipe newsletter, to receive updates on new articles, products & offers!

Treat yourself to a mouthwatering easy cherry cake, topped with succulent cherries and a sprinkle of crunchy almonds.
Print Recipe Pin Recipe Rate this Recipe
5 from 1 vote

Cherry sheet cake

Indulge in a scrumptious, fluffy, and light cherry sheet cake, a true delight that is both visually stunning and incredibly delicious.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: cherry cake, cherry sheet cake, easy cherry cake
Servings: 9 slices
Calories: 352kcal
Author: Petro Neagu

Ingredients

  • 4 Eggs large
  • 1 1/2 sticks butter
  • 2/3 cups sugar
  • 2 cups all purpose flour
  • 3 cups fresh cherries
  • 1 tablespoon baking powder
  • pinch of salt
  • 1 teaspoon vanilla extract
  • shaved almonds to decorate

Equipment

Instructions

  • Pre heat oven to 350 F. Line a baking sheet with parchments paper
  • Remove the cherry pits. Cut cherries in half
  • Cream butter and sugar
  • Add vanilla, eggs, salt and mix well.
  • Add flour and mix until fully incorporated
  • Pour half the mixture in.
  • Add a layer of cherries
  • Add the second half of the batter. Add another layer of cherries. Press into the batter a little using a tablespoon.
  • Transfer the baking sheet to the preheated oven and bake for about 30 min (insert a toothpick in the middle of the cake to check for doneness. If no batter sticks to the toothpick, the cake is done)
  • Leave to cool and decorate with almond flakes and fresh cherries

Video

Nutrition

Serving: 1slice | Calories: 352kcal | Carbohydrates: 44g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 291mg | Potassium: 165mg | Fiber: 2g | Sugar: 21g | Vitamin A: 606IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 2mg
Tried this recipe?Mention @easy_peasy_creative_ideas or tag #easy_peasy_creative_ideas!
about petro

ABOUT PETRO

Hi, I’m Petro, author and founder of Easy Peasy Creative Ideas. Sewist, crafter, avid DIY-er, foodie, photographer, homemaker and mommy to one. I’m an expert at coming up with quick, clever sewing tips, recycling crafts and simple, easy recipes! You can find my ideas featured in reputable publications such as Country Living, Good House Keeping, Yahoo News, WikiHow, Shutterfly, Parade, Brit & Co and more. Thanks for stopping by and hope you’ll stay for a while, get to know me better and come back another time. Stick around for real fun projects! Read more…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




6 Comments

  1. foodtasticmom2013 says:

    This sounds so good… couple of questions, do you know the American equivalent of a “sachet”? And also was it a square baking pan or a rectangle. Just figuring out if I can replicate it myself :) I love cherries!

    1. Thanks, I’m so happy you found my recipe interesting enough to give it a try. I believe a sachet is about 10 grams. As for the tray, any shape works perfectly, the cake will taste just as delicious. I actually used a round one as this is the thickest one I’ve got and since it was the first time I made this, I was afraid a thinner pan will burn the cake.
      As I see it, this recipe is quite versatile, you can change the ingredients as you like. As long as you’ve got nice, sweet cherries you’re in for a super delicious cake.

  2. Birdiebee says:

    This is such a great recipe. I have never heard of cherry pound cake before but it sure looks yummy.

  3. dishofdailylife says:

    This looks delicious Petro! My baking skills leave a lot to be desired. I have left out eggs, sugar and burned countless things. If I am really paying attention, I do a good job with it. Otherwise…disaster. Cooking is so much easier for me, because you can adapt as you go along. Baking, you might have to make something over and over again until you get it right. :)

    1. I never thought about it but yes, it seems cooking is a little easier than baking. I just don’t have what it takes with cooking, my food doesn’t turn as delicious as my sweets. I love your food photos so I think you’re too hard on yourself :)