Cherry Sheet Cake Recipe Learn under Expert Guide :- Summertime is the ideal time to make this Cherry Sheet Cake! Delicious, sweet, and bursting with cherries, these make the ideal afternoon snack or dessert.
Cherry Sheet Cake Recipe Learn under Expert Guide
This sheet cake with cherries is the perfect treat to make quickly and easily. Because cherries are in season and readily available in stores right now, this sheet cake is ideal for this time of year!
This cake is sure to please, particularly if you enjoy cherries as much as I do—I try to eat them whenever I can! Every time you bite into one of those enormous cherries, you get a flavour explosion; this cake is airy and light.
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Ingredients
- 1 cup butter (unsalted)
- 1 cup sugar
- 1 tablespoon vanilla sugar
- 4 large eggs
- 1 tablespoon lemon zest ((zest from 1 lemon))
- 2 cups all-purpose flour
- 2½ teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar ( for dusting, optional)
Instructions
Adjust oven temperature to 350 F.
Apply cooking spray to a baking dish measuring 10 by 15 or 9 by 13 inches, then line the dish with parchment paper and coat it with more cooking spray. Put aside.
Beat the butter, sugar, and vanilla sugar in a mixing dish until they become light and fluffy. Add the eggs and well beat. Add the zest of the lemon and beat.
Combine the flour, baking powder, and salt in a medium-sized bowl.
Add flour mixture to egg mixture; mix just until mixed, using a low-speed mixer.
Using a spatula to level off the batter, spread it evenly across the pan. After that, distribute the cherries equally across the cake’s top. Avoid pressing the cherries too firmly, since the cake will rise around them after baking.
Bake until golden brown and light, about 30 minutes. A toothpick inserted into the centre of the cake will come out clean when the cake is done.
Allow to cool, then cut and serve after dusting with powdered sugar.
Notes
Two tsp of vanilla extract can be used in place of the vanilla sugar.
Remaining food can be kept on the counter for up to five days if it is sealed tightly.
Nutrition Information
- Serving: 1serving
- Calories: 262kcal (13%)
- Carbohydrates: 32g (11%)
- Protein: 3g (6%)
- Fat: 13g (20%)
- Saturated Fat: 8g (50%)
- Cholesterol: 82mg (27%)
- Sodium: 60mg (3%)
- Potassium: 191mg (5%)
- Fiber: 1g (4%)
- Sugar: 18g (20%)
- Vitamin A: 470IU (9%)
- Vitamin C: 2.1mg (3%)
- Calcium: 54mg (5%)
- Iron: 1.2mg (7%)
FAQs
Can I make this in another pan?
Typically, a very big, flat rectangular pan is used to bake sheet cakes. This can also be done in a 10×15″ pan, but I used a 9×13″ pan, which should also work just fine. The cake will obviously be thinner if you use a larger pan, which is why sheet cake got its name.
How to serve
Cut your cherry sheet cake into squares and serve it for breakfast, afternoon tea, snacks, or, of course, dessert after dusting it with powdered sugar, which is a necessity, in my view.
