Cherry Sheet Cake is a soft, buttery 9×13 cake filled with sweet maraschino cherries and topped with a simple almond frosting, similar to this round cherry chip cake recipe. It’s an easy dessert that’s perfect for potlucks, holidays, family gatherings, and anytime you’re craving an old-fashioned cake that feels a little special.
A Potluck Cake That Always Gets People Talking
There are certain desserts that disappear long before the meal is over, and this cherry sheet cake is one of them.
Like this cherry blondies recipe, the combination of sweet cherries and almond extract gives it that classic bakery-style flavor people instantly recognize, while the tender cake stays moist for days.
It’s simple enough for a weeknight dessert but pretty enough to bring to a church supper, baby shower, holiday gathering, or family reunion. If you’re a fan of old-fashioned desserts that don’t require complicated ingredients or decorating skills, this is the kind of recipe you’ll want to keep in your recipe box.
Frequently Asked Questions
Yes. You can bake the cake a day ahead, cover it tightly, and frost it the next day before serving.
Yes. Freeze the unfrosted cake tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.
I don’t recommend it for this recipe. Maraschino cherries and their juice provide the flavor, sweetness, and moisture this cake was developed around.
No, but it’s highly recommended. Almond extract is what gives cherry desserts that classic flavor most people expect.
Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Ingredients
See the recipe card below that has the printable, full ingredient list and instructions.
For the Cake
- 2½ cups all-purpose flour - Gives the cake structure while keeping it soft and tender.
- 2 teaspoons baking powder - Helps the cake rise.
- ½ teaspoon baking soda - Works with the dairy ingredients for a light texture.
- ½ teaspoon salt - Balances the sweetness.
- ¾ cup unsalted butter, softened - Adds richness and moisture.
- 1½ cups granulated sugar - Sweetens the cake and creates a tender crumb.
- 3 large eggs, room temperature - Add structure and richness.
- ¾ cup buttermilk - Helps create a moist, tender cake.
- ½ cup Greek yogurt - Adds moisture and richness.
- 1 teaspoon vanilla extract - Adds warmth and flavor.
- ½ teaspoon almond extract - Enhances the cherry flavor.
- 1 (10-ounce) jar maraschino cherries, chopped, with juice reserved - Provides cherry flavor throughout the cake.
For the Frosting
- ½ cup unsalted butter, softened - Creates a creamy frosting base.
- 3 cups powdered sugar - Sweetens and thickens the frosting.
- ½ teaspoon vanilla extract - Adds flavor.
- ⅛ teaspoon almond extract - Complements the cherry flavor.
- 2 to 3 tablespoons milk - Thins the frosting to a spreadable consistency.
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with baking spray and set aside.
- In a medium bowl, whisk together the 2½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a large mixing bowl, beat the ¾ cup softened butter and 1½ cups granulated sugar until combined.
- Add the 3 eggs, one at a time, mixing well after each addition.
- Mix in the ½ cup Greek yogurt, 1 teaspoon vanilla extract, and ½ teaspoon almond extract.
- Stir in about 3 tablespoons of the reserved maraschino cherry juice.
- Add half of the flour mixture and mix just until combined. Add half of the ¾ cup buttermilk and mix again. Repeat with the remaining flour mixture and remaining buttermilk.
- Fold in the chopped maraschino cherries.
- Spread the batter evenly into the prepared baking dish.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely, about 1 hour.
How to Make Frosting for Cherry Cake
- For the frosting, beat together the ½ cup softened butter, 3 cups powdered sugar, ½ teaspoon vanilla extract, and ⅛ teaspoon almond extract. Add 2 to 3 tablespoons milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
- Spread the frosting evenly over the cooled cake.
- Garnish with additional maraschino cherries if desired before slicing and serving.
Tips
- Drain the cherries well before chopping to prevent excess moisture in the cake.
- Chop the cherries into small pieces so they distribute evenly throughout the batter.
- Use room-temperature butter, eggs, and yogurt for the smoothest batter.
- Mix only until the ingredients are combined to keep the cake tender.
- Start checking for doneness around the 35-minute mark to avoid overbaking.
More Cherry Recipes You’ll Love
If you love that nostalgic cherry flavor, you’ll also love these:
Recipe
Cherry Sheet Cake
Ingredients
- 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 eggs room temperature
- ¾ cup buttermilk
- ½ cup Greek yogurt
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 10 oz jar maraschino cherries cherries chopped and juice separated for later use
Frosting Ingredients
- ½ cup unsalted butter
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- 2-3 tablespoons milk
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13 baking dish with some baking spray and set aside.
- To a mixing bowl, add the all purpose flour, baking powder, baking soda, and salt. Stir to combine and set aside.
- Add the sugar and softened unsalted butter to a different mixing bowl. Using an electric mixer combine the butter and sugar together just until combined.
- Next add the eggs one at a time incorporating them well between each addition.
- Add the Greek yogurt, vanilla extract, and almond extract. Stir to combine.
- Next, add the reserved maraschino cherry juice (about 3 tablespoons). Stir to combine.
- Add half of the dry ingredients, stir to combine, then add half of the buttermilk, stir to combine. Repeat this process until the dry ingredients and buttermilk are just combined.
- Fold in the chopped maraschino cherries.
- Transfer the batter to the prepared baking dish. Spread the batter out evenly.
- Bake the cake for 35-40 minutes or until a toothpick comes out clean.
- Allow the cake to cool for at least 1 hour before frosting the cake.
- To a mixing bowl, add the powdered sugar, vanilla extract, and almond extract, beat to combine, adding in some milk 1 tablespoon at a time to thin out the frosting.
- Once the cake has cooled, add the frosting to the top of the cake. Using a spatula, spread the frosting out so it's evenly distributed. Optional: top with whole cherries for added decoration.
- Cut and serve.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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