Cherry Sheet Cake
Cherry Sheet Cake is a soft, buttery 9x13 cake filled with sweet maraschino cherries and topped with a simple almond frosting. It's an easy, old-fashioned dessert that's perfect for potlucks, holidays, and family gatherings.
Servings: 12 servings
Calories: 550kcal
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 9x13 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
Serving: 1slice | Calories: 550kcal | Carbohydrates: 86g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 253mg | Potassium: 92mg | Fiber: 1g | Sugar: 65g | Vitamin A: 691IU | Calcium: 98mg | Iron: 2mg
