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Easy Cherry Sheet Cake
🛒 Ingredients
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250 g plain flour
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2 level teaspoons baking powder
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125 g granulated sugar
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8 g vanilla sugar or 1 teaspoon vanilla extract
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1 pinch fine salt
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150 g margarine, at room temperature
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3 medium eggs, at room temperature
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2 jars cherries, providing approximately 350 g drained fruit each
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Extra margarine for greasing the tin
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2 tablespoons fine breadcrumbs for coating the tin
📊 Nutritional Information
This recipe is also available in German.
📌 Overview
This easy cherry sheet cake combines a soft, relatively thick vanilla batter with plenty of well-drained jarred cherries. The fruit sinks slightly into the cake while baking without making the base excessively wet. The recipe is designed for a half-sized baking tray or rectangular tin measuring approximately 32 x 24 cm and makes about 12 slices. It is particularly good when freshly baked but can also be prepared one day ahead.
You may also find it useful to look at recipes Crunchy Chocolate Oat Cookies with Almonds, Easy Cherry Puff Pastry Turnovers, and Moist Cherry Chocolate Loaf Cake, in addition to this one.
👨🍳 How to make Easy Cherry Sheet Cake
- 1
Drain the cherries in a large sieve for at least 10 minutes. Pat them gently with kitchen paper to remove excess moisture without crushing the fruit.
- 2
Preheat the oven to 180°C conventional or 160°C fan.
- 3
Grease a half-sized baking tray or rectangular tin measuring approximately 32 x 24 cm and coat it evenly with the breadcrumbs.
- 4
Combine the flour, baking powder, sugar, vanilla sugar and salt thoroughly in a bowl.
- 5
Beat the room-temperature margarine and eggs for 2 to 3 minutes until creamy and evenly combined.
- 6
Add the flour mixture in several portions. Mix only until a smooth, relatively thick cake batter forms.
- 7
Transfer the batter to the prepared tin. Press it evenly towards the edges with damp hands, then level the surface with a spatula.
- 8
Distribute the well-drained cherries evenly over the batter and press them down only very lightly.
- 9
Bake on the middle shelf for approximately 40 minutes. The cake is ready when golden and a wooden skewer inserted into an area without fruit comes out without wet batter.
- 10
Remove the cake from the oven and allow it to cool in the tin for at least 20 minutes. Cut into 12 slices and serve completely cooled or slightly warm.
🧠 Why It Works
The relatively thick batter supports the large quantity of cherries and prevents all the fruit from sinking to the bottom. Thoroughly draining the cherries reduces excess moisture and helps avoid a gummy cake. Breadcrumbs make the cake easier to release and absorb small amounts of fruit juice. Room-temperature margarine and eggs combine more evenly and create a finer crumb.
🛠️ Troubleshooting
Why is my cherry sheet cake gummy in the middle?
The cherries may have contained too much liquid, or the cake may have been removed from the oven too early. Drain and dry the fruit carefully and test an area without a cherry before removing the cake.
Why do all the cherries sink to the bottom?
The batter may have been too thin or the fruit may still have contained too much juice. Do not add extra liquid and drain the cherries for at least 10 minutes.
Why is my cherry traybake dry?
The cake may have been overbaked or mixed too vigorously after the flour was added. Begin checking after 35 minutes and mix the dry ingredients only until incorporated.
Why does the cake rise unevenly?
The batter may not have been spread to an even depth, or the baking powder may not have been mixed thoroughly with the flour. Level the surface carefully before adding the cherries.
Why does the cherry cake stick to the tin?
The tin may not have been greased fully, or the cake may still have been too hot. Grease every part of the tin, coat it with breadcrumbs and allow the cake to cool for at least 20 minutes.
💡 Tips and Variations
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Replace 30 g of the flour with ground almonds for a subtle almond flavour.
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Add a little finely grated lemon zest to complement the cherries.
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Sour cherries give the cake a sharper flavour, while sweet preserved cherries produce a milder result.
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Dust the completely cooled cake lightly with icing sugar before serving.
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For a streusel version, scatter simple butter crumbs over the cherries before baking and extend the cooking time by about 5 minutes if necessary.
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Allow the cake to cool completely before cutting when particularly neat slices are required.
📦 Storage
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Store the completely cooled cherry sheet cake covered at cool room temperature for up to 2 days.
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Refrigerate the cake for up to 4 days. Bring it to room temperature for about 30 minutes before serving.
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Wrap individual slices airtight to prevent the cut surfaces from drying.
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Freeze the cake in individual portions for up to 3 months.
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Thaw frozen slices at room temperature or warm them for a few minutes in a 150°C oven.
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Do not cover warm cake airtight, as condensation will make the surface wet.
🍷 Pairing
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Serve the cherry sheet cake with filter coffee, espresso or black tea.
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Lightly whipped cream complements the fruit without making the cake excessively rich.
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For dessert, serve a slightly warm slice with vanilla ice cream.
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Plain yogurt or skyr provides a fresh, less sweet contrast.
❓ F.A.Q.
Can I make cherry sheet cake with jarred cherries?
Yes. Jarred cherries work very well but must be drained thoroughly. This recipe uses approximately 700 g drained cherries in total.
Can I use fresh cherries?
Yes. Wash, stone and dry approximately 750 g fresh cherries. Very juicy fruit may require a few additional minutes of baking.
How long does cherry sheet cake take to bake?
In a 32 x 24 cm tin, the cake takes approximately 40 minutes at 180°C conventional. Begin checking the centre after 35 minutes.
Can I bake the cherry cake one day ahead?
Yes. Cover the completely cooled cake and store it at cool room temperature or in the refrigerator. Bring chilled cake to room temperature before serving.
Can cherry sheet cake be frozen?
Yes. Cut the cooled cake into slices, wrap them airtight and freeze for up to 3 months. Add icing sugar only after thawing.
🏛️ History and Tradition
Cherry traybakes are a familiar part of German home baking and are commonly served at family gatherings, birthdays and afternoon coffee tables. A simple cake batter topped with preserved cherries can be prepared throughout the year and produces consistent results outside the fresh cherry season.
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For a moist cherry sheet cake, use thoroughly drained fruit, a relatively thick batter and a carefully controlled baking time.
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The cake is particularly good when fresh but can also be made ahead, refrigerated or frozen in individual portions.
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