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Cherry Sheet Cake

We used frozen cherries to make a fruit-studded cake. Serve it on its own as an afternoon snack or with whipped cream for dessert.

  • Prep:
  • Total Time:
  • Servings: 8
Cherry Sheet Cake

Source: Everyday Food, October 2003


  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for baking sheet
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 pound frozen cherries, thawed and drained
  • Confectioners' sugar, for dusting (optional)


  1. Preheat oven to 325 degrees. Butter a 10-by-15-inch rimmed baking sheet; line bottom with waxed paper. Butter paper; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

  2. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture, and mix until just combined (batter will be as thick as cookie dough).

  3. Spread batter evenly on prepared baking sheet; scatter cherries over the top. Bake cake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes. Cool 10 minutes in pan. Invert onto a wire rack; reinvert onto another rack to cool completely (top side up).

  4. To serve, cut cake into triangles with a serrated knife. Dust with confectioners' sugar, if desired.

Cook's Note

Sprinkle cherries over batter, which will puff up and around the fruit as it bakes.

Reviews (6)

  • merrychk 20 Jan, 2014

    So easy! I put some orange peel in the batter and studded the top with fresh cranberries. Great treat for the lunch box or to take to work/school.

  • mrsdgood 18 Mar, 2011

    I substituted raspberries as frozen cherries weren't available

  • poopak16 31 Oct, 2010

    It was great,so tasty... nobody believe I made at was hit at my party,I wish i made more.

  • saradee 15 Nov, 2009

    This is easy and tasty! Good with whipped cream (make it orange with a bit of zest and orange juice, mm-mmm!) Very moist though, so won't cut into triangles quite as neatly as in the photo though...try it as a fork-cake.

  • MBS4174 3 Jan, 2009

    this was a hit at our dinner party tonight. pretty simple and tasty. going to be made again.

  • BreeLeeD 26 Dec, 2008

    This cake is very moist and tastes wonderful with tea. However, mine wouldn't cut like it's shown in the picture. Next time, I'm going to try making it into cupcakes.

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