Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Cherry Sheet Cake 3.5 (61) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 24, 2020 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs Servings: 8 We used frozen cherries to make a fruit-studded cake that's sweet as can be. Serve it on its own as an afternoon snack or with whipped cream for dessert. Ingredients 1 cup (2 sticks) unsalted butter, room temperature, plus more for baking sheet 2 cups all-purpose flour 2 ½ teaspoons baking powder ¼ teaspoon salt 1 cup sugar 3 large eggs 1 teaspoon vanilla extract 1 pound frozen cherries, thawed and drained Confectioners' sugar, for dusting (optional) Directions 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. 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). 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). To serve, cut cake into triangles with a serrated knife. Dust with confectioners' sugar, if desired. Cook's Notes Sprinkle cherries over batter, which will puff up and around the fruit as it bakes. Print