This cherry almond sheet cake is a delightful dessert, perfect for any occasion and a fantastic addition to your collection of sheet cake recipes. You’ll love how simple it is to prepare, offering tender cake bursting with sweet cherries and a hint of almond.
Key Ingredients & Substitutions
- All-Purpose Flour: Can substitute with a gluten-free baking blend for a gluten-friendly option.
- Granulated Sugar: Coconut sugar can be used as a slightly less refined alternative.
- Cherries: Fresh or frozen pitted cherries work well. If using frozen, do not thaw beforehand.
- Almond Extract: Essential for flavor; vanilla extract can be used in a pinch for a different profile.
- Butter: Unsalted butter is preferred; a dairy-free stick butter alternative can be used.
Ingredients
For the Cake:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- ½ cup (120ml) milk (whole or 2%)
- 1 ½ cups pitted cherries, fresh or frozen
For the Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons milk
- ¼ teaspoon almond extract
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 12
- Tools: 9×13 inch baking pan, mixing bowls, electric mixer
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan to prevent sticking. This ensures your sheet cake comes out perfectly.
2. Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside for later. This creates an even distribution of leavening agents.
3. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract until well combined.
4. Alternate Wet and Dry
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry. Mix until just combined, being careful not to overmix the batter. Fold in the pitted cherries gently.
5. Bake the Cake
Pour the batter evenly into your prepared 9×13 inch baking pan. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool completely on a wire rack before glazing.
6. Make the Glaze
While the cake cools, whisk together the powdered sugar, milk, and almond extract in a small bowl until smooth. If the glaze is too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
7. Glaze and Serve
Once the sheet cake is completely cool, drizzle the almond glaze evenly over the top. Allow the glaze to set slightly before slicing and serving.
Variation Ideas
- Add a sprinkle of sliced almonds on top of the glaze for extra crunch and almond flavor.
- Incorporate lemon zest into the cake batter for a brighter, citrusy note.
- Use different berries like raspberries or blueberries for a mixed berry sheet cake.
Storage Instructions
Store any leftover cherry almond sheet cake at room temperature in an airtight container for up to 3 days. For longer freshness, you can refrigerate it for up to 5 days. You can enjoy slices chilled or allow them to come to room temperature before eating.
Frequently Asked Questions (FAQ)
Can I use canned cherries?
Yes, but ensure they are well-drained to avoid excess moisture in your sheet cake.
Why is my cake dry?
Overmixing the batter or overbaking are common culprits. Ensure you mix until just combined and test for doneness with a skewer.
Can I freeze this sheet cake?
Yes, you can freeze individual slices or the whole cake (unglazed) for up to 2 months. Thaw in the refrigerator before glazing and serving.
What kind of milk should I use?
Whole milk or 2% milk works best for a rich, moist crumb. You can also use unsweetened almond milk.
My glaze is too thin/thick. What do I do?
If it’s too thin, add more powdered sugar. If it’s too thick, add milk a tiny bit at a time until you reach the desired consistency.
Can I make this dairy-free?
Yes, use a dairy-free stick butter alternative and unsweetened plant-based milk (like almond or soy milk).