Imagine sinking your fork into a decadent chocolate cake bursting with juicy cherries, where every bite is a perfect harmony of rich cocoa and sweet, tangy fruit. This Chocolate Cherry Sheet Cake isn't just a dessert—it's a culinary experience that will transform your ordinary day into an extraordinary celebration of flavor. Whether you're hosting a party, craving a weekend treat, or simply want to impress your family and friends, this recipe promises to be your secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 24 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 2 cups sugar
- 1 cup butter, softened
- 4 eggs
- 1 cup milk
- 2 cups cherries, pitted and halved
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a large 9x13 inch sheet cake pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, and baking powder. This will help remove any lumps and ensure even distribution of dry ingredients.
- In a separate large mixing bowl, cream together the softened butter and sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with milk. Mix on low speed until just combined. Be careful not to overmix, which can result in a tough cake.
- Stir in the vanilla extract and mix gently to distribute evenly throughout the batter.
- Fold in the pitted and halved cherries, reserving a few for optional garnish on top of the cake.
- Pour the batter into the prepared sheet cake pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 30-35 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely before adding any frosting or additional toppings.
- Optional: Once cooled, dust with powdered sugar or top with chocolate ganache and remaining fresh cherries for extra decoration.
Tips
- Room Temperature is Key: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and light.
- Cherry Placement: Gently fold cherries into the batter to prevent them from sinking to the bottom during baking.
- Pan Preparation: Use parchment paper in addition to greasing for easy cake removal.
- Cooling Matters: Allow the cake to cool completely before adding frosting or decorations to prevent melting.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Customize Your Cake: Experiment with different toppings like whipped cream, chocolate ganache, or fresh cherry compote.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 6g
Fat: 19g
Saturated Fat: 11g
Cholesterol: 95mg
