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Cherry Sheet Cake

Fluffy cherry sponge cake topped with a silky smooth cherry buttercream frosting. A simple but elegant dessert that comes together in very little time and a delicious eggless dessert. 

With the season of cherries coming to a narrowing dip, it seemed only fitting to make this delicious dessert. I have a thing for easy cakes but even more so easy eggless cakes. The cake it self has cherries in the batter, I use cherry chunks in the frosting and we pipe cherries on top of the cake just because why not?

It is a simple dessert that  requires no fancy equipment or ingredients but the piping does need a little patience to say the least. I have made a seasonal orange cake and mango cake similar to this which is cute to look at but yummy to eat too. So if you are looking for a quick and easy dessert that uses up cherries which is perfect for the season at the moment then this recipe is for you. 

What ingredients do you need to make this Eggless Cherry Sheet Cake?

Cherries –

The recipe needs fresh cherries that are pitted. If you are using frozen make sure to thaw them first before using. I wld recommend fresh cherries though. I used the ones which we over ripe and on the verge of going bad. 

Butter –

The recipe calls for unsalted room temperature butter, you can use salted and you can also use a vegan butter to make this cake. We also use the butter in the buttercream frosting so make sure it is a butter you like to eat. 

Yogurt & Milk –

You need full fat yogurt and milk to make this cake. Since this is an eggless cake recipe which is still fluffy we want to ensure the cake is soft and delicious. I you want to keep this cake vegan you can use full fat almond milk or coconut milk and yogurt.

Baking powder & Baking soda –

This helps the cake rise and there is no substitute so please do not leave it out. 

Sugar-

To make the cake we need castor sugar or granulated sugar. However, for the frosting we need to use icing sugar or powdered sugar. 

Flour –

I have used all purpose flour to make this cake but you can use cake flour or self rating flour as well. You could use all purpose gluten free flour mix to make this cake gluten free.

Cornflour –

This helps keep the cake tender and fluffy, if you don’t have it you can replace it with all purpose flour.

What equipment do you need to make this Eggless Cherry Sheet Cake?

To make the cake batter we need a couple of mixing bowls, a rubber spatula and a quarter baking sheet tray. This cake is best baked in a 9×13 inch tray but you could bake it in a 9×9 inch square tin too. The frosting is best made with a whisk and a bowl but you can use an electric beater for this. I like to pipe the cherries using a piping bag and nozzle. 

How to make this Eggless Cherry Sheet Cake?

To make the cake we start by preheating the oven to 180℃, line the tray with baking spray and set aside. In a mixing bowl add the milk, yogurt, baking powder, baking soda and stir. Let this sit for a couple of minutes until frothy. In another bowl add the sugar and cherries, using your hands, squish it together until the sugar is the color of the cherries. Add the butter and beat together using a rubber spatula. Add the frothy milk mixture and stir. Add the flour, salt and cherries, fold until combined. Transfer to the lined tray and bake for 18-20 mins until golden, risen and tooth pick inserted into the center comes out clean. Let it cool in the pan for an hour.

To make the frosting beat butter until pale and fluffy, around 4-5 mins, you can do this using a whisk or electric beater. Add icing sugar and beat again. Add vanilla and a little heavy cream to loosen it up. At this point you can add some chopped cherries into the frosting and frost cooled cake with it. 

Optional:

Divide the frosting into 3 parts. We need most of the white frosting to cover the top of the cake. The remaining frosting can be colored pink and green to pipe tiny cherries on the frosted cake. This is optional and takes a little effort but it is so worth it. 

Serving and storing this Eggless Cherry Sheet Cake?

Once the cake is ready slice and serve it. It is perfect for a gathering and makes for a delicious dessert to take to someones home. You can serve it with lemonade or a glass of milk. 

Storing this Eggless Cherry Sheet Cake?

The cake can be sliced and stored in air tight containers in the fridge for up to 3 days. As there is fresh fruit in the cake and the frosting I wouldn’t recommend storing it longer. Also when you are goin to serve the cake let it sit at room temperature for 10-15 minutes to allow the frosting to soften. 

Now that we have covered how to make this Eggless Cherry Sheet Cake, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.  

Eggless Cherry Sheet Cake

Fluffy cherry sponge cake topped with a silky smooth cherry buttercream frosting. A simple but elegant dessert that comes together in very little time and a delicious eggless dessert.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Decorating Time 15 minutes
Course Brunch, Cake, Dessert, High Tea, Sweet tooth
Cuisine American
Servings 10 people

Equipment

  • Mixing bowls
  • Rubber spatula
  • Whisk/Electric beater
  • 9x13 Baking tray
  • Piping bags
  • Nozzles

Ingredients
  

Eggless cherry cake

  • 1/2 cup yogurt
  • 1/4 cup milk
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup castor sugar
  • 1/2 cup cherries pitted and chopped
  • 1/2 cup butter soft
  • 1 3/4 cup flour
  • 1/4 cup corn flour
  • Pinch of salt

Cherry buttercream

  • 1/2 cup butter soft
  • 3 cups icing sugar
  • 1/4 cup cherries pitted and chopped

Optional:

  • Pink food coloring
  • Green food coloring

Instructions
 

To make the cake

  • We start by preheating the oven to 180℃, line the tray with baking spray and set aside.
  • In a mixing bowl add the milk, yogurt, baking powder, baking soda and stir. Let this sit for a couple of minutes until frothy.
  • In another bowl add the sugar and cherries, using your hands, squish it together until the sugar is the color of the cherries. Add the butter and beat together using a rubber spatula. Add the frothy milk mixture and stir.
  • Add the flour, salt and cherries, fold until combined. Transfer to the lined tray and bake for 18-20 mins until golden, risen and tooth pick inserted into the center comes out clean. Let it cool in the pan for an hour.

To make the frosting

  • Beat butter until pale and fluffy, around 4-5 mins, you can do this using a whisk or electric beater. Add icing sugar and beat again. Add vanilla and a little heavy cream to loosen it up.
  • At this point you can add some chopped cherries into the frosting and frost cooled cake with it.

Optional:

  • Divide the frosting into 3 parts. We need most of the white frosting to cover the top of the cake. The remaining frosting can be colored pink and green to pipe tiny cherries on the frosted cake. This is optional and takes a little effort but it is so worth it.

Notes

  • Once you add the flour do not over mix the cake batter or else the cake will become tough.

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