This Martha Stewart cherry cake is a moist and buttery recipe, which is made with cherries and vanilla. It’s a classic, foolproof recipe, ready in about 1 hour.
Martha Stewart Cherry Cake 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)
How To Make Martha Stewart Cherry Cake
- Prep the oven and pan: Preheat oven to 325°F. Butter a 10-by-15-inch rimmed baking sheet, line it with waxed paper, and butter the paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar: In a mixing bowl, beat the butter and sugar until light and fluffy.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Add the dry mixture: With the mixer on low, blend in the flour mixture just until combined. The batter will be thick, similar to cookie dough.
- Assemble the cake: Spread the batter evenly into the prepared baking sheet and scatter cherries on top.
- Bake the cake: Bake 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and finish: Cool in the pan for 10 minutes, then invert onto a wire rack. Reinvert onto another rack so the top faces up. Dust with confectioners’ sugar before serving if desired.
Recipe Tips
- How to keep cherries from bleeding: Pat thawed cherries very dry to reduce excess juice that can color the batter.
- Can I use fresh cherries? Yes—just pit them first and dry them thoroughly.
- How to cut clean triangle slices: Chill the cake briefly before slicing with a serrated knife for neat edges.
- How to prevent a dense cake: Cream the butter and sugar until truly fluffy; this step creates lift.
- Can I bake this in a different pan? A 9×13 pan can work, but baking times may vary slightly.
What To Serve With Cherry Cake
This simple cherry cake pairs well with:
- Fresh whipped cream
- Vanilla bean ice cream
- Lemon zest–infused powdered sugar
- A drizzle of warm cherry syrup
How To Store Cherry Cake
Refrigerate: Store slices in an airtight container for up to 4 days.
Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw at room temperature.
Cherry Cake Nutrition Facts
Estimated per serving (8 servings):
- Calories: 360
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 41g
- Protein: 4g
- Fiber: 1g
- Sugar: 23g
- Sodium: 160mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this cherry cake without a baking sheet?
Yes, but use a similarly sized pan to maintain the correct thickness.
Why is my cherry cake gummy in the center?
Underbaking or too-wet cherries can cause gumminess—dry cherries thoroughly.
Can I add almond extract?
Yes, a small amount (¼ teaspoon) adds depth without overpowering the vanilla.
How to keep the cake from sticking to the pan?
Fully butter the pan and waxed paper to ensure easy release.
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Martha Stewart Cherry Cake
Description
A buttery, moist cherry cake baked in a thin sheet and cut into elegant triangles.
Ingredients
Instructions
- Preheat oven to 325°F and prepare a buttered, wax-paper-lined 10×15-inch baking sheet.
- Whisk flour, baking powder, and salt together.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then mix in vanilla.
- Blend in dry ingredients just until combined.
- Spread batter in the pan and top with cherries.
- Bake 35–40 minutes, until golden and cooked through.
- Cool, invert, reinvert, and dust with powdered sugar before serving.