Ready in: 1 hour · Serves: 12 · Technique: Baking · Storage: Covered at room temperature for up to 3 days.
Quick Answer
This Cherry Chocolate Sheet Cake combines rich chocolate with tart cherries, creating a delightful dessert perfect for any holiday gathering.
As the leaves in New York City turn to vibrant hues of red and gold, I find myself drawn into the cozy spirit of fall. There's something special about the crisp autumn air that makes me want to fill my kitchen with the fragrance of baking. This Cherry Chocolate Sheet Cake is the epitome of comfort food, making it perfect for my upcoming Thanksgiving and Christmas gatherings. Think of it as a sweet hug on a plate, combining rich chocolate and tart cherries that dance together in harmony.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Combines rich chocolate flavor with tart cherries for a perfect balance of sweetness.
- Easy to make, perfect for holiday gatherings or cozy family dinners.
- Versatile dessert that can be enjoyed warm or with ice cream.
- Stays moist for days, making it a great make-ahead option.
- A delightful centerpiece that will impress your guests!
Ingredients
Gather the following ingredients to create this delicious Cherry Chocolate Sheet Cake:
For the cake:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
- 1 cup cherry pie filling (homemade or canned)
For the frosting:
- ½ cup unsalted butter, softened to room temperature
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla extract
How to Make Cherry Chocolate Sheet Cake (Step-by-Step)
Follow these steps to create your own Cherry Chocolate Sheet Cake!
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). Grease a 13x18 inch baking sheet with butter or cooking spray, which will help your cake come out effortlessly after baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. The deep, chocolatey aroma is already starting to fill the room, which makes it nearly impossible to resist.
Step 3: Combine the Wet Ingredients
In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract. Whisk until smooth, and then gradually pour this mixture into the dry ingredients. Stir until just combined; the batter will be thick at this stage.
Step 4: Add the Boiling Water
Here's where the magic happens: Carefully stir in the cup of boiling water. Your batter will thin out significantly, transforming into a glossy, rich chocolate mixture.
Step 5: Fold in the Cherries
Gently fold in the cherry pie filling. At this point, I can't help but taste a little bit of the batter-it's delightful! The cherries add a splash of color and a hint of tartness that balances beautifully with the chocolate.
Step 6: Bake
Pour the batter into your prepared baking sheet and bake for 30-35 minutes. Keep an eye on it; you'll know it's done when a toothpick comes out clean or with just a few moist crumbs. The kitchen will be filled with the warm sweetness of chocolate as it bakes!
Step 7: Make the Frosting
While the cake is cooling, make your frosting. In a medium bowl, cream together the softened butter and cocoa powder until smooth. Gradually add the powdered sugar and milk, mixing until you reach a silky consistency. Stir in the vanilla extract and give it a final mix.
Step 8: Frost the Cake
Once your cake is completely cool, spread the chocolate frosting evenly over the surface, letting it cascade down the edges for that delightful homemade look.
Step 9: Serve!
Slice into generous squares and watch as everyone digs in-this will undoubtedly become a centerpiece dessert at your holiday gatherings!
Common Mistakes to Avoid
- Not properly greasing the pan: Make sure to fully grease the baking sheet to prevent sticking.
- Not measuring the flour correctly: Spoon and level your flour; don't scoop from the bag directly, as it can lead to a dense cake.
- Overbaking the cake: Check for doneness a few minutes early to prevent a dry outcome. The center should have a slight jiggle when you take it out.
Tips and Tricks for Success
- For an extra touch, consider adding chopped maraschino cherries on top of the frosting or garnishing with chocolate shavings.
- This cake is delightful when served warm and can be paired with a scoop of homemade vanilla ice cream.
- If you want to compensate for the tartness of the cherries, you could dust the frosting with a little sea salt-it's a deliciously unexpected contrast!
Variations
- Replace cherry pie filling with raspberry or blueberry filling for a different fruit flavor.
- Use almond extract instead of vanilla for a unique twist.
- Add walnuts or pecans into the batter for added crunch.
- Substitute half of the all-purpose flour with whole wheat flour for a heartier version.
How to Serve
- Slice into generous squares and serve with a dollop of whipped cream.
- Pair slices with a scoop of vanilla ice cream for a warm and cold combination.
- Garnish with fresh cherries or chocolate shavings for an elegant touch.
- Serve alongside a cup of coffee or hot cocoa for a cozy experience.
Make Ahead and Storage
- Make Ahead: Prepare the cake a day in advance, store it wrapped at room temperature.
- Storage: Leftover cake can be kept covered at room temperature for up to 3 days or in the fridge for up to a week.
- Reheating: Enjoy warm by microwaving individual slices for about 10-15 seconds.
- Freezing: Slice and freeze wrapped portions for up to three months.
Recipe Notes / What I Learned
Baking this Cherry Chocolate Sheet Cake taught me that the balance of flavors can elevate a simple treat into something truly special. The lovely tartness of the cherries brings the rich chocolate flavor to life, making it perfect for holiday celebrations. Plus, it's such a joy to see friends and family gather around for a slice, sharing smiles and memories.
Yield and Serving Size
Yield: 16 servings · Serving Size: 1 square
Nutrition Snapshot
Estimated Nutrition Per Serving: ~350 calories · 4g protein · 54g carbs · 15g fat
Recipe by:
Delicious Cherry Chocolate Sheet Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 13x18 inch baking sheet.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the buttermilk, oil, eggs, and vanilla extract. Whisk until smooth, then gradually pour into the dry ingredients and stir until just combined.
- Carefully stir in the boiling water until you have a glossy batter.
- Gently fold in the cherry pie filling.
- Pour the batter into the prepared baking sheet and bake for 30-35 minutes or until a toothpick comes out clean.
- While the cake cools, make the frosting by creaming together the butter and cocoa powder, then gradually adding the powdered sugar and milk until smooth. Stir in the vanilla.
- Once the cake is cool, spread the frosting evenly over the surface and let it cascade down the edges.
- Slice into generous squares and serve.
Notes
FAQs
1. Can I use fresh cherries instead of cherry pie filling?
Yes, you can use fresh cherries! Just pit and chop them, and you may need to adjust the sweetness to your taste since fresh cherries can be more tart.
2. How should I store the leftover cake?
Store any leftover cake covered at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to three months.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two ahead and store it in an airtight container. Just frost it when you're ready to serve!
4. Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but ensure that the blend contains xanthan gum for the best results.
5. What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
