A simple but delicious sheet cherry chip Texas style sheet cake is the perfect way to feed a crowd. It will be a hit at your next party, potluck or BBQ.
Sheet cakes are the perfect way to feed a crowd. The batter comes together so easily and you melt the butter, so there’s no need to think ahead to let ingredients come to room temperature.
Plus the icing is dump and spread, no piping for fanciness. Despite being easy, they are not short on taste and this cherry chip one is superb. Bright red cherries, a bit of vanilla almond goodness and a sprinkling of mini chips for a fun and chocolaty finish!
According to the calendar, we should be getting warmer weather. After three straight Sundays of snow, who knows what Mother Nature might do to us next.
In fact I broke a sweat in a t-shirt and got a sunburn on Thursday just to have to bundle up to run out this morning... so deciding what to wear each day is a bit like rolling the dice.
But when warm weather does come and bless us on a weekend, we are sure to have some burgers on the grill and hopefully some friends over. It has been too long!
I love making sheet cakes for occasions like that because they are so easy to make and are perfect for feeding a crowd.
I suppose I get my love for Texas style sheet cakes honestly. My grandma made the original Texas sheet cake quite frequently when I was a child.
MiMi makes great flavor combinations as well. Her chocolate chip cookie dough sheet cake and Arnold Palmer sheet cakes were both original recipe creations that were very popular with our family and readers alike!
I had a jar of maraschino cherries calling my name and I was in the mood for making a cake. I know, big surprise!
So the wheels got to turning and this cake was born. It is the perfect mix of cherry, vanilla, almond and chocolate. The cake has a nice subtle cherry flavor and is dotted with bits of fruity goodness.
The icing adds that bit of sweet creamy goodness you'd find in a cherry chip ice cream or chocolate covered cherry. The hint of almond pairs so nicely with the cherry and vanilla as well.
I know a few of you are not almond extract fans and that is fine. You could always leave it out or add a touch more vanilla if you'd like.
The mini chips are a fun way to add a touch of chocolate, plus they make the visual presentation so much more fun. They add a little bit of texture to each bite as well.
Surprisingly after seeing me work on the cake, my husband was pretty excited to try a bite. So much so that he actually saved room for a slice rather than going back for more meat and potatoes.
It was an uncharacteristic move, but one he seemed to think was the right call. He happily enjoyed his slice, remarking that he thought the flavors were nice and it wasn't too sweet as he thinks cakes sometimes are.
So next time you are looking for a simple sweet to serve at a party, potluck or get together, you should definitely consider this cake. In fact, maybe you should plan one just as an excuse to make the cake! Break out the sheet pan and get baking!
Cherry Sheet Cake
- 1 cup butter
- 10 ounce jar maraschino cherries
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sour cream
- 2 eggs
- 1/2 cup butter
- 1/4 cup milk
- 3 1/2 cups powdered sugar
- 1/2 cup vanilla extract
- 1/2 cup almond extract
- 3 Tablespoons mini chocolate chips
- Preheat oven to 350°F and grease a 13x18x1-inch sheet pan.
- Drain the juice from the jar of cherries into a measuring cup. Roughly chop the cherries and set aside.
- Bring the cherry juice up to one cup of liquid using water. Add the 1 cup of cherry juice/water to a medium saucepan and add the butter. Bring to a boil and then remove from the heat.
- In a large bowl, stir together the flour, sugar, baking soda and salt.
- Pour the butter mixture over the flour mixture and stir until just combined. Stir in the remaining ingredients, including chopped cherries.
- Pour into prepared pan and bake for about 22 minutes, or until a toothpick tests clean.
- Set aside to cool for 20 minutes, meanwhile make the icing.
- In a large saucepan bring butter and milk to a low boil.
- Whisk in powdered sugar, vanilla, and almond extract. Stir until you have a spreadable consistency
- Spread warm frosting over cake. Sprinkle with mini chocolate chips.
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Amount Per Serving: Calories: 335Total Fat: 13gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 49mgSodium: 243mgCarbohydrates: 48gFiber: 1gSugar: 39gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.