CakesAmericanEasy

Sheet Pan Cherry and Almond Cake Squares

Name: Sheet Pan Cherry and Almond Cake Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16 servings
Cuisine: American
Ingredients: 8 oz (227 g) unsalted butter, softened, at room temperature; 1¼ cup (250 g) granulated sugar; 2 large eggs, at room temperature; ¾ tsp (3¾ ml) almond extract; ½ tsp (2½ ml) vanilla extract; 2 cup (250 g) all-purpose flour; 1½ tsp (7½ g) baking powder; ¼ tsp (1½ g) salt; ¾ cup (180 ml) whole milk; 2 cup (300 g) fresh or frozen pitted cherries, thawed if frozen, drained well if thawed frozen, patted dry; ½ cup (60 g) sliced almonds, toasted, lightly toasted (optional garnish) (optional)

From the MyKitchenBank Kitchen

Golden, tender sheet cake studded with tart cherries and scented with warm almond extract. These simple cake squares are perfect for serving a crowd—baked in one pan, cut into portions, and just sweet enough without being heavy. The cherries sink slightly into the crumb as it bakes, creating little pockets of bright flavor in every bite.

Prep: 15 min
Cook: 30 min
Wait: 20 min
Total: 1 hr 5 min
Makes: One 9×13-inch (23×33 cm) pan; 16 squares

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Steps

Before you start

Preheat oven to 350 °F (175 °C)
Have all ingredients at room temperature for even mixing
Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving a 1-inch (2.5 cm) overhang on two sides for easy removal

1
Cream butter and sugar
- In a large bowl, beat softened butter and granulated sugar together with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
- Scrape down the sides of the bowl halfway through.
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Ready when: Mixture is pale, creamy, and noticeably lighter in volume
Tip: Room-temperature ingredients blend more smoothly and incorporate more air for a tender crumb
2
Add eggs and extracts
- Beat in the eggs one at a time, mixing well after each addition.
- Add almond extract and vanilla extract and beat until fully combined, about 1 minute more.
- The mixture should be smooth and homogeneous.
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Ready when: Mixture is smooth and slightly thickened
Tip: Adding eggs slowly prevents curdling and ensures they are fully incorporated
3
Combine dry ingredients
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
- Set aside.
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Ready when: Flour is evenly mixed with no lumps
Tip: Whisking the dry ingredients distributes baking powder evenly for consistent rise
4
Alternate flour and milk
- Add the flour mixture to the butter mixture in two additions, alternating with the milk (flour, milk, flour).
- Stir on low speed after each addition until just combined, about 30 seconds per addition.
- Do not overmix.
- After the final flour addition, mix until no streaks remain, then stop.
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Ready when: Batter is smooth and shows no white flour streaks
Tip: Overmixing develops gluten, which makes the cake tough; stop as soon as streaks disappear
5
Fold in cherries
- Gently fold the drained, dried cherries into the batter using a spatula, making 10–12 folds.
- Distribute them evenly without crushing them.
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Ready when: Cherries are evenly scattered throughout the batter
Tip: Pat cherries completely dry first; excess moisture can make the cake soggy and cause cherries to sink unevenly
6
Spread into pan
- Pour the batter into the prepared 9×13-inch (23×33 cm) pan and spread it evenly with an offset spatula or the back of a spoon.
- Tap the pan gently on the counter to release air bubbles.
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Ready when: Batter is level and fills the pan evenly
Tip: Even spreading ensures uniform baking and consistent cake squares when cut
7
Sprinkle almonds (optional)
- If using toasted sliced almonds, sprinkle them evenly over the top of the batter.
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Ready when: Almonds are distributed across the surface
Tip: Toasting almonds beforehand brings out their flavor and adds a pleasant crunch
8
Bake until goldenOven 350°F / 175°C
- Bake in a preheated 350 °F (175 °C) oven for 28–32 minutes.
- The cake is done when the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs—not wet batter, but not completely dry either.
- The edges should pull slightly away from the pan.
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Ready when: Top is golden brown; toothpick shows moist crumbs; edges pull from pan
Tip: Start checking at 28 minutes; ovens vary, and a few moist crumbs ensure a tender crumb, while overbaking dries the cake
9
Cool in pan
- Let the cake cool in the pan at room temperature for 15–20 minutes.
- The residual heat will finish setting the cake.
- Do not cool completely in the pan, as it will continue to bake on the bottom.
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Ready when: Cake is warm to the touch but not hot; sides give slightly when gently pressed
Tip: Cooling briefly in the pan helps the cake firm up enough to cut cleanly; cooling completely in the pan traps steam and can make the bottom soggy
10
Remove and cut
- Lift the cake out of the pan using the parchment paper overhang and transfer it to a cutting board.
- Once it has cooled completely (about 20 minutes more at room temperature), cut it into 16 even squares (4 rows × 4 columns).
- A sharp knife dipped in hot water and wiped dry between cuts helps prevent crumbling.
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Ready when: Cake is cool; squares cut cleanly and hold their shape
Tip: Using a hot, damp knife gives you the cleanest cuts and prevents cake from crumbling on the edges

Good to know

Tips

Pat fresh or thawed frozen cherries completely dry before folding in; excess moisture will sink them to the bottom and can make the cake soggy.
Don't overmix the batter after adding flour. Lumps are fine—they will disappear in the oven. Overmixing toughens the crumb.
For even baking, make sure your oven rack is positioned in the center and that the pan sits flat and level.
The cake is at its best served at room temperature or still slightly warm, with a simple dusting of powdered sugar if desired.

Make ahead

Bake the cake the night before. Let it cool completely, wrap it tightly in plastic wrap, and store it at room temperature. Cut and serve the next day. The squares can also be baked up to 2 days ahead.

Storage & reheating

Store squares in an airtight container at room temperature for up to 4 days, or cover the pan tightly with plastic wrap. Refrigerate for up to 7 days. Freeze individual squares wrapped in plastic wrap and then in a freezer bag for up to 3 months; thaw at room temperature for 1–2 hours before serving.

Substitutions

fresh or frozen pitted cherries, thawed if frozen → Dried cherries, sour cherries, or pitted fresh tart cherries. If using dried cherries, chop them into bite-sized pieces (no need to drain). Fresh sour cherries will be slightly less sweet but have more tang. Frozen cherries work best and should be thawed and drained thoroughly.
almond extract → Additional 1/2 tsp vanilla extract, or 1/4 tsp pure almond oil. Almond oil has more concentrated flavor than extract and provides a milder almond note. Skip the almond flavor altogether for a plain cake, but increase vanilla to 1 tsp.
whole milk → Buttermilk, sour cream thinned with water (equal parts), or Greek yogurt thinned with water. Buttermilk or sour cream adds subtle tang and additional richness; no change to quantity needed. If using yogurt, use 1/2 cup yogurt plus 1/4 cup water.
sliced almonds, toasted → Chopped pistachios, chopped pecans, or additional dried cherries. Any toasted nut works; pistachios add a subtle green color and different flavor. More dried cherries double down on the cherry flavor without adding nuts.