Cherry Cocoa Sheet Cake
Enjoy a soft cocoa sponge loaded with juicy sour cherries and a perfectly balanced sweet‑tart flavor, ready in under an hour for an easy homemade dessert.
Ingredients
- 4 large eggs
- 1 cup sugar
- 1/2 cup neutral vegetable oil
- 2 teaspoons vanilla extract
- 1 pinch salt
- 2½ cups all‑purpose flour spooned and leveled
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 cups pitted sour cherries fresh, frozen or jarred, well drained
- powdered sugar for dusting
Instructions
- In a large bowl, beat the eggs and sugar with a mixer until light and slightly thickened. Then add the oil, yogurt, vanilla extract and salt. Mix until smooth and well combined.
- In a separate bowl, whisk together the flour, baking powder and cocoa powder. Add the dry ingredients to the wet mixture and keep mixing with the mixer just until a smooth batter forms.
- Prepare a baking pan by greasing it lightly with butter or oil. Arrange a layer of cherries on the bottom of the pan, then pour the batter evenly over them. Scatter the remaining cherries on top of the batter.
- Bake in a preheated oven at 350°F (175°C) for about 45 minutes, until the cake is risen and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- The cherry cake is ready; let it cool, then dust with powdered sugar if you like. Slice into squares and enjoy!