Are you looking for a delicious and visually stunning dessert that’s perfect for any celebration? Look no further than this Cherry Jubilee Sheet Cake! This vibrant cake, with its rich cherry flavor and creamy almond buttercream frosting, promises to be the centerpiece of your next gathering. Let’s walk through the recipe step-by-step.
Ingredients
For the Cake:
- 1 package white cake mix
- 3 eggs
- 3/4 cup vegetable oil
- 1/2 cup water
- 3 oz cherry Jell-O
- 10-12 oz maraschino cherries, drained
For the Almond Buttercream Frosting:
- 1/4 cup butter, softened
- 4 oz cream cheese, softened
- 2 tsp almond extract
- 3 cups powdered sugar
- 2-3 tbsp milk
Directions
- Preparation: Begin by preheating your oven to 350°F (175°C). This ensures the oven reaches the right temperature for baking.
- Prepare the Cherries: Using a blender or food processor, puree the drained maraschino cherries until smooth. This cherry puree will add a natural cherry flavor and a beautiful color to your cake.
- Mix the Cake: In a large bowl, combine the white cake mix with eggs, vegetable oil, and water. Beat these ingredients until the mixture is well blended. Then, stir in the cherry Jell-O mix and the cherry puree you prepared earlier. This addition infuses every bite of the cake with a delightful cherry essence.
- Bake the Cake: Pour the cake batter into a greased 9×13 inch baking pan. Spread the batter evenly and tap the pan lightly to remove any air bubbles. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: After baking, allow the cake to cool completely in the pan. This step is crucial for the frosting to adhere properly and not melt.
- Prepare the Frosting: For the frosting, cream together the softened butter and cream cheese until smooth and fluffy. Gradually add the powdered sugar, followed by the almond extract, and enough milk to achieve a smooth, spreadable consistency. The almond extract complements the cherry flavor exquisitely, enhancing the overall taste of the cake.
- Frost the Cake: Once the cake has cooled, spread the almond buttercream frosting evenly over the top. The frosting should be thick enough to provide a good coating but not so heavy as to overwhelm the light texture of the cake.
- Serve and Enjoy: Your Cherry Jubilee Sheet Cake is now ready to serve! Cut it into squares and serve it as a delightful dessert at your next party or family gathering.
Nutritional Information
- Calories: 420 per serving
- Total Time: 45 minutes
- Servings: 12
This Cherry Jubilee Sheet Cake is not only a treat to eat but also a joy to prepare. Its vibrant color and exquisite taste are sure to impress your guests and make any occasion feel extra special. Enjoy the process of baking this sweet masterpiece, and relish in the smiles it brings to your table!
Cherry Jubilee Sheet Cake
- Total Time: 45 minutes
- Yield: 12 1x
Description
This Cherry Jubilee Sheet Cake captures the essence of joy and celebration. Each bite offers a burst of cherry flavor balanced with the soft, sweet canvas of a classic white cake. Topped with a rich almond buttercream frosting, this dessert not only satisfies your sweet tooth but also adds a touch of elegance to any event.
Ingredients
Cake:
1 package white cake mix
3 eggs
3/4 cup vegetable oil
1/2 cup water
3 oz cherry Jell-O
10–12 oz maraschino cherries, drained
Almond Buttercream Frosting:
1/4 cup butter, softened
4 oz cream cheese, softened
2 tsp almond extract
3 cups powdered sugar
2–3 tbsp milk
Instructions
Preheat oven to 350°F.
Puree maraschino cherries in a blender or food processor.
In a large bowl, combine cake mix, eggs, oil, and water. Mix until well blended.
Add the Jell-O mix and pureed cherries to the cake mixture. Mix thoroughly.
Pour the batter into a greased 9×13 inch pan.
Bake for 30 minutes.
Allow the cake to cool.
For the frosting, cream together butter and cream cheese. Add powdered sugar, almond extract, and milk; blend until smooth.
Frost the cooled cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 420