1-First Step: Preheat oven to 350°F (175°C). Grease a 13×9-inch pan with butter or cooking spray. Line with parchment if desired for easy release. Gather all ingredients. Pit fresh cherries or drain canned ones well. Pat dry to avoid excess moisture. Toss cherries lightly in 1 tbsp flour from your total to prevent sinking. This prep takes 10 minutes and sets you up for even baking.

2-Second Step: In a large bowl, beat softened butter and sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Scrape sides often. This creaming incorporates air for tenderness. Add eggs one at a time, beating well after each. Mix in vanilla extract. Avoid overbeating to keep batter smooth.

3-Third Step: In a separate bowl, whisk flour, baking powder, and salt. Alternate adding dry mix and milk to wet ingredients, starting and ending with dry. Begin with half dry, then half milk, repeat. Stir gently by hand with a spatula just until combined. Lumps are fine; overmixing toughens the cake. The batter should be thick yet pourable.

4-Fourth Step: Fold in prepared cherries carefully with a spatula. Use broad strokes to distribute evenly without crushing fruit. This preserves cherry shape and juices for pockets of flavor. Taste batter if using sweet canned cherries; adjust sugar if needed next time.

5-Fifth Step: Pour batter into prepared pan. Smooth top with spatula. Tap pan on counter twice to release air bubbles. Bake 35-40 minutes. Rotate halfway for even browning. Test doneness with toothpick in center; it should come out clean or with moist crumbs. Avoid opening oven door early to prevent sinking.

6-Final Step: Cool in pan 10 minutes on wire rack. Run knife around edges, invert onto rack if desired, or serve from pan. Dust with powdered sugar or frost once fully cooled. Slice into 12 pieces. Total active time: 20 minutes. Enjoy warm or room temp. Store as noted below. This cherry vanilla sheet cake shines at gatherings.