Introduction

This Cherry Almond Cake is a delightful treat combining tender almond-flavored cake layers with a luscious cherry buttercream frosting. Perfect for special occasions or a weekend bake, it offers a rich yet balanced sweetness that’s sure to impress.

A slice of two-layer white cake with pale pink frosting between and around the layers sits on a white plate with a single bright red cherry on the side; the cake layers are soft and fluffy with a slightly crumbly texture, and the frosting looks creamy with small red bits mixed inside, creating a speckled effect. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
2 cups granulated sugar
1 cup unsalted butter, softened to room temperature (2 sticks)
4 teaspoons almond extract
1 cup sour cream
1 1/4 cups unsalted butter, softened (2 1/2 sticks) for frosting
5 cups powdered sugar
1/3 cup heavy whipping cream
1/4 cup maraschino cherry juice
3 teaspoons vanilla extract
8-10 maraschino cherries, slightly chopped

Instructions

Step 1: Preheat the oven to 350°F. Spray two 9-inch cake pans with non-stick cooking spray and set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mix aside.
Step 3: In a large bowl, use an electric mixer on medium speed to beat the eggs and granulated sugar together for about 2 minutes until the mixture is light and creamy.
Step 4: Add the softened butter and almond extract to the eggs and sugar and beat on low speed for about 1 minute until well combined.
Step 5: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until blended. Avoid overmixing.
Step 6: Stir in the sour cream and beat just until smooth. The batter will be thick.
Step 7: Divide the batter evenly between the prepared pans, filling each halfway. Bake for 23 to 25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on a wire rack.
Step 8: To make the cherry buttercream frosting, beat the softened butter on medium speed for 30 seconds until creamy.
Step 9: Add the powdered sugar, heavy cream, vanilla extract, maraschino cherry juice, and chopped cherries. Increase mixer to high speed and beat for 3 minutes. Add more cream if needed to reach a spreadable consistency.
Step 10: Assemble the cake by spreading a thick layer of frosting between the two cooled cake layers. Then apply a thin crumb coat of frosting over the top and sides.
Step 11: Chill the cake in the freezer for about 10 minutes to set the crumb coat.
Step 12: Apply one final thick and even layer of frosting all around the cake before serving.

Tips & Variations

For a nutty crunch, consider folding in 1/2 cup chopped toasted almonds into the batter.
If you prefer a milder cherry flavor, reduce the cherry juice slightly or omit the chopped cherries in the frosting.
Make sure the butter and eggs are at room temperature for smoother batter and frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, let it come to room temperature for about 30 minutes to soften the frosting. Leftover cake can also be frozen tightly wrapped for up to 2 months; thaw overnight in the fridge.

How to Serve

A slice of two-layer white cake is shown on a white plate, with pink frosting covering the entire cake including between the layers. The texture of the cake is soft and crumbly, while the frosting is smooth with small bits of red fruit mixed in. A small red cherry sits on the plate next to the cake slice. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Yes, fresh cherries can be used, but they should be pitted and finely chopped. Keep in mind the frosting may be less sweet and slightly different in texture.

Is it okay to make the cake layers a day ahead?

Absolutely. Wrap the cooled cake layers tightly in plastic wrap and store them at room temperature or in the fridge. Assemble and frost the cake the next day for best results.