Cherry Almond Cake with Maraschino Cherry Buttercream Recipe
This Cherry Almond Cake is a delightful layered dessert that combines a moist almond-flavored cake with a luscious cherry buttercream frosting. Soft, tender cake layers are infused with almond extract and studded with chopped maraschino cherries in the frosting, making it a perfect treat for celebrations or any time you crave a classic, fruity, and nutty dessert.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake 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
Cherry Buttercream Frosting Ingredients
- 1 1/4 cups butter, softened (2 1/2 sticks)
- 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
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Spray two 9-inch cake pans with non-stick cooking spray and set them aside to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents for a consistent rise.
- Beat Eggs and Sugar: In a large bowl, use an electric or stand mixer on medium speed to beat the eggs and granulated sugar together for about 2 minutes until the mixture becomes light and creamy, incorporating air for a fluffy texture.
- Add Butter and Almond Extract: Mix in the softened unsalted butter and almond extract on low speed for about 1 minute until everything is well blended. This adds rich flavor and moisture to the cake batter.
- Incorporate Dry Ingredients: Slowly beat in the dry flour mixture on low speed until just combined. Be careful not to overmix, as this can make the cake dense and tough.
- Add Sour Cream: Beat in the sour cream until the batter is smooth. The batter will be on the thicker side, which is perfect for this recipe.
- Bake the Cakes: Divide the batter evenly between the two prepared pans, filling each about halfway. Bake in the preheated oven 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 before applying frosting.
- Make Cherry Buttercream Frosting: In a mixing bowl, beat the softened butter on medium speed for 30 seconds until smooth and creamy.
- Add Frosting Ingredients: Gradually add powdered sugar, heavy whipping cream, vanilla extract, maraschino cherry juice, and chopped maraschino cherries. Increase to high speed and beat for 3 minutes, adding more cream if necessary to achieve a spreadable consistency.
- Assemble the Cake: Place one cooled cake layer on your serving plate and spread a thick layer of cherry buttercream frosting on top. Then place the second cake layer on top and apply a thin crumb coat layer of frosting on the top and sides of the cake.
- Chill Cake: Place the cake in the freezer for about 10 minutes to let the frosting harden, making it easier to apply the final layer.
- Final Frosting Layer: Once chilled, apply a final thick and even layer of cherry buttercream frosting all over the outside of the cake for a beautiful finish.
Notes
- Do not overmix the batter to keep the cake light and tender.
- Make sure all butter and eggs are at room temperature for the best texture.
- Chilled frosting is easier to spread, so use the freezing step before the final frosting layer.
- Maraschino cherry juice adds great flavor to the frosting, but you can adjust the amount based on desired consistency and taste.
- The cake layers can be baked a day ahead and wrapped tightly to maintain freshness.
Keywords: Cherry Almond Cake, almond cake, cherry buttercream frosting, layered cake, homemade cake, cherry dessert
