Cherry Almond Cake Recipe

Introduction

This Cherry Almond Cake is a delightful treat that combines the rich flavors of almond with sweet maraschino cherries. Moist and tender, it’s layered with a luscious cherry buttercream frosting that makes every bite irresistible. Perfect for celebrations or just a special dessert at home.

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

1. Step 1: Preheat your oven to 350°F (175°C). Spray two 9-inch cake pans with non-stick cooking spray and set aside.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mixture aside.
3. Step 3: In a large bowl, use an electric mixer on medium speed to beat the eggs and sugar together for about 2 minutes until the mixture is light and creamy.
4. Step 4: Add the softened butter and almond extract to the eggs and sugar. Beat on low speed for about 1 minute until the ingredients are well combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until blended. Be careful not to overmix.
6. Step 6: Mix in the sour cream until the batter is smooth. The batter will be thick.
7. Step 7: Divide the batter evenly between the prepared pans, filling each about halfway. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow the cakes to cool in the pans on a wire rack before frosting.
9. Step 9: To prepare the cherry buttercream frosting, beat the softened butter on medium speed until smooth and creamy, about 30 seconds.
10. Step 10: Add powdered sugar, heavy cream, vanilla extract, maraschino cherries, and cherry juice. Increase the mixer speed to high and beat for 3 minutes. Add more cream if needed to reach a spreadable consistency.
11. Step 11: Assemble the cake by placing one layer on a serving plate and spreading a thick layer of frosting over it. Top with the second cake layer.
12. Step 12: Apply a thin crumb coat of frosting around the cake’s top and sides. Refrigerate or freeze for about 10 minutes to set the frosting.
13. Step 13: Finish by applying a final thick, smooth layer of frosting all around the cake.

Tips & Variations

• Replace maraschino cherries with fresh or frozen cherries for a less sweet, more natural flavor.
• For a stronger almond taste, toast a few almonds and finely chop them to sprinkle between the layers or on top of the frosting.
• If you prefer a lighter cake, swap half of the all-purpose flour for cake flour.
• Make sure your butter and eggs are at room temperature to ensure a smooth, creamy batter and frosting.
• For an extra moist cake, brush the layers with a little cherry juice or almond liqueur before frosting.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Let it come to room temperature for about 30 minutes before serving for the best flavor and texture. The cake layers can be baked ahead and frozen without frosting for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of maraschino cherries?

Yes, fresh or frozen cherries can be used, but the frosting will be less sweet and may have a different texture. You may want to reduce the heavy cream slightly to maintain the frosting consistency.

How do I prevent my cake from drying out?

Ensure you do not overbake the cake and consider brushing the cake layers with cherry juice or a simple syrup before frosting to lock in moisture.

Cherry Almond Cake Recipe

Print Recipe

★★★★★

4.8 from 118 reviews

This delightful Cherry Almond Cake combines moist cake layers infused with almond extract and a luscious cherry buttercream frosting made from maraschino cherries. Perfect for celebrations or any special occasion, the cake features a tender crumb with a rich, creamy frosting that’s both fruity and nutty.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 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

• 1 1/4 cups unsalted 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

1. Preheat and Prepare Pans: Preheat your oven to 350°F. Spray two 9-inch cake pans with non-stick cooking spray and set them aside to prepare for the batter.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mix aside.
3. Beat Eggs and Sugar: Using an electric or stand mixer at medium speed, beat the eggs and granulated sugar together for 2 minutes until the mixture is light and creamy.
4. Add Butter and Almond Extract: With the mixer on low speed, add softened butter and almond extract to the egg mixture, beating for about 1 minute until well combined.
5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Be careful not to overmix to maintain a tender cake texture.
6. Add Sour Cream: Beat in the sour cream until the batter is smooth. Note that the batter will be thick.
7. Bake the Cake: Divide the batter evenly into the prepared pans, filling each about halfway. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans on a wire rack before frosting.
8. Make Cherry Buttercream Frosting: In a large bowl, beat softened butter with an electric mixer on medium speed for 30 seconds until creamy and smooth.
9. Add Frosting Ingredients: Gradually mix in powdered sugar, heavy whipping cream, vanilla extract, maraschino cherry juice, and the chopped maraschino cherries. Beat on high speed for about 3 minutes until light and fluffy. Add additional heavy cream if needed to achieve spreadable consistency.
10. Assemble the Cake: Place one cake layer on a serving plate and spread a thick layer of frosting over it. Top with the second cake layer. Apply a thin crumb coat of frosting around the sides and top of the cake. Chill in the freezer for about 10 minutes to set the crumb coat.
11. Final Frosting Layer: After chilling, apply a final thick and even layer of frosting around the entire cake. Smooth as desired and serve.

Notes

• Ensure butter is softened to room temperature for easier mixing and better texture in both cake and frosting.
• Do not overmix the batter to keep the cake tender and moist.
• Chilling the cake with the crumb coat helps achieve a smoother final frosting layer.
• Additional heavy cream may be added to the frosting for desired spreading consistency.
• Use fresh maraschino cherries and juice to maximize cherry flavor in the frosting.

Keywords: Cherry Almond Cake, almond extract cake, cherry buttercream, maraschino cherry frosting, layered cake dessert