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Cherry Almond Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/cherry-almond-cake-recipe/