Cherry Almond Cake with Buttercream Frosting Recipe

If you’re looking for a dessert that feels like a warm hug in cake form, you’re going to adore this Cherry Almond Cake with Buttercream Frosting Recipe. I’ve made this cake countless times for family gatherings and honestly, it’s become my go-to showstopper. The moist almond-flavored layers paired with that luscious cherry buttercream frosting? Pure magic. Stick with me—I’ll walk you through every step so your cake turns out just as amazing as mine (maybe even better!).

this Recipe

Ingredients You’ll Need

Every ingredient in this Cherry Almond Cake with Buttercream Frosting Recipe plays its part — from the sour cream that keeps things moist to the almond extract that brings a delicate fragrance. When shopping, try to pick fresh cherries and good quality butter for the best results.

• All-purpose flour: Gives structure to the cake; make sure it’s fresh for best rising.
• Baking soda and baking powder: These work together to give your cake the perfect lift without any weird aftertaste.
• Salt: Enhances all the flavors and balances sweetness.
• Eggs: I always prefer large eggs at room temp to ensure the batter emulsifies well.
• Granulated sugar: Sweetens perfectly and helps create that tender crumb.
• Unsalted butter: Softened but not melted—this helps keep the texture rich and smooth.
• Almond extract: Key to that distinctive flavor—don’t skimp here!
• Sour cream: A game changer for moistness and a subtle tang.
• Butter (for frosting): Using unsalted and softened butter gives your frosting a creamy base.
• Powdered sugar: Essential for sweet, smooth frosting—sift it for lump-free icing.
• Heavy whipping cream: Adds richness to the frosting and keeps it silky but thick.
• Maraschino cherry juice: This little trick transforms your frosting with a natural cherry flavor and lovely pink tint.
• Vanilla extract: Boosts the cherry and almond flavors without stealing the show.
• Maraschino cherries: Chopped into the frosting for bursts of juicy sweetness.

Variations

I love how versatile this Cherry Almond Cake with Buttercream Frosting Recipe is! You can easily tweak it based on what you have or who you’re baking for—this flexibility makes it a winner in my book.

• Gluten-Free Version: I tried swapping all-purpose flour for a cup-for-cup gluten-free blend with great success. Just watch the texture—it might be a tad denser.
• Swap Almond Extract: If someone’s not into almond, vanilla extract works perfectly fine and still complements the cherry beautifully.
• Cherry Substitution: Fresh or frozen cherries work too! When I use fresh, I sometimes macerate them a bit in sugar for extra sweetness.
• Less Sweet Frosting: I sometimes cut back on powdered sugar by a half cup for a less sweet finish if you or your guests prefer that.

How to Make Cherry Almond Cake with Buttercream Frosting Recipe

Step 1: Prep and Mix Dry Ingredients

Start by preheating your oven to 350°F and spraying two 9-inch cake pans with non-stick spray—this helps the cake come out clean and perfect. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting this mixture aside keeps you organized and ready for the next step.

Step 2: Beat Eggs and Sugar Until Light and Creamy

In a large mixing bowl, beat the eggs and sugar on medium speed for about 2 minutes. You’ll want it to look pale and fluffy—that’s your signal that air’s incorporated for a light cake. This step is a game changer; don’t rush it!

Step 3: Add Butter and Almond Extract

Turn the mixer down to low and add the softened butter along with the almond extract. Beat until everything blends together smoothly, about a minute. Softened butter is key here—it integrates better and prevents lumps.

Step 4: Incorporate Dry Ingredients and Sour Cream

Next, add the dry ingredients gradually while mixing on low speed. Be careful not to overmix—stop as soon as it’s combined. The batter will be thick now, so go ahead and fold in the sour cream. The sour cream keeps the cake moist and tender, which is something I absolutely love about this Cherry Almond Cake with Buttercream Frosting Recipe.

Step 5: Bake the Cake Layers

Divide the batter evenly between your two pans—you only want to fill them halfway because the cake will rise. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans on a wire rack; this helps them set up perfectly for frosting.

Step 6: Make the Cherry Buttercream Frosting

While the cakes cool, beat the softened butter on medium speed until creamy (about 30 seconds). Add powdered sugar, heavy whipping cream, vanilla extract, and the maraschino cherry juice. Turn the mixer to high and beat for 3 minutes. The frosting will get light and fluffy. If it feels too stiff, add a bit more cream.

Fold in the chopped maraschino cherries at the end so you get those delightful bits of fruit throughout the frosting—my family absolutely goes crazy for them!

Step 7: Assemble and Frost Your Cake

Place one cake layer on a serving plate and spread a thick, generous layer of frosting on top. Then place the second layer over it. After, apply a thin crumb coat of frosting all over the cake and pop it into the freezer for about 10 minutes to firm up. This little trick makes it easier to apply that final smooth, thick coat of frosting. Once set, go ahead and frost the top and sides evenly.

How to Serve Cherry Almond Cake with Buttercream Frosting Recipe

Garnishes

I love topping this cake with a few whole maraschino cherries and some slivered almonds for extra texture and that elegant look. Sometimes, I sprinkle a little edible gold dust for holiday parties—because why not? It makes a simple cake feel fancy and festive.

Side Dishes

When I serve this Cherry Almond Cake with Buttercream Frosting Recipe, a cup of rich black coffee or a scoop of vanilla bean ice cream pairs beautifully. The ice cream especially balances the sweetness and adds a cool, creamy contrast.

Creative Ways to Present

I’ve also tried mini versions baked in cupcake tins, perfect for bridal showers or tea time. Decorate each with a cherry on top and tiny almond slivers, and you have charming individual treats. For a dramatic presentation, arrange the cake on a tiered stand with fresh flowers and fruit around it.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it lasts beautifully for 3-4 days. The cake actually tastes better the next day because the flavors have time to meld together. Just bring it to room temperature before serving to bring back that soft texture.

Freezing

I’ve frozen this cake a few times with success. After assembling and applying the crumb coat, wrap it tightly in plastic wrap and freeze. When you’re ready to serve, thaw overnight in the fridge, then add the final frosting layer fresh. This keeps the cake moist and the frosting fresh.

Reheating

Since this is a frosted cake, I avoid microwaving slices directly to keep the frosting neat. Instead, I let slices sit out at room temperature for 20-30 minutes before serving, which softens the cake without affecting the frosting’s texture.

FAQs

Final Thoughts

Whenever I make this Cherry Almond Cake with Buttercream Frosting Recipe, it feels like sharing a little slice of joy. It’s been the centerpiece of so many celebrations, thanks to its perfect balance of flavors and comforting texture. If you’re looking for a recipe that’s impressive without being intimidating, this one’s a winner. Trust me, once you try it, you’ll never want to go back to a plain old cake again!

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