Description
This Cherry Almond Cake is a moist, flavorful dessert featuring a tender almond-flavored cake layered with a luscious cherry buttercream frosting. Perfectly balanced with a hint of almond extract and the bright sweetness of maraschino cherries, this cake is ideal for celebrations or an indulgent treat.
Ingredients
Scale
Almond Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ 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 ¼ cups unsalted butter, softened (2 ½ sticks)
- 5 cups powdered sugar
- ⅓ cup heavy whipping cream
- ¼ 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. Grease two 9-inch cake pans with non-stick cooking spray and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Beat eggs and sugar: In a large mixing bowl, using an electric or stand mixer on medium speed, beat the eggs and granulated sugar for about 2 minutes until the mixture is light and creamy.
- Add butter and almond extract: Reduce speed to low and beat in the softened butter and almond extract until well combined, about 1 minute.
- Combine dry mix with wet ingredients: Gradually add the dry ingredients to the wet mixture on low speed. Mix just until blended; do not overmix to keep the cake tender.
- Incorporate sour cream: Beat in the sour cream until the batter is smooth and thick.
- Fill pans and bake: Pour the batter evenly into the prepared pans, filling each halfway. Bake for 23-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans on a wire rack before frosting.
- Prepare cherry buttercream frosting: Using an electric mixer, beat the softened butter on medium speed for 30 seconds until creamy. Gradually add powdered sugar, heavy whipping cream, vanilla extract, and maraschino cherries, then beat on high speed for 3 minutes. Add more cream if necessary to achieve a spreadable consistency.
- Assemble the cake: Place one cake layer on a serving plate, spread a thick layer of frosting on top, then add the second cake layer. Apply a thin crumb coat of frosting over the entire cake and freeze for 10 minutes to set.
- Final frosting layer: After freezing, spread a final thick and even layer of frosting over the cake’s exterior for a smooth finish.
Notes
- Store the cake in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
- For a thicker, richer frosting, use heavy whipping cream as suggested; however, whole milk can be used as an alternative for a lighter texture.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 430 kcal
- Sugar: 40 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
