Introduction

This Cherry Almond Cake is a delightful combination of moist, almond-flavored layers paired with a luscious cherry buttercream frosting. Perfect for celebrations or any special occasion, it offers a beautiful balance of sweet and tangy flavors that your family and friends will love.

The image shows a slice of two-layer white cake with light pink frosting between and around the layers. The cake is soft and spongy with a smooth, creamy pink frosting that has tiny red specks and one small piece of red cherry inside the frosting in the middle. The slice sits on a simple white plate, placed on a white marbled surface. In the background, there is another similar slice on another white plate and a clear glass bowl filled with bright red cherries, adding a pop of color. photo taken with an iphone --ar 4:5 --v 7

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 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

Step 1: Preheat your oven to 350°F. Spray two 9-inch cake pans with non-stick cooking spray and set them aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
Step 3: 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.
Step 4: Add the softened butter and almond extract to the egg mixture. Beat on low speed for about 1 minute until well combined.
Step 5: Gradually add the dry ingredients to the wet ingredients on low speed. Mix just until blended—be careful not to overmix.
Step 6: Stir in the sour cream and beat until the batter is smooth. Note that the batter will be on the thicker side.
Step 7: Divide the batter evenly between the prepared pans, filling each halfway. Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans on a wire rack before frosting.
Step 8: To make the cherry buttercream frosting, beat the softened butter on medium speed until smooth and creamy, about 30 seconds.
Step 9: Add the powdered sugar, heavy cream, vanilla extract, and the jar of maraschino cherries. Beat on high speed for 3 minutes. If needed, add more cream to achieve a spreadable consistency.
Step 10: Assemble the cake by spreading a thick layer of frosting between the two layers. Then cover the top and sides with a thin crumb coat.
Step 11: Place the cake in the freezer for about 10 minutes to let the crumb coat harden.
Step 12: Apply one final thick and even layer of frosting around the entire cake and smooth it out.

Tips & Variations

For a stronger almond flavor, toast a handful of sliced almonds and fold them into the batter before baking.
If you prefer a less sweet frosting, reduce the powdered sugar slightly or add a bit more cream for a smoother texture.
Substitute maraschino cherries with fresh or frozen sweet cherries for a fresher cherry taste.
Make sure the butter is softened but not melted to achieve the best cake and frosting texture.

Storage

Store the cake covered in an airtight container or cake dome at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. Before serving, let the cake sit at room temperature for about 30 minutes to soften. You can also freeze the cake (unfrosted or frosted) for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A slice of two-layer white cake with a soft and fluffy texture is shown on a white plate. The layers are separated and covered by a smooth, light pink frosting that looks creamy and has small red specks inside. There is a single red cherry embedded in the pink frosting between the cake layers, and one red cherry with a stem is placed beside the cake on the plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different extract instead of almond extract?

Yes, you can substitute vanilla extract or a combination of vanilla and a small amount of almond extract to adjust the flavor to your preference. However, almond extract is key to the signature taste of this cake.

How do I prevent the cake from drying out?

Make sure not to overbake the cake and store it properly covered to retain moisture. Using sour cream in the batter also helps keep the cake tender and moist.