Can a cake be light, fluffy, and bursting with flavor—all in just 35 minutes? This cherry almond cake proves it can! Infused with the nutty aroma of almond extract and topped with a sweet maraschino cherry buttercream, this cake is perfect for birthdays, parties, or any joyful gathering. The simplicity of ingredients and the quick prep time make it a go-to recipe for novice bakers and pros alike. Whether you’re craving something nostalgic or creating a dessert centerpiece, this cherry almond cake will exceed your expectations with every slice.
Why You’ll Love This Recipe
This cake blends vibrant flavors and contrasting textures in every bite. The moist, airy almond cake harmonizes beautifully with the smooth, cherry-infused buttercream. It’s simple enough to make on a weeknight but fancy enough for a party. Plus, it’s:
- Ready in just 35 minutes
- Easy to customize with variations
- A great make-ahead dessert
- Beautifully pink and festive
Ingredients
Almond Cake:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 large eggs
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 tsp almond extract
- 1 cup sour cream
Cherry Buttercream Frosting:
- 1 1/4 cups unsalted butter, softened (equivalent to 2 1/2 sticks)
- 5 cups powdered sugar
- 1/3 cup heavy whipping cream
- 1/4 cup maraschino cherry juice
- 3 tsp vanilla extract
- 8-10 maraschino cherries, finely chopped
How to Make Cherry Almond Cake
- Preheat and Prepare: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream Eggs and Sugar: In a large bowl, beat the eggs and sugar with a stand or electric mixer on medium speed for 2 minutes until light and fluffy.
- Incorporate Butter and Extract: Add the softened butter and almond extract to the egg mixture. Mix on low speed until fully combined.
- Combine Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- Add Sour Cream: Blend in the sour cream until the batter is smooth. Note: The batter will be thick.
- Bake: Divide the batter evenly between the pans, filling each halfway. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans on a wire rack.
Make the Frosting:
- Beat Butter: Beat the softened butter on medium speed until creamy (about 30 seconds).
- Add Ingredients: Add powdered sugar, cherry juice, vanilla extract, and heavy cream. Mix on high speed for 3 minutes until fluffy.
- Stir in Cherries: Carefully fold in the chopped maraschino cherries. Adjust cream for desired consistency.
Assemble the Cake:
- Build and Layer: Position one cake round on a serving plate. Generously spread frosting over the top, then layer the second cake.
- Crumb Coat: Apply a thin layer of frosting around the cake. Freeze for 10 minutes.
- Final Frosting: Finish with a thick, even coat of frosting. Add your favorite decorations.
Helpful Tips
- Avoid overmixing to maintain a soft and tender crumb.
- Use room temperature ingredients to help the batter mix evenly.
- Chill the cake before the final frosting layer for a polished look.
- Garnish with whole maraschino cherries for a festive finish.
Substitutions And Variations
- Dairy-Free: Use plant-based butter and yogurt instead of butter and sour cream.
- Gluten-Free: Substitute a 1:1 gluten-free baking flour.
- Extra Almond Flavor: Add chopped toasted almonds to the batter or as a topping.
- Different Frosting: Try cream cheese frosting with a cherry swirl for a tangy twist.
Frequently Asked Questions
Can I use fresh cherries instead of maraschino? Yes, but the flavor and color will differ. Consider cooking them down with sugar for a similar consistency.
Can I make this cake ahead of time? Absolutely! Bake the layers a day in advance and frost the next day.
What if I don’t have heavy cream? You can substitute with whole milk, but the frosting may be slightly thinner.
Storage Instructions
Keep the frosted cake in an airtight container in the refrigerator for up to 3-4 days. Let it come to room temperature before serving for optimal flavor and texture. You may also freeze the unfrosted cake layers for up to two months and thaw them overnight in the fridge.
Conclusion
This Cherry Almond Cake is a delightful dessert that balances elegance and ease. Its tender layers, pronounced almond flavor, and cherry-kissed frosting make it a must for any celebration. Quick to prepare and beautiful on the table, it’s a favorite for all occasions. Give it a try, share your creation, and explore more of our irresistible cake recipes!
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Cherry Almond Cake
- Total Time: 35–45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Cherry Almond Cake is a light, fluffy almond cake topped with a sweet maraschino cherry buttercream. Perfect for birthdays or any celebration—quick, festive, and full of flavor. Bake it today and impress everyone!
Ingredients
Almond Cake:
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
4 large eggs
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 tsp almond extract
1 cup sour cream
Cherry Buttercream Frosting:
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
5 cups powdered sugar
1/3 cup heavy whipping cream
1/4 cup maraschino cherry juice
3 tsp vanilla extract
8–10 maraschino cherries, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream Eggs and Sugar: In a large bowl, beat the eggs and sugar with a stand or electric mixer on medium speed for 2 minutes until light and fluffy.
- Incorporate Butter and Extract: Add the softened butter and almond extract to the egg mixture. Mix on low speed until fully combined.
- Combine Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
- Add Sour Cream: Blend in the sour cream until the batter is smooth. Note: The batter will be thick.
- Bake: Divide the batter evenly between the pans, filling each halfway. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans on a wire rack.
Make the Frosting:
- Beat Butter: Beat the softened butter on medium speed until creamy (about 30 seconds).
- Add Ingredients: Add powdered sugar, cherry juice, vanilla extract, and heavy cream. Mix on high speed for 3 minutes until fluffy.
- Stir in Cherries: Carefully fold in the chopped maraschino cherries. Adjust cream for desired consistency.
Assemble the Cake:
- Build and Layer: Position one cake round on a serving plate. Generously spread frosting over the top, then layer the second cake.
- Crumb Coat: Apply a thin layer of frosting around the cake. Freeze for 10 minutes.
- Final Frosting: Finish with a thick, even coat of frosting. Add your favorite decorations.
Notes
Use room temperature ingredients for the best texture. Garnish with whole cherries for a festive look. Can be made a day ahead.
- Prep Time: 10 minutes + Time: 10 minutes chilling (optional)
- Cook Time: 25 minutes
- Category: Cakes + Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 833
- Sugar: 89g
- Carbohydrates: 110g
- Protein: 6g