Let’s talk about the kind of cake that makes you smile before you even take a bite. The kind of cake that shows up at birthdays, Mother’s Day brunches, or just a random Tuesday when you decide, “Yep, I deserve cake today.” That’s exactly the vibe of this Cherry and Almond Cake—light, fluffy, and crowned with the most gorgeous maraschino cherry buttercream frosting you’ve ever met.
Honestly, I’ve had a lifelong love affair with maraschino cherries. Growing up in Wisconsin, I was the kid who ordered Shirley Temples (or Kiddie Cocktails, as we like to call them) like it was my full-time job. And you better believe I always asked for extra cherries. No shame.
So when Mother’s Day rolled around, I knew exactly what I was baking for my mom: this beautiful almond cake loaded with flavor and topped with cherry buttercream that’s basically spoon-licking heaven. And yes, the frosting has real bits of maraschino cherries in it. That’s not just a frosting—that’s a love letter.
Why This Cake Is a Showstopper
This cake has a personality: light, fluffy, and slightly nutty from the almonds, balanced with the sweet, playful flavor of maraschino cherries. It’s one of those cherry desserts that manages to be both nostalgic and impressive. Serve it at a celebration and watch it disappear. Serve it at home, and watch your family suddenly become helpful in the kitchen.
And here’s a little bonus—it works beautifully as a petit four or even as fancy cupcakes if you want individual portions. Because IMO, any excuse to turn almond cakes into portable sweets treats is a good one.
A Few Insider Baking Tips You Need to Know
1. Don’t Overmix—Seriously.
I’m not just being dramatic here. Overmixing your batter will turn your soft, fluffy cake into a dense, heavy block. When you add your dry ingredients to your wet ingredients, stir just until you still see tiny streaks of flour. Trust me, those streaks disappear while baking, and you’ll keep that airy texture we all love.
2. Temperature Matters.
Preheat your oven before your batter even thinks about meeting the pan. If you’re guessing on oven temps, you’re gambling with your cake’s future. Get yourself an oven thermometer. They’re cheap, and they’ll save you from the heartbreak of an undercooked center or dry edges.
3. The Frosting Upgrade.
Heavy whipping cream is the secret to that dreamy, thick buttercream texture. Milk works if you’re in a pinch, but just know your frosting will be a little softer. And here’s a tip—don’t skimp on the cherry pieces. Those pops of fruity sweetness in the frosting? Chef’s kiss.
The Flavor Combo You Didn’t Know You Needed
Almond and cherry are like the ultimate dessert BFFs—they just get each other. The subtle nutty warmth from the almonds balances perfectly with the bold, sweet-tart punch of cherries. If you’ve ever thought of cherry recipes as being one-dimensional, this cake will change your mind.
Plus, let’s not forget the cake toppings potential here. You can go all out—extra cherries on top, a dusting of powdered sugar, maybe even a drizzle of almond glaze if you’re feeling fancy. Or keep it simple with that beautiful cherry buttercream stealing the show.
Not Just for Big Occasions
While this beauty looks like it belongs at a wedding dessert table, it’s also perfect for smaller gatherings. Make it as a cupcake batch for an office treat (hello, easy sweets treats win), or slice it up for a casual coffee date with friends. It’s proof that just desserts don’t need to be complicated to impress.
Final Thoughts: Bake It for the Smiles
At the end of the day, this Cherry and Almond Cake is more than just a recipe—it’s a memory in the making. Whether you’re baking it for a holiday, a special celebration, or simply because you had a craving for something fabulous, it’s the kind of cake that sparks joy with every bite.
So, preheat that oven, grab your maraschino cherries, and get ready to whip up a dessert that’s part nostalgia, part celebration, and 100% delicious. Just be warned—you might want to make two. One for the party, and one for “taste testing” at home.
Almond Cakes with Juicy Cherries – Just Desserts Perfection
- Total Time: 35 minutes
- Yield: 12 servings
Description
If you’re looking for a Cherry and Almond Cake that’s tender, flavorful, and topped with dreamy cherry buttercream, this one is pure celebration in every bite. The almond-scented layers are soft and fluffy, and the maraschino cherry frosting adds a pop of sweet-tart nostalgia you can’t resist.
Ingredients
For the Almond Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 4 large eggs
- 2 cups white sugar
- 1 cup unsalted butter, softened (2 sticks)
- 4 tsp almond extract
- 1 cup sour cream
For the Cherry Buttercream:
- 1 ¼ cups unsalted butter, softened (2 ½ sticks)
- 5 cups powdered sugar
- ⅓ cup heavy whipping cream
- ¼ cup maraschino cherry juice
- 3 tsp vanilla extract
- 8–10 maraschino cherries, roughly chopped
Instructions
- Bake the Cake Layers
- Preheat your oven to 350°F (175°C) and coat two 9-inch round pans with non-stick spray.
- Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat the eggs and sugar on medium speed for about 2 minutes until the mixture is light and fluffy.
- Add the softened butter and almond extract, mixing just until combined.
- Slowly add the dry ingredients, mixing on low until everything is just incorporated — don’t overmix or your cake could turn dense.
- Blend in the sour cream until the batter is smooth and thick.
- Divide the batter evenly between the pans (about halfway full) and bake for 23–25 minutes. A toothpick should come out clean when they’re done.
- Let the cakes cool completely on a wire rack before frosting.
- Make the Cherry Buttercream
- Beat the butter on medium speed for 30 seconds until creamy.
- Add powdered sugar, heavy cream, vanilla, and cherry juice. Increase to high speed and whip for 3 minutes until fluffy.
- Fold in the chopped maraschino cherries. If the frosting feels too stiff, add a splash more cream until it’s spreadable.
- Assemble Your Cake
- Place one cake layer on a serving plate and spread a generous amount of cherry buttercream on top.
- Add the second cake layer and cover the whole cake with a thin “crumb coat.” Pop it in the freezer for 10 minutes to set.
- Finish with a thick, smooth final layer of frosting, swirling decoratively if you like.
Notes
Tips & Storage
- Storage: Keep in an airtight container in the fridge for 3–4 days.
- Frosting Tip: Heavy cream gives the best thick, luscious texture, but milk will work in a pinch (just a bit less rich).
This recipe makes a show-stopping almond cake that works for birthdays, showers, or any special moment when you want to bring a plate of sweets treats that wow. Between the almond-scented crumb and cherry-speckled buttercream, it’s basically the edible version of happiness — just desserts done right.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts
Nutrition
- Calories: 833 kcal
- Sugar: 89 g
- Sodium: 391 mg
- Fat: 42 g
- Saturated Fat: 26 g
- Trans Fat: 1 g
- Carbohydrates: 110 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 165 mg