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
Scale
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