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Cherry Almond Cake Recipe

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4.4 from 9 reviews

This Cherry Almond Cake is a delightful, moist cake layered with a rich cherry buttercream frosting. Perfectly balanced with almond extract and maraschino cherries, this cake offers a luscious blend of flavors, ideal for celebrations or a special dessert.

Ingredients

Cake

  • 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

Cherry Buttercream Frosting

  • 1 1/4 cups butter, softened (2 1/2 sticks)
  • 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

  1. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Spray two 9-inch cake pans with non-stick cooking spray and set aside to ensure easy cake removal.
  2. Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Stir thoroughly and set the dry mixture aside.
  3. Beat eggs and sugar: Using an electric or stand mixer on medium speed, beat the large eggs and granulated sugar together for about 2 minutes until the mixture becomes light and creamy.
  4. Add butter and almond extract: Lower the mixer speed and blend in the softened butter and almond extract for about 1 minute, ensuring everything is well incorporated.
  5. Combine dry ingredients: Slowly add the dry flour mixture to the wet mixture on low speed. Mix just until combined, taking care not to overmix the batter.
  6. Incorporate sour cream: Beat in the sour cream until the batter is smooth and thick in consistency. This will yield a dense but tender cake batter.
  7. Bake the cake layers: Divide the batter evenly between the prepared pans, filling each about halfway. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool in the pans on a wire rack before frosting.
  8. Make cherry buttercream frosting: In a large bowl, beat softened butter on medium speed for 30 seconds until smooth and creamy.
  9. Add powdered sugar and liquids: Gradually add powdered sugar, heavy whipping cream, vanilla extract, and maraschino cherries. Increase mixer speed to high and beat for 3 minutes. If the frosting is too thick for spreading, add a little more heavy cream to achieve desired consistency.
  10. Assemble the cake: Place one cake layer on your serving plate and spread a thick layer of frosting over the top. Add the second cake layer on top and cover the entire cake with a thin crumb coat of frosting. Chill the cake in the freezer for about 10 minutes to set the frosting.
  11. Final frosting layer: After chilling, apply one final thick and even layer of frosting around the cake, smoothing it out for a beautiful finish.

Notes

  • Ensure all butter used is softened to room temperature for easy mixing and a smooth batter and frosting.
  • Do not overmix the batter after adding flour to avoid a dense cake.
  • The cherry buttercream can be adjusted with more cream for preferred spreading consistency.
  • Freezing the cake briefly after crumb coating helps to achieve a clean, professional finish with the final frosting layer.
  • Use toothpicks to test cake doneness to avoid overbaking and drying.

Find it online: https://cookedbysarah.com/cherry-almond-cake-recipe/