Name: Cherry Almond Cake with Maraschino Cherry Buttercream Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 4 large eggs; 2 cups granulated sugar; 1 cup unsalted butter, softened (2 sticks); 4 teaspoons almond extract; 1 cup sour cream; 1 ¼ cups butter, softened (2 ½ sticks); 5 cups powdered sugar; ⅓ cup heavy whipping cream; ¼ cup maraschino cherry juice; 3 teaspoons vanilla extract; 8-10 maraschino cherries, slightly chopped

Jump to Recipe· 4.3 from 77 reviews

If you are searching for a luscious dessert that beautifully balances nutty and fruity flavors, look no further than this Cherry Almond Cake with Maraschino Cherry Buttercream Recipe. This cake is an irresistible combination of moist almond-scented layers and silky, cherry-infused buttercream, making it perfect for any celebration or simply indulging your sweet tooth. Every bite delivers a tender crumb with an almond aroma, elevated by the sweet tang of maraschino cherries, wrapped in a creamy, dreamy frosting that’s as stunning as it is delicious.

Ingredients You’ll Need

The image shows six steps of making cake batter in clear glass bowls placed on a white marbled surface. The first step shows a clear bowl filled with dry white flour, baking powder, and salt with a green whisk standing inside. The second step features a bowl with four yellow egg yolks partially covered by white sugar on top. In the third, melted butter and two peeled sticks of butter rest on the eggs and sugar mixture. Step four displays the dry white flour mixture slowly added on top of the wet ingredients. The fifth image shows a rough batter in the bowl with a dollop of white sour cream on top. The final step reveals two metal cake pans filled halfway with smooth, light yellow batter ready for baking. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the foundation of this delightful cake. Each component plays a crucial role, from the rich almond flavor imparted by the extract to the luscious texture brought by sour cream and butter. These staples ensure you have just the right balance of flavor, moisture, and structure to create a perfect cake.

All-purpose flour (2 ½ cups): The base of the cake that gives it structure and tenderness.

Baking soda (1 teaspoon) and baking powder (½ teaspoon): Help the cake rise and stay light.
Salt (½ teaspoon): Enhances all the flavors in the cake.
Large eggs (4): Bind the ingredients and contribute to a fluffy texture.

Granulated sugar (2 cups): Sweetens the cake perfectly without overpowering.
Unsalted butter, softened (1 cup or 2 sticks): Adds richness and moisture.
Almond extract (4 teaspoons): Delivers that unmistakable, aromatic almond flavor.

Sour cream (1 cup): Keeps the cake moist and tender with a slight tang.
Butter, softened for frosting (1 ¼ cups or 2 ½ sticks): Creates a smooth, creamy buttercream base.
Powdered sugar (5 cups): Sweetens and stabilizes the buttercream.
Heavy whipping cream (⅓ cup): Gives the frosting a luscious, spreadable texture.

Maraschino cherry juice (¼ cup): Infuses the buttercream with that authentic cherry sweetness and color.
Vanilla extract (3 teaspoons): Balances and rounds out the buttercream flavor.
Maraschino cherries (8-10, chopped): Adds bursts of cherry flavor and a lovely texture in the frosting.

How to Make Cherry Almond Cake with Maraschino Cherry Buttercream Recipe

Step 1: Prepare Your Bakeware and Preheat the Oven

Before diving into the batter, preheat your oven to 350 degrees Fahrenheit and grease two 9-inch cake pans with non-stick spray. This ensures your cakes release easily once baked, preserving their perfect shape and crumb.

Step 2: Mix Dry Ingredients

Whisk together the flour, baking soda, baking powder, and salt in a medium bowl. Combining these dry ingredients now helps distribute the leavening agents evenly, which is key for that flawless rise.

Step 3: Beat Eggs and Sugar Until Light and Creamy

In a large bowl, use an electric mixer on medium speed to beat the eggs and sugar together for about 2 minutes. The mixture should become noticeably lighter in color and fluffy in texture, setting the stage for a tender, airy cake.

Step 4: Incorporate Butter and Almond Extract

Add the softened butter and almond extract to your egg and sugar mixture, then beat on low speed for about a minute. This step enriches the batter and infuses it with that signature almond scent you’ll love.

Step 5: Blend in Dry Ingredients Gently

Slowly add the flour mixture to your wet ingredients, mixing on low speed just until combined. Overmixing at this point can toughen the cake, so keep it gentle to maintain tenderness.

Step 6: Add Sour Cream and Complete the Batter

Beat in the sour cream until the batter is smooth. It will be on the thicker side, which is perfect for a moist, dense crumb that melts in your mouth.

Step 7: Bake Your Almond Cake Layers

Divide the batter evenly between your prepared pans, filling each halfway to allow space for rising. Bake for 23 to 25 minutes until a toothpick inserted in the center comes out clean. Cool the cakes in their pans for a bit before transferring to a wire rack to fully cool.

Step 8: Make the Maraschino Cherry Buttercream Frosting

Using an electric mixer, beat the softened butter on medium speed for 30 seconds until smooth. Gradually add powdered sugar, heavy cream, vanilla extract, and the maraschino cherry juice. Increase the speed to high and beat for 3 minutes to achieve a fluffy, spreadable consistency. Stir in the chopped maraschino cherries gently for delightful little surprise bursts of cherry flavor.

Step 9: Assemble and Frost Your Cake

Place one cake layer on your serving plate and pile a thick layer of frosting on top. Add the second layer, cover with a thin crumb coat of frosting and chill the cake in the freezer for 10 minutes to set the frosting. Finish with a final generous coat of frosting all around, smoothing it out beautifully for that professional look.

How to Serve Cherry Almond Cake with Maraschino Cherry Buttercream Recipe

Six images showing steps to make a cake batter placed on a white marbled surface. The first image shows a clear glass mixing bowl filled with white flour and a green whisk standing in the center. The second image shows a clear glass bowl with three eggs mixed with white sugar on top. The third image has butter and almond extract added to the egg and sugar mixture in the same clear bowl. The fourth image shows flour slowly added to this mix in the clear bowl. The fifth image shows a thicker batter with a dollop of white sour cream being mixed in the clear bowl. The sixth image displays two greased round cake pans filled halfway with smooth, pale batter, ready to bake. All images have soft natural light shining from the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the cake’s appearance and add texture by topping it with whole maraschino cherries, sliced almonds, or a light dusting of powdered sugar. These little touches make the cake shine at any gathering.

Side Dishes

Serve this cake alongside a dollop of fresh whipped cream or a small scoop of vanilla bean ice cream. A light berry compote also pairs wonderfully, complementing the cherry and almond notes with freshness and acidity.

Creative Ways to Present

Try serving individual cake slices on pretty dessert plates with a drizzle of cherry syrup or a sprig of fresh mint. For special occasions, adding edible flowers or almond slivers on top creates an elegant finish sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake in an airtight container in the refrigerator for up to 3-4 days. This preserves the freshness and moisture of both the cake and buttercream, so every bite stays delicious.

Freezing

You can freeze the cake layers after they’ve completely cooled, wrapped tightly in plastic wrap and foil. When ready to enjoy, thaw overnight in the fridge before frosting and assembling for optimal texture.

Reheating

Since this is a delicate cake best enjoyed chilled or at room temperature, avoid reheating. Instead, take slices out of the refrigerator about 30 minutes before serving to let the buttercream soften gently.

FAQs

Can I substitute almond extract with vanilla extract?

Yes, you can use vanilla extract if you prefer, but this will change the distinctive nutty almond flavor that defines this Cherry Almond Cake with Maraschino Cherry Buttercream Recipe. For the most authentic taste, almond extract is highly recommended.

Is it possible to make this cake gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. The texture may vary slightly, but the flavor combination remains amazing.

Can I use milk instead of heavy whipping cream in the frosting?

You can use milk, but heavy whipping cream is preferred because it creates a thicker, creamier frosting. If using milk, you might find the consistency a bit runnier and may need to adjust the powdered sugar quantity.

How far in advance can I make this cake?

You can bake the cake layers up to 2 days ahead and keep them refrigerated, or freeze for longer storage. The frosting should be made fresh or up to a day ahead and kept chilled until assembly.

What’s the best way to chop maraschino cherries for the frosting?

Drain the cherries well, then chop them finely with a sharp knife. You want small pieces dispersed throughout the frosting to add bursts of flavor without overpowering any single bite.

Final Thoughts

This Cherry Almond Cake with Maraschino Cherry Buttercream Recipe is a true celebration of flavors and textures that is sure to brighten any occasion. With its moist almond cake layers and luscious cherry buttercream, it quickly becomes a beloved classic in the kitchen. I encourage you to try making this at home — the joy of each slice is more than worth the effort, and it’s a guaranteed showstopper that everyone will rave about.