Description
This Cherry Almond Cake is a moist, flavorful dessert featuring a rich almond-flavored cake layered with creamy cherry buttercream frosting. The cake is made with a combination of all-purpose flour, almond extract, and sour cream to achieve a tender crumb, while the frosting combines butter, powdered sugar, maraschino cherry juice, and chopped cherries for a luscious and sweet finish perfect for any celebration or special occasion.
Ingredients
Almond Cake:
- 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
Cherry Buttercream Frosting:
- 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
Instructions
- Prepare the oven and pans: Preheat the oven to 350°F (175°C). Spray two 9-inch cake pans with non-stick cooking spray and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Beat eggs and sugar: In a large bowl, using an electric or stand mixer on medium speed, beat the eggs and granulated sugar for 2 minutes until the mixture is light and creamy.
- Add butter and almond extract: Add the softened butter and almond extract to the egg and sugar mixture and beat on low speed for about 1 minute until well combined.
- Incorporate dry ingredients: Gradually beat in the dry flour mixture on low speed until just combined. Be careful not to overmix to keep the cake tender.
- Add sour cream: Beat in the sour cream until the batter is smooth. Note that the batter will be thick.
- Bake the cake layers: Divide the batter evenly between the prepared pans, filling them halfway. Bake for 23-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans on a wire rack.
- Make the cherry buttercream frosting: In a large bowl, beat the softened butter on medium speed for 30 seconds until creamy. Add powdered sugar, heavy whipping cream, vanilla extract, and maraschino cherries, then increase to high speed and beat for 3 minutes. Add more cream if needed to achieve a smooth spreading consistency.
- Assemble the cake: Place one cake layer on a serving plate and spread a thick layer of frosting on top. Add the second cake layer and apply a thin crumb coat of frosting over the entire cake. Chill the cake in the freezer for about 10 minutes to firm up the frosting.
- Finish frosting: Once chilled, spread one final thick, even layer of frosting all around the outside of the cake. Decorate as desired and serve.
Notes
- STORE: Keep the cake in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
- FROSTING: Heavy whipping cream provides a thicker, creamier frosting texture, but milk can be used as a substitute if necessary.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
