Cherry Almond Cake – A light, tender almond cake finished with a maraschino cherry buttercream — perfect for birthdays, holidays, or any celebration.
I adore maraschino cherries ♥. They remind me of childhood Shirley Temples (or Kiddie Cocktails, as we call them in Wisconsin) — I always asked for extra cherries.
To celebrate Mother’s Day and the moms who made our childhoods sweet, I made this Homemade Cherry Almond Cake for my mom. The combination of almond-scented cake and cherry buttercream is nostalgic and delicious.
This cake is light and fluffy, and the cherry buttercream is silky and full of cherry flavor. There are small pieces of maraschino cherries folded into the frosting, which makes every bite bright and joyful.
Just a few baking tips:
✓ DON’T OVERMIX: When you add the dry ingredients to the wet, stir only until just combined. A few streaks of flour remaining are fine — overmixing will make the cake dense instead of light and tender.
✓ OVEN TEMPERATURE: Preheat your oven to the correct temperature before baking. An oven thermometer is a useful tool to confirm your oven is accurate and helps ensure consistent results.
✓ FROSTING: For the cherry buttercream, heavy whipping cream gives a richer, thicker texture that spreads and holds well. If you use milk, the frosting may be a bit softer.
Step-by-step: How to make Cherry Almond Cake
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Cherry Almond Cake
Ingredients
ALMOND CAKE:
- 2 ½ cups all-purpose flour
- 1 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoons salt
- 4 large eggs
- 2 cups granulated sugar
- 1 cup unsalted butter, softened to room temp., 2 sticks
- 4 teaspoons almond extract
- 1 cup sour cream
CHERRY BUTTERCREAM FROSTING:
- 1 ¼ cups butter, softened, 2 1/2 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
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Preheat oven to 350°F (175°C). Spray two 9-inch cake pans with nonstick cooking spray and set aside.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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In a large bowl, using an electric mixer on medium speed, beat eggs and sugar for about 2 minutes, until light and creamy.
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Add the butter and almond extract and beat on low for about 1 minute, until blended.
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Beat in the dry ingredients on low speed until just combined. DO NOT OVERMIX.
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Stir in the sour cream and beat until smooth. The batter will be on the thicker side.
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Divide batter between pans and fill each about halfway. Bake 23–25 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans on a wire rack before frosting.
MAKE CHERRY BUTTERCREAM FROSTING:
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Beat softened butter on medium speed for about 30 seconds until smooth and creamy.
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Add powdered sugar, heavy whipping cream, vanilla extract, maraschino cherry juice and the jar of cherries. Increase to high speed and beat for 3 minutes until light and fluffy. Add a little more cream if needed to reach a spreadable consistency.
ASSEMBLE CAKE:
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Spread a thick layer of frosting between the two cake layers. Apply a thin crumb coat around the top and sides, freeze for about 10 minutes to set, then finish with a final thick, even layer of frosting. Garnish with extra chopped maraschino cherries if desired.
Notes
- STORE: Keep the cake covered in an airtight container in the refrigerator for up to 3–4 days.
- FROSTING: Heavy whipping cream produces a thicker, creamier buttercream, but milk can be used if needed.
PIN THIS CHERRY ALMOND CAKE FOR LATER:
