A warm slice of Cherry Almond Cake feels like a summer memory folded into a fork — light crumb, a whisper of almond, and pockets of sweet cherry that gleam like little rubies. I first made this for a small dinner and watched the room hush the second the knife sliced through the glossy buttercream. It’s the kind of cake that invites sharing.
Why make this recipe
This Cherry Almond Cake balances nostalgic comfort with a touch of elegance — almond extract lifts the batter into something floral and bright while the maraschino cherries and cherry juice give the frosting a glossy, playful sweetness. It’s perfect for celebrations, afternoon tea, or when you want a dessert that looks impressive but comes together without fuss.
How to make Cherry Almond Cake
Gather your equipment: two 9-inch round cake pans, an electric or stand mixer, and a wire rack for cooling. Follow the steps below for a tender, evenly baked cake and a silky cherry buttercream.
Ingredients:
- 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
- 4 teaspoons almond extract
- 1 cup sour cream
- 1 1/4 cups butter, softened
- 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
Directions:
- Preheat oven to 350°F. Spray two 9-inch cake pans with non-stick cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- In a large bowl, using an electric or stand mixer on medium speed, beat the eggs and granulated sugar for about 2 minutes, until light and creamy.
- Add the 1 cup softened unsalted butter and almond extract; beat on low speed for about 1 minute, or until well blended.
- Add the dry ingredients to the wet mixture on low speed and beat until just blended. Avoid overmixing to keep the cake tender.
- Beat in the sour cream until the batter is smooth and well combined.
- Divide the batter evenly between the prepared pans, filling each about halfway.
- Bake for 23–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their pans on a wire rack until slightly warm, then remove from pans and cool completely before frosting.
To make the Cherry Buttercream Frosting:
- In the bowl of an electric or stand mixer, beat the 1 1/4 cups softened butter on medium speed for about 30 seconds until smooth and creamy.
- Gradually add the powdered sugar, heavy whipping cream, maraschino cherry juice, and vanilla extract. Mix on low to combine, then increase to high speed and beat for 3 minutes until the frosting is light and fluffy.
- Fold in the slightly chopped maraschino cherries gently, if you like small bursts of cherry in the frosting.
Assembly:
- Place one cooled cake layer on your cake plate and spread a thick, even layer of frosting over the top.
- Add the second layer and apply a thin "crumb coat" layer of frosting over the top and sides.
- Chill the cake in the freezer for about 10 minutes to set the crumb coat.
- Remove from freezer and apply one final thick and even layer of frosting around the outside of the cake.
- Chill briefly to set, then bring to serving temperature before slicing.
How to serve Cherry Almond Cake
Serve slices at room temperature so the buttercream is soft and melt-in-your-mouth. A small scoop of vanilla or almond ice cream alongside emphasizes the almond notes, or a dusting of toasted sliced almonds on top adds a satisfying crunch and visual contrast. For a café-style touch, pair with espresso or a bright, floral tea.
How to store Cherry Almond Cake
Store the cake in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator and bring to room temperature before serving.
Tips to make Cherry Almond Cake
- Use room-temperature eggs and butter for a smoother, more stable batter and frosting.
- Measure flour correctly: spoon it into your measuring cup and level with a knife to avoid a dry cake.
- Don’t overmix once you add the dry ingredients — overworked gluten makes cakes dense.
- If your frosting is too loose, chill it briefly and then re-whip to reach the desired consistency.
- Reserve a tablespoon or two of cherry juice to adjust frosting color or flavor subtly — add more to soften the frosting or less to keep it thicker.
Variations
- Fresh cherry version: Swap maraschino cherries with pitted fresh cherries in season (toss in a little sugar and cornstarch to macerate). Reduce added cherry juice accordingly.
- Almond crunch: Toasted sliced almonds on the sides and top add texture and a toasty note.
- Boozy twist: Stir 1–2 tablespoons of amaretto into the frosting for grown-up depth.
- Lemon-cherry: Add 1 teaspoon lemon zest to the batter for a bright citrus lift that balances the almond.
FAQs
Q: Can I use fresh cherries instead of maraschino cherries?
A: Yes — fresh cherries work beautifully when in season. Pit and chop them, then toss with a little sugar and a teaspoon of cornstarch to prevent bleeding into the frosting. You may want to reduce or omit the maraschino cherry juice in the buttercream.
Q: Can I make the cake layers ahead of time?
A: Absolutely. Bake the layers, wrap them well in plastic wrap, and refrigerate for up to 2 days or freeze for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before assembling.
Q: My frosting is too soft — how can I fix it?
A: Chill the frosting for 10–20 minutes, then re-whip on medium-high speed. If still soft, add a little more powdered sugar a tablespoon at a time until you reach the desired stiffness.
Q: How do I prevent my cake from crumbling when I frost it?
A: Allow the cake to cool completely before frosting. Apply a thin crumb coat and chill it (about 10 minutes in the freezer) to set the crumbs before finishing with the final layer of frosting.
Q: Can I make this into cupcakes?
A: Yes. Fill cupcake liners about two-thirds full and reduce baking time to 16–20 minutes. Frost once cooled, and consider piping the buttercream for a pretty presentation.
Conclusion
If you want another take on a cherry almond pairing with a slightly different method and flavor profile, check out Ridiculously Easy Fresh Cherry Almond Cake – The Café Sucre Farine for delicious inspiration. For another lovely approach and tips from a dedicated baker, see Fresh Cherry Almond Cake – Katiebird Bakes.
Bake with warmth and curiosity — this cake is a small celebration in every slice.
Cherry Almond Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Spray two 9-inch cake pans with non-stick cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- In a large bowl, using an electric mixer, beat the eggs and granulated sugar on medium speed for about 2 minutes until light and creamy.
- Add the softened unsalted butter and almond extract; beat on low speed for about 1 minute, or until well blended.
- Gradually add the dry ingredients to the wet mixture on low speed and beat until just blended. Avoid overmixing.
- Incorporate the sour cream until the batter is smooth and well combined.
- 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.
- Let the cakes cool in their pans on a wire rack until slightly warm, then remove from pans and cool completely before frosting.
- In the bowl of an electric mixer, beat the 1 1/4 cups softened butter on medium speed for about 30 seconds until smooth and creamy.
- Gradually add the powdered sugar, heavy whipping cream, maraschino cherry juice, and vanilla extract. Mix on low to combine, then increase to high speed and beat for 3 minutes until the frosting is light and fluffy.
- Fold in the slightly chopped maraschino cherries gently.
- Place one cooled cake layer on your cake plate and spread a thick, even layer of frosting over the top.
- Add the second layer and apply a thin 'crumb coat' layer of frosting over the top and sides.
- Chill the cake in the freezer for about 10 minutes to set the crumb coat.
- Remove from freezer and apply one final thick layer of frosting around the outside of the cake.
- Chill briefly to set, then bring to serving temperature before slicing.