Cherry Almond Cake with Buttercream Frosting Recipe

If you want a dessert that feels like a warm hug and tastes like a little slice of heaven, you’ll absolutely adore this Cherry Almond Cake with Buttercream Frosting Recipe. It’s the perfect balance of nutty almond flavor, sweet cherries, and fluffy buttercream that you won’t be able to stop eating. When I first tried this, I was hooked instantly, and now it’s my go-to for birthdays, brunches, and when friends stop by unexpectedly. Stick with me, and I’ll walk you through every detail to get this fan-freaking-tastic cake just right!

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Ingredients You’ll Need

The magic of this Cherry Almond Cake with Buttercream Frosting Recipe lies in ingredients that feel sophisticated but are super simple to find. Each one plays a crucial role—from the almond extract that gives depth to the cake, to the sour cream that makes it incredibly tender and moist. I always recommend using good quality butter and fresh eggs for the best results.

• All-purpose flour: The base that gives structure but also works with the leaveners to keep it soft.
• Baking soda and baking powder: A combo that ensures a perfect rise and light crumb.
• Salt: Balances sweetness and enhances flavors.
• Eggs: The binding agent and source of richness.
• Granulated sugar: Sweetens and helps with texture.
• Unsalted butter: Room temperature butter is key for creamy batters and frosting.
• Almond extract: The star flavor that gives this cake its unique, irresistible aroma.
• Sour cream: I learned adding this makes the cake tender and keeps it moist even days later.
• Powdered sugar: For a smooth, silky frosting that’s not grainy.
• Heavy whipping cream: This gives the frosting a rich, spreadable texture that’s much better than milk.
• Maraschino cherries and cherry juice: They add bursts of sweetness and beautiful color to the frosting.
• Vanilla extract: Rounds out the frosting flavors perfectly.

Variations

I love how versatile this Cherry Almond Cake with Buttercream Frosting Recipe can be. Over time, I experimented by tweaking some elements to match my mood or the season — and you’ll find these small changes bring wonderful twists to the classic.

• Use fresh or frozen cherries: When maraschino cherries aren’t on hand, fresh sweet cherries (pitted and chopped) can be folded into the batter or frosting for a fresher taste.
• Make it gluten-free: I’ve swapped in a blend of almond flour and gluten-free baking flour with great results—just make sure to adjust leavening a bit.
• Add toasted sliced almonds: For extra crunch, sprinkle toasted almonds between cake layers or press them gently on the frosted sides.
• Dairy-free option: Use a vegan butter substitute and coconut cream instead of heavy cream to make a dairy-free buttercream.

How to Make Cherry Almond Cake with Buttercream Frosting Recipe

Step 1: Prepare for Baking with Care

Start by preheating your oven to 350°F and greasing two 9-inch cake pans with non-stick spray. This simple prep step makes all the difference—you’ll avoid missing edges or stubborn sticking when it’s time to remove the cakes. Line the bottom with parchment paper if you want extra insurance.

Step 2: Mix Your Dry Ingredients

Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Mixing these dry components thoroughly before combining with wet ingredients prevents any uneven pockets of rising agents that could cause holes or dense spots.

Step 3: Beat Eggs and Sugar Until Fluffy

This is where you build volume! Using an electric mixer, beat the eggs and granulated sugar on medium speed for about 2 minutes until the mixture is light and creamy. When I first tried this, I underestimated this step, and the cake turned out dense. Trust me—don’t skip this! It’s key for a light crumb.

Step 4: Combine Butter and Almond Extract

Add the softened butter and almond extract to the egg mixture and beat on a low speed for about one minute until everything’s blended smoothly. If your butter isn’t fully softened, you might get little lumps, which will affect texture—so plan ahead and leave it out of the fridge early.

Step 5: Incorporate Dry Ingredients and Sour Cream Gently

Add the flour mixture slowly to the wet ingredients while mixing on low speed. Be careful not to overmix here; you want just blended. Then, fold in the sour cream with the mixer until the batter is smooth but thick. I used to worry the batter was too dense here, but it’s supposed to be—this is your ticket to moist, tender cake layers!

Step 6: Bake to Perfection

Pour the batter evenly into your prepared pans, filling them halfway for even rise. I usually tap the pans gently on the counter to release air bubbles. Bake for about 23-25 minutes—start testing at 23 minutes with a toothpick, and if it comes out clean, you’re done. Let the cakes cool completely in the pans on a wire rack before frosting.

Step 7: Make the Cherry Buttercream Frosting

Mix the softened butter on medium speed until creamy, about 30 seconds. Then add powdered sugar, heavy cream, vanilla, and cherry juice. Now crank it up to high and beat for 3 minutes until your frosting is fluffy and luscious. Last, fold in the chopped maraschino cherries for that sweet burst and pretty pink flecks. If your frosting feels too thick, add a little more cream gradually until you get a nice spreading texture.

Step 8: Assemble the Cake

Layer one cake on your platter, generously spread a thick layer of frosting on top, then add the second cake layer. Spread a thin crumb coat of frosting on the outside and pop the cake in the freezer for about 10 minutes to harden this first layer. Then finish with a final thick, even frosting all around the cake. This chilling step is something I discovered by accident, and it makes frosting so much easier to work with!

How to Serve Cherry Almond Cake with Buttercream Frosting Recipe

Garnishes

I like to keep it simple yet elegant by decorating with extra maraschino cherries on top and a sprinkle of toasted sliced almonds around the edges. The nuts add a subtle crunch that contrasts perfectly with the creamy frosting. You could also toss on fresh cherries if you have them, for a pop of freshness and color.

Side Dishes

This cake pairs beautifully with a light cup of coffee or a fruity herbal tea. For a brunch spread, it’s fantastic served alongside fresh fruit salads or even paired with a scoop of vanilla ice cream for an indulgent afternoon treat.

Creative Ways to Present

For special occasions, I’ve tried layering this cake into mini individual trifles with cherry compote and whipped cream — it’s a crowd-pleaser! Another time, I made cupcakes using this batter and topped each with a swirl of cherry buttercream, perfect for party platters.

Make Ahead and Storage

Storing Leftovers

Store your cake in an airtight container in the refrigerator, and it will stay fresh for 3 to 4 days. I always like to let it come to room temperature before serving because the buttercream really shines when it’s not too cold.

Freezing

You can absolutely freeze this cake. Wrap it tightly in plastic wrap and then aluminum foil to keep it from drying out. When I make extra, I usually freeze it without frosting, then frost after thawing to get that fresh-from-the-bakery taste.

Reheating

If you want to enjoy leftovers without chilling, I pop individual slices in the microwave for 10-15 seconds. It softens the buttercream and cake just enough to taste freshly made without melting the frosting completely.

FAQs

Final Thoughts

This Cherry Almond Cake with Buttercream Frosting Recipe is one of those treasures I always keep in my back pocket for when I want something impressive yet easy. It’s the perfect blend of nostalgic flavors with a fancy twist, and it never fails to get compliments. I hope you try it, enjoy it, and maybe even share it with someone special—you deserve a slice of this sweet love in your life!

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