Description
This Cherry Almond Cake is a moist, flavorful dessert featuring a tender almond-infused cake layered with a rich cherry buttercream frosting. Perfect for celebrations or a special treat, this cake combines the sweetness of maraschino cherries with the delicate nuttiness of almond extract, all wrapped in a creamy, luscious frosting.
Ingredients
Scale
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 to room temperature (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
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Spray two 9-inch cake pans with non-stick cooking spray and set aside to ensure the cakes don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later incorporation into the batter.
- Beat Eggs and Sugar: Using an electric or stand mixer on medium speed, beat the eggs and granulated sugar together for about 2 minutes until the mixture is light and creamy, which helps create a tender crumb.
- Add Butter and Almond Extract: Add the softened unsalted butter and almond extract to the egg mixture, beating on low speed for roughly 1 minute until everything is well combined and smooth.
- Combine Dry Ingredients: Gradually beat in the flour mixture on low speed just until blended. 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, which is perfect for this cake.
- Fill Pans and Bake: Divide the batter evenly between the prepared cake pans, filling them halfway. Bake in the preheated oven for 23 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and let them cool in the pans on a wire rack before frosting to prevent the frosting from melting.
- Make Cherry Buttercream Frosting: In a large bowl, beat the softened butter on medium speed for 30 seconds until smooth and creamy. Gradually add powdered sugar, heavy whipping cream, vanilla extract, maraschino cherry juice, and chopped cherries. Increase the mixer to high speed and beat for 3 minutes. Add more cream if necessary to reach a spreading consistency.
- Assemble the Cake: Place one cake layer on your serving plate and spread a thick layer of frosting over it. Top with the second cake layer and cover the top and sides with a thin layer of frosting. Chill the cake in the freezer for 10 minutes to harden the frosting.
- Final Frosting Layer: Remove the cake from the freezer and apply one final thick, even layer of frosting around the entire cake. Smooth out as desired and serve.
Notes
- Store the cake in an airtight container in the refrigerator for up to 3-4 days to keep it fresh.
- For the frosting, heavy whipping cream is preferred for a thicker texture, but milk can be used as a substitute if needed.
- Ensure not to overmix the batter to avoid a dense cake.
- Using room temperature butter and eggs will help achieve a better cake texture.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 270mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
