Introduction
Welcome to a slice of heaven with this delightful Cherry Almond Cake! Picture a light, fluffy cake bursting with the sweetness of maraschino cherries, complemented by the nutty aroma of almond. This cake is not only a feast for the taste buds but also a visual treat, adorned with creamy frosting and an array of garnishes that will make any gathering feel special. Whether you’re celebrating a birthday, hosting a tea party, or simply treating yourself, this charming dessert will surely become a favorite!
Ingredients
- For the Cake:
- 3 cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 cup buttermilk
- ½ cup sour cream
- 1 cup chopped maraschino cherries, well drained
- 2 tbsp maraschino cherry juice (optional)
- 2 tbsp all-purpose flour (to coat the cherries)
- For the Cherry Filling:
- 1½ cups cherry pie filling
- 1 tsp almond extract (optional)
- For the Almond Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 5 cups powdered sugar
- 2 tsp vanilla extract
- 1 tsp almond extract
- 2–3 tbsp heavy cream
- For Garnish:
- Whole maraschino cherries
- Sliced almonds, toasted
- White chocolate curls
- Fresh cherries (when in season)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch or three 8-inch round cake pans with parchment paper for easy removal.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- In a separate bowl, toss the chopped maraschino cherries with 2 tablespoons of flour to prevent them from sinking in the batter.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4–5 minutes, delighting in the sweet aroma.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
- Stir in the vanilla extract, almond extract, and cherry juice if you’re using it for an added flavor kick.
- Gradually add the dry ingredient mixture and alternate with the buttermilk and sour cream, starting and ending with the flour mixture. Mix until just combined to keep the cake fluffy.
- Gently fold in the floured cherries, careful not to overmix.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- To prepare the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add in the powdered sugar, followed by the vanilla and almond extracts, and splash in heavy cream until you reach a light and fluffy consistency.
- Place the first cake layer on a serving plate and spread a generous layer of almond cream cheese frosting over the top. Spoon an even layer of cherry pie filling over the frosting.
- Repeat the process with the remaining layers, creating a beautiful, stacked cake.
- Using the remaining frosting, frost the top and sides of the cake, giving it a lovely finish.
- Decorate with whole maraschino cherries, toasted sliced almonds, and white chocolate curls for a touch of elegance. Chill in the refrigerator for 20–30 minutes before slicing to let everything set.
Notes or Tips
For the best flavor, use high-quality maraschino cherries and consider experimenting with fresh cherries while they’re in season for an extra burst of natural sweetness. Make sure to fully cool your cake layers before frosting; this will make for a neater application. If you prefer a more pronounced almond flavor, feel free to adjust the almond extract to your taste!
Cooking Techniques
Whipping the butter and sugar until light and fluffy is essential for creating a light cake texture. Additionally, tossing the cherries in flour is a great trick to ensure they stay suspended in the batter and don’t sink to the bottom during baking. These little tips can make a big difference in the final result!
FAQ
Can I make this cake ahead of time?
You certainly can! The layers can be baked a day in advance. Just store them wrapped in plastic wrap at room temperature or in the refrigerator to keep them fresh.
How should I store the cake?
Store any leftover cake in an airtight container in the refrigerator. It should stay fresh for about 3–4 days.
Can I freeze this cake?
Yes! This cake freezes beautifully. Wrap the layers tightly in plastic wrap and then in aluminum foil before freezing. Allow to thaw in the refrigerator before frosting.
Conclusion
This Cherry Almond Cake is not just a dessert; it’s a celebration of flavor, texture, and beauty. With its moist layers, creamy frosting, and the joyful burst of cherry filling, this cake will bring smiles to everyone around the table. So gather your ingredients and delightful memories as you bake this masterpiece — it’s time to treat yourself and your loved ones to something truly special!