Description
Cherry Almond Cake is a timeless dessert that combines the delicate nuttiness of almond with the bright, sweet flavor of cherries in one incredibly moist and elegant cake. The pairing of cherries and almonds has long been a favorite in baking because the two flavors naturally complement one another, creating a dessert that feels both comforting and sophisticated.
Ingredients
🍰 For the Cherry Almond Cake
- 3 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- 1½ teaspoons almond extract
- 1½ cups chopped fresh or frozen cherries (or well-drained maraschino cherries)
- 2 tablespoons all-purpose flour (for coating cherries)
🍒 For the Cherry Filling (Optional)
- 2 cups cherry pie filling
- 1 tablespoon lemon juice
- ½ teaspoon almond extract
🧁 For the Almond Cream Cheese Frosting
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2–3 tablespoons heavy cream
✨ For Decoration
- Fresh cherries
- Maraschino cherries
- Sliced almonds
- White chocolate curls
- Cherry syrup drizzle (optional)
- Fresh mint leaves
Instructions
Step 1: Prepare the Cake Pans
Preheat the oven to 350°F (175°C).
Grease and line two 9-inch round cake pans with parchment paper.
Lightly flour the pans.
Step 2: Mix the Dry Ingredients
In a medium bowl whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl beat:
- Butter
- Sugar
for about 4–5 minutes until light and fluffy.
Add eggs one at a time.
Mix well after each addition.
Stir in:
- Vanilla extract
- Almond extract
Step 4: Finish the Batter
Alternate adding:
- Dry ingredients
- Sour cream and buttermilk
Begin and end with the flour mixture.
Toss the chopped cherries with 2 tablespoons flour.
Fold them gently into the batter.
Step 5: Bake
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool for 10 minutes before transferring to wire racks to cool completely.
Step 6: Prepare the Frosting
Beat together:
- Cream cheese
- Butter
until smooth.
Gradually add powdered sugar.
Mix in:
- Vanilla extract
- Almond extract
Add heavy cream until the frosting becomes light and fluffy.
Step 7: Assemble the Cake
Place one cake layer on a serving plate.
Spread a generous layer of frosting.
If using, spread the cherry filling over the frosting.
Top with the second cake layer.
Apply a thin crumb coat.
Refrigerate for 20 minutes.
Frost the entire cake with the remaining frosting.
Step 8: Decorate
Decorate with:
- Fresh cherries
- Sliced almonds
- White chocolate curls
- Cherry drizzle
- Mint leaves
Chill for 30 minutes before slicing.
Notes
- Coat the cherries with flour to keep them from sinking.
- Use room-temperature ingredients for a smooth batter.
- Avoid overmixing after adding the flour.
- Drain maraschino cherries well before using.
- Cool the cake completely before frosting.
- Refrigerate before slicing for cleaner cuts.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 690
- Sugar: 58g
- Sodium: 250mg
- Fat: 40g
- Saturated Fat: 24g
- Carbohydrates: 76g
- Protein: 7g