Cherry Almond Cake with Cherry Buttercream Recipe

If you’re looking for a show-stopping dessert that’s bursting with flavor and totally irresistible, you’ve got to try this Cherry Almond Cake with Cherry Buttercream Recipe. From the moist, almond-infused cake layers to the rich, fruity cherry frosting, every bite feels like a little celebration. I absolutely love how the almond extract pairs perfectly with the tangy cherries—and once you make this, I promise it’ll be your go-to for birthdays, special occasions, or just treating yourself.

this Recipe

Ingredients You’ll Need

Choosing the right ingredients is key to nailing this Cherry Almond Cake with Cherry Buttercream Recipe. I usually recommend fresh, high-quality sources—especially the almond extract and cherries—to get that full flavor punch.

• All-purpose flour: A classic base that gives the cake structure without weighing it down.
• Baking soda and baking powder: The combo creates just enough lift for a light crumb.
• Salt: Enhances all the other flavors, so don’t skip it.
• Eggs: They provide moisture and help bind everything perfectly.
• Granulated sugar: Sweetens without overwhelming the almond and cherry flavors.
• Unsalted butter: Adds richness and tenderness; make sure it’s softened to room temp for easier mixing.
• Almond extract: This special ingredient gives the cake its signature nutty aroma and taste.
• Sour cream: Keeps the cake super moist and gives it a slight tang to balance the sweetness.
• Powdered sugar: Essential for the buttercream’s smooth, creamy texture.
• Heavy whipping cream: I always use this instead of milk because it makes the frosting thicker and silkier.
• Maraschino cherry juice and cherries: They bring in that unmistakable cherry flavor and lovely color.
• Vanilla extract: Adds warmth and rounds out the frosting’s flavor beautifully.

Variations

I love making this recipe my own depending on the season or what I have on hand. Feel free to tweak it—you’ll find this Cherry Almond Cake with Cherry Buttercream Recipe is surprisingly adaptable and forgiving.

• Add fresh cherries: When cherries are in season, swapping maraschino cherries for fresh ones gives the frosting and cake a juicy, natural burst.
• Use almond flour: For a nuttier texture and gluten-free option, try replacing part of the flour with almond flour—just keep an eye on moisture.
• Cherry syrup drizzle: Brush a little cherry syrup on each cake layer before frosting for extra moisture and flavor.
• Dairy-free option: Substitute sour cream for coconut yogurt and use dairy-free butter to make this recipe vegan-friendly.

How to Make Cherry Almond Cake with Cherry Buttercream Recipe

Step 1: Prep Your Ingredients and Pans

I always start by preheating my oven to 350°F and greasing two 9-inch cake pans with non-stick spray—and don’t forget to dust them lightly with flour or use parchment paper for that perfect release. Meanwhile, mix all your dry ingredients in a bowl: flour, baking powder, baking soda, and salt. This simple prep keeps your baking smooth and stress-free.

Step 2: Beat Eggs and Sugar to Perfection

Using a mixer on medium speed, beat your eggs and granulated sugar together for about 2 minutes until the mixture is light and creamy. This step is crucial because it adds air to the batter, giving your cake a lighter crumb. I learned that rushing this can lead to a denser cake, so patience here pays off.

Step 3: Add Butter, Almond Extract, and Dry Ingredients

Next, mix in the softened butter and almond extract on low speed until everything blends nicely. Then, slowly beat in the dry ingredient mix—just until combined. Be really careful not to overmix here; overdoing it can make the cake tough. The batter will be thick—that’s normal and exactly how you want it.

Step 4: Stir in Sour Cream and Bake

Fold in the sour cream until the batter is smooth. I always double-check consistency here: it should be thick but pourable. Pour the batter evenly into the pans—fill them only halfway or you’ll get overflow! Bake for 23-25 minutes, then test with a toothpick; if it comes out clean, your cake’s ready. Let them cool completely before frosting, or your buttercream will melt.

Step 5: Whip Up Your Cherry Buttercream Frosting

This frosting is where the magic happens. Beat the softened butter until it’s super smooth, then gradually add powdered sugar, heavy cream, vanilla, and cherry juice. Increase your mixer speed for about 3 minutes to get that fluffiness. I like to toss in the chopped maraschino cherries at the end and pulse a few times, so you get bursts of cherry in every bite. If your frosting feels too thick, add a little more cream; if too thin, a touch more powdered sugar.

Step 6: Assemble and Freeze for a Pro Finish

Layer your cake with a thick spread of frosting in between. Then do a thin crumb coat all over the outside. This step traps crumbs and smooths your cake. Here’s my favorite trick: pop the cake into the freezer for 10 minutes to firm up the frosting—this makes applying the final thick layer way easier and cleaner. Then, go ahead and frost that last layer evenly for a stunning, glossy finish.

How to Serve Cherry Almond Cake with Cherry Buttercream Recipe

Garnishes

I love topping this cake with a few whole maraschino cherries or even toasted slivered almonds to complement the almond flavor. If you want to get fancy, a sprinkle of edible rose petals or a dusting of powdered sugar adds a delicate touch that wows guests.

Side Dishes

A scoop of vanilla bean ice cream or a dollop of fresh whipped cream pairs beautifully with this cake, balancing the sweetness with creamy coolness. For a lighter pairing, fresh berries or a fruit salad really brighten each bite.

Creative Ways to Present

I like to serve this cake on a pretty cake stand surrounded by fresh cherries and almonds for a festive look. For birthdays, I’ve piped rosebuds with extra buttercream around the edges, turning it into a pink cherry blossom masterpiece. It’s surprisingly easy and makes the cake feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover Cherry Almond Cake with Cherry Buttercream Recipe in an airtight container in the fridge. It keeps well for up to 3-4 days without losing moisture or flavor. Before serving, I let it come to room temperature for about 20 minutes—it’s when the flavors really shine.

Freezing

If I need to freeze, I wrap the cake tightly in plastic wrap and then foil to avoid freezer burn. When freezing frosting layers together, be sure to freeze the cake solid first. It keeps perfectly for up to 2 months. Thaw overnight in the fridge and frost gently if needed before serving.

Reheating

Since this is a cake, reheating isn’t necessary. But if you prefer it slightly warmed, I pop a slice in the microwave for 10-15 seconds. The buttercream softens just enough to melt in your mouth—but don’t overdo it or the frosting will get too soft.

FAQs

Final Thoughts

This Cherry Almond Cake with Cherry Buttercream Recipe has become one of my all-time favorites because it truly hits all the right notes: it’s moist, flavorful, and the frosting is just heavenly. Baking it feels like a little celebration, and sharing it brings everyone together with smiles. If you want a dessert that’s impressive but doable, this one’s for you. Go ahead, give it a try—you won’t regret it!

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