Description
This Cherry Almond Cake features a moist almond-infused cake layered and topped with a rich cherry buttercream frosting. The combination of almond extract and maraschino cherries creates a delicate and flavorful dessert perfect for celebrations or any special occasion.
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 (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
- Prepare Oven and Pans: Preheat your oven to 350°F. Spray two 9-inch cake pans with non-stick cooking spray and set aside to ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir well, then set aside.
- Beat Eggs and Sugar: Using an electric or stand mixer on medium speed, beat the eggs and granulated sugar for 2 minutes until the mixture becomes light and creamy.
- Add Butter and Almond Extract: Incorporate the softened butter and almond extract into the egg mixture. Beat on low speed for about 1 minute until well blended and smooth.
- Combine Dry Ingredients: Gradually add the dry ingredients to the wet mixture, beating on low just until blended. Take care not to overmix to keep the cake tender.
- Add Sour Cream: Mix in the sour cream on low speed until the batter is smooth. The batter will be thick at this stage.
- Fill Cake Pans and Bake: Divide the batter evenly between the prepared pans, filling each halfway. Bake for 23-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans placed on a wire rack before applying any frosting.
- Make Cherry Buttercream Frosting: Beat softened butter on medium speed for 30 seconds until creamy. Add powdered sugar, heavy whipping cream, vanilla extract, and maraschino cherry juice. Increase mixer speed to high and beat for 3 minutes. Fold in chopped maraschino cherries. Adjust consistency with more cream if necessary.
- Assemble Cake: Place one cake layer on your serving plate. Spread a thick layer of frosting over it, then top with the second cake layer. Apply a thin crumb coat of frosting over the top and sides, then place the cake in the freezer for 10 minutes to firm up the frosting.
- Final Frosting Layer: Remove the cake from the freezer and apply one final thick and even layer of frosting around the entire cake. Decorate as desired and serve.
Notes
- STORE: Keep the cake in an airtight container and refrigerate for up to 3-4 days to maintain freshness.
- FROSTING: Using heavy whipping cream in the frosting results in a richer, thicker texture. Milk can be substituted but may yield a thinner consistency.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
