Cherry Almond Cake
This Cherry Almond Cake is filled with cherries and crunchy almonds, it’s a delicious treat that will be sure to impress. The cake is moist and fluffy, with just the right amount of sweetness. Plus, it’s super easy to make!
This recipe is very near and dear to our hearts because it’s a family recipe that has been passed down for generations. If you are looking for a unique and tasty dessert to bring to your next gathering or party, this Cherry Almond Cake is the perfect option.
Table of contents
❤️ Why You’ll Love This Recipe
- This delicious is an incredibly delicious and easy-to-make dessert that will be a hit with everyone!
- It’s made up of moist and fluffy layers flavored with cherries and crunchy almonds.
- Plus, it’s always a crowd-pleaser – who can resist such a gorgeous cake?
🛒Ingredients
You will need a few simple ingredients to help you make this delicious homemade cake recipe. But, don’t worry all of these ingredients are easy to find at your local grocery store so you don’t have to worry about trying down any expensive specialty ingredients.
For the cake:
- Cake flour
- Almond extract
- Salt
- Baking powder
- Vanilla extract
- Maraschino cherries
- Granulated sugar
- Cherry juice from the cherry jar
- Egg whites
- Milk
- Butter
For the icing:
- Powdered sugar
- Butter softened
- Almond extract
- Cherry juice from the jar
- Sliced almonds for garnish
- Maraschino cherries for garnish
See the recipe card below for quantities.
🔪 How to Make Cherry Almond Cake
Making this delicious cherry layered cake is so simple. Just follow the instructions below and you will have a delicious layer cake that your whole family will love in no time at all.
Step 1: Preheat the oven
Preheat the oven to 350 degrees.
Step 2: Mix the dry ingredients and butter
Add the flour, sugar, baking powder, and salt to a mixing bowl with the butter. Blend the mixture until crumbly.
Step 3: Add in the wet ingredients
Beat in the vanilla extract, milk, cherry juice, and almond extract until smooth. Add the egg whites to the mixing bowl, and beat on high for 2 minutes. Fold the chopped cherries into the batter.
Step 4: Add the batter to the pan
Spread the batter evenly between two well-greased 9-inch cake pans.
Step 5: Bake the cake layers
Bake for 30 minutes, or until cooked through. Allow the cakes to cool for 10 minutes, and then turn them out of the pans, and allow them to cool to room temperature on a baking rack.
Step 6: Make the frosting
Blend together the powdered sugar, butter, cherry juice, and almond extract for the icing until it is smooth and creamy.
Step 7: Build the layers
Place one layer of cake onto a serving tray or plate. Spread a layer of icing on top. Place the remaining layer of cake on top of the first, and ice the top and sides of the cake.
Step 8: Decorate the cake
Sprinkle sliced almonds on top, and decorate with a few maraschino cherries in the center before serving.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Fruit Juice: Substitute the cherry juice with any other fruit juice to change up the flavor
- Jam: Add a layer of jam in between the cake layers for even more flavor!
- Extracts: Use different extracts, such as orange or lemon, to give it an extra zing.
If you love sweet cherry recipes like this one then you may also enjoy this Cherry Delight recipe.
🥄 Equipment
You will need a few kitchen tools to help you make this delicious cherry cake recipe. Gather these tools and get ready to enjoy this sweet treat.
- Mixing bowls
- Cake pans
- Electric mixer – hand mixer or stand mixer
- Icing spatula
- Cake plate
🥫 Storage
Store this cake in an airtight container and keep it in the refrigerator for up to 3 days. I like to use a glass or plastic cake stand and plate for the best results.
💭 Tips
Here are a few tips that you can use to ensure that this delicious cake turns out perfectly for you every time that you make it.
- When you are making this recipe, make sure that you measure out all of your ingredients carefully.
- When measuring flour for your cake, it’s best to use the spoon and measure method, which means spooning the flour into a measuring cup until it is overflowing, and then leveling off the top with a knife.
- Make sure that you allow the cake layers to cool completely before icing them, otherwise, the icing won’t set properly.
- When mixing the cake batter, mix on low speed until all of the ingredients are just combined, and don’t overmix.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can make the cake up to 24 hours in advance.
Yes, you can substitute all-purpose flour for cake flour if needed. But, I recommend that you shift the flour if you are using all-purpose flour.
Yes, you can freeze this cake for up to 3 months. Make sure you wrap the cake tightly in plastic wrap or aluminum foil before freezing.
🍽 More Cherry Recipes
Do you enjoy cherry recipes, try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Cherry Almond Cake
Equipment
- mixing bowls
- Hand mixer
- round 9 inch cake pans
- icing spatula
Ingredients
For the cake
- 2 ½ cups Cake flour
- 2 teaspoons Almond extract
- ¼ teapsoon salt
- 1 tablespoon Baking powder
- 1 teaspoon Vanilla extract
- ½ cup Maraschino cherries chopped
- 1 ½ cups granulated sugar
- ¼ cup Cherry juice from the jar
- 4 Egg whites
- ¾ cup Milk
- ½ cup Butter softened at room temp
For the icing
- 4 cups Powdered sugar
- 4 tablespoons Butter softened
- 1 teaspoon Almond extract
- 9 tablespoons Cherry juice from the jar
- Sliced almonds for garnish
- Maraschino cherries for garnish
Instructions
- Preheat the oven to 350 degrees.
- Add the flour, sugar, baking powder and salt to a mixing bowl with the butter.
- Blend the mixture until crumbly.
- Beat in the vanilla extract, milk, cherry juice and almond extract until smooth.
- Add the egg whites to the mixing bowl, and beat on high for 2 minutes.
- Fold the chopped cherries into the batter.
- Spread the batter evenly between two well greased 9 inch cake pans.
- Bake for 30 minutes, or until cooked through.
- Allow the cakes to cool for 10 minutes, and then turn them out of the pans, and allow them to cool to room temperature on a baking rack.
- Blend together the powdered sugar, butter, cherry juice and almond extract for the icing until it is smooth and creamy.
- Place one layer of cake onto a serving tray or plate.
- Spread a layer of icing on top.
- Place the remaining layer of cake on top of the first, and ice the top and sides of the cake.
- Sprinkle sliced almonds on top, and decorate with a few maraschino cherries in the center before serving.
