Mini Cherry Almond Cake Recipe
This Mini Cherry Almond Cake Recipe is a delicious and easy-to-make dessert that will impress your guests. Made with simple ingredients you can have a bakery-style dessert without breaking the bank with this recipe.
There is just something about mini cakes that screams “special occasion”. Whether it’s for a birthday, anniversary, or just because you feel like treating yourself, mini cakes always add that extra touch of elegance and indulgence to any celebration.
Table of contents
❤️ Why You’ll Love This Recipe
- These cakes look like they came from a bakery but cost just a fraction of the bakery prices.
- They are also extremely easy to make, no special baking skills are needed.
- You only need simple ingredients so you don’t have to worry hard to find ingredients.
🛒Ingredients
You will need a handful of basic ingredients to help you make these mini cakes. Pick up these staples on your next trip to the grocery store so that you can enjoy this tasty treat.
- flour
- baking powder
- salt
- butter
- sugar
- oil
- eggs
- almond extract
- vanilla extract
- milk
Frosting ingredients:
- butter
- powdered sugar
- vanilla extract
- almond extract
- maraschino cherry juice
- maraschino cherries
See the recipe card below for quantities.
🔪 How to Make This Mini Cherry Almond Cake Recipe
Making these mini cakes is simple. Just follow these step-by-step instructions or check out the full recipe in the recipe card at the bottom of this post.
Step 1: Combine the dry ingredients
In a small bowl, whisk together the flour, baking powder, and salt. Set it aside.
Step 2: Cream together the wet ingredients
In a large bowl, cream the butter and sugar together until light and fluffy. This will take about 2-3 minutes. Add in the oil and continue to beat. Add in the eggs, one at a time until they are fully incorporated before adding the next egg. Next, add in the extracts.
Step 3: Finish the batter
Alternate adding the flour and the milk, starting and ending with the flour. Wait until each ingredient is fully mixed before adding the next. Use a spatula to scrape the bowl to make sure the sides and bottom have been mixed in.
Step 4: Bake the cake
Pour the batter into a nonstick or lined 10” x 13” baking tray with raised edges. Place in the oven and bake for 25-27 minutes, or until a toothpick comes out cleanly. Allow to cool in the pan for about 10 minutes before turning the cake out onto a cooling rack.
Step 5: Cut out the mini cakes
Once it’s cooled, take a 2” diameter cookie or biscuit cutter and cut circles out, keeping the lines as close together as possible. It should result in 16 circles of cake. Set aside and make the frosting.
Step 6: Make the frosting
In a large bowl, beat the butter for 1 minute before adding the powdered sugar slowly. Add in the extracts and cherry juice and continue to beat until light and fluffy.
Step 7: Make the cherry frosting
Chop the cherries into very small pieces and place them in a small bowl. Add about ½ c of the frosting and mix.
Step 8: Make the cake
Using a small spatula or knife, spread the cherry frosting on top of the bottom layer of the cake. Place the remaining frosting into a piping bag using the frosting tip of choice create a swirled rose over the top of the chopped cherries and stack the next layer of cake. Make another swirl on the top of the stack. A cherry garnish may be added.
🥄 Equipment
You will need a few kitchen tools to help you make this easy cake recipe. Gather the tools so that you can enjoy this sweet treat.
- Mixing bowls
- Electric mixer
- Rubber spatula
- 10×13 baking sheet
- 2 inch cookie cutter
- Piping bag
🥫 Storage
Storage – Store the cakes in an airtight container in the fridge for up to three days.
Freezing – You can also freeze these cakes. Just wrap them in plastic wrap and aluminum foil and store them in the fridge for up to 3 months. Thaw them on the counter for a couple of hours before serving.
Serve With
These cakes are delicious for dessert at your parties and gatherings. If you are just craving a sweet treat why not pair them with your favorite meal such as this Easy Shepard’s Pie?
💭 Tips
Ready to make these cherry mini cakes? Here are a few tips that you can use to help these cakes turn out perfectly for you when you make them.
- Once you add the dry ingredients to your cake batter, be careful to not overmix. Mix until just combined. Overmixing can cause you to have a tough and dry cake.
- For easy and clean removal of the cake, line your baking dish with parchment paper.
- Make sure that you allow the cake to cool slightly before you try to remove it from the pan. Otherwise, it may break.
- For a smooth and creamy frosting be sure to use room temperature ingredients. Using cold ingredients will give you a lumpy frosting.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
For this recipe, you want to marachino cherries because they will give you the best flavor.
It depends on your appetite. We think these cakes feed two people well.
🍽 More Recipes That You May Enjoy
Do you enjoy cherry or almond recipes? If so, give these recipes a try:
🧾Recipe Card
Want to make this mini cherry almond cake recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Mini Cherry Almond Cake Recipe
Equipment
- mixing bowls
- Electric mixer
- Rubber spatula
- 10×13 baking sheet
- 2 inch cookie cutter
- Piping bag
Ingredients
- 2 ¼ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter room temperature
- 1 ½ cups sugar
- ¼ cup oil
- 3 eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup milk
Frosting ingredients:
- 1 cup butter room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 tablespoon maraschino cherry juice
- 10 chopped maraschino cherries
- *Plus extra cherries for garnish
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, whisk together the flour, baking powder and salt. Set it aside.
- In a large bowl, cream the butter and sugar together until light and fluffy. This will take about 2-3 minutes.
- Add in the oil and continue to beat. Add in the eggs, one at a time until they are fully incorporated before adding the next egg. Next add in the extracts.
- Alternate adding the flour and the milk, starting and ending with the flour. Wait until each ingredient is fully mixed before adding the next.
- Use a spatula to scrape the bowl to make sure the sides and bottom have been mixed in.
- Pour the batter into a nonstick or lined 10” x 13” baking tray with raised edges.
- Place in the oven and bake for 25-27 minutes, or until a toothpick comes out cleanly.
- Allow to cool in the pan for about 10 minutes before turning the cake out onto a cooling rack.
- Once it’s cooled, take a 2” diameter cookie or biscuit cutter and cut circles out, keeping the lines as close together as possible.
- It should result in 16 circles of cake. Set aside and make the frosting.
- In a large bowl, beat the butter for 1 minute before adding the powdered sugar slowly.
- Add in the extracts and cherry juice and continue to beat until light and fluffy.
- Chop the cherries into very small pieces and place in a small bowl.
- Add about ½ c of the frosting and mix.
- Using a small spatula or knife, spread the cherries on top of the bottom layer for the cake.
- Place the remaining frosting into a piping bag using the frosting tip of choice and create a swirled rose over the top of the chopped cherries and stack the next layer of cake.
- Make another swirl on the top of the stack.
- A cherry garnish may be added.
