Cherry Almond Layer Cake

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This Cherry Almond Layer Cake is made with a light and fluffy almond cake, cherry frosting and little bits of maraschino cherries! It’s a totally under-rated flavor combo that you have to try!

Cherry Almond Layer CakeCherry Almond Layer Cake recipe

Cherry Almond Layer Cake

This cake just makes me think of spring. The flavors are so light and fresh, it’s like spring in every bite. And I am dying for a little more spring in my life! Our weather has been so crazy lately. I know it’s snowing like mad up North and we aren’t getting that crazy weather, but it’s been so warm that we have flowers blooming and now everything is freezing again. Nutty!

I’m just going to close my eyes, take a big bite of cherry almond cake and pretend like it’s actually spring.

This cake is so fun and has kind of a neat retro look to it that I love. It’s a look that’s easy to create too. All you need is an offset spatula. The 9 inch offset spatula is my fave. I feel like i have much more control with the smaller one.

How to Make a Cherry Almond Layer Cake

To get started, make the cake layers. The layers have the almond flavor, which is so wonderful in a cake. The batter is relatively straight forward to make, beginning with creaming the butter and sugar. The creaming adds air to the batter that helps make it light and fluffy, so be sure not to skimp on the creaming time.

Best Cherry Almond Layer CakeFavorite Cherry Almond Layer Cake recipe

Next you’ve got the almond extract and sour cream. I love sour cream in cakes – it adds so much moisture and flavor. Egg whites are added in two parts next and lend a light cake.

Finally, alternating the addition of the dry ingredients and wet ingredients finishes off the batter. I like to use three 8 inch cake pans for baking because then I get more frosting between each cake layer, but feel free to use a different sized pan if you prefer. You’ll just need to adjust the baking time.

Once the cake is baked, put everything together and frost it. Feel free to use my tutorial for frosting a smooth cake. Once you’ve got a relatively smooth frosting, use your offset spatula to drag from the bottom of the cake to the top to create a stripe. Continue around the outside of the cake until it’s striped all the way around. So fun!

Topped with some swirls and cherries, it makes me feel like I should be in an old-school ice cream shop. I love it! And not only is it adorable, it’s so delicious!

Decorated Cherry Almond Layer CakeImage of Cherry Almond Layer Cake slice


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slice of Cherry Almond Layer Cake
Recipe

Cherry Almond Layer Cake

  • Author: Lindsay
  • Prep Time: 35 minutes
  • Cook Time: 22 minutes
  • Total Time: 57 minutes
  • Yield: 12-14 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Cherry Almond Layer Cake is made with a light and fluffy almond cake, cherry frosting and little bits of maraschino cherries! It’s a totally under-rated flavor combo that you have to try!


Scale

Ingredients

ALMOND CAKE LAYERS

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 3/4 cup (173g) sour cream, room temperature
  • 1 tbsp (10ml) almond extract
  • 6 large egg whites, room temperature
  • 2 1/2 cups (325g) all purpose flour
  • 4 tsp (15g) baking powder
  • ½ tsp salt
  • 3/4 cup (180ml) milk, room temperature
  • 1/4 cup (60ml) water, room temperature

CHERRY BUTTERCREAM

  • 1 1/4 cups (280g) butter
  • 1 1/4 cups (237g) shortening
  • 10 cups (1150g) powdered sugar
  • 56 tbsp (75-90ml) maraschino cherry juice
  • Pink icing color, optional
  • 1/2 cup chopped cherries

VANILLA BUTTERCREAM

  • 1/4 cup (56g) butter
  • 1/4 cup (48h) shortening
  • 2 cups (230g) powdered sugar
  • 1/2 tsp vanilla extract
  • 12 tbsp (15-30ml) water or milk
  • Additional cherries, for decoration
  • Pearl sprinkles

Instructions

TO MAKE THE CAKE LAYERS:

1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .
2. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add sour cream and almond extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

TO MAKE THE BUTTERCREAMS:

9. To make the cherry buttercream: In a large mixer bowl, beat the butter and shortening together until smooth.
10. Slowly add half of the powdered sugar and mix until smooth.
11. Add 4-5 tablespoons of cherry juice and mix until smooth.
12. Slowly add the remaining powdered sugar and mix until smooth. Add additional cherry juice, as needed.
13. Color the frosting with some additional pink icing color, if you like.
14. To make the vanilla buttercream: In a large mixer bowl, beat the butter and shortening together until smooth.
15. Slowly add half of the powdered sugar and mix until smooth.
16. Add vanilla extract and one tablespoon of water or milk and mix until smooth.
17. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk as needed, as needed.

TO ASSEMBLE THE CAKE:

18. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
19. Spread about 1 cup of cherry frosting evenly on top of the cake.
20. Top the frosting with 1/4 cup of chopped cherries and press them into the frosting. Smooth out the icing and cherries with an offset spatula.
21. Add the second layer of cake and another cup of cherry frosting and 1/4 cup of chopped cherries.
22. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed, or watch the video above.
23. Use an offset spatula to create the stripes on the side of the cake. Watch the video above for guidance.
24. Use the vanilla buttercream to pipe swirls around the top of the cake. I used Ateco tip 844, but Wilton 1M or 2D would work as well.
25. Top the swirls with cherries and sprinkle the cake with some white pearl sprinkles, if desired.

Keywords: cherry cake, cherry cake recipe, almond cake, almond cake recipe, layer cake, layer cake recipe, best cake recipe, easy cake recipe

Enjoy!

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Cherry Almond Layer Cake slice

Cherry Almond Layer Cake - a light almond cake, cherry frosting and bits of cherry between the cake layers! So good!

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29 Comments
  1. Joe

    Just tried this cake. I’m a novice at cake baking but this looked easy and delicious. The cake turned out great but not so with the icing. Not sure why but 10 cups I’d powerdered sugar seemed way too much. My mixer couldn’t handle it even with only half the sugar added. I stopped after about 5 cups of sugar and hoping it’s ok. Even at that, it seemed like there was enough icing for about 3 cakes. Wondering if I did something wrong

  2. Jessica

    Hi! Just curious about using egg whites only…what would the difference be if used whole eggs instead? How does this effect texture of cake? BTW I just made your moist chocolate cupcakes….to DIE FOR!!! Absolutely amazing …I may have sighed after my first bite.

    1. Lindsay

      I’m so glad you enjoyed the chocolate cupcakes. 🙂 Yes, the egg whites do make a difference in the texture of the cake. This recipe doesn’t turn out the same with whole eggs.

  3. Destiny

    My husband asked me to bake something for his dispatcher as a way to show appreciation. So I am baking his cake for him and it smells heavenly!  Thankfully I will bake this cake a second time tomorrow as a pre Mother’s Day present for my mom.  She is going to love it!  Then I can finally taste a piece of this cake. Until then I can get free smells.

      1. Stephanie

        Can you substitute the regular milk in the cake for almond milk to add more almond flavor? Thanks

      2. Lindsay

        I really don’t think that will add more almond flavor and the lack of fat in almond milk will alter the final texture of the cake. I wouldn’t recommend it.

  4. Destiny

    This cake represents my mom’s favorite flavor combo.  I will travel to see her this weekend.  She will be so surprised when I make this creation just for her!  Thanks for sharing your recipe.

Lindsay
About Lindsay

I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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