Cherry Almond Cake
User Reviews
4.8
Cherry Almond Cake
Description
Cherry Almond Cake brings together the bright flavor of maraschino cherries and almond extract in both the cake and buttercream frosting. The cake batter includes cake flour and baking powder for a light texture, sweetened with granulated sugar and enriched by butter and milk. Chopped maraschino cherries folded into the batter add bursts of sweetness and color.
The frosting is a classic buttercream whipped until fluffy and combined with powdered sugar, cherry juice, heavy cream, and almond extract. It can be tinted slightly pink with red food coloring for a festive appearance. The layers are baked in round pans and cooled before assembly and frosting.
Decorations of dried maraschino cherries and sliced almonds provide visual appeal and texture contrast. The cake is suitable for celebrations or as a special dessert, offering a balance of fruity and nutty flavors in a soft, moist crumb.
Adjust frosting quantity to control sweetness and calorie content. Serve slices with minimal frosting for a lighter experience.
Ingredients
For the cake:
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup milk 2% or higher fat
- 1/4 cup maraschino cherry juice
- 16 maraschino cherries finely chopped
- 4 large egg white
For the buttercream**:
- 2 cups butter (softened)
- 8 cups powdered sugar
- 4 tablespoons maraschino cherry juice
- 4 tablespoons heavy cream
- 1 teaspoon almond extract
- Food Coloring optional, red, few drops
For decorating:
- maraschino cherries (drained and dried)
- almonds sliced
Instructions
Make the cake:
- Sift together the cake flour, sugar, baking powder and salt into the bowl of a stand mixer.
- Add the softened butter, milk and cherry juice. Beat on medium speed for 2 minutes. Fold in the chopped cherries.
- Add the egg whites and beat for an additional 2 minutes.
- Grease and flour two 9" round cake pans. Divide the batter between the cake pans.
- Bake at 350 degrees for 25-30 minutes, or until the cake springs back when you touch the center of it.
- Allow the cakes to sit for 5 minutes, then remove them from the pans to a wire rack to cool completely.
- While the cakes are cooling, prepare the buttercream.
Make the buttercream:
- In a stand mixer bowl, with the mixer on medium speed, whip the butter for 2-3 minutes until it is almost white in color.
- Add in the powdered sugar, cherry juice, heavy cream and almond extract. Beat together for 2 minutes.
- Add a drop or two of red food coloring if you'd like the cake to be a little pinker. Beat on low speed again for 2-3 minutes.
Assemble the cake:
- Once the cakes are cool, place one cake on a cake plate. Put a layer of frosting on top of the cake. Then place the second cake on top of the frosting.
- Using a knife, spread frosting on the top and sides of the cake, covering it completely and getting the frosting as smooth as possible.
- Decorating (optional): Use a knife or spoon and drag it up the cake sides, starting at the bottom and going to the top. This will create nice lines up the sides of the cake.
- Use a coupler to attach Wilton tip #11 to a decorating bag. Fill the bag with buttercream and pipe simple stars around the bottom and top edges of the cake.
- Place the drained and paper towel dried maraschino cherries on the top of the cake in the placement that you'd like them. Place almond slices around the cherry, sticking them into the buttercream so they look like flower petals around the cherry.
- Refrigerate the cake until serving.
Notes
- Nutrition info is estimated based on full frosting used and cake cut into 15 slices; halve frosting to reduce calories.
- Different ingredient brands affect nutritional values; consult a nutritionist for exact info.
- This recipe produces ample frosting; use less for a thinner layer to lower sweetness and calories.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 710 kcal
% Daily Value*
| Calories | 710kcal | 36% |
| Carbohydrates | 103g | 34% |
| Protein | 4g | 8% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 87mg | 29% |
| Sodium | 370mg | 15% |
| Potassium | 150mg | 3% |
| Sugar | 86g | 172% |
| Vitamin A | 1015IU | 20% |
| Calcium | 62mg | 6% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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