Introduction

This Cherry Almond Layer Cake is a delightful treat featuring moist almond-flavored cake layers paired with luscious cherry buttercream and a smooth vanilla finish. It’s perfect for celebrations or any time you want a show-stopping dessert that tastes as good as it looks.

A round, two-layer cake covered smoothly in light pink frosting with gentle vertical lines on the side. Around the base, there is a ring of small, white piped frosting swirls. On top, eight evenly spaced dollops of white whipped cream each hold a bright red cherry with a long stem. Tiny white sprinkles are scattered across the pink frosting on the top surface. The cake sits on a white cake stand against a white marbled background with a soft pink cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 1/4 cups (280g) butter (for buttercreams)
1 1/4 cups (237g) shortening (for buttercreams)
10 cups (1150g) powdered sugar (for cherry buttercream)
5-6 tbsp (75-90ml) maraschino cherry juice
Pink icing color, optional
1/2 cup chopped cherries (for filling)
2 cups (230g) powdered sugar (for vanilla buttercream)
1/2 tsp vanilla extract
1-2 tbsp (15-30ml) water or milk
Additional cherries, for decoration
Pearl sprinkles

Instructions

Step 1: Prepare three 8-inch cake pans by lining the bottoms with parchment paper circles and greasing the sides. Preheat your oven to 350°F (176°C).
Step 2: In a large mixing bowl, cream together 3/4 cup unsalted butter and 1 1/2 cups sugar until light and fluffy, about 3 to 4 minutes. Thorough creaming is essential for a light cake.
Step 3: Add the sour cream and almond extract to the creamed butter and sugar, mixing until well combined.
Step 4: Add the egg whites in two batches, mixing after each addition until fully incorporated. Scrape down the sides of the bowl as necessary.
Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. In a measuring cup, combine the milk and water.
Step 6: Add half of the dry ingredients to the wet batter and mix until combined. Then add the milk mixture and blend well. Finally, add the remaining dry ingredients and mix until smooth, scraping down the bowl sides as needed.
Step 7: Divide the batter evenly among the prepared pans and bake for 21-23 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 8: Remove the cakes from the oven and let them cool in the pans for 2-3 minutes. Then transfer to wire racks to cool completely.
Step 9: To make the cherry buttercream, beat together 1 1/4 cups butter and 1 1/4 cups shortening in a large bowl until smooth.
Step 10: Gradually add half of the 10 cups powdered sugar, mixing until smooth. Add 4-5 tablespoons of maraschino cherry juice and mix again until smooth.
Step 11: Add the remaining powdered sugar and mix until smooth. If desired, tint the frosting with pink icing color and add more cherry juice to reach your preferred consistency.
Step 12: For the vanilla buttercream, beat together 1/4 cup butter and 1/4 cup shortening until smooth. Add half of 2 cups powdered sugar and mix well.
Step 13: Stir in the vanilla extract and 1 tablespoon water or milk. Add remaining powdered sugar and beat until smooth, adding extra liquid if needed for a spreadable consistency.
Step 14: Level the cooled cake layers by trimming any domes with a serrated knife. Place the first layer on your serving plate or cake board.
Step 15: Spread about 1 cup of cherry buttercream evenly atop the first layer. Sprinkle 1/4 cup chopped cherries over the frosting and gently press them in. Smooth with an offset spatula.
Step 16: Repeat layering with the second cake layer, cherry buttercream, and chopped cherries. Add the final cake layer on top.
Step 17: Frost the outside of the cake with the remaining cherry buttercream, smoothing as desired. Create vertical stripes on the sides with an offset spatula for added texture.
Step 18: Pipe swirls around the top edge of the cake using the vanilla buttercream. Use a star tip like Ateco 844, Wilton 1M, or 2D for a pretty design.
Step 19: Decorate the swirls with additional cherries and sprinkle pearl sprinkles over the top for a finishing touch.

Tips & Variations

Make sure all your ingredients are at room temperature to achieve the best texture in your cake and frostings.
For an extra cherry punch, add finely chopped maraschino cherries directly into the cherry buttercream.
If you prefer, use fresh cherries instead of maraschino for a less sweet, more natural flavor.
To create a smoother final cake surface, chill the crumb-coated cake before applying the last layer of frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. The cake layers and frosting can also be frozen separately for up to 2 months; thaw in the refrigerator overnight before assembling.

How to Serve

A slice of three-layer yellow cake with pink frosting between each soft, spongy layer, showing small red cherry pieces mixed into the frosting inside. The cake is covered in smooth pink frosting on the outside, topped with a white swirl of cream and a bright red cherry. On the white plate beside the slice, there is another white cream swirl with a red cherry on top. The photo is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the frostings up to two days in advance. Store the cooled cake layers wrapped tightly and the frostings refrigerated. Assemble and decorate on the day you plan to serve.

What if I don’t have maraschino cherry juice?

If you don’t have maraschino cherry juice, you can substitute with cherry syrup or a splash of cherry liqueur to add flavor to the cherry buttercream. Adjust the amount of liquid to maintain the right frosting consistency.