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Cherry Almond Layer Cake Recipe

★★★★★

4.9 from 140 reviews
  • Author: Elara
  • Total Time: 1 hour 15 minutes
  • Yield: 12 to 16 servings 1x
  • Diet: Vegetarian

Description

This Cherry Almond Layer Cake is a delightful and elegant dessert featuring moist almond-infused cake layers paired with a luscious cherry buttercream and a classic vanilla buttercream. Perfect for special occasions, the cake is decorated with fresh cherries and pearl sprinkles for a stunning presentation.

Ingredients

Scale

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
  • 1/2 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
  • 5–6 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 (48g) shortening
  • 2 cups (230g) powdered sugar
  • 1/2 tsp vanilla extract
  • 1–2 tbsp (15-30ml) water or milk

Decoration

  • Additional cherries, for decoration
  • Pearl sprinkles

Instructions

  1. Prepare Cake Pans and Oven: Grease three 8-inch cake pans and line the bottoms with parchment paper circles. Preheat oven to 350°F (176°C).
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and sugar until the mixture is light in color and fluffy, about 3-4 minutes. This step is crucial to ensure a light texture.
  3. Add Sour Cream and Almond Extract: Mix in the sour cream and almond extract until fully incorporated.
  4. Incorporate Egg Whites: Add the egg whites in two batches, mixing well after each addition. Scrape down the bowl sides to ensure even mixing.
  5. Combine Dry Ingredients and Liquids: In a separate bowl, whisk together the flour, baking powder, and salt. In a measuring cup, mix the milk and water.
  6. Mix Batter: Add half of the dry ingredients to the wet mixture and mix until smooth. Then add the milk-water mixture and mix again. Finally, add the remaining dry ingredients and mix. Scrape the bowl sides as needed.
  7. Divide and Bake: Evenly divide the batter among the prepared pans. Bake for 21-23 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. Cool Cakes: Let the cakes cool in the pans for 2-3 minutes, then transfer to wire racks to cool completely.
  9. Make Cherry Buttercream: Beat the butter and shortening together until smooth. Gradually add half of the powdered sugar and blend well. Add 4-5 tablespoons of maraschino cherry juice, mixing until smooth. Add the remaining powdered sugar and mix again, adding more cherry juice as needed. Optionally, add pink icing color.
  10. Make Vanilla Buttercream: Beat butter and shortening until smooth. Add half of the powdered sugar and mix. Stir in vanilla extract and 1 tablespoon of water or milk. Add remaining powdered sugar and mix until smooth, adding additional water or milk as needed.
  11. Level Cake Layers: Using a serrated knife, trim the domed tops of each cake layer to create flat surfaces.
  12. Assemble Cake Layers: Place the first cake layer on a serving plate or cake board. Spread about 1 cup of cherry buttercream evenly on top. Sprinkle with 1/4 cup chopped cherries, pressing them gently into the frosting. Smooth with an offset spatula.
  13. Add Second Layer: Repeat spreading 1 cup cherry buttercream and 1/4 cup chopped cherries on the second cake layer. Place it on top of the first layer.
  14. Top with Final Layer and Crumb Coat: Place the final layer on top and frost the entire outside of the cake with cherry buttercream. Use an offset spatula to smooth and create stripes on the sides.
  15. Pipe Vanilla Buttercream Swirls: Using a piping bag fitted with Ateco tip 844, Wilton 1M, or 2D, pipe swirls around the top edge of the cake.
  16. Decorate: Top the swirls with whole cherries and sprinkle pearl sprinkles over the cake for an elegant finish.

Notes

  • Make sure all ingredients are at room temperature for best mixing results.
  • Cream the butter and sugar thoroughly to get a light and fluffy cake texture.
  • The maraschino cherry juice gives the cherry buttercream a vibrant cherry flavor—adjust amount to desired taste and consistency.
  • Trim cake domes to ensure even stacking and frosting.
  • Use an offset spatula for smoother and more precise frosting application.
  • The vanilla buttercream can be tinted or flavored differently if desired for customization.
  • If you prefer a stronger almond flavor, consider adding extra almond extract cautiously.
  • Prep Time: 30 minutes
  • Cook Time: 23 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American

Keywords: cherry almond cake, layer cake, cherry buttercream, almond extract cake, party cake, holiday dessert, moist cake, layered dessert

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Find it online: https://kitchenflavorspot.com/cherry-almond-layer-cake-recipe/