Cherry Almond Cake with Sweet Maraschino Buttercream Bliss

This Cherry Almond Cake combines the delicate flavors of almond and cherry, topped with creamy maraschino buttercream, perfect for any celebration.

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Prep Time 20

Cook Time 25

Cooling Time 10

Total Time 55

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups All-purpose flour Can be substituted with a gluten-free blend.
1 cup Granulated sugar
1/2 cup Unsalted butter Softened for easy mixing.
3 large Eggs For best results.
1 teaspoon Almond extract Can be replaced with vanilla or hazelnut extract.
1 cup Sour cream Enhances moisture.

For the Frosting

1 cup Maraschino cherries Essential for the buttercream.
1/2 cup Butter At room temperature.
4 cups Powdered sugar Adjust based on taste preference.
1/4 cup Heavy cream Use more for lighter frosting.

Equipment

Oven
Mixing bowls
Electric mixer
Two 9-inch round cake pans
cooling rack

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare the cake pans.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
In a larger bowl, beat eggs and sugar until light and creamy.
Blend in softened butter and almond extract until smooth.
Fold flour mixture into the wet ingredients until just combined.
Stir in sour cream until the batter is smooth and thick.
Pour the batter into prepared cake pans and bake for 23-25 minutes.
Allow cakes to cool in pans for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure that all ingredients are at room temperature for the best results.

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