This Easy Cherry Almond Cake is a charming, tender dessert infused with the sweet, nutty flavor of almond extract and studded with bright maraschino cherries. Finished with a luscious pink almond buttercream frosting, it’s a festive and nostalgic treat that’s as delightful to look at as it is to eat. Perfect for birthdays, holidays, or any occasion that calls for a splash of color and sweetness.
Why You’ll Love This Recipe
This cake strikes the perfect balance between simplicity and elegance. With pantry-friendly ingredients and a straightforward method, it’s accessible for beginner bakers, yet the almond and cherry flavors offer a sophisticated twist. The soft, moist crumb is complemented by the creamy pink frosting, making it an ideal centerpiece for springtime gatherings, tea parties, or Valentine’s celebrations. Plus, the vibrant cherries add a pop of color and a playful touch to every slice.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 ½ cups flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 1 tsp almond extract
- 1 cup milk
- 1 cup maraschino cherries, chopped
- Pink frosting (buttercream with almond extract)
Directions
- Preheat Oven: Set the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and set aside.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
- Add Eggs and Flavoring: Beat in the eggs one at a time, then add the almond extract.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Add Cherries: Gently fold in the chopped maraschino cherries until evenly distributed.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost: Once completely cooled, frost the cakes with pink almond buttercream and garnish with additional cherries, if desired.
Servings and timing
This recipe makes 1 two-layer 8-inch cake, serving approximately 10–12 people.
Preparation time: 20 minutes
Baking time: 35 minutes
Cooling and decorating time: 1 hour
Total time: About 1 hour 55 minutes
Variations
- Bundt Cake Version: Bake in a greased bundt pan for 45–50 minutes instead of layer pans.
- Cupcake Adaptation: Make 24 cupcakes; bake for 18–22 minutes.
- Gluten-Free: Use a 1:1 gluten-free flour substitute for an allergen-friendly option.
- Chocolate Drizzle: Add a white chocolate drizzle over the frosting for an elegant finish.
- Fresh Cherries: In season, substitute chopped maraschino cherries with fresh pitted cherries for a less sweet variation.
Storage/Reheating
- Room Temperature: Store the frosted cake in an airtight container for up to 2 days in a cool, dry place.
- Refrigerator: Keep refrigerated for up to 5 days; allow slices to come to room temperature before serving.
- Freezer: Wrap unfrosted cake layers in plastic wrap and foil; freeze for up to 2 months. Thaw and frost before serving.
- Reheating: Individual slices can be microwaved for 10–15 seconds to slightly soften the texture if desired.
FAQs
Can I use cherry extract instead of almond extract?
Yes, cherry extract can be used in place of almond extract for a more intense cherry flavor.
What’s the best way to chop maraschino cherries?
Drain them well and pat dry before chopping to prevent extra moisture from affecting the batter.
Can I use fresh cherries instead of maraschino?
Yes, but ensure they are pitted and chopped. Note that fresh cherries are less sweet and more tart.
How do I make the pink frosting?
Add a few drops of red or pink food coloring to classic buttercream frosting with a touch of almond extract.
Can I use buttermilk instead of milk?
Yes, buttermilk adds a slight tang and makes the cake even more tender.
What frosting works best?
A classic almond buttercream pairs beautifully, but cream cheese frosting also complements the flavors well.
Can I make this cake ahead of time?
Yes, the cake layers can be made a day in advance and stored tightly wrapped. Frost just before serving.
Is this cake overly sweet?
The sweetness is balanced by the almond flavor and the richness of the buttercream, but you can reduce the sugar slightly if preferred.
Can I add nuts to the batter?
Chopped almonds or pecans can be folded into the batter for added texture.
How do I ensure even layers?
Use a kitchen scale to divide the batter evenly between pans and smooth the tops before baking.
Conclusion
Easy Cherry Almond Cake is a celebration in every slice—soft, flavorful, and beautifully pink. With its blend of nostalgic charm and simple elegance, it’s the perfect dessert for special occasions or a sweet weekend bake. Whether enjoyed as a classic layer cake or adapted into cupcakes, this recipe offers a burst of cherry flavor and almond fragrance that will leave a lasting impression.
PrintEasy Cherry Almond Cake
A light and flavorful cherry almond cake filled with chopped maraschino cherries and topped with a pink almond buttercream frosting. Perfect for birthdays, spring gatherings, or a fun twist on a classic layer cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ½ cups flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 1 tsp almond extract
- 1 cup milk
- 1 cup maraschino cherries, chopped
- Pink frosting (buttercream with almond extract)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in almond extract.
- Add the flour mixture and milk alternately, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the chopped maraschino cherries.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then remove to wire racks to cool completely.
- Frost with pink almond buttercream and garnish with additional cherries if desired.
Notes
- Pat cherries dry before chopping to prevent excess moisture in the batter.
- To intensify cherry flavor, add a tablespoon of cherry juice to the frosting.
- Store cake in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg