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Easy Cherry Almond Cake

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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.

Ingredients

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  • 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

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in almond extract.
  5. Add the flour mixture and milk alternately, beginning and ending with the flour mixture. Mix until just combined.
  6. Gently fold in the chopped maraschino cherries.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cakes cool in pans for 10 minutes, then remove to wire racks to cool completely.
  10. 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

Find it online: https://yumfoodusa.com/easy-cherry-almond-cake/