Cherry Almond Layer Cake
A delightful Cherry Almond Layer Cake perfect for celebrations, featuring a moist almond cake layered with fresh cherries and almond buttercream.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 tsp almond extract
- 3/4 cup whole milk
Add-ins
- 1 cup fresh cherries pitted and halved
Almond Buttercream
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp almond extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Fold in the cherries gently to avoid breaking them.
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack.
- In a clean mixing bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the heavy cream and almond extract, and beat until the frosting is smooth and fluffy.
- Place one cake layer on a serving plate. Spread a layer of almond buttercream over the top. Place the second cake layer on top and spread the remaining buttercream over the top and sides of the cake.
Serving
- Slice the cake into 8 pieces and serve. This cake pairs well with a cup of coffee or a glass of milk.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to three days. For longer storage, wrap individual slices in plastic wrap and freeze them.
Notes
Pro Tips: Use fresh cherries for the best flavor. Don't overmix the batter to keep the cake light and fluffy. Level the cakes before stacking for a stable cake. Chill the cake before slicing for cleaner cuts.
Ingredient Substitutions: Substitute almond extract with vanilla extract if preferred. Use a vegan butter alternative for a dairy-free option.
How to Serve: Pair with coffee or sparkling wine for a delightful experience.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Freeze for longer storage.
Make-Ahead Tips: Prepare the cake layers and buttercream a day ahead and assemble before serving.
Ingredient Substitutions: Substitute almond extract with vanilla extract if preferred. Use a vegan butter alternative for a dairy-free option.
How to Serve: Pair with coffee or sparkling wine for a delightful experience.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Freeze for longer storage.
Make-Ahead Tips: Prepare the cake layers and buttercream a day ahead and assemble before serving.