Cherry Almond Layer Cake
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I’ve been making this cherry almond layer cake for years when I want something that feels celebratory but is surprisingly doable on a weeknight (if you plan ahead). It’s a tender, almond-scented white cake layered with bright maraschino cherry buttercream and flecks of chopped cherries — light enough for a spring party, pretty enough for birthdays. If you enjoy showstoppers with straightforward techniques, you might also like this layered savory idea: avocado layered sushi cake for a completely different take on stacked layers.
What makes this recipe special
This cake balances a delicate almond flavor with the sweet, slightly tangy burst of maraschino cherries. The use of egg whites keeps the crumb lighter than a standard whole-egg layer, and the sour cream adds moisture and a subtle tang that stops the cake from tasting too sweet. Using a combination of butter and shortening in the frostings gives batch-stable, pipe-friendly textures that hold up at room temperature.
“Perfectly pink, tender crumb, and the cherry buttercream is addictive — guests asked me for the recipe twice.” — a happy tester
This is an ideal celebration cake for spring showers, birthdays, or any time you want a vintage-inspired dessert with modern stability (frosting that won’t slump in warm kitchens).
Step-by-step overview
- Make the cake batter: cream butter and sugar, add sour cream + almond, fold in egg whites and alternating dry ingredients with milk/water.
- Bake three 8-inch layers and cool completely.
- Prepare two frostings: a cherry buttercream (uses maraschino juice for color/flavor) and a vanilla buttercream for piping.
- Assemble: layer cherry frosting and chopped cherries between layers, finish sides with striped effect, pipe vanilla swirls, and decorate.
This gives you a sense of timing: plan 2–3 hours active time plus cooling. Frostings and assembly are easy to do while cakes cool.
Gather these items
- 3/4 cup unsalted butter, room temperature (for cake)
- 1 1/2 cups sugar
- 3/4 cup sour cream, room temperature
- 1 tbsp almond extract
- 6 large egg whites, room temperature
- 2 1/2 cups all-purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk, room temperature
- 1/4 cup water, room temperature
Cherry buttercream:
- 1 1/4 cups butter (room temp)
- 1 1/4 cups shortening
- 10 cups powdered sugar (you’ll use most for the cherry frosting)
- 5–6 tbsp maraschino cherry juice
- Pink icing color (optional)
- 1/2 cup chopped maraschino cherries (for the filling)
Vanilla buttercream (for piping):
- 1/4 cup butter
- 1/4 cup shortening
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1–2 tbsp water or milk
For decorating:
- Additional whole maraschino cherries
- Pearl sprinkles
Substitution notes: use unsalted butter throughout and add 1/4 tsp extra salt if using salted butter. If you prefer deeper cherry flavor, fold in a teaspoon of almond liqueur to the cherry frosting (optional).
How to prepare Cherry Almond Layer Cake
- Prep pans and oven: line three 8-inch cake pans with parchment and grease the sides. Preheat to 350°F (176°C).
- Creaming: in a large bowl, beat 3/4 cup butter and 1 1/2 cups sugar until light and fluffy, about 3–4 minutes. This aerates the batter for rise.
- Flavor + dairy: add 3/4 cup sour cream and 1 tbsp almond extract; mix until smooth.
- Eggs: add 6 egg whites in two batches, mixing until combined after each addition (do not overmix). Egg whites lighten the crumb.
- Dry + wet: whisk 2 1/2 cups flour, 4 tsp baking powder, and 1/2 tsp salt in a bowl. Stir 3/4 cup milk and 1/4 cup water together.
- Combine: add half the dry ingredients to the batter and mix briefly, pour in the milk mixture and mix until almost combined, then add the remaining dry ingredients and mix just until smooth. Scrape the bowl.
- Bake: divide batter evenly among the three pans. Bake 21–23 minutes or until a toothpick shows a few crumbs. Cool in pans 2–3 minutes, then turn onto racks to cool completely.
Cherry buttercream:
- Beat 1 1/4 cups butter and 1 1/4 cups shortening until smooth.
- Add about half of the powdered sugar and mix until smooth.
- Add 4–5 tbsp maraschino cherry juice and mix until the color and consistency are even.
- Gradually add remaining powdered sugar until you reach spreadable stiffness. Adjust with more cherry juice if needed. Color with pink icing if desired.
- Fold in 1/2 cup chopped cherries into part of the filling if you want fruit between layers.
Vanilla buttercream:
- Beat 1/4 cup butter and 1/4 cup shortening until smooth.
- Add half the powdered sugar and mix.
- Add 1/2 tsp vanilla and 1 tbsp water/milk; mix smooth.
- Add remaining powdered sugar and thin with 1–2 tsp water/milk only as needed to reach piping consistency.
Assembly:
- Level the cake tops with a serrated knife for even stacking.
- Place first layer on your serving plate and spread about 1 cup cherry frosting on top. Sprinkle ~1/4 cup chopped cherries and press gently.
- Add second layer and repeat with cherry frosting and chopped cherries.
- Top with final layer and crumb-coat the cake with a thin layer of cherry frosting. Chill 15–20 minutes.
- Finish frosting the sides and create stripes by sweeping an offset spatula straight down in three or four places (lift and repeat) for that striped look.
- Pipe vanilla buttercream swirls on top. Garnish with whole cherries and pearl sprinkles.
Directions
- Do steps in order: bake first, then make frostings while cakes cool.
- Keep frostings covered if you step away — buttercreams can crust in dry air.
- Chill briefly between crumb coat and final coat for the cleanest finish.
- Use a small offset spatula and a bench scraper for smooth sides.
Best ways to enjoy it
Serve slices at room temperature so the buttercream is soft and the flavors shine. Pair with:
- A cup of lightly brewed tea or a bright espresso to cut the sweetness.
- Fresh berries or a small scoop of vanilla bean ice cream for an extra indulgence.
For casual serving, cut small slices and offer extra cherries on the side. If you like other cherry desserts, try this handheld option when you want single-serve treats: cherry cheesecake hand pies.
Storage and reheating tips
- Room temp: This buttercream-stabilized cake can sit covered at room temperature for up to 24 hours in a cool kitchen.
- Refrigeration: Store in an airtight cake carrier or cover loosely with plastic wrap for 3–4 days in the fridge. Bring slices to room temperature for 30–60 minutes before serving.
- Freezing: Freeze individual unfrosted layers wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge overnight, then assemble and frost. For a fully frosted cake, freeze for up to 1 month; thaw covered in the fridge to avoid condensation.
- Food safety: because this recipe uses cooked, shelf-stable buttercreams (no perishable fillings), standard refrigeration rules apply. If you add fresh dairy or whipped cream, keep refrigerated and use within 24 hours.
Pro chef tips
- Room temperature ingredients: they incorporate more evenly — don’t skip warming egg whites and milk to room temp.
- Don’t overbeat egg whites: you want them incorporated, not whipped into stiff peaks. Overbeating makes a gummy texture.
- Measure flour properly: spoon into the cup and level with a knife to avoid a dry, dense cake.
- Use maraschino juice sparingly: it provides flavor and color — add a tablespoon at a time until you reach taste/consistency goals.
- For clean piping, chill the cake slightly before piping swirls; the buttercream will hold shape better.
- If your cherry buttercream is too thin, add a cup more powdered sugar; if too stiff, thin with 1 tsp cherry juice at a time.
Creative twists
- Chocolate-Cherry: add 1/2 cup Dutch-process cocoa to the dry ingredients and increase milk by 2 tbsp for a chocolate-almond twist.
- Boozy option: stir 1–2 tbsp kirsch or amaretto into the cherry buttercream for adult flavors.
- Lighter finish: swap half the shortening in frostings for all butter if you prefer richer flavor (chill the cake slightly for stability).
- Make mini cakes or a sheet cake: scale the batter or bake in a 9×13 for easier crowd-serving.
For another cherry-focused layered dessert with a creamy center, consider this chilled option: cherry cheesecake cake roll.
Your questions answered
Q: How long does this take from start to finish?
A: Active time is about 1–1.5 hours (mixing, baking, frostings). Allow 1–2 hours cooling and assembly time — plan ~3–4 hours total if you include chilling between steps.
Q: Can I use whole eggs instead of just egg whites?
A: Yes — if you use 3 whole large eggs, the cake will be slightly richer and denser. Reduce baking time by a minute or two and watch for doneness.
Q: What if I don’t have maraschino juice?
A: Substitute a few tablespoons of cherry syrup from jarred cherries or a splash of cherry liqueur. Taste as you go — concentrated syrups can be sweeter.
Q: Is this freezer-friendly after assembling?
A: Yes. Fully frosted cakes freeze best for up to 1 month wrapped well. Thaw in the fridge and then bring to room temperature before serving.
Q: Can I make this gluten-free or dairy-free?
A: For gluten-free, use a 1:1 gluten-free flour blend that contains xanthan gum. For dairy-free, swap butter for a non-hydrogenated vegan butter and use coconut shortening, but note flavor and texture will differ.
Conclusion
If you want an elegant, nostalgic layer cake with modern reliability, this cherry almond layer cake hits the mark — light almond sponge, bright cherry buttercream, and showy decorations. For additional inspiration and similar cherry-almond recipes, see Life Love and Sugar’s Cherry Almond Layer Cake, compare technique ideas at Dani’s Cookings’ Cherry Almond Cake, or follow a professional piping tutorial at My Cake School’s Cherry Almond Cake.
Cherry Almond Layer Cake
Ingredients
Method
- Line three 8-inch cake pans with parchment and grease the sides. Preheat the oven to 350°F (176°C).
- In a large bowl, beat 3/4 cup butter and 1 1/2 cups sugar until light and fluffy, about 3-4 minutes.
- Add 3/4 cup sour cream and 1 tbsp almond extract; mix until smooth.
- Add the 6 egg whites in two batches, mixing until combined after each addition.
- Whisk 2 1/2 cups flour, 4 tsp baking powder, and 1/2 tsp salt in a bowl. Stir 3/4 cup milk and 1/4 cup water together.
- Add half the dry ingredients to the batter and mix briefly, pour in the milk mixture and mix until almost combined, then add the remaining dry ingredients and mix just until smooth.
- Divide batter evenly among the three pans. Bake for 21-23 minutes or until a toothpick shows a few crumbs. Cool in pans for 2-3 minutes, then turn onto racks to cool completely.
- Beat 1 1/4 cups butter and 1 1/4 cups shortening until smooth.
- Add about half of the powdered sugar and mix until smooth.
- Add 4-5 tbsp maraschino cherry juice and mix until color and consistency are even.
- Gradually add remaining powdered sugar until you reach spreadable stiffness. Adjust with more cherry juice if needed. Color with pink icing if desired.
- Fold in 1/2 cup chopped cherries into the filling if you want fruit between layers.
- Beat 1/4 cup butter and 1/4 cup shortening until smooth.
- Add half the powdered sugar and mix.
- Add 1/2 tsp vanilla and 1 tbsp water/milk; mix smooth.
- Add remaining powdered sugar and thin with 1-2 tsp water/milk only as needed to reach piping consistency.
- Level the cake tops with a serrated knife for even stacking.
- Place the first layer on your serving plate and spread about 1 cup cherry frosting on top. Sprinkle ~1/4 cup chopped cherries and press gently.
- Add the second layer and repeat with cherry frosting and chopped cherries.
- Top with the final layer and crumb-coat the cake with a thin layer of cherry frosting. Chill for 15-20 minutes.
- Finish frosting the sides and create stripes by sweeping an offset spatula straight down in three or four places.
- Pipe vanilla buttercream swirls on top. Garnish with whole cherries and pearl sprinkles.
