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–+ servings

Cherry Almond Layer Cake

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A tender, almond-scented white cake layered with bright maraschino cherry buttercream and flecks of chopped cherries, perfect for celebrations.
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Prep Time 2 hours
Cook Time 23 minutes
Total Time 2 hours 23 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 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
For the Cherry Buttercream
  • 1 1/4 cups butter, room temperature
  • 1 1/4 cups shortening
  • 10 cups powdered sugar You’ll use most for the cherry frosting
  • 5-6 tbsp maraschino cherry juice For color/flavor
  • Pink icing color (optional)
  • 1/2 cup chopped maraschino cherries For the filling
For the Vanilla Buttercream
  • 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

Method
 

Preparation
  1. Line three 8-inch cake pans with parchment and grease the sides. Preheat the oven to 350°F (176°C).
  2. In a large bowl, beat 3/4 cup butter and 1 1/2 cups sugar until light and fluffy, about 3-4 minutes.
  3. Add 3/4 cup sour cream and 1 tbsp almond extract; mix until smooth.
  4. Add the 6 egg whites in two batches, mixing until combined after each addition.
  5. 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.
  6. 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.
  7. 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.
Cherry Buttercream Preparation
  1. Beat 1 1/4 cups butter and 1 1/4 cups shortening until smooth.
  2. Add about half of the powdered sugar and mix until smooth.
  3. Add 4-5 tbsp maraschino cherry juice and mix until color and consistency are even.
  4. Gradually add remaining powdered sugar until you reach spreadable stiffness. Adjust with more cherry juice if needed. Color with pink icing if desired.
  5. Fold in 1/2 cup chopped cherries into the filling if you want fruit between layers.
Vanilla Buttercream Preparation
  1. Beat 1/4 cup butter and 1/4 cup shortening until smooth.
  2. Add half the powdered sugar and mix.
  3. Add 1/2 tsp vanilla and 1 tbsp water/milk; mix smooth.
  4. Add remaining powdered sugar and thin with 1-2 tsp water/milk only as needed to reach piping consistency.
Assembly
  1. Level the cake tops with a serrated knife for even stacking.
  2. 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.
  3. Add the second layer and repeat with cherry frosting and chopped cherries.
  4. Top with the final layer and crumb-coat the cake with a thin layer of cherry frosting. Chill for 15-20 minutes.
  5. Finish frosting the sides and create stripes by sweeping an offset spatula straight down in three or four places.
  6. Pipe vanilla buttercream swirls on top. Garnish with whole cherries and pearl sprinkles.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 55gProtein: 3gFat: 18gSaturated Fat: 8gSodium: 200mgSugar: 40g

Notes

Keep frostings covered if you step away. Chill briefly between crumb coat and final coat for the cleanest finish. Serve slices at room temperature.
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