Introduction

This Cherry Almond Cake is a tender, flavorful dessert perfect for any special occasion. With layers infused with almond and vanilla, plus a touch of Maraschino cherries, it’s topped with a silky white chocolate almond buttercream for a dreamy finish.

A tall, round cake with smooth white frosting covers all sides, about three layers thick. The top is decorated with a ring of bright red and pink sprinkles around the edge, leaving the center plain with a slightly rough texture. The cake sits on a clear glass plate with fine details, placed on a white marbled surface. Next to the cake is a white bowl tipped on its side, spilling some red and pink sprinkles onto the surface, creating a casual look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups cake flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter
3 cups sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
1 inch vanilla bean, seeds scraped into the batter (pod set aside for vanilla sugar)
2 cups buttermilk
6 egg whites, unbeaten
¼ cup Maraschino cherries, finely chopped

Buttercream:

18 ounces white chocolate chips
3 cups unsalted butter, cut in cubes, room temperature
9 cups confectioner’s sugar
1½ teaspoons almond extract
¾ cup heavy cream, very cold

Instructions

Step 1: Preheat oven to 350°F. Grease three 8-inch round cake pans. Line the bottoms with waxed paper and dust with flour.
Step 2: In a bowl, whisk together cake flour, baking soda, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, cream the butter and sugar until light and fluffy, about 5 minutes.
Step 4: Beat in vanilla extract, almond extract, and the scraped vanilla bean seeds.
Step 5: Add the dry ingredients alternately with buttermilk, starting and ending with dry ingredients. Mix well after each addition.
Step 6: Add the unbeaten egg whites and beat at medium speed for 2 minutes.
Step 7: Stir the chopped Maraschino cherries into one-third of the batter.
Step 8: Divide the plain almond batter evenly between two prepared pans, and pour the cherry batter into the third pan.
Step 9: Bake for 20 minutes at 350°F, then reduce heat to 325°F and bake for an additional 25 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
Step 11: For the buttercream, melt white chocolate chips in the microwave, stirring every 10 to 15 seconds until smooth. Let cool to room temperature.
Step 12: Beat the butter until fluffy. Gradually add the confectioner’s sugar and beat on high until fully combined.
Step 13: Add almond extract and cold heavy cream. Continue beating until smooth.
Step 14: With the mixer on high, gradually add the melted white chocolate to the buttercream. Beat until light and airy.
Step 15: Use the buttercream to fill and frost the cooled cake layers as desired.

Tips & Variations

Cream the butter and sugar thoroughly for about 5 minutes to ensure a light and tender cake texture.
For a stronger almond flavor, increase the almond extract by ¼ to ½ teaspoon.
Use cake flour to keep the cake delicate and fluffy; all-purpose flour will result in a denser texture.
When melting white chocolate, stir frequently and avoid any water contact to prevent it from seizing.
Make sure all ingredients are at room temperature unless otherwise noted to promote even mixing.

Storage

Store the cherry almond cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring the cake to room temperature before serving for the best flavor. Leftover cake can be frozen wrapped tightly for up to 2 months. Thaw overnight in the refrigerator, then let sit at room temperature before serving.

How to Serve

The image shows a slice of layered cake on a white plate placed on a white marbled textured surface with a lace cloth underneath. The cake has three layers: two light cream-colored outer layers and a middle pink layer with a slightly rough texture that looks moist. The cake is covered with a smooth white frosting that wraps around the slice, and there is a silver fork resting next to the plate. In the background, there is a blurred whole cake and a second slice on another white plate. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe specifically calls for unbeaten egg whites to achieve a lighter texture. Using whole eggs may result in a denser cake.

Can I substitute buttermilk with regular milk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 2 cups of milk. Let it sit for 5 minutes before using.