Introduction

An Almond Cherry Layer Cake is a delightful treat perfect for cherry season, featuring light, moist cake layers paired with a creamy almond-infused frosting and vibrant cherry filling. Its combination of flavors and textures makes it a stunning dessert for any occasion.

A four-layer vanilla sponge cake with thick white cream between each soft layer and bright red cherry jam spread peeking through the cream in the middle; the top is covered evenly with smooth white cream, decorated with whole shiny red cherries with green stems and scattered light brown almond slices, all set on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2½ cups all-purpose flour
2½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, room temperature
1¾ cups granulated sugar
4 large eggs
1 tsp vanilla extract
1½ tsp almond extract
1 cup whole milk
1½ cups fresh or jarred sour cherries (pitted)
½ cup cherry preserves
2 cups heavy whipping cream
8 oz cream cheese, softened
1¼ cups powdered sugar
Fresh cherries (with stems) for garnish
Toasted sliced almonds for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
Step 3: In a large mixing bowl, beat the butter and granulated sugar until the mixture is light and fluffy.
Step 4: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla and almond extracts.
Step 5: Alternate adding the dry flour mixture and the milk to the wet ingredients, starting and ending with the flour mixture. Mix gently until just combined to avoid overmixing.
Step 6: Divide the batter evenly between the prepared pans. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in their pans before removing.
Step 7: For the frosting, beat the softened cream cheese until smooth. Add the powdered sugar and almond extract, and mix until combined.
Step 8: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Step 9: To assemble the cake, place one layer on a serving plate. Spread a layer of frosting over it, dot with cherry preserves, and scatter some pitted cherries on top.
Step 10: Repeat the layering with the remaining cake layers, frosting, and cherry filling. Finish by frosting the outside and top of the cake smoothly.
Step 11: Garnish with fresh cherries and toasted sliced almonds before serving to add a lovely crunch and visual appeal.

Tips & Variations

For a deeper cherry flavor, soak the cherries in a little almond liqueur before using in the filling.
Use frozen sour cherries if fresh are not available; just thaw and drain well before incorporating.
Substitute the cream cheese frosting with whipped mascarpone for a richer, tangier option.
To ensure even cake layers, weigh the batter when dividing between pans.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days to keep the frosting fresh. For longer storage, keep cake layers and frosting separately, then assemble before serving. Let the cake come to room temperature for about 30 minutes before serving for the best texture. If needed, leftovers can be frozen for up to 1 month; thaw overnight in the refrigerator.

How to Serve

The image shows a four-layer vanilla cake on a white round plate, placed on a white marbled surface. Each layer has a light golden sponge with a thick spread of creamy white frosting and a thin layer of red cherry jam between them. The top of the cake is fully covered with smooth white frosting and decorated with whole dark red cherries with green stems, along with scattered light brown almond slices. A single slice has been removed, showing the even layers of cake, frosting, and jam inside. A few cherries are placed around the plate near the cake. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cherry for the filling?

Yes, sweet or tart cherries can be used depending on your preference. Sour cherries provide a nice tang that balances the sweetness of the cake, but sweet cherries will also work well.

Is it necessary to use almond extract in the cake and frosting?

While almond extract adds a distinctive flavor that pairs beautifully with cherries, you can substitute with vanilla extract if almond is unavailable or if there are nut allergies.