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Almond Cherry Layer Cake Recipe

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5 from 99 reviews

This Almond Cherry Layer Cake is a light, creamy dessert perfect for cherry season. Featuring tender almond-flavored cake layers filled with a luscious sour cherry filling and topped with a smooth almond cream cheese frosting, it combines the nutty aroma of almonds with the tartness of cherries for an elegant, delightful treat.

Ingredients

Scale

For the Cake:

  • 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

For the Cherry Filling:

  • 1½ cups fresh or jarred sour cherries (pitted)
  • ½ cup cherry preserves

For the Frosting:

  • 2 cups heavy whipping cream
  • 8 oz cream cheese, softened
  • 1¼ cups powdered sugar
  • 1 tsp almond extract

For Garnish:

  • Fresh cherries (with stems)
  • Toasted sliced almonds

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy. This will help create a tender crumb in the cake.
  4. Add Eggs and Extracts: Incorporate the eggs one at a time into the butter mixture, beating well after each addition. Then mix in the vanilla and almond extracts to infuse the batter with flavor.
  5. Combine Wet and Dry Ingredients: Alternately add the flour mixture and whole milk to the batter, beginning and ending with the flour mixture. Mix until just combined to avoid overworking the batter.
  6. Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake layers to cool completely.
  7. Prepare the Frosting: Beat the softened cream cheese in a bowl until smooth. Add powdered sugar and almond extract and mix well. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture to create a light and fluffy frosting.
  8. Assemble the Cake: Place one cooled cake layer on your serving plate. Spread a generous layer of frosting over the top, then dot with cherry preserves and a few pitted sour cherries from the filling. Repeat this layering process with the remaining cake layers.
  9. Frost the Cake: Cover the entire outside and top of the cake with the remaining frosting, smoothing it evenly for a polished appearance.
  10. Garnish: Decorate the top of the cake with fresh cherries (with stems) and toasted sliced almonds for a beautiful finishing touch.

Notes

  • Ensure all ingredients, especially butter and cream cheese, are at room temperature for best mixing results.
  • If fresh cherries are out of season, jarred sour cherries work perfectly for the filling.
  • To toast almonds, simply spread them on a baking sheet and bake at 350°F for 5–7 minutes, stirring occasionally until golden and fragrant.
  • This cake can be chilled for up to 2 days; bring to room temperature before serving for best flavor and texture.
  • For a nut-free version, omit the almond extract and garnish with alternative toppings like fresh berries or chocolate shavings.

Keywords: Almond Cherry Layer Cake, cherry cake, almond cake, layer cake, cherry filling, cream cheese frosting, spring dessert, summer dessert, fruity cake

Find it online: https://mixitwitjoe.com/almond-cherry-layer-cake-recipe/