A while back, I got a request from a YouTube subscriber that I make an almond cake with cherry buttercream. She mentioned it was her favorite cake and it sounded like a great idea to me, so off I went to create it.
The almond cake is based off my favorite vanilla bean cake recipe. It’s virtually the same except you’ll be adding in more almond emulsion.
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Now, I use almond emulsion instead of almond extract because I think it just has a better flavor, but if you only have the extract, that’s totally fine. If you can, you really need to try almond emulsion though. You can really tell the difference when you’ve used this. I use Lorann Oils and you can find that here: Lorann Oils Almond Emulsion
You’ll also add slivered almonds around the base of your cake. So, you’ll have a nice almond flavor inside the cake and a nice crunchiness to the outside.
I wasn’t sure how I felt about cherry buttercream, but I was really surprised at how much I like it. I’ve had things with cherry flavor in it before and I was really afraid it would taste like medicine. That cough syrup taste still sticks in my mind. Well, that’s not what happened with this buttercream. We’re not using an added cherry flavoring. We’re just using chopped maraschino cherries, so there’s no ‘fake taste’ going on here…just a delicious cherry flavor and a sweet pink tint to the buttercream.
When I added this buttercream to the cake, I first just added a crumb coat. I let that chill in the fridge for a bit, then added a thicker layer on top and around the cake.
I filled a piping bag and just piped a couple of small buttercream dollups on the top, added some slivered almonds in between and then a cherry on top of each dollop.
Doesn’t this cake look like something out of the 1950s? I don’t know why I think that, but somehow it reminds me of the 50s.
Ok, onto the recipe. (There’s also a video close to the end of this post.)
This almond cake with cherry buttercream is a super moist cake with a hint of almond flavor, then covered with a creamy, delicious cherry buttercream.
- 3 cups cake flour
- 2 cups sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup butter room temp
- 1 cup sour cream
- 1/2 cup whole milk
- 1 tbsp vegetable or canola oil
- 1 tbsp vanilla bean paste or extract
- 1 tsp almond emulsion or extract
- 3 eggs
- slivered almonds for the base of the cake optional
- 1 cup butter room temp
- 1/4 tsp almond emulsion or extract
- 1 tsp vanilla bean paste or extract
- 6 cups confectioners sugar
- 2 tbsp milk or cream
- 1/2 cup chopped maraschino cherries
Preheat the oven to 325 degrees. Grease and flour two 8 inch round cake pans or three 6 inch round cake pans.
Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl and whisk.
In another bowl, combine the sour cream, milk, oil, vanilla, almond and eggs. Mix well with a whisk and set aside.
Cut your butter into chunks. Turn your mixer on low and add in the butter little by little into your dry ingredients. Mix on low and then medium until the flour mixture is completely coated with the butter. The mixture will be crumbly.
Pour in about half of the liquid mixture. Mix on low until just combined.
Pour in the remaining liquid mixture and mix until combined. Be careful not to overmix.
Scrape down the sides of the bowl and mix again for only about 10 - 15 seconds.
Pour into prepared pans and bake at 325 degrees for 40 - 45 minutes.
Cool in pans on wire racks for about ten minutes, then turn the cake layers out of the pans to cool on the racks until completely cool.
In a bowl, cream the butter with an electric mixer.
Add in the almond and vanilla extracts and beat again until combined.
Add in three cups of the confectioners sugar and one tablespoon of milk and beat again.
Add in the last three cups of confectioners sugar and one more tablespoon of milk. Beat well.
Add in the cherries and mix again until well incorporated.
Spread icing on cooled cake layers. Pipe icing dollops around the top of the cake and add a cherry to each dollop. Add slivered almonds around the base of the cake.
The cake layers or cupcakes can be frozen for up to a month.
For cupcakes: Fill the cupcake liners just slightly over half full. Bake at 350 degrees for about 25-30 minutes. Cool on a wire rack.
And here’s the video to see how its done!
If you try this one, let me know how you like it. Personally, I fell in love with that cherry buttercream 🙂
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