why make this recipe
Almond Cake with Maraschino Cherry Buttercream Frosting is a delightful treat that combines the nutty flavor of almond with the sweet, fruity taste of maraschino cherries. This cake is perfect for special occasions like Valentine’s Day, birthdays, or even just a cozy family dessert. The fluffy cake pairs wonderfully with the rich buttercream frosting, making every bite a joyful experience. It’s a fun and simple recipe that anyone can make, even those new to baking!
how to make Almond Cake with Maraschino Cherry Buttercream Frosting
Ingredients:
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 jar maraschino cherries
- 1 cup butter, softened (for frosting)
- 4 cups powdered sugar
- 2-3 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk, vanilla extract, and almond extract.
- In another bowl, whisk together almond flour, all-purpose flour, and baking powder.
- Gradually add the dry ingredients to the wet mixture and combine until just blended.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until smooth, then gradually add powdered sugar and milk until you reach the desired consistency.
- Mix in the vanilla extract and chopped maraschino cherries.
- Once the cake is completely cool, spread the cherry buttercream frosting between the layers and on top of the cake.
- Decorate with additional maraschino cherries if desired. Enjoy your almond cake for Valentine’s Day!
how to serve Almond Cake with Maraschino Cherry Buttercream Frosting
This cake can be served as a lovely dessert at any gathering. Slice it into wedges and plate it individually. You can also add a scoop of vanilla ice cream on the side for an extra treat. A cup of tea or coffee pairs wonderfully with this sweet cake, making it a great choice for afternoon gatherings.
how to store Almond Cake with Maraschino Cherry Buttercream Frosting
To store the cake, keep it in an airtight container at room temperature for 2-3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to seal it well to keep it fresh. If you have leftover frosting, store it separately in the fridge and use it within a week.
tips to make Almond Cake with Maraschino Cherry Buttercream Frosting
- Make sure your butter is softened for easy mixing.
- Don’t overmix the batter; mix just until combined for a light and fluffy cake.
- Use chopped maraschino cherries in the frosting for added texture and flavor.
- Test the cake with a toothpick to avoid overbaking it.
variation
You can try adding some lemon zest to the batter for a refreshing twist on the flavor. If you want to make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
FAQs
Q: Can I use another type of cherry for the frosting?
A: Yes, you can use fresh cherries or other types of preserved cherries, but maraschino cherries are traditionally used for their sweetness and vibrant color.
Q: How do I know when my cake is done baking?
A: Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
Q: Can I freeze the almond cake?
A: Yes, you can freeze the cake before frosting it. Wrap it tightly in plastic wrap and foil and store it in the freezer for up to three months.
Print
Almond Cake with Maraschino Cherry Buttercream Frosting
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful almond cake paired with sweet maraschino cherry buttercream frosting, perfect for any special occasion.
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 jar maraschino cherries
- 1 cup butter, softened (for frosting)
- 4 cups powdered sugar
- 2–3 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the milk, vanilla extract, and almond extract.
- In another bowl, whisk together almond flour, all-purpose flour, and baking powder.
- Gradually add the dry ingredients to the wet mixture and combine until just blended.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened butter until smooth, then gradually add powdered sugar and milk until you reach the desired consistency.
- Mix in the vanilla extract and chopped maraschino cherries.
- Once the cake is completely cool, spread the cherry buttercream frosting between the layers and on top of the cake.
- Decorate with additional maraschino cherries if desired.
Notes
Make sure your butter is softened for easy mixing. Don’t overmix the batter; mix just until combined for a light and fluffy cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg