This Cherry Almond Cake is moist and rich, and the almond and cherry flavors go well together. It has a tasty almond cream cheese filling inside and on top.
– 8 oz (226g) package cream cheese – 1 ½ sticks unsalted butter – 2 cups sugar (400g) – 4 large egg – 3 cups cake flour (342g) – 2 teaspoons baking powder (8g) – ½ teaspoon baking soda (3g) – ½ teaspoon salt (3g) – 1 cup buttermilk (242g) – ¼ cup vegetable oil – 3 teaspoons almond extract (12g) – 1 cup Maraschino cherries – ½ cup sliced almond – Juice from jar of Maraschino Cherrie – 3 sticks unsalted butter, softened (339g) – 16 oz cream cheese – 1-2 teaspoons almond extract – ½ teaspoon salt 2g – 7 cups confectioners sugar
Ingredients
Start with a 350-degree oven. Grease and flour three 8-inch pans and line the bottoms with parchment or wax paper.Sprinkle chopped, sliced almonds evenly on the three pans' bottoms. Food processors can chop them.
Roller-pin into smaller pieces in a ziplock bag.Reserve one cup of finely chopped maraschino cherries.Set aside flour, baking soda, baking powder, and salt after 30 seconds in a medium bowl.Put buttermilk, vegetable oil, and almond essence in another bowl. Set aside.
Add butter and cream cheese to the mixer bowl and mix on medium speed until smooth.Add sugar slowly and mix on medium for 3 minutes.
After adding each room-temperature egg, stir until the yolk is incorporated. Add the flour mixture and milk mixture alternately on low speed, starting and finishing with the flour mixture. Mix just until mixed after last addition.
Mix in finely chopped maraschino cherries.Divide the batter into the three almond-sprinkled pans. Use a spoon to smooth batter.Bake for 25–30 minutes at 350 degrees F until a toothpick inserted into the center comes out clean or with a few crumbs.
Before turning out, let pans cool on wire racks for 5-10 minutes.This recipe yields 7 ½ cups of batter. Cupcakes work too (but no dome).
Soften butter and smooth batter on low to medium speed.Mix softened cream cheese and butter at low to medium speed until smooth.Add almond taste. Beat in powdered sugar slowly until mixed.
Add coloring gel to dye icing.Blend on low to medium speed until smooth.Refrigerate. Let frosting sit on the kitchen counter until room temperature if made ahead. Might need to remix.
First layer on a cake base or pedestal. Use maraschino cherry juice from the container to lightly brush the top. A silicone pastry brush was utilized. Thin, it sinks immediately.Spread cream cheese icing on top. Add the second cake layer and repeat (cherry juice, frosting).
Add the third cake layer.Fill cake layer gaps with icing. A thin coating of icing should cover the cake and its sides. Before icing, we chill the cake in the freezer for 15 minutes (or longer in the fridge) to stiffen it up.Customize your decor!
After adding texture with an offset spatula, we pressed sliced almonds around the bottom. Martaschino cherries were added to swirls piped using a 2D large star piping tip.
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