Name: Cherry Almond Cake with Pink Buttercream and Maraschino Cherries
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup almond flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 2 tbsp cornstarch; 1/2 tsp salt; 2 cups sugar; 2 sticks (1 cup) unsalted butter, softened; 3 eggs; 1 cup buttermilk; 2 tbsp vegetable oil; 4 tsp almond extract; 1 tsp lemon juice; 1 tbsp brandy (optional); 200 g dark sweet cherries (fresh or frozen, chopped); 4 sticks (2 cups) unsalted butter, softened (for buttercream); 4 cups icing sugar (for buttercream); 2 tbsp heavy cream (for buttercream); 1–2 tbsp cherry juice or maraschino cherry syrup (for buttercream); Pink food coloring (to desired shade); Maraschino cherries with stems (for decoration); Optional piping gel for “Eat Me” writing

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Whimsical and indulgent, this Cherry Almond Cake is a celebration in every slice. Filled with sweet cherries and the unmistakable richness of almond, it’s layered with dreamy pink buttercream and crowned with glossy maraschino cherries. Whether you’re hosting a tea party or marking a special occasion, this cake brings fairytale charm and unforgettable flavor to your table.

Why You’ll Love This Recipe

This cake perfectly balances elegance with playful nostalgia. The almond-scented sponge is moist and fluffy, enriched with buttermilk and brightened with lemon and cherries. The pink buttercream, subtly flavored with cherry syrup, adds a creamy, decorative finish. It’s visually striking yet approachable for home bakers, making it a go-to for birthdays, celebrations, or afternoon gatherings with a touch of fantasy.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

all-purpose flour
almond flour
baking powder
baking soda
cornstarch
salt
sugar
unsalted butter, softened
eggs
buttermilk
vegetable oil
almond extract
lemon juice
brandy (optional)
dark sweet cherries (fresh or frozen, chopped)

For the Buttercream:

unsalted butter, softened
icing sugar
heavy cream
cherry juice or maraschino cherry syrup
pink food coloring (to desired shade)

For Decoration:

maraschino cherries with stems
optional piping gel for “Eat Me” writing

directions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line them with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, cornstarch, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream the softened butter with sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Add Flavorings: Stir in almond extract, lemon juice, and brandy (if using).
Combine Wet and Dry: Alternately add the dry mixture and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
Fold in Cherries: Gently fold in the chopped cherries, ensuring even distribution throughout the batter.
Bake: Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely before frosting.
Make the Buttercream: Beat the softened butter until fluffy. Gradually add icing sugar, beating until smooth. Add heavy cream and cherry juice or maraschino syrup to achieve a spreadable consistency. Tint the buttercream to your desired shade of pink.
Frost and Decorate: Layer and frost the cooled cakes with the pink buttercream. Decorate with rosettes and maraschino cherries. For a whimsical touch, pipe “Eat Me” using red piping gel.

Servings and timing

Prep Time: 35 minutes
Baking Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 10–12 slices
Calories per Serving: Approximately 530 kcal

Variations

Chocolate Twist: Add mini chocolate chips to the batter for a cherry-chocolate combination.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Filling Layer: Add cherry preserves between the layers for an extra fruit boost.
Whipped Cream Topping: Use whipped cream instead of buttercream for a lighter finish.
Nut-Free Version: Omit almond flour and replace almond extract with vanilla if nut allergies are a concern.

storage/reheating

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If chilled, bring to room temperature before serving to restore the soft texture of the buttercream. The cake can also be frozen, tightly wrapped, for up to 1 month. Thaw overnight in the refrigerator before serving.

FAQs

Can I use canned cherries instead of fresh or frozen?

Yes, but drain them thoroughly and pat dry to avoid excess moisture affecting the cake’s texture.

What can I substitute for almond extract?

Vanilla extract can be used as a substitute, though the almond flavor is a key component of the cake’s character.

Do I need to thaw frozen cherries before adding them to the batter?

Yes, thaw and drain frozen cherries before use to prevent excess moisture from altering the cake’s consistency.

How do I prevent cherries from sinking in the cake?

Toss the chopped cherries in a tablespoon of flour before folding them into the batter. This helps suspend them during baking.

Can I make this cake ahead of time?

Yes, the cake layers can be baked a day in advance and stored covered at room temperature. Assemble and frost on the day of serving.

Can I make cupcakes with this batter?

Absolutely. Divide the batter into lined cupcake tins and bake for 18–22 minutes, or until a toothpick comes out clean.

What’s the best way to achieve a smooth buttercream finish?

Apply a crumb coat, chill the cake for 15 minutes, then apply a final, smooth layer with an offset spatula.

Can I use a different type of frosting?

Yes, cream cheese frosting or whipped cream-based frosting can also pair well with the cherry and almond flavors.

Is it necessary to use food coloring?

No, the food coloring is optional. The cherry juice alone will provide a slight tint, but for a vibrant pink, food coloring helps.

How do I store leftover buttercream?

Store leftover buttercream in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and re-whip before using.

Conclusion

Cherry Almond Cake with Pink Buttercream and Maraschino Cherries is a delightful blend of charm, flavor, and visual appeal. With its fluffy crumb, vibrant cherries, and playful decoration, it transforms any occasion into a celebration. Whether you’re creating a showpiece for a party or simply treating yourself, this cake delivers wonderland-worthy joy in every bite.

Cherry Almond Cake with Pink Buttercream and Maraschino Cherries

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Author: Mia
Total Time: 1 hour 10 minutes
Yield: 10–12 slices 1x
Diet: Vegetarian

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Description

A whimsical and indulgent celebration cake made with sweet cherries and almond essence, layered with plush pink buttercream and topped with glossy maraschino cherries—perfect for a wonderland tea party.

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line with parchment.
In a bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, cornstarch, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in almond extract, lemon juice, and brandy (if using).
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Mix until just combined.
Fold in the chopped cherries.
Divide batter between prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes completely on wire racks before frosting.
To make the buttercream, beat softened butter until fluffy. Gradually add icing sugar and continue beating until smooth.
Add heavy cream and cherry juice or syrup, mixing until desired consistency is reached. Tint with pink food coloring as desired.
Frost the cooled cakes and decorate with piped rosettes and maraschino cherries. Optionally, pipe “Eat Me” with red piping gel for a whimsical touch.