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.
Ingredients
Units
Scale
- 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
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.
Notes
- Frozen cherries should be thawed and drained before folding into the batter.
- Almond extract adds depth, but adjust to taste for a subtler flavor.
- Chill cakes before decorating to prevent buttercream from melting.
- The cake layers can be made a day ahead and stored wrapped in plastic wrap.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 45g
- Sodium: 160mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
