Why Make This Recipe
Almond Cake with Maraschino Cherry Buttercream Frosting is a delightful treat perfect for various occasions. Its rich almond flavor combined with the sweet and colorful cherry frosting creates a unique dessert that everyone will love. This cake is moist, easy to make, and sure to impress your family and friends.
How to Make Almond Cake with Maraschino Cherry Buttercream Frosting
Making this delicious almond cake is straightforward. Follow these easy steps to create a charming dessert that looks and tastes amazing.
Ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup maraschino cherries, chopped
- 1 cup butter, softened (for frosting)
- 4 cups powdered sugar (for frosting)
- 2 tablespoons maraschino cherry juice (for frosting)
Directions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the almond extract.
- In another bowl, combine the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Fold in the chopped maraschino cherries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- For the frosting, beat the softened butter until creamy.
- Gradually add the powdered sugar and cherry juice, mixing until smooth.
- Once the cake has cooled, frost it with the maraschino cherry buttercream.
- Decorate with additional cherries if desired. Serve and enjoy!
How to Serve Almond Cake with Maraschino Cherry Buttercream Frosting
Serve the almond cake at room temperature. You can cut it into slices and add a maraschino cherry on top of each piece if you like. This cake pairs well with a cup of tea or coffee, making it a great addition to any gathering.
How to Store Almond Cake with Maraschino Cherry Buttercream Frosting
Store any leftover cake in an airtight container. It can be kept at room temperature for up to three days. If you want to keep it longer, place it in the refrigerator where it will stay fresh for up to a week. Be sure to let it come to room temperature before serving for the best taste.
Tips to Make Almond Cake with Maraschino Cherry Buttercream Frosting
- Make sure the butter is softened to room temperature for easy mixing.
- Do not overmix the batter; mix until just combined for a light and airy cake.
- Experiment with the decoration; you can add slivered almonds or chocolate shavings for an extra touch.
- For a richer flavor, replace some of the milk with almond milk.
Variation
You can add different flavors to the cake by mixing in lemon or orange zest. Alternatively, try using different fruits for the frosting, such as strawberries or raspberries, to switch things up.
FAQs
Can I use other types of flour?
Yes, you can use gluten-free flour instead of all-purpose flour for a gluten-free version.
How do I know when the cake is done?
A toothpick inserted in the center should come out clean or with a few crumbs attached.
Can I freeze the cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil to prevent freezer burn. It can be frozen for up to three months.
Almond Cake with Maraschino Cherry Buttercream Frosting
Ingredients
For the cake
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened Make sure it's at room temperature.
- 3 large eggs
- 1/2 cup milk Can substitute with almond milk for richer flavor.
- 1 teaspoon almond extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup maraschino cherries, chopped
For the frosting
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 tablespoons maraschino cherry juice
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the almond extract.
- In another bowl, combine the all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
- Fold in the chopped maraschino cherries.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Frosting
- For the frosting, beat the softened butter until creamy.
- Gradually add the powdered sugar and cherry juice, mixing until smooth.
- Once the cake has cooled, frost it with the maraschino cherry buttercream.
- Decorate with additional cherries if desired. Serve and enjoy!