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Cherry Almond Cake

Beautiful 3 layer cake flavored with almond and Maraschino cherries and frosted with a thick layer of airy white chocolate buttercream.
Course Cake
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16
Calories 1127kcal
Author Marye Audet-White


  • 4 cups cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 3 cups sugar
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 1 inch of vanilla bean , seeds scraped into the batter pod set aside (add the pod to the sugar bowl for vanilla sugar)
  • 2 cups buttermilk
  • 6 egg whites , unbeaten
  • 1/4 cup finely chopped Maraschino cherries


  • 18 ounces white chocolate chips
  • 3 cups room temperature , unsalted butter, cut in cubes
  • 9 cups confectioner's sugar
  • 1 1/2 teaspoons almond extract
  • 3/4 cup heavy cream



    Preheat oven to 350F

    • Grease 3 8-inch round cake pans. Cover bottoms with waxed paper and dust with flour.
    • Sift together the flour, salt, baking powder and baking soda.
    • Cream butter and sugar until light and fluffy, about 5 minutes
    • Beat in vanilla, almond extract, and vanilla scrapings.
    • Add dry ingredients alternately with the buttermilk, beating well after each addition.
    • Add egg whites and beat at medium speed for two minutes.
    • Add chopped Maraschino cherries to 1/3 of the batter.
    • Divide the almond batter equally between 2 greased and wax paper lined 9-inch round pans.
    • Add the Maraschino cherry batter to the third pan.
    • Bake at 350 for 20 minutes, reduce heat to 325 and bake for 25 minutes more, or until the cake tests done.
    • Cool in pans 10 minutes, then turn out and finish cooling on racks.


    • Melt the white chocolate chips in the microwave, stirring every 30 seconds.
    • Let cool to room temperature.
    • Beat the butter until fluffy.
    • Add the confectioner's sugar.
    • Beat on high until well mixed.
    • Add the almond extract and heavy cream
    • With mixer on high spoon the melted white chocolate into the buttercream, beating until it is light and airy.
    • Use to fill and frost the cherry almond cake.


    Calories: 1127kcal | Carbohydrates: 148g | Protein: 8g | Fat: 57g | Saturated Fat: 35g | Cholesterol: 132mg | Sodium: 527mg | Potassium: 207mg | Sugar: 124g | Vitamin A: 1475IU | Vitamin C: 0.2mg | Calcium: 123mg | Iron: 0.4mg