Cherry Almond Cake is the grown up version of the cherry chip cake we loved as kids. Do you remember cherry chip cake mix from your childhood? I remember it as a cupcake, with tiny pieces of dehydrated cherry that we all loved. Those tiny bits of dehydrated cherry have been replaced with plump diced maraschino cherries. Maraschino cherry syrup and almond extract give this cake a sweet and decadent flavor.
I made this for a birthday celebration with friends and used Russian piping tips to make pink roses. I also made this recipe as floral cupcakes for a mother’s day spa weekend. I hope you enjoy this beautiful cake for your next celebration.
What you need
Cake
White Cake Mix
Eggs
Oil
Maraschino Cherries, 10 oz. jar.
Almond Extract
Icing
Butter
Powdered Sugar
Almond Extract
Maraschino Cherry Syrup
How to make Cherry Almond Cake
Drain the liquid from the maraschino cherries into a bowl and save. Chop the jar of cherries into small pieces. Reserve a few whole cherries for the top of the cake, if desired.
The white cake mix may ask for either whole eggs or egg whites. I used whole eggs since the cake will be pink in the end anyway. Add the oil it calls for. When adding the water, start by putting 2 tablespoons of cherry syrup and 1 tablespoon of almond extract in the measuring cup, then add water to the amount called for. With a cake mix, you don’t want to add extra liquid. The cherry syrup and almond extract take the place of some of the water. Fold in all the chopped cherries. Split the mix between two 9 inch cake pans if making a cake. You can use a cupcake pan as well.
Bake according the the mix directions. I split the two cakes to form four layers. Insert several toothpicks half way up the side of the cake to create a cutting guide.
How to make the icing
Cream the butter and powdered sugar together using the lowest speed setting so that the mixer doesn’t throw powdered sugar everywhere. As you’re adding the powdered sugar, add 2 tablespoons of almond extract and 1 tablespoon of cherry syrup. Add milk a little at a time until you reach a spreadable consistency. Adjust with a little more powdered sugar if it becomes thin.
How to ice the cake
Smear a little icing on the cake stand to hold the first layer in place. Spread icing between each layer.
Add the top layer and ice the sides first. Place a large spoonful of icing on the edge of the cake and spread it down onto the side. Top the cake with icing, reserving a small amount for piping on the top. Spread the icing evenly across the top of the cake.
Fill a piping bag with a star tip and pipe swirls of icing on top of the cake. Top each swirl with a cherry.
Cherry Almond Cake
This delicious cake is the grown up version of a childhood classic.
Ingredients
- White Cake Mix
- 1/2 cup oil
- 3 eggs
- 10 oz. jar Maraschino cherries, divided
- 3 T almond extract, divided
- 1 cup butter, room temperature
- 4 cups powdered sugar
- 2-3 T milk
Directions
- Step 1 Drain the cherries into a bowl, reserving the liquid. Chop the jar of cherries into small pieces. Reserve a few whole cherries for the top of the cake, if desired.
- Step 2 Make the white cake mix with a few alterations. When adding the water, start by putting 2 tablespoons of cherry syrup and 1 tablespoon of almond extract in the measuring cup, then add water to the amount called for. If the recipes has the option of whole eggs or egg whites, use whole eggs as the cake will be pink..
- Step 3 Fold in the chopped cherries.
- Step 4 Bake in whatever form you want according to the package directions.
- Step 5 Cream the butter and powdered sugar on lowest speed. As you’re adding the powdered sugar, add 2 tablespoons of almond extract and 1tablespoon of cherry syrup. Add milk a little at a time until you reach a spreadable consistency. Adjust with a little more powdered sugar if it becomes thin.
- Step 6 Ice the cake. Top with piped flowers or whole maraschino cherries.
