Cherry Almond Cake is a delicious small batch cake with maraschino cherries in every bite and a gorgeous pink almond cherry glaze on top!
This beautiful little cake makes a great dessert for Valentine’s Day or a romantic date night. Recipe makes 4 generous slices.
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How to make Almond Cherry Cake
For the Cake
Preheat the oven to 350 degrees F.
Cut out a 6-inch round piece of parchment paper to line a 6-inch round cake pan. Click for a 6-inch round cake pan.
Spray the sides and bottom of the pan with nonstick cooking spray, then place the round parchment paper in the bottom of the pan and spray again.
In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl, combine the sugar, brown sugar, flour, baking soda, baking powder, and salt. Mix on low until fully combined.
In a separate bowl whisk together the egg, sour cream, milk, oil and almond extract.
Pour the egg mixture into the dry ingredients and beat on low until just combined. This paddle attachment is awesome and scrapes the side of the bowl so you don't have to. Click for a 4.5 - 5 quart beater blade.
Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.
Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife.
Gently fold the cherries into the batter.
Pour the batter into the prepared 6-inch cake pan.
Bake in the preheated oven for 30 – 35 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.
Cool the cake for 10 minutes in the pan then remove from the pan and transfer to a wire rack and cool completely. Remove and discard the parchment round if it is still on the cake when you release it from the pan.
For the Glaze
Combine the powdered sugar, melted butter, cherry juice, and almond extract in a small bowl. Mix until it is smooth.
Once the cake is completely cool, spread the glaze on top. Slice and serve.
You may also enjoy
- Small Batch Chocolate Cake
- Mini Carrot Cake
- Salted Caramel Chocolate Cake
- Strawberry Poke Cake from Scratch
Cherry Almond Cake Recipe
Ingredients
For the Cake:
- ⅓ cup granulated sugar
- 2 ½ Tablespoons light brown sugar
- ½ cup all-purpose flour (do not pack)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 egg , at room temperature
- ¼ cup full fat sour cream
- ⅛ cup milk
- ⅛ cup oil
- 1 teaspoon almond extract
- ¼ cup hot water
- 10 ounces maraschino cherries
For the Glaze:
- 1 cup powdered sugar
- 1 Tablespoon butter (melted)
- ⅛ cup maraschino cherry juice
- ¼ teaspoon almond extract
Instructions
For the Cake:
- Preheat the oven to 350 degrees F (180 C).
- Cut out a 6 inch round piece of parchment paper to line a 6 inch round cake pan.
- Spray the sides and bottom of the pan with nonstick cooking spray, then place the round parchment paper in the bottom of the pan and spray again. Click here for parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl, combine the sugar, brown sugar, flour, baking soda, baking powder and salt. Mix on low until fully combined.
- In a separate bowl whisk together the egg, sour cream, milk, oil and almond extract.
- Pour the egg mixture into the dry ingredients and beat on low until just combined. This paddle attachment is awesome and scrapes the side of the bowl so you don't have to.
- Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.
- Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife. Gently fold the cherries into the batter.
- Pour the batter into the prepared 6 inch cake pan.
- Bake in the preheated oven for 30 – 35 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.
- Cool the cake for 10 minutes in the pan then remove from the pan and transfer to a wire rack and cool completely. Remove and discard the parchment round if it is still on the cake when you release it from the pan.
For the Glaze:
- Combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until it is smooth.
- Once the cake is completely cool, spread the glaze on top. Slice and serve.
Video
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Joyce
Monday 14th of February 2022
For your cherry almond cake there is no mention of when to put in the milk.
Zona
Tuesday 15th of February 2022
Hi Joyce, the milk gets added in step 5 with the egg, sour cream, oil and almond extract. I'm sorry for the error and I have updated the post and recipe card. Thank you for letting me know :)