Dessert/ Dessert for Two

Glazed Cherry Almond Cake Small Batch Recipe for Two

Glazed Cherry Almond Cake

Glazed Cherry Almond Cake is a delicious small batch cake with maraschino cherries in every bite and a gorgeous pink almond cherry glaze on top!

Scroll to the bottom for a full recipe card.

This beautiful little cake makes a great dessert for Valentine’s Day or a romantic date night. Recipe makes 4 generous slices.

How to make Glazed Cherry Almond Cake:

For the Cake:

Preheat the oven to 350 degrees F (180 C).

This post may contain affiliate links. At no additional cost to you, if you click through an affiliate link and make a purchase, I may make a small commission.

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.

a 6 inch cake pan lined with parchment and sprayed with cooking spray

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.

sugar, brown sugar, flour, baking soda, baking powder and salt in a bowl not mixed together

In a separate bowl whisk together the egg, sour cream, oil and almond extract.

egg, sour cream, oil and almond extract mixed together in a bowl with a whisk

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.

cake batter mixed together in a stand mixer bowl with paddle attachment

Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.

batter mixture in a stand mixer bowl

Drain the maraschino cherries, reserving the juice for the glaze. Coarsely chop the cherries in a food processor or with a knife.

a bowl filled with chopped maraschino cherries

Gently fold the cherries into the batter.

cake batter in a bowl with maraschino cherries mixed in and a red spatula

Pour the batter into the prepared 6 inch cake pan.

cake batter in a 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.

a baked 6 inch cherry cake cooling on a rack

For the Glaze:

Combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until it is smooth.

cherry almond glaze in a bowl with a whisk

Once the cake is completely cool, spread the glaze on top. Slice and serve.

Glazed Cherry Almond Cake Small Batch Recipe

You may also enjoy

These great recipes:

Banana Cake with Cream Cheese Frosting

This Banana Cake with Cream Cheese Frosting recipe is amazing! It’s moist, dense, and packed with huge banana flavor topped with the perfect cream cheese frosting and chopped pecans or walnuts. This small batch recipe is the perfect portion for dessert that serves 2. It's easy and quick, ready in just 30 minutes.

Get the Recipe

Red Velvet Cake Recipe and Whipped Cream Cheese Frosting for Two

Soft decadent red velvet cake is topped with a light fluffy whipped cream cheese icing. After tasting this cake my husband was disappointed I made only these two slices, even though they are large in size. Our waist lines appreciated it though! This cake is baked in one 9 inch round cake pan, cooled and frosted, then cut and stacked into just 2 four layer slices. You can also make 4 slices with two layers each and serve 4 people but that would mean sharing and who wants to give theirs up? Not me, so delicious!

Get the Recipe

Easy Carrot Cake from Scratch

This easy Carrot Cake from scratch is incredibly moist and flavorful with extra creamy cream cheese frosting. It’s packed with carrots, pineapple, applesauce, coconut, and pecans.

Get the Recipe

Homemade Strawberry Poke Cake Small Batch

In this gorgeous and easy Homemade Strawberry Poke Cake, moist vanilla cake, sweet strawberry gelatin, and creamy cool whip come together to create a classic small batch dessert topped with fresh strawberries. Make this yummy chilled dessert for an impressive romantic date night dinner or small spring or summer get-together with a couple friends.

Get the Recipe
Yield: 4 servings

Glazed Cherry Almond Cake

Glazed Cherry Almond Cake

Glazed Cherry Almond Cake is a delicious small batch cake with maraschino cherries in every bite and a gorgeous pink almond cherry glaze on top!

Prep Time 25 minutes
Cook Time 25 minutes
Cool 10 minutes
Total Time 1 hour

Ingredients

For the Cake:

  • 1/3 cup granulated sugar
  • 2 1/2 Tablespoons light brown sugar
  • 1/2 cup all-purpose flour (do not pack)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg , at room temperature
  • 1/4 cup full fat sour cream
  • 1/8 cup milk
  • 1/8 cup oil
  • 1 teaspoon almond extract
  • 1/4 cup hot water
  • 10 ounces maraschino cherries

For the Glaze:

  • 1 cup powdered sugar
  • 1 Tablespoon butter (melted)
  • 1/8 cup maraschino cherry juice
  • 1/4 teaspoon almond extract

Instructions

For the Cake:

  1. Preheat the oven to 350 degrees F (180 C).
  2. 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.
  3. 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.
  4. 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.
  5. In a separate bowl whisk together the egg, sour cream, oil and almond extract.
  6. 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.
  7. Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.
  8. 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.
  9. Pour the batter into the prepared 6 inch cake pan.
  10. Bake in the preheated oven for 30 – 35 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.
  11. 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:

  1. Combine the powdered sugar, melted butter, cherry juice and almond extract in a small bowl. Mix until it is smooth.
  2. Once the cake is completely cool, spread the glaze on top. Slice and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Amount Per Serving: Calories: 526 Saturated Fat: 4g Cholesterol: 56mg Sodium: 344mg Carbohydrates: 97g Fiber: 2g Sugar: 82g Protein: 3g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

Sharing is caring!

You Might Also Like

No Comments

Leave a Reply

shares