Almond Layer Cake with Cherry Whipped Cream

5 from 5 votes

Almond Layer Cake with Cherry Whipped Cream

This almond layer cake is light and flavorful and perfect for the warmer weather months! It’s filled and topped with a simply delightful Cherry Whipped Cream. This cake will become a staple in your repertoire for special occasions, for Mother’s Day, for Father’s Day or for enjoying with friends and family during your summer bbqs.

Prep Time20

Cook Time30

Total Time50

Course: All Recipes, Dessert

Cuisine: American

Servings: servings

Calories: 481kcal

Author: Kimberlee Ho

Ingredients

Almond Layer Cake

2 ¼ cups cake flour
1 ½ teaspoons baking powder
1 teaspoon kosher salt
2 cups granulated sugar
6 large eggs room temperature
2 ¼ teaspoons vanilla extract
1 ½ teaspoons almond extract
1 ½ cups unsalted butter melted and hot

Cherry Whipped Cream

2 cups heavy or whipping cream
3 ounces Maraschino cherry juice
1 teaspoon vanilla extract
1 cup powdered sugar
Maraschino cherries for topping optional

US Customary - Metric

Instructions

Make Almond Cakes:

Preheat the oven to 350ºF (177ºC).
Line with parchment paper two 8-inch round cake pans, then grease parchment with softened butter and coat with flour. Set aside.
In a small bowl, whisk together the cake flour, baking powder, and salt. Set aside.
To the bowl of a food processor, add the sugar, eggs, vanilla, and almond extracts, processing until combined, about 10 seconds.
With the food processor running, add melted butter in a steady stream until incorporated.
Transfer this sugar mixture to a large bowl.
Sift flour mixture over sugar mixture in 3 additions, whisking to combine after each addition until few streaks of flour remain.
Continue to gently whisk the batter until almost no lumps remain.
Divide cake batter evenly among the prepared cake pans.
Bake until toothpick inserted in centers comes out clean, 24 to 28 minutes, rotating pans halfway through baking.
Let cakes cool in pans on a wire rack for 10 minutes.
Run a paring knife around the edges of the pans to loosen, if needed.
Remove cakes from pans, discarding the parchment paper, and let cool completely on rack, about 2 hours.
While the cakes cool, prepare the cherry whipped cream.

Make Cherry Whipped Cream:

Place the mixer bowl and whisk attachment in the freezer for 10 minutes.
Once the bowl and whisk are cold, add to the bowl the heavy cream, cherry juice, vanilla extract, and powdered sugar.
Begin whisking on low speed until the sugar has been incorporated, about 30-60 seconds then gradually increase speed to high, whisking until stiff peaks form. The whipped cream should hold its shape when the whisk attachment is lifted out of the bowl.
Once cakes have cooled, top one layer with an even layer of whipped cream then place the second layer on top and add remaining whipped cream.
Garnish with additional maraschino cherries, if desired.

Notes

Cake is best consumed just after making.
If preparing in advance, keep cake layers and whipped cream separate and assemble just prior to serving. Wrap cooled cake layers in plastic wrap and store at room temperature up to 2 days or in the fridge for up to 2 weeks prior to using

Nutrition