This delicious cake with cherry and almond layers and rich velvety frosting will impress everyone on your party! It has fluffy layers that are literally melting in your mouth!
The best cherry layer cake that you can make from scratch the easy way!
If you want to see more cherry desserts, don't miss my Honey Cherry Crumble Cake and the Black Forest No Churn Ice Cream Cake.
What kind of cake is this
This is a cake with two layers and delicious mascarpone frosting between them.
The fresh cherries in the layers are wonderfully combined with almonds. The soft taste of the frosting complements perfectly this combination.
For even better result the frosting is spiced with ground cacao nibs. This is a nice touch, however not mandatory.
What ingredients you need
Here you will find a summary of the recipe ingredients. The complete list and the quantities are in the recipe card below the post.
For the layers you would need:
- all purpose flour
- almond flour
- sugar
- eggs
- soft butter
- yogurt
- baking soda, baking powder and salt
- fresh cherries
- vanilla extract or vanilla beans
For the frosting you need:
- mascarpone cheese
- whipping cream
- powdered sugar
- vanila extract or vanilla beans
- ground cacao nibs (optional)
- more cherries for decoration
How to make the layers
First you need to cream the butter with the sugar. Add the wet ingredients, the spices (or just vanilla) and the dry ingredients, mixed together. At the end add the pitted and halved cherries, mixed with the almond flour.
bake the layers for about 40 minutes at 350º F/ 180º C in two 18 cm/ 7 inch cake pans lined with parchment paper.
How to make the frosting
The mascarpone frosting is very fluffy and tasty. It is great for spreading between the layers and also for piping.
To make it, first beat the mascarpone with the icing sugar and vanilla. Separately whip the cream. Combine the two mixtures using a rubber spatula.
Take some frosting aside for piping. If you are using ground cacao nibs, add some to the main frosting.
How to assemble
Spread the frosting with the nibs all around the cake and between the layers. Decorate the top by piping with the white frosting. Add some cherries in between the piped frosting.
How to store
Store this cake about 2-3 days in the fridge, covered with cling film. You can also freeze it in airtight containers up to 3 months.
Useful tips
- Before assembling the cake, make sure the layers have reached room temperature. Ideally bake them one day before and refrigerate them overnight.
- You can potentially whip the mascarpone together with the cream (both cold). However this way the frosting will become thicker and might not be easy to use it for piping.
This cake is incredibly tasty with its soft and naturally moist layers. It is also quite easy to make if you follow the steps correctly. You can make it too and impress your party guests!
More delicious desserts with fruits:
- Easy Cherry Strawberry Layer Cake with Fondant Flowers
- No Bake Fresh Cherry Cheesecake
- Neapolitan Ice Cream Cake
- Chocolate Cake with Strawberry Frosting
- Strawberry Cheesecake Poke Cake from Scratch
- Strawberry Cheesecake Cookies
- Strawberry Almond Millefeuille
📝 Recipe
Cherry Almond Cake with Mascarpone Frosting
Ingredients
For the layers:
- 1 ½ cups/ 180 g all purpose flour
- 1 cup/ 200 g sugar, light brown or granulated
- ½ cup/ 100 g butter, very soft
- 1 ⅔ cups/ 200 g plain yogurt
- 3 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- 1 cup/ 100 g almond flour
- 1 cup/ 200 g cherries, pitted and chopped
- vanilla extract
For the frosting:
- 17.6 oz/ 500 g mascarpone
- ⅞ cup/ 200 ml whipping cream
- ½ cup / 60 g powdered sugar
- 2 teaspoon vanilla extract
- 1 ground cacao nibs, optional
- Cherries for decoration, optional
Instructions
Cake layers:
- Grease two 7 inch/ 18 cm cake pans and line the bottoms with circles of parchment paper.
- Preheat the oven to 350º F/ 180º С.
- In a bowl combine the a.p. flour, baking powder, baking soda and salt.
- Add vanilla and mix well to combine.
- In another bowl combine the cherries with the almond flour. Mix to combine.
- In a large mixing bowl cream the butter with the sugar for 1-2 minutes.
- Add the eggs and whip for few minutes, until the mixture thickens.
- Gradually add the dry ingredients. Fold gently with the rubber spatula, until absorbed. Alternate with the yogurt.
- When the batter becomes smooth, add also the cherries together with the almond flour. Mix gently with the spatula until absorbed.
- Pour the batter into the prepared pans. Bake for about 40 minutes or until a toothpick inserted in the centre comes out clean.
- Let the layers cool completely before assembling the cake.
Frosting:
- In a large mixing bowl beat the mascarpone together with the icing sugar and vanilla for about a minute.
- In a separate bowl whip the cold cream until thick and creamy.
- Using a rubber spatula fold the whipped cream into the mascarpone. Take aside 2-3 tablespoon of the mixture for decoration, if adding cacao nibs to the frosting. If not, skip this step,
- Add the ground cacao nibs to the remaining frosting (optional step).
- Assemble the two layers on a serving plate using about ⅓ of the frosting. The rest of the frosting spread on top and around the cake.
- Decorate the cake on top by piping with the white frosting that you have set aside. Arrange fresh cherries between the decoration.
Notes
- Make sure the eggs and the yogurt are at room temperature before preparing the layers.
- You can halve the cherries as I did or you can chop them in smaller pieces - up to your taste.
- Keep the cake 2-3 days in the fridge covered with plastic wrap.
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