Cherry Almond Mini Layer Cakes

This easy Cherry Almond Mini Layer Cakes recipe has two little cakes between layers of cherry frosting with the great flavor combination of sweet maraschino cherries and almond!! They are adorable little dessert cakes to share at special occasions like showers, birthdays Mother’s Day and the holidays with a cherry on top!!

Also try my cherry cheesecake dump cake, 3 ingredient cherry dump cake, easy cherry pineapple dump cake, chocolate cherry dump cake and my easy cherry pie bars for a crowd!!


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Cherry mini cakes

My kids grew up choosing these little sweet layer cakes probably for all the swirl frosting at the bakery for their Christmas morning treats.

It is funny how I still think of them that way.

They are terrific to enjoy anytime of the year as a delicious refreshing small dessert full of cherry flavor in cute little individual servings.

Cherry almond mini layer cakes on a wooden board.

If you enjoy desserts with fruit flavors try my lemon blueberry cupcakes, lemon cupcakes with raspberry buttercream, best ever chessman banana pudding, no bake banana split cake and easy peach cobbler.

Recipe Snapshot

QUICK & EASY: put little cakes together in 10 minutes
ANY OCCASION: fun small desserts everyone loves
GREAT PAIRING: cherry and almond flavors

Cherry almond mini layer cakes on a white plate.

Ingredients

Labelled ingrdients for cherry almond layer cakes.

Cake

  • All Purpose Flour
  • Baking Powder
  • Salt
  • Butter – at room temperature
  • Sugar
  • Vegetable Oil
  • Eggs – at room temperature
  • Almond Extract
  • Vanilla Extract
  • Milk

Frosting

  • Butter – room temperature
  • Powdered Sugar
  • Vanilla Extract
  • Almond Extract
  • Maraschino Cherry Juice
  • Maraschino Cherries – 10 chopped, with a cherry for the garnish on each cake is optional
Cherry almond mini layer cakes on a white plate.

How to make cherry mini cakes

Step by step images for how to make cherry almond mini cakes.

STEP ONE – Preheat the oven to 350 degrees.

STEP TWO – In a small bowl, whisk together the flour, baking powder and salt. Set it aside.

STEP THREE – In a large bowl, cream the butter and sugar together until light and fluffy. This will take about 2-3 minutes. Add in the oil and continue to beat. Add in the eggs, one at a time until they are fully incorporated before adding the next egg. Next add in the extracts.

STEP FOUR – Alternate, adding the flour and the milk, starting and ending with the flour. Wait until each ingredient is fully mixed before adding the next. Use a spatula to scrape the bowl to make sure the sides and bottom have been mixed in.

STEP FIVE – Pour the batter into a nonstick or lined 10” x 13” baking tray with raised edges.

STEP SIX – Place in the oven and bake for 25-27 minutes, or until a toothpick comes out cleanly. Allow to cool in the pan for about 10 minutes before turning the cake out onto a cooling rack.

STEP SEVEN – Once it’s cooled, take a 2” diameter cookie or biscuit cutter and cut circles out, keeping the lines as close together as possible. It should result in 16 circles of cake. Set aside and make the frosting.

Step by step photos for how to make the frosting and to assemble the layer cakes.

STEP EIGHT – In a large bowl, beat the butter for 1 minute before adding the powdered sugar slowly. Add in the extracts and cherry juice and continue to beat until light and fluffy. 

STEP NINE – Chop the cherries into very small pieces and place in a small bowl. Add about ½ c of the frosting and mix. Using a small spatula or knife, spread the cherries on top of the bottom layer for the cake. 

STEP TEN – Place the remaining frosting into a piping bag using the frosting tip of choice and create a swirled rose over the top of the chopped cherries and stack the next layer of cake. Make another swirl on the top of the stack. A cherry garnish may be added. 

Mini cherry almond layer cakes on a white plate.

Sandra’s Top Tips

  • Test if the cake is done by inserting a toothpick to see if it comes out cleanly
  • Allow the cake to cool before cutting out the circles
  • If you are planning an event you can make the cake and the frosting separately the day before and assemble them the next day
Cherry almond mini layer cakes on a white plate.

Storage instructions

Store in an airtight container at room temperature for up to 3 days.

Print
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Cherry almond mini cake on a white plate.

Cherry Almond Mini Layer Cakes


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  • Author: Sandra Flegg
  • Total Time: 35 minutes
  • Yield: 8 mini cakes

Description

This easy Cherry Almond Mini Layer Cakes recipe has two little cakes between layers of whipped frosting with the great flavor combination of sweet maraschino cherries and almond!! They are adorable little dessert cakes to share at special occasions like showers, birthdays Mother’s Day and the holidays with cherries on top!!


Ingredients

2 1/4 c flour
2 tsp baking powder
1/2 tsp salt
1/2 c butter, room temperature 1 1/2 c sugar
1/4 c oil
3 eggs
1 tsp almond extract
1 tsp vanilla extract
1 c milk

Frosting ingredients:
1 c butter, room temperature
4 c powdered sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 Tbsp maraschino cherry juice 10 chopped maraschino cherries *Plus extra cherries for garnish


Instructions

Preheat the oven to 350 degrees.

In a small bowl, whisk together the flour, baking powder and salt. Set it aside.

In a large bowl, cream the butter and sugar together until light and fluffy. This will take about 2-3 minutes. Add in the oil and continue to beat. Add in the eggs, one at a time until they are fully incorporated before adding the next egg. Next add in the extracts.

Alternate adding the flour and the milk, starting and ending with the flour. Wait until each ingredient is fully mixed before adding the next. Use a spatula to scrape the bowl to make sure the sides and bottom have been mixed in. Pour the batter into a nonstick or lined 10” x 13” baking tray with raised edges. Place in the oven and bake for 25-27 minutes, or until a toothpick comes out cleanly. Allow to cool in the pan for about 10 minutes before turning the cake out onto a cooling rack. Once it’s cooled, take a 2” diameter cookie or biscuit cutter and cut circles out, keeping the lines as close together as possible. It should result in 16 circles of cake. Set aside and make the frosting.

In a large bowl, beat the butter for 1 minute before adding the powdered sugar slowly. Add in the extracts and cherry juice and continue to beat until light and fluffy. 

Chop the cherries into very small pieces and place in a small bowl. Add about ½ c of the frosting and mix. Using a small spatula or knife, spread the cherries on top of the bottom layer for the cake. 

Place the remaining frosting into a piping bag using the frosting tip of choice and create a swirled rose over the top of the chopped cherries and stack the next layer of cake. Make another swirl on the top of the stack. A cherry garnish may be added. 

Store any leftovers in an airtight container for up to 3 days.

 

Notes

Storage instructions: Store in an airtight container at room temperature for up to 3 days.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

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