Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- 1 cup unsalted butter, softened to room temp. (2 sticks)
- 4 teaspoons almond extract
- 1 cup sour cream
- 1 1/4 cups butter, softened (2 1/2 sticks)
- 5 cups powdered sugar
- 1/4 cup maraschino cherry juice
- 3 teaspoons vanilla extract
- 8–10 maraschino cherries (slightly chopped)
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans with non-stick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat eggs and sugar on medium speed until light and creamy (about 2 minutes).
- Add softened butter and almond extract; mix on low speed until combined.
- Gradually blend in the dry ingredients until just mixed; avoid overmixing.
- Finally, fold in sour cream until smooth.
- Pour batter evenly into prepared pans and bake for 23–25 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg