Bing Cherry Almond Cake


Occasion: Hubs’s Birthday!


  • 2 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking powder
  • 1/8 tsp. salt
  • 1/2 c. butter
  • 1 3/4 c. sugar
  • 1 tsp. vanilla
  • 1 1/2 tsp. almond extract
  • 4 egg whites
  • 1 1/3 c. buttermilk
  • 6 bing cherries, pitted and finely chopped

1. Combine all dry ingredients in a large bowl.

2. In a mixing bowl, beat butter for 30 seconds (at medium-high speed). Add sugar and vanilla and mix until combined. Add egg whites, one at a time.

3. Add butter mixture and buttermilk to dry ingredients, alternating between each addition and mixing on low. Don’t overmix.

4. Fold in cherries.

5. Pour into three 8-inch pans (greased and floured) and cook 30-35 minutes at 350 degrees.

***Adapted from a Better Homes and Gardens recipe for white cake.


Cherry Icing:

  • 2 sticks of softened butter
  • 4 c. powdered sugar
  • 6 bing cherries, pitted and finely chopped
  • 1 tsp. almond extract
  • Enough milk to reach desired consistency
  • Optional: 1 drop red food coloring
  • Optional: Substitute a little amaretto for milk for an extra punch of almond.

1. Whip butter until fluffy. Add sugar and mix on low speed.

2. Mix in cherries, almond extract, and food color.

3. Add enough milk and/or amaretto to reach desired consistency.

White Accent Icing:

Bonus Tips:

  • This recipe makes fantastic cupcakes, too!
  • If you plan to pipe the frosting, consider pureeing the cherries. The first time I made this recipe, I piped the icing onto cupcakes and little chunks of cherries kept clogging my pastry tip! I had to keep re-doing it, resulting in slightly melty frosting- see below!



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