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Victorian Black Cherry Almond Cake

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black cherry almond cake


With Valentine’s Day right around the corner, and being in a total baking mood lately, I thought a pretty cake was in order!

This is an old stand-by recipe that I used to make when I had my catering business, that’s truly the epitome of a white cake that you’d classify as “wedding cake” or “birthday cake” .

It’s an all-purpose cake that’s so easy to make, and one of the best white cake recipes out there! I’ve been making it for so long, that I don’t even remember where the original recipe came from, but it was one of my most requested cakes that clients referred to as “that good white cake”!



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Once the cake is made, you can play with it to your heart’s desire using all kinds of different fillings and frostings! You can also change up the almond extract in the cake to match those flavors, too.



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But for this one, I wanted to start off by sharing the original almond flavor.

From there, I decided I wanted a pretty holiday themed cake to surprise my hubby a little early, and went with a black cherry filling and frosting!



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The filling is nothing more than a half of a cup of Dickinson’s Purely Fruit Black Sweet Cherry Spreadable Fruit. I lightly warmed it in the microwave for easy spreading and so it could seep into the cake a little!



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The frosting is just as simple!! I had about 2 1/2 cups leftover homemade cream cheese frosting already on hand and just used that. So you can start with your own homemade, or even purchase a can or two of it. (*I don’t know how much comes in those cans, you may need 1 1/2 – 2 of them, especially if you’re planning on doing any extra decorating).

Then for the color and black cherry flavor…are you ready for this? I added a packet of black cherry-flavored Kool-Aid!!

Yep! It’s a “secret” little trick that works like a charm! 😉 Frosting is already sweet, so you don’t need to add any extra sugar. And Kool-Aid already has plenty of coloring in it. Just one little packet is all you need to add!



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So just think of all of the possibilities that you can make! They are truly endless!!

I used my dark coated 8″ round cake pans for this. *If you are using 9″, the baking time of course will be a little less, so watch and test for doneness early! 😉

If you’re looking for something delicious to make for your Valentine, but don’t want to take out a loan to make it, this recipe is sure to please and really looks beautiful!

It couldn’t be easier to make, and you can have a lot of fun decorating, too! I just used the frosting that I had, but you could dip stemmed red or black cherries into white chocolate to top this like a pro! 😉 Or go with strawberry frosting and filling and dip fresh strawberries! Lemon is also another wonderful flavor. And lemon curd makes the perfect filling!

I hope that you try this soon, and that I’ve given you a few extra ideas to play with! So, treat the one you love to a special cake this Valentine’s Day made with love from you, not a factory! Nothing says “I  You” more, than something made from your own kitchen! 😉



Homemade Cream Cheese Frosting recipe {here}!

This cake was served with black cherry ice cream for a match made in heaven!

Yield: 1 double-layer 8" cake

Victorian Black Cherry Almond Cake

Victorian Black Cherry Almond Cake


For Cake:

  • 1 (15.25 oz.) box classic white cake mix (such as Duncan Hines)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 + 1/4 tsp. salt
  • 1 1/3 cups water
  • 1/8 cup vegetable oil
  • 1 tsp. real vanilla
  • 1 1/2 tsp. almond extract, 2 tsp. if you want a stronger almond flavor
  • 1 cup thick sour cream such as Daisy
  • 4 extra-large egg whites

Rest of Ingredients:

  • 1/2 cup Dickinson's Purely Fruit Black Sweet Cherry Spreadable Fruit, lightly warmed in microwave
  • approx. 2 1/2 - 3 cups cream cheese frosting, doesn't have to be exact
  • 1 (0.13 oz.) pkt. Black Cherry flavored Kool-Aid
  • (*can garnish with fresh black or Bing cherries and sliced almonds if you have them)


  • Place all dry ingredients into a large mixing bowl and stir together well with a wire whisk to mix.
  • Add the remaining ingredients and beat on medium speed for 2 minutes. Scrape bowl and beat until creamy, about 30 seconds more.
  • Pour into 2 greased and floured 8" round cake pans, filling each pan evenly.
  • Lightly drop and tap cake pans on counter to bring air bubbles to the top, and pop any remaining with a toothpick.
  • Bake in preheated 325° F oven until cake tests done*, about 45-50 minutes for 2 - 8" round dark coated pans. (*Touching tops lightly until they spring back, and do the toothpick test checking in the center until it comes out clean).
  • Remove from oven and let cool for 5 minutes on rack. Turn cakes out onto rack and immediately spread warm black cherry fruit spread onto top* of ONE cake that's still hot. (*The bottom side that's now facing up). Let both cakes cool completely on rack.
  • To Assemble and Frost: Place frosting into mixer bowl, beat in Kool-Aid until mixed in and creamy.
  • Place fruit-topped cake onto serving plate. Place second cake on top. Frost sides and top with black cherry cream cheese frosting. Decorate with any remaining frosting if desired. (Garnish if you have something on hand to use such as maraschino cherries, dipped fresh cherries, and/or sliced almonds).


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