Cherry Almond Little Layer Cakes (Gluten Free)

Gluten free baked goods can be tricky to get right, but this gluten free cherry almond little layer cakes recipe is so perfect you might not believe it doesn’t have any gluten! The cake is light and fluffy, unlike many gluten free baked goods which are too dense and tough/chewy. Also, it is made with almond flour and a little bit of almond and vanilla extracts to enhance the flavor. Overall the almond flavor of the cake pairs incredibly well with the fluffy cherry buttercream frosting.

Instead of baking each little cake circle individually, I baked a one layer sheet cake and used a cookie cutter to cut out each layer. You could really use whatever shape cookie cutter you’d like! Surely these would be adorable as heart shaped cakes for Valentine’s Day 😉

Occasions for Cherry Almond Little Layer Cakes

These cherry almond little layer cakes are perfect individual desserts for your next dinner party! They’re a lovely little sweet treat that’s not too heavy, yet still satisfies the sweet tooth. Who doesn’t want their very own layer cake for dessert? Additionally these little cakes would be lovely for a tea party, picnic, or even brunch event.

If you make a batch, I’d love to see how they turn out! Send me a quick snap or tag me on instagram @theautumnleann 🙂

Cherry Almond Little Layer Cakes (Gluten Free)

Delightful layers of almond cake with fluffy cherry buttercream. These little layer cakes are gluten free, perfectly sweet, and perfect for a nice little dessert.

Print Recipe

Servings 6 little layer cakes

Ingredients

Almond Cake

4 ounces Unsalted Butter softened
3 ounces Powdered Sugar
1/2 tbsp Salt
1 tbsp Vanilla Extract
1/2 tsp Almond Extract
3 Large Eggs
2 tsp Baking Powder
10 ounces Almond Flour
1/3 cup Whole Milk

Cherry Buttercream

8 ounces Unsalted Butter 2 sticks, softened
5 cups Powdered Sugar
3 tbsp Heavy Cream
1/2 tbsp Vanilla Extract
1/4 cup Cherry Preserves

Instructions

Almond Cake

Preheat your oven to 350ºF and spray 13x9 pan with non-stick pan spray, set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, powdered sugar, salt, vanilla extract, and almond extract until smooth.
Beat in the eggs at low speed, scraping down the sides of the bowl in between.
With the mixer running, add half of the almond flour. Scrape down the sides of the bowl then add the remaining almond flour, as well as the baking powder.
Slowly pour in the milk while the mixer runs on low.
Mix until combined, scraping down the sides of the bowl when needed.
Pour batter into your 13x9 pan and tap on the counter a few times to release any air bubbles.
Bake for 25 minutes, or until cooked through.
Let your cake cool completely while you make the cherry buttercream.

Cherry Buttercream

In the bowl of a stand mixer fitted with the paddle attachment, whip together the butter and powdered sugar until light and fluffy. It will take roughly 5 minutes.
Mix in the vanilla bean paste, and salt, until well combined.
Pour in the heavy cream 1 Tbsp at a time until combined, then turn mixer up to medium-high speed and whip until light and fluffy.
Add in the cherry preserves and mix until combined.
Transfer the buttercream into a piping bag fitted with a star tip.

Assembly

Using a 2 inch round cookie cutter, cut out 12 cake rounds.
Pipe the cherry buttercream onto each of the cake rounds.
Place another cake round on top of each layer of buttercream.
Pipe a rosette on the top of each cake round.
OPTIONAL: Place 1/8 cup of cherry preserves in a blender with 1 tbsp of water and blend until smooth. Drizzle the tops of each little layer cake with the cherry mix, add some slices almonds for decoration.