With Valentine’s Day approaching and being in a baking mood, I decided a pretty cake was in order. This is a longtime favorite from my catering days — a classic white cake that fits perfectly as a wedding-style or birthday cake.

It’s an all-purpose, easy-to-make white cake that I’ve relied on for years. I don’t recall where the original recipe came from, but clients used to call it “that good white cake.” It’s reliable, versatile, and a great base to customize with fillings, frostings, and extracts to suit any occasion.

For this version I kept the cake’s original almond flavor and paired it with a black cherry filling and matching frosting for a festive Valentine’s presentation. The combination is simple but elegant.

The filling I used is half a cup of Dickinson’s Purely Fruit Black Sweet Cherry spread. I warmed it slightly in the microwave to make it easier to spread and to let it soak a little into the cake, which enhances both flavor and moisture.

The frosting is equally straightforward. I had about 2 1/2 cups of homemade cream cheese frosting on hand and used that. If you don’t have homemade frosting, store-bought frosting will work — you may need 1 1/2 to 2 cans depending on size and how much decorating you plan to do.

To flavor and tint the frosting I used one packet of black cherry-flavored Kool-Aid. It’s a small trick that adds both color and a hint of cherry without extra sugar. One packet is enough to tint and flavor the frosting nicely.

Think of the possibilities: swap almond extract for vanilla, use a different fruit spread, or change the Kool-Aid packet to match the flavor you want. You can garnish with dipped cherries, fresh berries, sliced almonds, or leave the cake elegantly simple.

I baked this in dark-coated 8″ round pans; if you use 9″ pans the baking time will be shorter, so check for doneness earlier. The recipe is perfect if you want a special homemade Valentine’s dessert without spending a lot. It looks beautiful and tastes like it was made with care.

Some serving ideas: dip stemmed cherries in white chocolate for an elegant topping, use strawberry filling and frosting with fresh strawberries, or try lemon curd for a bright, tangy filling. The cake pairs well with matching ice cream — I served it with black cherry ice cream for a delightful match.

I hope this inspires you to bake something from your own kitchen for someone you love. A homemade cake says “I ♥ You” in a way a store-bought dessert can’t.

Homemade Cream Cheese Frosting recipe available on the original blog post.

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

Ingredients

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 (use 2 tsp. for 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 spread, lightly warmed
• approx. 2 1/2 – 3 cups cream cheese frosting
• 1 (0.13 oz.) packet black cherry-flavored Kool-Aid
• Optional: fresh cherries, maraschino cherries, and/or sliced almonds for garnish

Instructions

1. Place all dry ingredients into a large mixing bowl and whisk together well.
2. Add the remaining ingredients and beat on medium speed for 2 minutes. Scrape the bowl and beat until creamy, about 30 seconds more.
3. Pour batter into two greased and floured 8″ round cake pans, filling each pan evenly.
4. Tap the pans lightly on the counter to bring air bubbles to the surface; pop any remaining bubbles with a toothpick.
5. Bake in a preheated 325°F oven until the cakes test done—about 45–50 minutes for two dark-coated 8″ pans. Test by gently pressing the tops until they spring back and by inserting a toothpick in the center until it comes out clean.
6. Remove from the oven and cool on a rack for 5 minutes. Turn the cakes out onto the rack and immediately spread the warmed black cherry spread onto the top (the bottom side that’s now facing up) of one cake while it’s still warm. Let both cakes cool completely.
7. To assemble: place the fruit-topped cake on a serving plate, top with the second cake, and frost the sides and top with the cream cheese frosting.
8. Beat the frosting with the black cherry Kool-Aid packet until the color and flavor are evenly incorporated, then finish decorating. Garnish with dipped or fresh cherries and sliced almonds if desired.