Cherry Almond Cake is a timeless dessert that combines the delicate nuttiness of almond with the bright, sweet flavor of cherries in one incredibly moist and elegant cake. The pairing of cherries and almonds has long been a favorite in baking because the two flavors naturally complement one another, creating a dessert that feels both comforting and sophisticated.

This beautiful layer cake features tender almond-infused cake layers studded with juicy cherries, all wrapped in a rich almond cream cheese frosting. Every slice delivers a soft, buttery crumb with bursts of sweet cherries and the warm aroma of pure almond extract. Whether you use fresh cherries during the summer, frozen cherries year-round, or maraschino cherries for a nostalgic twist, this cake always delivers impressive results.

Cherry Almond Cake is perfect for birthdays, Mother’s Day, Easter, Valentine’s Day, bridal showers, baby showers, Christmas, anniversaries, afternoon tea, or simply whenever you’re craving a bakery-style dessert. Its beautiful pink and white appearance makes it an elegant centerpiece, while its rich flavor keeps everyone coming back for another slice.

One of the secrets to this cake’s incredible texture is the combination of butter, sour cream, and buttermilk, which creates an exceptionally moist crumb that stays fresh for several days. The almond flavor is enhanced with vanilla, while the cherries add bursts of juicy sweetness throughout every bite.

Finished with silky almond cream cheese frosting, fresh cherries, sliced almonds, and white chocolate curls, this Cherry Almond Cake looks just as impressive as it tastes. Whether you’re an experienced baker or trying your first layer cake, this recipe is easy to follow and guaranteed to become a family favorite.

If you love classic bakery desserts with a fruity twist, Cherry Almond Cake is a recipe you’ll treasure for years to come.

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Ingredients

🍰 For the Cherry Almond Cake

• 3 cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 cup sour cream
• ½ cup buttermilk
• 2 teaspoons vanilla extract
• 1½ teaspoons almond extract
• 1½ cups chopped fresh or frozen cherries (or well-drained maraschino cherries)
• 2 tablespoons all-purpose flour (for coating cherries)

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🍒 For the Cherry Filling (Optional)

• 2 cups cherry pie filling
• 1 tablespoon lemon juice
• ½ teaspoon almond extract

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🧁 For the Almond Cream Cheese Frosting

• 16 ounces cream cheese, softened
• 1 cup unsalted butter, softened
• 6 cups powdered sugar
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2–3 tablespoons heavy cream

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✨ For Decoration

• Fresh cherries
• Maraschino cherries
• Sliced almonds
• White chocolate curls
• Cherry syrup drizzle (optional)
• Fresh mint leaves

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Preparation

Step 1: Prepare the Cake Pans

Preheat the oven to 350°F (175°C).

Grease and line two 9-inch round cake pans with parchment paper.

Lightly flour the pans.

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Step 2: Mix the Dry Ingredients

In a medium bowl whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Set aside.

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Step 3: Cream the Butter and Sugar

In a large mixing bowl beat:

• Butter
• Sugar

for about 4–5 minutes until light and fluffy.

Add eggs one at a time.

Mix well after each addition.

Stir in:

• Vanilla extract
• Almond extract

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Step 4: Finish the Batter

Alternate adding:

• Dry ingredients
• Sour cream and buttermilk

Begin and end with the flour mixture.

Toss the chopped cherries with 2 tablespoons flour.

Fold them gently into the batter.

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Step 5: Bake

Divide the batter evenly between the prepared pans.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Cool for 10 minutes before transferring to wire racks to cool completely.

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Step 6: Prepare the Frosting

Beat together:

• Cream cheese
• Butter

until smooth.

Gradually add powdered sugar.

Mix in:

• Vanilla extract
• Almond extract

Add heavy cream until the frosting becomes light and fluffy.

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Step 7: Assemble the Cake

Place one cake layer on a serving plate.

Spread a generous layer of frosting.

If using, spread the cherry filling over the frosting.

Top with the second cake layer.

Apply a thin crumb coat.

Refrigerate for 20 minutes.

Frost the entire cake with the remaining frosting.

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Step 8: Decorate

Decorate with:

• Fresh cherries
• Sliced almonds
• White chocolate curls
• Cherry drizzle
• Mint leaves

Chill for 30 minutes before slicing.

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Variation

1. Cherry Almond Bundt Cake

Bake the batter in a Bundt pan and top with almond glaze.

2. White Chocolate Cherry Almond Cake

Fold white chocolate chips into the batter.

3. Chocolate Cherry Almond Cake

Add cocoa powder and dark chocolate ganache.

4. Cherry Almond Cupcakes

Bake in cupcake liners for 18–22 minutes.

5. Cherry Cheesecake Almond Cake

Add a cheesecake layer between the cake layers.

6. Rustic Cherry Almond Snack Cake

Bake in a 9×13-inch pan and top with powdered sugar instead of frosting.

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COOKING Note

• Coat the cherries with flour to keep them from sinking.
• Use room-temperature ingredients for a smooth batter.
• Avoid overmixing after adding the flour.
• Drain maraschino cherries well before using.
• Cool the cake completely before frosting.
• Refrigerate before slicing for cleaner cuts.

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Serving Suggestions

Serve Cherry Almond Cake:

• With freshly brewed coffee
• Alongside Earl Grey or black tea
• With vanilla bean ice cream
• For Mother’s Day brunch
• At Easter celebrations
• During Christmas dessert tables
• At weddings and bridal showers
• With fresh berries and whipped cream

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Tips

• Use pure almond extract for the best flavor.
• Fresh sweet cherries provide the richest taste during cherry season.
• Chill the cake before decorating.
• Toast sliced almonds for extra crunch.
• Pipe decorative frosting borders for a bakery-style finish.
• Refrigerate leftovers in an airtight container.
• Let the cake sit at room temperature for 20 minutes before serving.

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Prep Time:

30 minutes

Cooking Time:

35 minutes

Cooling & Decorating Time:

1 hour

Total Time:

2 hours 5 minutes

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Nutritional Information

Per Slice (Approximate)

Calories: 690

Protein: 7g

Sodium: 250mg

Carbohydrates: 76g

Sugar: 58g

Fat: 40g

Saturated Fat: 24g

Fiber: 2g

Cholesterol: 125mg

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FAQs

Can I use frozen cherries?

Yes. Thaw and drain them well before folding them into the batter to prevent excess moisture.

Can I use maraschino cherries?

Absolutely. Pat them dry thoroughly before using so they don’t make the batter too wet.

Can I make this cake ahead of time?

Yes! Bake the cake layers up to 2 days in advance and frost before serving, or assemble the entire cake a day ahead.

Can I freeze Cherry Almond Cake?

Yes. Freeze the unfrosted layers tightly wrapped for up to 3 months, or freeze frosted slices individually.

Why should I coat the cherries with flour?

Coating the cherries helps suspend them evenly throughout the batter instead of sinking to the bottom during baking.

Can I substitute the cream cheese frosting?

Yes. Almond buttercream, whipped mascarpone frosting, or vanilla buttercream all pair beautifully with the cake.

How should leftovers be stored?

Store covered in the refrigerator for up to 5 days. Bring to room temperature for 20–30 minutes before serving for the best texture.

Can I make this recipe as cupcakes?

Yes. This batter yields approximately 24 cupcakes. Bake at 350°F (175°C) for 18–22 minutes.

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Conclusion

Cherry Almond Cake is an elegant dessert that perfectly balances the sweet flavor of cherries with the warm, nutty aroma of almonds. Its moist, buttery layers, creamy almond frosting, and beautiful presentation make it ideal for birthdays, holidays, showers, or any special occasion.

Whether you decorate it with fresh cherries, toasted almonds, or white chocolate curls, this bakery-style cake is sure to impress. Rich in flavor, incredibly moist, and visually stunning, Cherry Almond Cake is a recipe you’ll want to bake again and again. 🍒🍰✨

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