There's something magical about the combination of sweet cherries and rich almonds that makes cherry almond cake absolutely irresistible. This delightful dessert brings together the tartness of fresh cherries with the warm, nutty flavor of almonds, creating a cake that's both elegant and comforting. Whether you're planning a summer gathering or simply craving a homemade treat, this cherry almond cake delivers incredible flavor with surprisingly simple techniques.
What makes this cherry almond cake recipe truly special is its perfect balance of moisture and texture. The tender crumb holds bursts of juicy cherries while the almond extract adds depth and sophistication to every bite. You'll discover that making an exceptional cherry almond cake doesn't require professional skills; just follow our proven methods and enjoy the compliments that are sure to follow.

Background & Why This Cherry Almond Cake Recipe Stands Out
This cherry almond cake recipe has been perfected through generations of home bakers who understand that great desserts start with quality ingredients and proper technique. Unlike many complicated cake recipes, this version focuses on highlighting the natural flavors of fresh cherries and almonds without overwhelming them with unnecessary complexity. The secret lies in the careful balance of wet and dry ingredients, ensuring your cherry almond cake stays moist for days.
What truly sets this cherry almond cake apart is its versatility and foolproof nature. You can use fresh, frozen, or even dried cherries depending on the season, and the almond component can be adjusted to your taste preferences. The cake develops beautiful golden color as it bakes, and the aroma of cherries and almonds fills your kitchen with the most wonderful scent. This recipe consistently produces a cake that's tender, flavorful, and absolutely perfect for any occasion where you want to impress with homemade goodness.
Jump to:
Ingredients
For the Cake Base:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup whole milk
- 2 teaspoons baking powder
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ teaspoon salt
For the Cherry Component:
- 1½ cups fresh cherries, pitted and halved
- 2 tablespoons flour (for coating cherries)
- ¼ cup cherry juice or reserved cherry liquid
For the Almond Topping:
- Sliced almonds
- Brown sugar
- Butter, melted

See recipe card for quantities.
Instructions
Preparation and Setup
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or two 9-inch round pans.
- Line the bottom with parchment paper for easy removal.
- Toss the pitted cherries with 2 tablespoons of flour to prevent them from sinking during baking.
- Set aside your prepared cherries while you make the batter.
Creating the Perfect Batter
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition, then mix in almond extract and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with flour mixture.
Assembly and Baking
- Gently fold the flour-coated cherries into the batter, being careful not to overmix.
- Pour the batter into your prepared pan(s) and spread evenly.
- Combine sliced almonds, brown sugar, and melted butter for the topping, then sprinkle over the cake.
- Bake for 35-45 minutes (depending on pan size) until a toothpick inserted in the center comes out clean.
Cooling and Finishing
- Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack.
- Let cool completely before slicing to ensure the cherry almond cake maintains its structure.
- Dust with powdered sugar if desired before serving.

- Step 1: Preparation and Setup
Toss cherries in flour to keep them from sinking in the batter

- Step 2: Creating the Perfect Batter
Beat the butter and sugar until light and fluffy.

- Step 3: Assembly and Baking
Fold in cherries and spread the batter into your baking pan.

- Step 4: Cooling and Finishing
Let the cake cool completely in the pan before serving.
Expert Cooking Tips
Making the perfect cherry almond cake requires attention to a few key details that separate good cakes from exceptional ones. Here are professional techniques that will guarantee success every time.
Temperature Control
- Always use room temperature ingredients for better mixing and texture
- Don't open the oven door for the first 30 minutes of baking
- Use an oven thermometer to ensure accurate temperature
Cherry Preparation Secrets
- Pat fresh cherries dry before coating with flour
- If using frozen cherries, don't thaw them first; add directly to prevent excess moisture
- Reserve some cherry juice to brush on cake layers for extra flavor
Mixing Techniques
- Cream butter and sugar for at least 4 minutes for maximum lightness
- Scrape bowl sides frequently during mixing
- Fold in cherries gently with a spatula, not a mixer
Baking Success Tips
- Rotate your pan halfway through baking for even browning
- Test doneness with a toothpick in multiple spots
- The cake should spring back lightly when touched in the center
Recipe Variations & Substitutions
This versatile cherry almond cake recipe adapts beautifully to different dietary needs and flavor preferences. Here are proven variations that maintain the delicious character of the original.
Dietary Modifications
For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. Add 1 teaspoon xanthan gum if your blend doesn't include it. For dairy-free needs, replace butter with vegan butter substitute and use non-dairy milk like almond or oat milk.
Flavor Variations
- Chocolate Cherry: Add ¼ cup cocoa powder to dry ingredients and reduce flour by same amount
- Lemon Cherry: Replace almond extract with lemon zest and add 2 tablespoons lemon juice
- Spiced Version: Include 1 teaspoon cinnamon and ½ teaspoon cardamom
Cherry Alternatives
- Dried cherries: Use 1 cup dried cherries soaked in warm water for 15 minutes
- Maraschino cherries: Drain well and pat dry, reduce sugar by 2 tablespoons
- Mixed berries: Combine cherries with blueberries or raspberries for variety
Almond Enhancements
- Almond flour substitute: Replace ½ cup regular flour with almond flour for nuttier flavor
- Marzipan addition: Cube 3 oz marzipan and fold into batter with cherries
- Amaretto liqueur: Replace 2 tablespoons milk with amaretto for adult version
Equipment Recommendations
The right equipment makes creating your perfect cherry almond cake much easier and ensures consistent results every time.
Essential Baking Tools
- Stand mixer or high-quality hand mixer for proper creaming
- 9x13 inch metal baking pan or two 9-inch round pans
- Digital kitchen scale for accurate measurements
- Cherry pitter for quick, clean cherry preparation
Helpful Accessories
- Offset spatula for smooth batter spreading
- Wire cooling racks for proper air circulation
- Fine-mesh sieve for dusting powdered sugar
- Parchment paper for easy cake removal
Professional Tips for Equipment Use
Use light-colored metal pans for even baking, as dark pans can cause over-browning. If you only have glass pans, reduce oven temperature by 25°F. A stand mixer produces the best texture for this cherry almond cake, but a hand mixer works if you cream the butter and sugar for longer.
Storage & Meal Prep Tips
Proper storage keeps your cherry almond cake fresh and delicious for days, while smart meal prep strategies help you enjoy homemade cake anytime.
Short-Term Storage
Store your finished cherry almond cake covered at room temperature for up to 3 days. Use a cake dome or wrap tightly with plastic wrap to maintain moisture. For cut cake, press plastic wrap directly against cut surfaces to prevent drying.
Freezer Storage Options
- Whole cake: Wrap completely cooled cake in plastic wrap, then aluminum foil; freeze up to 3 months
- Individual slices: Freeze slices on a baking sheet, then transfer to freezer bags for up to 2 months
- Unfrosted layers: Freeze cake layers separately, wrapped well, for future assembly
Make-Ahead Strategies
Prepare dry ingredients mixture up to 1 week ahead and store in airtight container. Cherry preparation can be done 1 day ahead; store covered in refrigerator. For busy schedules, bake the cake 1 day early and store covered; flavor actually improves overnight.
Serving Temperature Tips
This cherry almond cake tastes best at room temperature, so remove from refrigerator 30 minutes before serving. If frozen, thaw overnight in refrigerator, then bring to room temperature for optimal texture and flavor.
Grandma's Secret That Changed Everything
Here's the game-changing secret that transforms ordinary cherry almond cake into an extraordinary dessert that people will beg you to make again. The key lies in creating a simple cherry syrup from the natural juices released during baking, then brushing it back onto the cooled cake layers. This technique, passed down through generations, ensures your cherry almond cake stays incredibly moist while intensifying both the cherry and almond flavors.
The second part of this secret involves the timing of when you add the almond extract. Instead of mixing all the almond extract into the batter, reserve half and create an almond simple syrup by combining it with equal parts sugar and water. Brush this mixture onto your cherry almond cake while it's still slightly warm. This double-layer flavoring technique creates depth that makes people wonder what makes your cake so special and keeps them coming back for more.
FAQ
Why didn't my almond cake rise?
Your cherry almond cake may not have risen properly due to expired baking powder, overmixing the batter, or oven temperature issues. Always check that your baking powder is fresh (replace every 6 months), and mix just until ingredients are combined. Ensure your oven is properly preheated before baking.
How do I stop cherries sinking in a cherry cake?
Coating your cherries with flour before folding them into the batter helps prevent sinking in your cherry almond cake. Also, don't overmix once cherries are added, and make sure your batter is thick enough to support the fruit weight.
What is the shelf life of almond cake?
Your cherry almond cake will stay fresh for 3-4 days at room temperature when properly covered, or up to 1 week in the refrigerator. The almond flavors actually develop and improve over the first day after baking.
Do you have to refrigerate cherry dump cake?
Unlike dump cake, this cherry almond cake doesn't require refrigeration for the first 3 days if stored in a cool, dry place. However, refrigeration extends freshness, especially in warm weather or humid conditions.
Perfect Pairings: More Cherry Delights to Try
Your journey with cherry almond cake opens the door to exploring other delicious cherry desserts that complement this recipe beautifully. These additional treats share similar techniques and flavors, making them perfect next projects for your baking adventures.
Cherry Brownies offer a rich, fudgy contrast to the light texture of cherry almond cake, combining chocolate decadence with tart cherry bursts. The dense, chewy texture provides a delightful variation while using similar cherry preparation methods you've mastered with this recipe.
Cherry Crumble Pie brings together the same fresh cherry flavors in a completely different format, topped with a buttery, almond-scented crumb topping. This rustic dessert uses comparable fruit preparation techniques and pairs wonderfully with the elegant cherry almond cake for special occasions. Both desserts celebrate the natural sweetness and beautiful color of fresh cherries while offering your guests variety in texture and presentation styles.
With love from my kitchen to yours,
Aubrey James
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this cherry almond cake recipe:

Cherry Almond Cake Recipe
Equipment
- Stand mixer or hand mixer For creaming butter and sugar
- 9x13 inch baking pan Or two 9-inch round pans
- Cherry pitter Speeds up cherry prep
- Wire cooling rack For proper cooling
- Parchment paper For easy removal
Ingredients
Cake Base
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cup Unsalted butter Softened
- 3 Eggs Room temperature
- 1 cup Whole milk
- 2 teaspoon Baking powder
- 1 teaspoon Almond extract
- 0.5 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Cherry Component
- 1.5 cups Fresh cherries Pitted and halved
- 2 tablespoon All-purpose flour For coating cherries
- 0.25 cup Cherry juice Or reserved cherry liquid
Almond Topping
- 0.5 cup Sliced almonds
- 2 tablespoon Brown sugar
- 1 tablespoon Butter Melted
Instructions
- Preheat oven to 350°F (175°C). Grease and line baking pan with parchment paper.
- Prepare cherries by pitting and halving them. Toss in 2 tablespoon flour to coat. Set aside.
- Cream softened butter and sugar until fluffy using a stand or hand mixer.
- Add eggs one at a time, then mix in almond and vanilla extracts.
- In a separate bowl, combine flour, baking powder, and salt. Gradually mix into wet ingredients alternating with milk and cherry juice.
- Fold in floured cherries gently.
- Pour batter into prepared pan and smooth top.
- Sprinkle almond topping (sliced almonds, brown sugar, melted butter) over the batter.
- Bake for 40 minutes or until a toothpick comes out clean.
- Cool completely on a wire rack before slicing and serving.
Leave a Reply