A Taste of Summer: Cherry Almond Cake

There’s something magical about the first bite of a cherry almond cake that takes me right back to summer afternoons in my grandmother’s kitchen. The sweet-tart burst of fresh cherries against the gentle nuttiness of almond creates a symphony of flavors that simply can’t be matched.

I discovered this recipe years ago during cherry season and have been perfecting it ever since. What makes this cake so special is the beautiful balance it strikes—juicy cherries nestled in a tender crumb that’s enriched with both almond extract and almond flour for double the nutty goodness.

The magic happens when the cake bakes—the cherries soften and release their ruby juices, creating pockets of jammy sweetness throughout. Meanwhile, the almond-studded topping turns golden and crunchy, creating the perfect textural contrast. A hint of lemon zest brightens everything, cutting through the richness and making each flavor sing.

Whether you’re serving this for a weekend brunch, an afternoon tea, or as a dessert topped with a scoop of vanilla ice cream, this cherry almond cake never disappoints. The beautiful thing about this recipe is its versatility—it’s elegant enough for special occasions but simple enough for everyday baking when cherry season arrives.

So grab those fresh cherries while they’re at their peak and get ready to create a cake that will have everyone asking for the recipe. Trust me, this is one dessert you’ll find yourself making again and again.

What You’ll Need for This Heavenly Cherry Almond Creation

For the Cake

• 2 cups all-purpose flour
• 1 cup almond flour (for that unmistakable nutty flavor)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened to room temperature
• 1 1/2 cups granulated sugar
• 3/4 cup sour cream (this is my secret to keeping the cake moist!)
• 1 1/2 teaspoons pure almond extract
• 4 egg whites, at room temperature
• 1/2 cup whole milk
• 1/4 cup water
• 1 cup maraschino cherries, drained and chopped (reserve some whole ones for decoration)
• Vanilla ice cream for serving (optional but highly recommended)

For the Almond Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 teaspoon almond extract
• A few drops of red food coloring if your cherries aren’t vibrant enough
• 1/2 cup sliced almonds for decorating the sides
• 2 tablespoons coarse sugar for sprinkling on top
• 6-8 whole maraschino cherries for the finishing touch

I find that having everything measured and ready before I start mixing makes the entire baking process so much more enjoyable. The combination of almond flour with all-purpose flour creates the most tender crumb, while the maraschino cherries add pops of sweetness and color throughout the cake. Trust me, this ingredient list may look long, but the result is absolutely worth it!

Kitchen Tools You’ll Want to Have Ready

Before diving into making this cherry almond masterpiece, I like to gather all my equipment. Having everything within arm’s reach makes the baking process so much more enjoyable!

The Essentials

Two mixing bowls – I prefer glass bowls, one large for the main batter and a medium one for dry ingredients

Electric mixer – My trusty stand mixer makes the job easier, but a handheld mixer works perfectly too

Two 9-inch round cake pans – The perfect size for creating an impressive layer cake

Parchment paper circles – My non-negotiable trick for ensuring the cake releases perfectly every time

Wire cooling rack – Essential for proper cooling (no one wants a soggy-bottomed cake!)

Cherry pitter – If using fresh cherries, this tool saves so much time and mess

Offset spatula – The secret weapon for achieving those smooth, professional-looking frosting swirls

Cake stand – Not just for serving, but makes decorating much easier when you can rotate it

Reliable oven thermometer – I’ve learned the hard way that oven temperatures can be surprisingly inaccurate

I also keep a few extras nearby: a rubber spatula for scraping down the bowl (don’t waste that precious batter!), measuring cups and spoons, and a toothpick for testing doneness.

The beauty of this recipe is that while these tools make the process smoother, you don’t need anything fancy or specialized. Most home bakers already have these basics in their kitchen arsenal, making this cherry almond cake accessible even if you’re not a professional baker.

Getting Your Cherry Almond Cake Ready

Preparing Your Fresh Cherries

I always find that the few minutes spent properly preparing cherries pays off tremendously in the final cake. Here’s my approach:

Cherry preparation: If using fresh cherries, carefully remove all pits with a cherry pitter (or use the tip of a chopstick pushed through the stem end if you don’t have a pitter). For maraschino cherries, drain thoroughly and pat dry with paper towels.

Create variety in cuts: I like to quarter about 2/3 of the cherries and halve the remainder. This creates beautiful texture and ensures cherry flavor in every bite.

Preheat your oven: Set it to 350°F (175°C) and give it at least 15 minutes to reach proper temperature.

Prepare your cake pans: Generously coat your 9-inch round pans with baking spray. I’ve learned that taking extra time here prevents heartbreak later.

Add parchment circles: Cut parchment to fit the bottoms of your pans and press down firmly. This double insurance guarantees your cakes will release perfectly.

Creating Your Cake Batter

In a medium bowl, whisk together 2 cups cake flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until well combined.

Add 1/2 cup softened butter, 1/2 cup milk, and 1/4 cup cherry juice (from the maraschino cherries) to the dry ingredients. Beat on medium speed for about 2 minutes until smooth and fluffy.

In a separate bowl, combine 3/4 cup yogurt, 1/2 cup sugar, 2 large eggs, 1 teaspoon vanilla extract, and 1 teaspoon almond extract. Whisk until fully incorporated.

Sprinkle 1/2 teaspoon baking powder and 1/4 teaspoon salt into the wet mixture, then gradually fold in 1 cup all-purpose flour and 1 cup almond flour.

Drizzle in 1/3 cup vegetable oil and whisk vigorously until your batter is silky smooth with no lumps.

Divide the batter evenly between your prepared pans, then gently arrange your halved cherries on top, pressing them slightly into the batter.

Baking Your Cherry Almond Creation

Carefully transfer your pans to the center rack of your preheated oven and bake for 28-32 minutes. The cakes should be golden brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.

Allow cakes to cool in their pans for 10 minutes before running a knife around the edges and inverting onto cooling racks. Let them cool completely before frosting.

Crafting the Perfect Almond Cream Cheese Frosting

In a large bowl, beat 8 ounces of softened cream cheese and 1/2 cup softened butter until light and fluffy, about 3 minutes.

Gradually add 3 cups of sifted powdered sugar, mixing on low speed initially to avoid a sugar cloud, then increasing to medium until smooth.

Mix in 1 teaspoon of almond extract and a few drops of red food coloring if desired for a subtle pink hue.

Once your cakes are completely cool, place one layer on your serving plate, spread with frosting, add the second layer, and finish frosting the top and sides.Decorate the sides with sliced almonds, sprinkle the top with coarse sugar for sparkle, and crown with whole cherries for that perfect finishing touch.

Bringing Your Cherry Almond Cake Together

Step 1: Setting Up Your Cake Layers

When I assemble this cake, patience is key. I always make sure my cake layers have cooled completely—usually at least 1-2 hours or even overnight if I’m planning ahead. Working with warm layers is a recipe for disaster as the frosting will simply melt!

I start by placing my first cake layer on a sturdy cake stand, making sure it’s centered perfectly. This foundation is crucial for a beautiful final presentation. I then take a pastry brush and gently dab cherry juice over the entire surface. This seemingly small step adds incredible moisture and intensifies the cherry flavor throughout the cake.

Next comes a generous layer of that luscious almond cream cheese frosting—I aim for about a half-inch thick layer, making sure it reaches all the way to the edges. I find using a rotating cake stand makes this process much easier as I can turn the cake while holding my offset spatula steady.

Step 2: Creating the Cherry Delight Center

This is where the magic happens! I carefully spoon about 3/4 cup of cherry pie filling over the frosting layer, spreading it evenly but leaving about a half-inch border around the edge. This prevents the filling from squishing out when you add the next layer.

Then comes the second cake layer, which I place gently on top, making sure everything is aligned properly. I repeat the process—brush with cherry juice, add frosting, and another layer of cherry filling if making a three-layer cake. The alternating layers create a beautiful cross-section when the cake is sliced.

Step 3: The Finishing Touches

For the final decoration, I cover the entire cake with a smooth layer of cherry almond frosting. I start with a thin “crumb coat” around the sides and top, chill for about 15 minutes, then add the final, thicker layer of frosting.

Using my offset spatula, I create subtle swirls on top of the cake, working from the center outward. For the sides, I sometimes use a bench scraper held at a slight angle while rotating the cake stand to create those perfect straight sides that look so professional.

The crowning glory comes with the decoration—I arrange fresh cherries (with stems if possible) in a circle on top of the cake, then press sliced almonds around the bottom edge of the cake for a beautiful textural contrast. Sometimes I’ll add a light dusting of powdered sugar over the top for that extra special touch.

I always chill the completed cake for at least 30 minutes before serving. This sets the frosting and allows all those beautiful flavors to meld together. The result is absolutely worth the wait—a showstopping cherry almond cake that tastes even better than it looks!

Presenting Your Cherry Almond Masterpiece

I’ve found that the way you serve this cherry almond cake can transform it from merely delicious to absolutely unforgettable. Over the years, I’ve developed a few presentation tricks that never fail to impress my guests:

Create a cherry cascade: Rather than just placing cherries on top, I arrange them to cascade down one side of the cake, creating a dramatic visual effect that hints at the flavors inside.

Toast those almonds: For the most intense nutty flavor and beautiful golden color, I lightly toast the sliced almonds before pressing them into the sides of the cake.

Serve with cherry sauce: I reduce some additional cherry juice with a touch of sugar and almond extract to create a gorgeous sauce that can be drizzled over each slice at serving time.

Use a warm knife: For the cleanest slices, I dip my knife in hot water and wipe it dry between each cut. This gives each slice that picture-perfect edge.

Elevate with height: Placing the cake on a cake stand with some height not only makes it easier to serve but creates an impressive centerpiece for your table.

Keeping Your Cake Fresh and Delicious

Day-of Storage

After all your hard work, proper storage ensures every slice tastes as wonderful as the first. Once completely cooled and decorated, I place my cake under a cake dome if serving the same day. This protects it while still showing off its beauty.

Refrigeration

Because of the cream cheese frosting, this cake needs refrigeration if not consumed within a few hours. I first chill it uncovered for about 15 minutes to set the frosting, then loosely wrap it in plastic wrap or place it in a cake keeper. This prevents the frosting from sticking to the wrap while still protecting it from drying out.

The cake will stay fresh in the refrigerator for up to 4 days, though the texture is at its absolute best within the first 2 days. Always bring it to room temperature (about 30 minutes on the counter) before serving for the best flavor and texture.

Freezing for Later

When I want to plan ahead, this cake freezes beautifully. I place the completely cooled, unfrosted cake layers on cardboard rounds, wrap them individually in plastic wrap, then in aluminum foil, and freeze for up to 3 months. The frosting can also be frozen separately in an airtight container.

To thaw, I unwrap the cake layers and let them come to room temperature on a wire rack (about 2-3 hours), then frost as usual. This method actually makes frosting easier as the slightly chilled layers create less crumbs.

Final Thoughts on This Cherry Delight

There’s something truly special about the marriage of cherries and almonds in this cake. The bright, sweet-tart flavor of the cherries against the subtle, nutty warmth of the almonds creates a balance that keeps you coming back for “just one more bite.”

What I love most about this recipe is its versatility—dress it up for special occasions or simplify it for casual gatherings. The beautiful ruby red of the cherries makes it perfect for holiday tables, while its summery flavors shine during cherry season.

Whether you’re an experienced baker or trying your hand at layer cakes for the first time, this recipe rewards your efforts with a truly spectacular result. So preheat that oven, pit those cherries, and prepare to create a cake that will become a cherished favorite in your recipe collection.