Homemade Cherry Almond Cake Recipe

If there’s one dessert that embodies summer’s joy and all-season coziness, it’s the Homemade Cherry Almond Cake. This classic bake marries sweet cherries with nutty almond in a buttery cake, then crowns it all with a glossy almond glaze and a scattering of sliced almonds. Whether you’re baking for family, friends, or just a delightful afternoon treat, this cake bursts with color, flavor, and homespun charm with every slice.

Ingredients You’ll Need

The magic of this Homemade Cherry Almond Cake comes from its honest, straightforward ingredients. Each element not only builds flavor, but also gives the cake its fabulous texture—moist, tender, and irresistible every time.

All-purpose flour: This provides the structure so your cake emerges fluffy, not dense.
Almond flour (or finely ground almonds): Adds a delicate, nutty flavor and makes the crumb extra moist.
Baking powder: Helps the cake rise up beautifully in the oven for a light, airy texture.
Salt: Just a pinch to balance all the sweetness and enhance every other flavor.
Unsalted butter (softened): Lends richness and that melt-in-the-mouth crumb you’ll dream about.
Granulated sugar: Sweetens the batter while helping the butter get truly fluffy.
Eggs (large): The secret to binding everything together and making the cake delightfully soft.
Almond extract: Just a tiny bit gives a bold, irresistible almond aroma and flavor.
Vanilla extract: Adds warmth and complexity—never skip it!
Milk or buttermilk: Keeps the cake tender and moist. Buttermilk adds a tangy flavor if you fancy.
Fresh or frozen cherries (pitted and halved): The star ingredient; they add bursts of sweet, fruity juiciness in every bite.
Flour (to coat cherries): Lightly tossing the cherries prevents them from sinking to the bottom of your cake.
Powdered sugar (for the glaze): Brings a glossy, sweet finish if you opt for the glaze.
Milk (for the glaze): Loosens the glaze just enough to drizzle beautifully.
Almond extract (for the glaze): Echoes the almond flavor throughout the dessert.
Sliced almonds (optional garnish): For crunch and extra almond impact—absolutely gorgeous!

How to Make Homemade Cherry Almond Cake

Step 1: Prepare the Cherries

Start with your cherries—whether fresh or frozen, make sure they’re pitted and halved. Toss them gently with a tablespoon of flour. This clever trick helps keep the cherries suspended in the batter, so you don’t end up with all the fruit at the bottom. Set them aside while you prep the rest of the cake.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. This step ensures the raising agent and salt are evenly distributed, giving you a perfectly risen, tender cake. The almond flour here is the not-so-secret weapon for great flavor and a moist crumb.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until the mixture turns pale and fluffy—this usually takes about 3–5 minutes on medium speed. Add the eggs one at a time, beating well after each addition. Stir in the almond and vanilla extracts for that tantalizing aroma that tells everyone something special’s baking.

Step 4: Combine Ingredients

Now, take turns adding the dry flour mixture and the milk (or buttermilk) to your creamed butter mixture, beginning and ending with the flour. This method keeps the batter light and smooth. Once everything is just combined, gently fold in your floured cherries. Be careful not to over-mix—just enough so the cherries are dotted throughout.

Step 5: Bake the Cake

Pour your batter into a greased 8-inch round or loaf pan. Smooth the top and slide it into a preheated oven at 350°F (175°C). Bake for 40–45 minutes, or until the surface is golden and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack for maximum air circulation and even cooling.

Step 6: Add the Glaze (Optional)

If you’re like me and love a little extra, whisk together powdered sugar, milk, and a splash of almond extract. Drizzle this silky glaze over the completely cooled cake, finishing with a sprinkle of sliced almonds. This finishing touch gives the Homemade Cherry Almond Cake its signature dazzling top and a delicious layer of sweetness.

How to Serve Homemade Cherry Almond Cake

Garnishes

The simplest way to finish off your Homemade Cherry Almond Cake is to let those glossy cherries and golden edges shine! But for a truly special touch, a dusting of powdered sugar adds a soft, snowy finish. Try the almond glaze with sliced almonds if you want extra shine and crunch. If you’re feeling playful, a handful of maraschino cherries makes for an eye-catching, retro look.

Side Dishes

This cake pairs magically with a cozy cup of Earl Grey tea, where the subtle bergamot complements the almond’s warmth. It’s heavenly with a scoop of vanilla bean ice cream, or even a swirl of whipped cream. For a little zing, try a spoonful of fresh cherry compote on the side—utter bliss with every forkful!

Creative Ways to Present

Make your Homemade Cherry Almond Cake the centerpiece of any gathering by slicing it into elegant wedges and arranging them in a spiral. Or, cut into thick slices and layer with whipped cream for a striking parfait effect. For brunch, offer smaller squares as part of a dessert platter, flanked by fresh fruit and chocolate shavings. However you serve it, expect rave reviews!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers—an unlikely but happy occurrence—wrap the cooled cake tightly in plastic wrap or pop it into an airtight container. Stored at room temperature, the cake stays moist and fresh for up to 2 days. For longer freshness, you can refrigerate it, just let it come to room temp before enjoying for maximum flavor.

Freezing

This cake freezes beautifully! After the Homemade Cherry Almond Cake is completely cooled (and before glazing), wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 2 months. When ready to serve, thaw in the refrigerator overnight and glaze just before serving for the freshest taste and texture.

Reheating

To bring a chilled or frozen slice back to life, pop it in the microwave for 10–15 seconds. This little burst of warmth brings back the cake’s tender crumb and releases all its lovely aromas. If you prefer, a quick stint in a low oven (about 300°F for 5–7 minutes) works well too. Always glaze after reheating for the best look and feel.

FAQs

Can I use canned cherries instead of fresh or frozen?

Absolutely! Drain canned cherries very well and pat them dry before tossing with flour. They work nicely in this cake and keep things simple out of cherry season.

What’s the secret to preventing cherries from sinking?

The trick is tossing your cherries with a little flour before folding them into the batter. This helps suspend the fruit throughout and ensures a pop of cherry in each bite.

Can I skip the almond extract if I don’t have any?

The almond extract gives Homemade Cherry Almond Cake its irresistible, signature flavor, but in a pinch, just increase the vanilla slightly. The cake will still taste wonderful and keep its soft, fragrant crumb.

How do I know when the cake is baked through?

Look for a golden-brown top and test with a toothpick—if it comes out clean or with just a few moist crumbs, your cake is ready. Check at the 40-minute mark to avoid overbaking.

Is it necessary to add the glaze?

The glaze adds a lovely sweetness and sheen but is totally optional. For a lighter finish, simply dust with powdered sugar, or enjoy the cake just as it is—each option suits the Homemade Cherry Almond Cake beautifully!

Final Thoughts

Few things light up a kitchen quite like the aroma and beauty of a Homemade Cherry Almond Cake. With its plush crumb, bursts of cherry, and almond glazed crown, it’s the kind of treat that transforms an ordinary day into something memorable. Bake it once and you’ll treasure the recipe forever—give it a try and let it become a sweet staple at your table!