Meet Your Easy Cherry Almond Cake

This homemade cherry almond cake is simple, tender, and full of bright cherry flavor with a hint of almond. It bakes in one pan and needs only everyday ingredients. If you like light, fruity cakes, this one is for you. For other almond-based treats, you might also enjoy this almond meringue cake idea.

Why This Cake Will Win a Spot in Your Kitchen

You can make this cake quickly, and it works with fresh or frozen cherries. The almond extract gives a warm, nutty note without any fuss. It’s a great dessert for weeknights, small gatherings, or a sweet afternoon snack. If you like cherry desserts, check out this playful cherry cheesecake fluff for another idea.

Step-by-Step: Making the Cherry Almond Cake

Follow these steps and you’ll have a moist cake ready in under an hour. Read through each step before you start so everything goes smoothly. For tips on folding fruit into batters, this chantilly cake page has useful ideas you can borrow.

Ingredients You’ll Need

• 1 1/2 cups flour (190g)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter (115g, at room temperature)
• 3/4 cup sugar (150g)
• 2 large eggs
• 1 teaspoon almond extract (or vanilla)
• 1/2 cup milk (120ml)
• 1 cup pitted cherries or sour cherries (fresh or frozen)
• 1/4 cup sliced almonds (optional, for topping)
• Powdered sugar for dusting

Baking Directions

1. Preheat the oven to 175°C. Grease a 20 cm cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the almond extract.
4. Add the flour mixture and the milk to the butter mixture in alternation, beginning and ending with the flour. Mix until smooth. Gently fold in the cherries so they don’t break up too much.
5. Pour the batter into the prepared pan. Sprinkle sliced almonds on top if using. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely. Dust with powdered sugar before serving.

Best Ways to Serve This Cake

Slice the cake once it cools. Serve plain or with a light dusting of powdered sugar. For a special touch, add a dollop of whipped cream or a scoop of vanilla ice cream. Fresh cherries on top make it look lovely, too.

How to Keep This Cake Fresh

Store the cooled cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap it well and keep it in the fridge for up to 5 days. You can also freeze slices wrapped tightly for up to 2 months — thaw in the fridge or at room temperature before serving.

Handy Tips for Better Results

• If using frozen cherries, don’t thaw them fully — toss them lightly in a little flour so they don’t sink.
• Measure flour by spooning it into the cup and leveling it off to avoid a dense cake.
• Room-temperature eggs and butter mix more evenly, giving a lighter crumb.
• For a stronger nutty flavor, toast the sliced almonds lightly before sprinkling on top. Try some creative pairings from this no-bake Twix cheesecake post for inspiration on toppings and sauces.

Small Variations You Can Try

• Swap almond extract for vanilla if you prefer a milder flavor.
• Stir in a handful of dark chocolate chips along with the cherries for a richer cake.
• Use sour cherries for a tangier result, or sweet cherries for a milder taste.
• Make mini cakes in muffin tins — reduce bake time to 18–22 minutes.

Nutritional Snapshot (approximate per slice)

• Calories: 240–280 kcal
• Fat: 11–14 g
• Carbohydrates: 34–38 g
• Protein: 3–4 g
  Values vary by portion size and exact ingredients.

Family-Friendly Serving Ideas

• Cut into small squares for a lunchbox treat.
• Serve with warm custard for a cozy family dessert.
• Let kids add their own powdered sugar or whipped cream topping.

What to Pair with This Cake

• A cup of black coffee or milky latte balances the sweet fruit.
• A light, floral tea like chamomile or a mild green tea complements the almond notes.
• For a grown-up option, try a glass of sweet Riesling or a light sparkling wine.

Frequently Asked Questions

Q: Can I use canned cherries?
A: Yes. Drain them well and pat dry before folding into the batter to avoid extra moisture.

Q: Do I need to pit the cherries?
A: Always use pitted cherries to keep bites pleasant and to avoid damaging teeth.

Q: Can I make this gluten-free?
A: Yes. Replace the flour with a 1:1 gluten-free baking mix and check texture — you may need a touch less or more liquid.

Q: Will the cherries sink to the bottom?
A: To reduce sinking, toss cherries in a tablespoon of flour before folding them into the batter.

Conclusion

If you want more recipes with cherries and almonds, see this Cherry Almond Cake – Deliciously Sprinkled for a similar take. For a very quick fresh cherry almond cake idea, try this Ridiculously Easy Fresh Cherry Almond Cake – The Café Sucre Farine. For another sweet variation using cherries, look at Sweet Cherry Almond Cake | Vanilla And Bean.

Cherry Almond Cake

This homemade cherry almond cake is simple, tender, and full of bright cherry flavor with a hint of almond. It bakes in one pan and is perfect for dessert or an afternoon snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 servings

Calories 260 kcal

Ingredients

  

Dry Ingredients

• 1.5 cups flour (190g) Measured by spooning into the cup and leveling off.
• 1 teaspoon baking powder
• 0.25 teaspoon salt

Wet Ingredients

• 0.5 cup butter (115g, at room temperature) Must be at room temperature.
• 0.75 cup sugar (150g)
• 2 large eggs Should be at room temperature.
• 1 teaspoon almond extract Can substitute with vanilla extract.
• 0.5 cup milk (120ml)

Fruits and Toppings

• 1 cup pitted cherries or sour cherries (fresh or frozen) If using frozen, do not thaw completely.
• 0.25 cup sliced almonds Optional, for topping.
• to taste powdered sugar For dusting before serving.

Instructions

 

Preparation

• Preheat the oven to 175°C.
• Grease a 20 cm cake pan and line the bottom with parchment paper.
• In a bowl, whisk together the flour, baking powder, and salt.
• In a separate bowl, cream the butter and sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the almond extract.

Mixing

• Add the flour mixture and the milk to the butter mixture alternately, beginning and ending with flour.
• Mix until smooth.
• Gently fold in the cherries to avoid breaking them up.

Baking

• Pour the batter into the prepared pan.
• Sprinkle sliced almonds on top, if using.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.
• Dust with powdered sugar before serving.

Notes

For best results, if using frozen cherries, toss them lightly in flour before folding into the batter. Store the cooled cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Freezing is also an option.

Keyword Almond Cake, Baking, Cherry Cake, Easy Dessert, Fruit Cake