Cherry Almond Cake
This post may contain affiliate links. For more information, read my disclosure policy here.
This cherry almond cake is one of those easy, nostalgic recipes that feels like it’s been passed down through generations even if it starts with a box mix. The cherry pie filling gives the cake a soft, fruity texture, while the almond extract adds that subtle, bakery-style flavor that makes it feel just a little more special. It is simple to make, easy to serve, and perfect for potlucks, birthdays, or just a sweet moment at home.
If you like cherry desserts, try my cherry chocolate cake or my shirley temple cupcakes.
Why this Cherry Almond Cake Recipe Works
The cherry-almond combo evokes classic dessert memories, while the Cool Whip topping keeps it light and fresh. It’s comfort food with a touch of elegance.
- Irresistible Flavor Combination: The pairing of sweet, slightly tart cherries with the warm, nutty notes of almond is a classic for a reason. They complement each other beautifully, creating a harmonious and comforting taste.
- Moist and Tender Texture: Almond flour or ground almonds often contribute to an incredibly moist and tender crumb in the cake. When combined with butter, eggs, and sometimes buttermilk or yogurt, it results in a delightfully soft texture.
- Visually Appealing: The vibrant red cherries nestled within the golden cake, often with a dusting of powdered sugar or a delicate glaze, make for a simple yet elegant presentation.
- Versatility: It can be adapted for various occasions, from a casual afternoon treat with coffee to a more refined dessert for a special gathering, depending on the presentation and frosting.
- Seasonal Delight: It’s a fantastic way to utilize fresh cherries when they’re in season, but it also works well with frozen cherries, allowing you to enjoy it year-round.
Can I use Fresh Cherries in this Cherry Cake Recipe?
Yes, especially for layered or frosted versions. It adds sweetness and moisture but may affect texture
Pro Tip for Fresh Cherry Almond Cake
Room Temperature Ingredients: Ensure butter, eggs, and any dairy (like buttermilk or yogurt) are at room temperature. This helps them emulsify better, leading to a smoother batter and a more tender cake.
Ingredient Notes for Sweet Cherry Almond Cake
The cake mix has all the ingredients you need, all-purpose flour, baking powder, etc. to make a light and fluffy cake batter.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- White Cake Mix: The easy foundation—light, fluffy, and neutral so the cherry and almond flavors can shine.
- Cherry Pie Filling: Adds moisture, sweetness, and juicy cherry bursts throughout. No extra oil or water needed!
- Almond Extract: A subtle, nutty aroma that pairs perfectly with cherries. Vanilla works too, but almond gives it that nostalgic bakery vibe.
Variations and Substitutions to Make Cherry Almond Cake
Swap almond for vanilla, add slivered almonds, or turn it into cupcakes—the base is flexible, so you can make it your own every time.
- Fruit Variations: Substitute or add raspberries, blueberries, or blackberries for a different berry medley. Sliced peaches, plums, or apricots can be used, especially if baked into a coffee cake style.
- Dried Cherries: Rehydrate dried cherries in warm water or a liqueur for a more concentrated cherry flavor.
- Almond Variations: Many recipes use ground almonds for texture and flavor. If a recipe only calls for extract, adding some ground almonds (reduce flour slightly) can enhance the flavor and moisture. Incorporating a small amount of almond paste into the batter or frosting provides a richer, more intense almond flavor and a denser texture.
- Flavor Boosters: Lemon or orange zest can brighten the flavors and complement both cherries and almond. A splash of Kirsch (cherry brandy), Amaretto (almond liqueur), or another fruit liqueur can enhance the flavor. Brush it on the baked cake layers.
- Frosting/Topping Variations: A basic powdered sugar glaze (with milk, almond extract, and maybe a touch of cherry juice) is common and easy. A tangy cream cheese frosting provides a nice contrast to the sweet cake and cherries. Classic vanilla or almond buttercream.
How to Make Almond and Cherry Cake
This moist cherry almond cake is a nostalgic blend of elegance and comfort. The almond extract infuses the tender crumb with a warm, nutty sweetness that feels both delicate and indulgent. Juicy cherries add bright, tart bursts that balance the richness, creating a playful contrast in every bite.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat & Prep: Preheat the oven to 350°F. Lightly grease a 9″x13″ casserole dish and set it aside.
- Mix the Batter: In a medium-sized bowl, combine ingredients. Beat the mixture for 2 minutes until it’s well combined and fluffy. Pour the batter into your prepared dish and smooth it out with the back of a spoon.
- Bake the Cake: Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Top: Let the cake cool completely. Then spread 2 cups of Cool Whip evenly over the top. Finish by placing 12 maraschino cherries in a grid pattern—one for each slice.
Prep Ahead Suggestions to Make this Cake
One of the best things about this Cherry Almond Sheet Cake is how easily it fits into your schedule. Whether you’re hosting a gathering or just want dessert ready before dinner, this recipe is a dream to prep ahead. The cake base can be baked a day in advance, and once cooled, it holds up beautifully in the fridge. Just add the Cool Whip and cherries before serving for a fresh, finished look. It’s the kind of make-ahead dessert that lets you enjoy the moment—without scrambling in the kitchen.
- Measure Dry Ingredients: Whisk together your dry ingredients (flour, baking powder, salt, ground almonds if used) in advance and store them in an airtight container.
- Bake Cake Layers: Cake layers can often be baked a day in advance, wrapped tightly in plastic wrap once completely cooled, and stored at room temperature or refrigerated. This allows for easier assembly on the day of serving.
Alternate Cooking Methods to Make Cake
- Air Fryer Version: Use a smaller pan that fits your air fryer (like a 6-inch round or mini loaf pan). Reduce baking time to 20–25 minutes at 325°F, checking for doneness with a toothpick.
- Slow Cooker Method Line the slow cooker with parchment or use a baking insert. Pour in the batter and cook on low for 2.5–3 hours or until a toothpick comes out clean.
- Cupcake or Muffin Tin Adaptation: Bake at 350°F for 18–22 minutes.
How to Store, Freeze and Use Leftover Cake
Whether it’s a potluck, birthday, or quiet Sunday dinner, this great recipe is universally loved. The maraschino cherry grid even makes serving a breeze! This cake has a lovely almond flavor.
- Store: Always store cherry almond cake in an airtight container to prevent it from drying out and to keep it fresh. If your cake has a perishable frosting (like cream cheese frosting, mascarpone cream, or fresh cream) or a very moist fruit filling, it’s best to store it in the refrigerator. Bring it to room temperature for 15-30 minutes before serving for the best flavor and texture. Refrigerated, cherry almond cake usually lasts 3-5 days.
- Freeze: Cherry almond cake freezes well, making it excellent for meal prep or enjoying later.
- Unfrosted: Wrap each layer tightly in plastic wrap, then again in aluminum foil.
- Frosted Cake: Freeze for up to 1-2 months.
- If the cake is frosted, you might want to freeze it uncovered for about an hour until the frosting is firm. To thaw, transfer to the refrigerator overnight. Unwrap only when fully thawed to prevent condensation from messing up the frosting. Let it come to room temperature before serving.
- Then wrap tightly in plastic wrap and then foil.
- Use Leftovers: If the cake is getting a bit dry, cube it and layer it with more fresh cherries, whipped cream or custard, and perhaps some additional almond liqueur for a quick trifle.
- Cake Pops/Balls: Crumble the cake, mix it with a little frosting or cream cheese, roll into balls, and dip in melted chocolate for fun cake pops.
- Crumble Topping: If you have just a few crumbs or a slightly dry piece, you can incorporate it into a fruit crumble topping.
- Bread Pudding: Use stale recipe for cherry cake as the base for a delicious bread pudding, soaking it in a custard mixture.
Common Questions About Homemade Cherry Cake
Yes! Chocolate chips, peaches, raspberries, or blueberries are great variations. When the cake is done, place white chocolate strips as a decorative touch on top of the cake.
Up to 4 days at room temperature (covered), or up to 3 months frozen.
Expert Tips for Making Almond Cherry Cake
This sweet almond cake is light and fluffy and topped with maraschino cherries.
- Don’t Overmix: Once you add the dry ingredients to the wet ingredients, mix only until just combined. Overmixing develops gluten, leading to a tough, dry cake. A few streaks of flour are okay; finish by hand.
- Don’t Overfill Pans: Fill cake pans about two-thirds full to allow for proper rising.
- Test for Doneness: Use a wooden skewer or toothpick inserted into the center of the cake. It should come out clean (or with a few moist crumbs, but no wet batter).
- Cool Completely: Always cool the cherry birthday cake completely in the pan on a wire rack before attempting to frost or slice. This prevents it from breaking and ensures the frosting doesn’t melt.
- Quality Almond Extract: Since almond is a star flavor, use a good quality almond extract. Be mindful that almond extract is potent, so measure carefully – a little goes a long way!
- Toasted Almonds for Garnish: Toasting slivered almonds lightly in a dry pan or oven before sprinkling them on top enhances their flavor and crunch, making for a beautiful and tasty garnish.
- Serve this recipe with: Glazed Vanilla Donut Recipe, Vanilla Sweet Cream Cold Brew Coffee and my Mexican Burger.
More Recipes You Might Like
Cherry Almond Cake
Equipment
- 9 x 13-inch baking dish
Ingredients
- ake
- 15.25 ounces White cake mix, 1 box
- 15 ounces Cherry pie filling, 1 can
- 2 Large eggs
- 1 teaspoon Almond extract
- Topping
- 2 cups Cool Whip, thawed
- 12 Maraschino cherries
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 x 13-inch baking dish.
- In a large mixing bowl, combine the cake mix, cherry pie filling, eggs, and almond extract. Beat with a hand mixer for about 2 minutes, or until the batter is smooth and fluffy.
- Pour the batter into the prepared baking dish and spread it into an even layer.
- Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Place the baking dish on a wire rack and cool completely.
- Spread the Cool Whip evenly over the cooled cake.
- Arrange the maraschino cherries over the top of the cake, spacing them evenly to create 12 servings.
- Refrigerate for at least 30 minutes before serving.
Christina’s Notes
- Mix the batter only until combined and fluffy. Overmixing can make the cake heavier.
- For a stronger almond flavor, add an extra ¼ teaspoon almond extract.
Slivered almonds make a simple garnish and add a little crunch. - Chilling the cake before serving helps the topping set and makes cleaner slices.
- Store covered in the refrigerator for up to 4 days.
- This recipe can be baked as cupcakes. Reduce the baking time to about 18 to 22 minutes and check for doneness with a toothpick.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
