Cherry Almond Cake

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This simple Cherry Almond Cake is soft, fluffy and filled with fresh cherries! It’s so easy to make and perfect for cherry season.

Slice of Cherry Almond Cake on a plate

This Cherry Almond Cake is such a simple and easy recipe to make during cherry season! It’s soft, fluffy, full of almond flavor and filled with plenty of fresh cherries. This is a great cake to make if you’re not really into assembling and decorating an entire layer cake!

Looking for more easy cake recipes? Try my 4-Ingredient Sponge Cake, New York Cheesecake, or Funfetti Pound Cake!

Ingredient Breakdown

All-purpose flour – this gives the cake structure.

Almond flour – gives the cake structure and flavor.

Baking powder – necessary to help the cake rise.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt. Do not use cold or melted butter.

Granulated sugar – provides sweetness and texture.

Eggs – binds the ingredients and provides structure.

Almond extract, vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Milk – adds flavor and moisture.

Cherries – be sure to use fresh cherries! Frozen cherries will add too much moisture and make the cake soggy. I don’t have a cherry pitter so I used a piping tip to pit my cherries.

Slice of Cherry Almond Cake on a plate

How To Make Cherry Almond Cake

1. In a small bowl combine the all-purpose flour, almond flour, baking powder and salt.

2. Using a hand mixer or a stand mixer fitted with the paddle attachment cream the granulated sugar and butter until light and fluffy. Mix in the eggs one at a time then add the almond extract and vanilla extract until just combined.

3. Fold in half of the dry ingredients then add all of the milk. Fold in the remaining half of the dry ingredients until almost combined then fold in the cherries until just combined.

4. Pour the cake batter into a parchment lined 9 inch pan. Bake the cake at 350°F for 35-40 minutes or until a toothpick comes out clean. Let cool for 10 minutes then remove from the pan and allow to cool completely on a wire rack. Dust with confectioners’ sugar before serving. Store Cherry Almond Cake in an airtight container in the fridge for up to 5 days.

Cherry Almond Cake in a 9-inch cake pan

Pro Tips For Cherry Almond Cake

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • If you don’t have a cherry pitter, a piping tip works well for pitting cherries.
  • Don’t over mix the cake batter otherwise it will develop too much gluten and be dense/gummy! There should still be streaks of flour when you add the cherries.

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Cherry Almond Cake

Maria Azzarelli
This simple Cherry Almond Cake is soft, fluffy and filled with fresh cherries! It's so easy to make and perfect for cherry season.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 1 9-inch cake
Calories 2.773 kcal

Equipment

  • 9-inch cake pan

Ingredients
  

  • 180 g (1 1/2 cups) all-purpose flour
  • 40 g (1/3 cup) almond flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 200 g (1 cup) granulated sugar
  • 113 g (1/2 cup) unsalted butter, softened
  • 2 eggs
  • ¾ tsp almond extract
  • ½ tsp vanilla extract
  • 60 g (1/4 cup) whole milk
  • 210 g (1 1/2 cups) cherries, quartered (measure before pitting)
  • confectioners' sugar for dusting (optional)

Instructions
 

  • Preheat oven to 350°F. Grease a 9-inch cake pan and line with parchment paper.
  • In a small bowl combine the all-purpose flour, almond flour, baking powder and salt.
  • Using a hand mixer or a stand mixer fitted with the paddle attachment cream the granulated sugar and butter until light and fluffy. Mix in the eggs one at a time then add the almond extract and vanilla extract until just combined.
  • Fold in half of the dry ingredients then add all of the milk. Fold in the remaining half of the dry ingredients until almost combined then fold in the cherries until just combined.
  • Pour the cake batter into the prepared pan. Bake the cake for 35-40 minutes or until a toothpick comes out clean. Let cool for 10 minutes then remove from the pan and allow to cool completely on a wire rack. Dust with confectioners' sugar before serving.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
 
  • Store Cherry Almond Cake in an airtight container in the fridge for up to 5 days.
 
 
  • Nutrition: the provided nutritional information is an estimate for the entire cake. Please read my Nutrition Disclaimer for more information.
Calories: 2.773kcalCarbohydrates: 384gProtein: 43gFat: 125gSaturated Fat: 64gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 4gCholesterol: 578mgSodium: 1.965mgPotassium: 910mgFiber: 14gSugar: 232gVitamin A: 3.534IUVitamin C: 15mgCalcium: 644mgIron: 13mg
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