If you’re as obsessed with cherries and almonds as I am, then this Cherry Almond Cake is your ultimate dessert dream come true. Every bite of this moist, buttery cake is packed with the perfect combination of nutty almond flavor and sweet-tart cherry compote, all beautifully tied together with a rich mascarpone frosting. Whether you're baking for a special occasion or just craving a delicious homemade cake, this recipe is sure to impress!
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❤️Why you will love this recipe
- Perfectly Moist Cake: The buttermilk keeps the cake light, tender, and deliciously moist.
- Two Layers Cake: If you are craving a layer cake but want it to keep simple this is the recipe for you! You only need to bake 1 cake which you cut in half for the layers.
- Not Overly Sweet: The mascarpone frosting is lightly sweetened, so it perfectly balances the rich almond flavor and the tangy cherries without being too sugary.
- Easy Yet Impressive: With two layers and beautiful cherry compote on top, it looks fancy enough for celebrations but is easy enough for a casual weekend treat.
- Crowd Pleaser: Whether served at a birthday party or as a weekend treat, this cake will disappear fast!
- Versatile: You can use fresh or frozen cherries, making it a year-round dessert. Perfect for summer when cherries are in season but just as good with frozen cherries in the winter!
Almond and cherry are a match made in heaven. The almond extract in the cake brings out the natural sweetness of the cherries in the compote. Whenever I crave a layer cake with that oh so delicious cream in between moist layers then this is what I will make, it always hits the spot.
If you love this recipe you should try some of my other cherry recipes like this cherry lemonade.
🥣Equipment
The following tools are needed to make this recipe:
- Mixing bowls: A few sizes for the cake batter, frosting, and compote.
- Saucepan: For making the cherry compote.
- Electric Mixer or Whisk: To cream the butter and sugar, and beat the mascarpone for a smooth frosting.
- Springform Cake Pan: Use a 26-28 cm (10 or 11 inches) springform cake pan. Any other cake pan in that size works too, I just love the easy release of springform pans.
- Cooling Rack: To cool the cake layers completely before frosting.
- Spatula or Knife: For spreading the mascarpone frosting smoothly on the cake.
📝The Ingredients
Here’s what you’ll need to make this Cherry Almond Cake. The list looks long but trust me, the recipe is easy to make.
- Butter: Use unsalted butter, softened at room temperature. This adds richness to the cake.
- Granulated Sugar: The granulated white sugar provides sweetness and structure to the cake.
- Almond Extract: Go for a high-quality almond extract, as this is the key flavor in both the cake and the frosting.
- Eggs: Use large eggs at room temperature.
- All-Purpose Flour: Use all-purpose flour for this recipe. Other flours might work but have not been tested. Sift the flour to avoid lumps if needed.
- Baking Powder: Helps the cake rise and become light and fluffy.
- Salt: Enhances the flavors and balances the sweetness.
- Buttermilk: This key ingredient adds moisture and a slight tang to the cake, keeping it tender. If buttermilk is not available mix milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5-10 minutes. Both options have been tested and work.
- Mascarpone: This Italian cream cheese is smooth and creamy. Be sure it's chilled before using it in the frosting as it starts to get very soft when it gets warm.
- Powdered sugar: Sift the powdered sugar to make it easier to incorporate into the mascarpone cream. It helps making the cream stiffer.
- Milk: A splash of milk helps to loosen the frosting to a smooth, spreadable consistency.
- Cherries: Fresh or frozen cherries work well. Make sure to pit them before using. Frozen cherries do not have to be thawed beforehand.
- Corn Starch: Thickens the cherry compote, creating a jam-like consistency.
- Lemon juice: Adds a bright, tangy flavor to the compote that balances the sweetness of the cherries.
- Vanilla extract: Adds warmth and depth to the recipe, complementing the other flavors.
👩🏻🍳How to make this two-layer cherry almond cake
Here is a quick overview of the recipe steps. Please read the recipe card for the full instructions.
- Make the cake batter: Cream the butter and sugar, mix in eggs and almond extract, then add the dry ingredients and buttermilk alternately.
- Bake the cake: Pour the batter into a springform pan and bake until golden. Let it cool completely before slicing into two layers.
- Prepare the cherry compote: Cook the cherries with lemon juice, sugar, vanilla, and corn starch until it thickens. Let it cool.
- Make the mascarpone frosting: Beat together mascarpone, powdered sugar, almond extract, and a splash of milk until smooth.
- Assemble the cake: Slice the cake in half horizontally, spread frosting and compote between the layers, and top with more frosting and compote.
- Garnish and serve: Optional – sprinkle with toasted almonds or powdered sugar for a beautiful finish.
🍴Serving suggestions
This Cherry Almond Cake already stands out on it's own. However, here are some fun ideas to make this cake even more special:
- Garnish with toasted almond slices: For extra crunch and an additional layer of nutty flavor, sprinkle toasted almond slices over the top of the frosted cake. Lightly toasting the almonds brings out their natural oils and flavor.
- Dust with powdered sugar: For an elegant touch, lightly dust the top of the cake with powdered sugar. It adds a classic look while enhancing the sweetness without overpowering the mascarpone frosting.
- Serve with whipped cream: A dollop of freshly whipped cream pairs wonderfully with the tart cherry compote and moist almond cake, adding an airy lightness to every bite.
- Ice cream on the side: A scoop of vanilla or cherry ice cream on the side turns this dessert into a decadent treat perfect for hot summer days.
- Pair with a cherry cocktail: Complement the cake with a refreshing cherry cocktail or lemonade, enhancing the fruity flavor profile.
🍒 Variations
This recipe is super versatile! Here are some fun twists you can try to suit different tastes or occasions:
- Mixed berry compote: Instead of cherries, try making a compote with mixed berries like raspberries, blueberries, or blackberries. They’ll add a burst of flavor and beautiful colors to the cake.
- Citrus almond cake: Replace the cherry compote with a citrus curd, like lemon or orange, for a bright and zesty twist on the classic cherry almond combo.
- Nut-free option: If you need to avoid nuts, omit the almond extract and replace it with vanilla or lemon extract for a refreshing flavor profile that pairs well with cherries.
🥄Storage
Proper storage ensures that your cake stays fresh and delicious for days:
- Make-ahead tips: You can prepare the cherry compote and mascarpone frosting a day in advance. Store both in the fridge in airtight containers, and when you're ready, simply assemble the cake fresh for serving.
- Refrigeration: Since the cake is filled with mascarpone frosting and cherry compote, it's best to store it in an airtight container or well covered in the fridge. This will keep the mascarpone from melting and prevent the cherries from spoiling. The cake will stay moist and flavorful for up to 3 days.
- Freezing: You can also freeze the cake for longer storage. Wrap each cake layer tightly in plastic wrap and then add to a freezer bag. The cake will stay fresh in the freezer for up to 3 months. Defrost the layers overnight in the refrigerator. The cake layers can be frozen separately and then the cake can be assembled once they are fully thawed.
💭Frequently asked questions
Q: Can I use frozen cherries for the compote?
A: Yes! Frozen cherries work just as well as fresh ones. Simply thaw them before using.
Q: Can I substitute the mascarpone with cream cheese?
A: You can! Cream cheese will give the frosting a tangier flavor, but it works perfectly if you prefer that. You probably will want to add powdered sugar.
Q: What if I don’t have buttermilk?
A: You can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5-10 minutes.
Q: Can I make the cake ahead of time?
A: Absolutely! You can bake the cake layers and make the compote the day before. Just assemble the cake on the day you plan to serve it.
Q: How do I know when the cake is done?
A: Insert a toothpick or cake tested into the center of the cake. If it comes out clean, it’s ready!
Q: What size cake pan should I use?
A: This recipe has been tested with a 26 and 28cm sprinform cake pan. Other sizes are possible but the baking time will have to be adjusted. If your pan has more surface area (wider pan) you will have to reduce the bake time, if it has less surface area (taller pan) you will have to bake it longer.
Q: Can I double this recipe for a larger cake?
A: Yes, you can double the ingredients for a larger cake. I recommend using two cake pans or a bigger one. I like to use this post for size conversions.
Q: What if my frosting is too thick?
A: If your mascarpone frosting is too thick, add an extra tablespoon of milk to thin it out to your desired consistency.
Q: How can I make this cake nut-free?
A: To make it nut-free, omit the almond extract and replace it with vanilla extract.
More dessert recipes to try
📖 Recipe
Cherry Almond Cake
Equipment
- 3 Mixing Bowls
- Saucepan
- Electric Mixer of Whisk
- Sprinform Cake Pan (26-28 cm / 10-11 inches)
- Cooling Rack
- Spatula or Knife
Ingredients
Cake:
- 225 g Butter at room temperature
- 250 g Sugar
- 1 tablespoon Almond Extract
- 3 Large Eggs at room temperature
- 300 g Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 350 ml Buttermilk
Cherry Compot:
- 500 g Cherries
- 2 tablespoon Corn Starch
- 1 tablespoon Sugar
- 100 ml Lemon Juice
- 1 teaspoon Vanilla Extract
Frosting:
- 350 g Mascarpone
- 150 g Powdered Sugar
- 1 tablespoon Almond Extract
- 1 tablespoon Milk
Instructions
Prepare the cake batter:
- Preheat the oven to 180 °C (350°F) and grease a 28cm springform pan.
- Cream the butter and sugar until light and fluffy. Add the almond extract. Then the eggs one at a time, mixing well after each.225 g Butter, 250 g Sugar, 1 tablespoon Almond Extract, 3 Large Eggs
- In a separate bowl, whisk together the flour, baking powder, and salt.300 g Flour, 2 teaspoons Baking Powder, 1 teaspoon Salt
- Add the dry ingredients to the butter mixture and mix until just combined.
- Finally add the buttermilk and mix till fully combined and the mixture is less dry.350 ml Buttermilk
Bake the cake:
- Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, slice the cake in half horizontally.
Make the cherry compote:
- In a saucepan, combine the cherries, sugar, corn starch, lemon juice, and vanilla extract.500 g Cherries, 2 tablespoon Corn Starch, 1 tablespoon Sugar, 100 ml Lemon Juice, 1 teaspoon Vanilla Extract
- Cook over medium heat, stirring frequently, until the mixture thickens and the cherries are soft (about 10 minutes). Let cool completely.
Prepare the mascarpone frosting:
- In a mixing bowl, beat the mascarpone and powdered sugar together.350 g Mascarpone, 150 g Powdered Sugar
- Then add the almond extract, and milk and mix till smooth and creamy. Adjust the amount of milk till you get the needed consistency. You want a stiff but spreadable consistency.1 tablespoon Almond Extract, 1 tablespoon Milk
Assemble the cake:
- Place one cake layer on a serving plate. Spread a generous amount of mascarpone frosting on top, followed by half of the cherry compote.
- Place the second cake layer on top and repeat with frosting and the remaining compote.
- Smooth any excess frosting around the sides for a clean finish, or leave it as is for a rustic look.
Serve and enjoy:
- Garnish with toasted almonds or powdered sugar, and enjoy!
Notes
- Room Temperature Ingredients: Make sure the butter, eggs, and buttermilk are at room temperature before starting. This helps the ingredients blend smoothly and ensures a better texture in the cake.
- Almond Extract: Be careful not to overuse almond extract as it can be strong. Start with the recommended amount and adjust based on your taste preferences.
- Cutting the Cake: For even layers, use a serrated knife to slice the cake in half horizontally.
- Mascarpone Frosting: Keep the mascarpone chilled until you're ready to use it. If it becomes too soft while you're frosting the cake, refrigerate the frosting for 10 minutes to firm it up.
- Cherry Compote: The cherry compote will thicken as it cools, so don’t worry if it looks a bit runny while it’s still hot. Let it cool completely before adding to the cake.
- Substitutions for Buttermilk: If you don’t have buttermilk on hand, make your own by adding 1-2 tablespoons of lemon juice or white vinegar to regular milk. Let it sit for 5-10 minutes before using.
- Storage: Store the assembled cake in the refrigerator for up to 3 days. Bring it to room temperature for about 20-30 minutes before serving to enjoy the best flavor and texture.
US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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Nutrition
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