Cherry Almond Cake

Cherry Almond Cake – tender, almond cake with a cherry almond compote, buttermilk whipped cream, and toasted almonds.

Cherry Almond Cake: tender almond cake layers with a cherry almond compote, buttermilk whipped cream and toasted almonds. #cakebycourtney #cherryalmondcake #classiccake #vintagecake #cakerecipe #easycakerecipe

I’m excited to start a new week with a new cake. Today’s cake is inspired by another vintage recipe. I ordered a few more books from ETSY, and one of the collections happened to be books from Canada, one of which was written by the Canadian flour brand, Robin Hood. They’re known for their pre-sifted all-purpose flour. As I scrolled through the book, this Cherry Almond Cake caught my attention pretty quickly. I’ve never done these flavors together!

Cherry Almond Cake

My first attempt, as always, was using the exact recipe from the cookbook. I wasn’t wild about using maraschino cherries in the cake batter but went with it. (Something about the texture of those cherries… not my fave).

But who knows? Maybe I’ll be pleasantly surprised. Plus, I think it’s important to always try someone else’s recipe, as is, so you know what it’s supposed to taste like before you make changes.

As I expected, I didn’t love the cherries in the cake. But it wasn’t just the cherries. There was something about the texture of the cake that was off for me too.

Rounds 2 and 3

It ended up taking me three additional rounds of baking to get this cake where I knew it needed to be. For rounds 2 and 3, I was using cake flour, a full cup of butter (instead of ½ cup butter and ½ cup shortening), played around with the eggs, and kept the temperature low, per the original recipe.

The end result for both of those rounds was a sunken cake with a texture that was not tender enough.

Cherry Almond Cake: tender almond cake layers with a cherry almond compote, buttermilk whipped cream and toasted almonds. #cakebycourtney #cherryalmondcake #classiccake #vintagecake #cakerecipe #easycakerecipe

I never mind a failed attempt, though. It’s the thought of learning from my mistakes that gets me even more excited for the finished product that I know I’ll eventually get to.

Round 4

So as I thought about rounds 1, 2, and 3, I thought back to the Edna Lewis recipe I posted on my Instagram account the other day. (You can check it out HERE). Edna’s cake was very similar to what I knew this cake was supposed to taste like, minus the flavorings. I decided to return to her recipe and compare it to what I was working with here from Peter Pan Flour.

Cherry Almond Cake: tender almond cake layers with a cherry almond compote, buttermilk whipped cream and toasted almonds. #cakebycourtney #cherryalmondcake #classiccake #vintagecake #cakerecipe #easycakerecipe

One thing I noticed right away was that Edna was using all-purpose flour. I had been using cake flour. Not sure why I just reach for that first. I think I was just thinking that instead of sifting my all-purpose flour, I’d use cake flour and skip that step. Well, I know better!

I should have used all-purpose flour.

I should have also cut down on butter right away. One cup of butter was too much for the amount of flour and sugar in this recipe.

Cherry Almond Cake: tender almond cake layers with a cherry almond compote, buttermilk whipped cream and toasted almonds. #cakebycourtney #cherryalmondcake #classiccake #vintagecake #cakerecipe #easycakerecipe

So with Edna’s recipe as my base, I added some almond extract, vanilla extract, and lemon zest and baked the cake at a higher heat than the cookbook suggested and got the exact cake I had hoped for. It’s definitely a denser cake, but it’s so tender and delicious. You’ll want to just eat the cake on its own!

Cherry Almond Cake: tender almond cake layers with a cherry almond compote, buttermilk whipped cream and toasted almonds. #cakebycourtney #cherryalmondcake #classiccake #vintagecake #cakerecipe #easycakerecipe

Compote and Buttermilk Whipped Cream

To add the cherry element, I made cherry almond compote with fresh cherries, almond extract, and lemon juice. Don’t be afraid to double this recipe. It’s so tasty and would be a delicious addition to a sandwich or avocado toast!

The buttermilk whipped cream is one that I used on my Strawberry Rhubarb Crumble. I love how the tangy buttermilk pairs with the tart cherries.


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Cherry Almond Cake: tender almond cake layers with a cherry almond compote, buttermilk whipped cream and toasted almonds. #cakebycourtney #cherryalmondcake #classiccake #vintagecake #cakerecipe #easycakerecipe

Cherry Almond Cake

Tender almond cake with cherry almond compote, buttermilk whipped cream and toasted almonds.
5 from 2 votes
Course Dessert
Cuisine Cake


FOR THE COMPOTE (best to make a day ahead)

  • 3 cups (467 g) pitted, whole cherries
  • 1/2 cup (100 g) granulated sugar
  • 1 tbsp (7.5 g) corn starch
  • 2 tsp (8 g) almond extract
  • 1 tbsp (14.4 g) lemon juice


  • 2 cups (240 g) all-purpose flour
  • 1 tbsp (10 g) baking powder
  • 1/2 tsp (2.5 g) salt
  • 1/2 cup (113 g) unsalted butter at room temperature
  • 1 1/3 cups (267 g) granulated sugar
  • 1 tsp (4 g) almond extract
  • 1 tsp (4.2 g) vanilla extract
  • zest of one large lemon
  • 3 eggs at room temperature
  • 1/2 cup (120 g) buttermilk


  • 1/2 cup (120 g) buttermilk cold
  • 1 cup (231 g) whipped cream cold
  • 1/2 cup (125 g) powdered sugar measured and then sifted


  • 1/2 sliced almonds



  • Combine all of the ingredients in a medium sauce pan over medium heat. Stir occasionally while the cherries start to softed, about 3 to 5 minutes.
  • Place the mixture in a blender or food processor and pulse a couple times. You don't want to blend the compote for too long, otherwise you won't have any of the cherry chunks.
  • Return to the saucepan and simmer over low heat for about 10 minutes, while the mixture thickens.
  • Turn the heat off and let cool a bit. Store in a air tight container overnight.


  • Preheat your oven to 375 degrees F. Spray an 8" spring form pan or cake pan with nonstick spray, line the bottom with parchment paper and spray again. Set aside.
  • In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside.
  • In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and sugar together for about 2 to 3 minutes, until light in color and fluffy in texture.
  • Add the eggs, one at a time and scraping down the sides and bottom of the bowl between each addition. Add the almond extract, vanilla extract and lemon zest. Mix until combined.
  • With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Mix until just combined.
  • Pour the batter into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.


  • Combine all of the ingredients in a stainless steel bowl and whisk on high until stiff peaks form. Cover and refrigerate until you're ready to use.


  • Over medium heat, toast the almond slices in large pan so the almonds are in one layer. Toss continually so they don't burn.
Keyword Almond Cake, Beginner, Cherry Almond Cake
Tried this recipe?Let us know how it was!

Courtney Rich

I’m a self-taught baker, obsessed with cake.

I long ago ditched box mixes in pursuit of melt-in-your-mouth, to-die-for flavor combinations, fillings and textures. I believe cake must be decadent, life-changing and worthy of celebration! And I believe anyone should be able to bake that kind of cake – and I’m here to teach you just that!

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      1. Thanks. It’s cherry season in Traverse City, Michigan. This will be a perfect way to use them.

    1. It can stay out for a bit but I recommend cutting it into individual slices and wrapping them in saran. keep the slices in the freezer.

  1. Hello, Can I use frozen cherries? I can’t find fresh cherries this time of year. Any adjustments to the compote recipe? Thanks. Merry Christmas!!

  2. I’m making this for my sisters birthday in a month. She has requested I add white chocolate. I’ll ad some on top but could I add some white chocolate chips to the cake without killing it?

  3. If I wanted to make this a 9×13 cake would I need to double or triple this recipe? I want to be able to serve 20 people but don’t see a serving size listed.