Cherry Almond Amaretto Cake – A Lush, Buttery Showstopper
This Cherry Almond Amaretto Cake is a soft, buttery masterpiece infused with sweet cherries, nutty almond flavor, and a touch of Amaretto liqueur for a rich depth of flavor. Topped with glossy cherry glaze, toasted almonds, and fresh cherries, this cake is visually stunning, incredibly moist, and completely irresistible.
Why You Will Love This Cake
✔ Cherries + Almonds = A Classic, Irresistible Flavor Combo
✔ Visually Stunning – Bright, juicy cherries & glossy glaze steal the show.
✔ Rich & Moist – Almond flour + butter create the perfect crumb.
✔ Touch of Amaretto = A Grown-Up, Elegant Twist!
Timings
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 40 minutes
Equipment Needed for Cherry Almond Amaretto Cake
✔ 9-inch round cake pan – For baking the cake evenly.
✔ Mixing bowls – One for dry ingredients, one for wet ingredients, and one for the glaze.
✔ Hand mixer or stand mixer – For creaming butter and sugar to a light, fluffy consistency.
✔ Whisk – For mixing the glaze until smooth.
✔ Rubber spatula – For folding in cherries without overmixing.
✔ Measuring cups & spoons – For accurate ingredient measurements.
✔ Microplane zester (optional) – If using fresh lemon zest for added brightness.
✔ Wire cooling rack – Allows air to circulate, preventing sogginess.
✔ Small saucepan (optional) – If making cherry juice from fresh cherries for the glaze.
✔ Toothpick or cake tester – To check for doneness.
Alternative Equipment Suggestions
If you don’t have a specific tool, here are easy substitutions so you can still make the Cherry Almond Amaretto Cake without a problem!
✔ No 9-inch round cake pan?
👉 Use an 8-inch round pan (increase bake time by 5-7 minutes) or a 9×5-inch loaf pan (bake for 55-60 minutes).
✔ No hand mixer or stand mixer?
👉 Use a sturdy whisk and beat the butter & sugar vigorously for 4-5 minutes until light and fluffy.
✔ No whisk for the glaze?
👉 Use a fork and stir quickly until smooth.
✔ No rubber spatula?
👉 Use a wooden spoon to fold in the cherries gently.
✔ No measuring cups?
👉 Use a kitchen scale (if available) for precise weight measurements.
👉 For rough conversions:
- 1 cup flour = ~120g
- 1 cup sugar = ~200g
- 1 tbsp butter = ~14g
✔ No microplane zester?
👉 Use a vegetable peeler to remove lemon zest, then finely mince it with a knife.
✔ No wire cooling rack?
👉 Let the cake cool on a wooden cutting board or an inverted plate to allow airflow.
✔ No cake tester or toothpick?
👉 Use a thin knife or skewer to check if the cake is done (if it comes out clean, it’s ready!).
✔ No small saucepan for fresh cherry juice?
👉 Microwave cherries with a splash of water for 30 seconds, then mash with a fork and strain.
Ingredients (Serves 8-10)
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¼ cups granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 tbsp Amaretto liqueur (optional but adds depth)
- 1 ¾ cups all-purpose flour
- ½ cup almond flour (for moisture & nuttiness)
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup whole milk or buttermilk
- 1 ½ cups fresh or frozen cherries, halved & pitted
- 1 tbsp flour (to coat cherries & prevent sinking)
For the Cherry Glaze:
- 1 cup powdered sugar
- 3 tbsp cherry juice (from fresh cherries or cherry preserves)
- ½ tsp almond extract
For Garnish:
- ½ cup toasted sliced almonds
- ½ cup fresh cherries, whole or halved
Step-by-Step Instructions
Step 1: Prepare & Preheat
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan (or use parchment paper).
Step 2: Make the Cake Batter
- In a large bowl, cream butter and sugar together for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, almond extract, and Amaretto.
Step 3: Combine Dry & Wet Ingredients
- In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing just until combined.
Step 4: Fold in Cherries & Bake
- Toss cherries with 1 tbsp flour (to prevent sinking).
- Gently fold them into the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: Make the Cherry Glaze
- In a bowl, whisk together powdered sugar, cherry juice, and almond extract until smooth.
- Adjust thickness with extra powdered sugar or juice if needed.
Step 6: Decorate & Serve
- Drizzle the cherry glaze over the cooled cake.
- Sprinkle with toasted almonds and fresh cherries for a stunning finish.
- Slice, serve, and enjoy!
Nutritional Information (Per Slice, Approximate)
- Calories: 420
- Protein: 6g
- Carbohydrates: 55g
- Fat: 20g
💡 Want a Healthier Version?
✔ Swap butter for Greek yogurt to cut fat.
✔ Use almond milk instead of whole milk.
✔ Reduce sugar by ¼ cup for a lighter cake.
This Cherry Almond Amaretto Cake is a showstopper in both looks and taste! Would you serve it with extra whipped cream or as-is with coffee?
Cherry Almond Amaretto Cake – A Lush, Buttery Showstopper
Equipment
- 9-inch round cake pan – For baking the cake evenly.
- Mixing bowls – One for dry ingredients, one for wet ingredients, and one for the glaze.
- Hand mixer or stand mixer – For creaming butter and sugar to a light, fluffy consistency.
- Whisk – For mixing the glaze until smooth.
- Rubber spatula – For folding in cherries without overmixing.
- Measuring cups & spoons – For accurate ingredient measurements.
- Microplane zester (optional) – If using fresh lemon zest for added brightness.
- Wire cooling rack – Allows air to circulate, preventing sogginess.
- Small saucepan (optional) – If making cherry juice from fresh cherries for the glaze.
- Toothpick or cake tester – To check for doneness.
Ingredients
Ingredients (Serves 8-10)
For the Cake:
- 1 cup 2 sticks unsalted butter, softened
- 1 ¼ cups granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 tbsp Amaretto liqueur optional but adds depth
- 1 ¾ cups all-purpose flour
- ½ cup almond flour for moisture & nuttiness
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup whole milk or buttermilk
- 1 ½ cups fresh or frozen cherries halved & pitted
- 1 tbsp flour to coat cherries & prevent sinking
For the Cherry Glaze:
- 1 cup powdered sugar
- 3 tbsp cherry juice from fresh cherries or cherry preserves
- ½ tsp almond extract
For Garnish:
- ½ cup toasted sliced almonds
- ½ cup fresh cherries whole or halved
Instructions
Step-by-Step Instructions
Step 1: Prepare & Preheat
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan (or use parchment paper).
Step 2: Make the Cake Batter
- In a large bowl, cream butter and sugar together for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, almond extract, and Amaretto.
Step 3: Combine Dry & Wet Ingredients
- In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing just until combined.
Step 4: Fold in Cherries & Bake
- Toss cherries with 1 tbsp flour (to prevent sinking).
- Gently fold them into the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: Make the Cherry Glaze
- In a bowl, whisk together powdered sugar, cherry juice, and almond extract until smooth.
- Adjust thickness with extra powdered sugar or juice if needed.
Step 6: Decorate & Serve
- Drizzle the cherry glaze over the cooled cake.
- Sprinkle with toasted almonds and fresh cherries for a stunning finish.
- Slice, serve, and enjoy!
Notes
✔ Swap butter for Greek yogurt to cut fat.
✔ Use almond milk instead of whole milk.
✔ Reduce sugar by ¼ cup for a lighter cake.
