Quick Recipe Version (TL;DR)

Yield: 12 servings (three 8-inch layers)
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 2 hours (plus cooling and chilling)

Quick Ingredients

Almond cake: 2 1/2 cups all-purpose flour, 1 cup almond flour, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 cup unsalted butter, 1 3/4 cups sugar, 4 eggs, 2 tsp almond extract, 1 tsp vanilla, 1 cup milk, 1/2 cup sour cream, 1 1/2 cups chopped cherries (fresh or maraschino), 1 tbsp flour (for cherries).
Almond buttercream (filling): 3/4 cup unsalted butter, 3 cups powdered sugar, 1 1/2 tsp almond extract, 2–3 tbsp milk or cream, pinch salt.
Cherry filling: 3/4 cup cherry preserves, 1 tsp lemon juice, optional 1/2 cup chopped cherries.
Almond cream cheese frosting: 12 oz cream cheese, 3/4 cup unsalted butter, 4–4 1/2 cups powdered sugar, 2 tsp almond extract, 1 tsp vanilla, 2–3 tbsp milk or cream, pinch salt.
Decoration: 1 cup sliced almonds (toasted), 10–12 fresh cherries with stems, extra cherry preserves.

Do This

1) Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans. Toss chopped cherries with 1 tbsp flour.
2) Make cake batter: whisk dry ingredients. Cream butter and sugar; beat in eggs and extracts. Alternate adding dry mix and milk/sour cream. Fold in cherries.
3) Divide batter between pans and bake 22–26 minutes until a toothpick comes out clean. Cool completely.
4) Beat almond buttercream ingredients until fluffy. Stir cherry preserves with lemon juice and optional chopped cherries.
5) Beat cream cheese frosting ingredients until smooth and spreadable.
6) Layer cakes: cake, ring of almond buttercream, spoonful of cherry preserves; repeat with remaining layers.
7) Frost outside with almond cream cheese frosting. Press sliced almonds onto sides, swirl top, and decorate with fresh cherries. Chill 30–60 minutes before slicing.

Why You’ll Love This Recipe

Classic European-inspired flavor: tender almond sponge, bright cherry filling, and tangy cream cheese frosting.
Beautiful showstopper for birthdays, holidays, or any celebration.
Flexible: use fresh or maraschino cherries, and adjust sweetness to your taste.
Make-ahead friendly: bake the layers in advance and assemble when you are ready.

Grocery List

Produce: Fresh cherries (for baking and decoration) or maraschino cherries, 1 lemon (for juice).
Dairy: Unsalted butter, cream cheese, sour cream, whole milk, heavy cream (or extra milk), eggs.
Pantry: All-purpose flour, almond flour (or finely ground blanched almonds), granulated sugar, powdered sugar, baking powder, fine salt, almond extract, vanilla extract, cherry preserves or jam, sliced almonds.

Full Ingredients

For the Almond Cake Layers

2 1/2 cups (300 g) all-purpose flour
1 cup (100 g) almond flour (finely ground blanched almonds)
2 1/2 tsp baking powder
1/2 tsp fine sea salt
1 cup (225 g) unsalted butter, softened to room temperature
1 3/4 cups (350 g) granulated sugar
4 large eggs, at room temperature
2 tsp pure almond extract
1 tsp pure vanilla extract
1 cup (240 ml) whole milk, at room temperature
1/2 cup (120 g) sour cream, at room temperature
1 1/2 cups (about 225 g) pitted cherries, chopped (fresh sweet cherries or well-drained, patted-dry maraschino cherries)
1 tbsp all-purpose flour (for tossing the cherries)

For the Almond Buttercream (Filling)

3/4 cup (170 g) unsalted butter, softened
3 cups (360 g) powdered sugar, sifted
1 1/2 tsp almond extract
2–3 tbsp heavy cream or whole milk, as needed
Pinch of fine salt

For the Cherry Filling

3/4 cup (about 240 g) cherry preserves or cherry jam
1 tsp freshly squeezed lemon juice
Optional: 1/2 cup (75 g) finely chopped cherries (fresh or maraschino), well drained

For the Almond Cream Cheese Frosting

12 oz (340 g) full-fat cream cheese, slightly softened
3/4 cup (170 g) unsalted butter, slightly softened
4–4 1/2 cups (480–540 g) powdered sugar, sifted
2 tsp pure almond extract
1 tsp pure vanilla extract
2–3 tbsp heavy cream or whole milk, as needed for consistency
Pinch of fine salt

For Decorating

1 cup (about 120 g) sliced almonds, lightly toasted and cooled
10–12 fresh cherries with stems (or more, to taste)
2–3 tbsp cherry preserves (for swirling on top, optional)

Step-by-Step Instructions

Step 1: Prepare the pans, cherries, and oven

Preheat your oven to 350°F (175°C). Lightly grease three 8-inch (20 cm) round cake pans with butter or nonstick spray. Line the bottoms with parchment paper rounds, then grease the parchment as well. This helps the delicate almond cakes release cleanly.

Prepare the cherries: pit and chop fresh cherries into small pieces (about blueberry size). If using maraschino cherries, drain them very well and pat them extra dry with paper towels to avoid adding excess liquid. Measure 1 1/2 cups (about 225 g) of chopped cherries. Toss them with 1 tbsp of flour and set aside. This light coating helps keep the cherries from sinking to the bottom of the cakes.

Step 2: Make the almond cake batter

In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.

In a large mixing bowl (a stand mixer with paddle attachment is ideal, but a hand mixer works too), beat the softened butter and granulated sugar on medium-high speed for 3–4 minutes until very light, pale, and fluffy. Scrape down the bowl as needed.

Add the eggs one at a time, beating well after each addition so the batter stays smooth. Mix in the almond extract and vanilla extract.

In a separate container, whisk the milk and sour cream together until smooth. With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk-sour cream mixture in two additions (dry–wet–dry–wet–dry). Mix just until combined after each addition. Do not overmix; you want a tender crumb.

Remove the bowl from the mixer and gently fold in the floured cherries with a spatula, distributing them evenly through the batter.

Step 3: Bake and cool the cake layers

Divide the batter evenly among the three prepared pans (about 500–525 g batter per pan, or eyeball it as evenly as possible). Smooth the tops with a spatula so they bake flat.

Bake at 350°F (175°C) for 22–26 minutes, or until the cakes are lightly golden, the edges are just pulling away from the sides, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool the cakes in their pans on a wire rack for 10–15 minutes. Then run a thin knife around the edges, invert each layer onto the rack, peel off the parchment, and flip right side up. Allow the cakes to cool completely to room temperature before filling and frosting. If you like, once cooled you can wrap each layer in plastic wrap and chill for 30–60 minutes; slightly cold cakes are easier to stack and frost.

Step 4: Make the almond buttercream filling and cherry filling

While the cakes cool, prepare the almond buttercream. In a medium bowl, beat the softened butter on medium speed for 1–2 minutes until creamy. Gradually add the powdered sugar, about 1/2 cup at a time, mixing on low until incorporated before adding more. Add the almond extract, a pinch of salt, and 2 tbsp of cream or milk. Increase the speed to medium-high and beat for 2–3 minutes until very light and fluffy. If it seems too thick, add an extra tablespoon of cream; if too soft, add a bit more powdered sugar. Set aside at cool room temperature.

For the cherry filling, stir together the cherry preserves and lemon juice in a small bowl. If you want extra cherry texture, fold in the optional finely chopped cherries. The filling should be spreadable but not runny. If it seems too loose, chill it briefly to thicken.

Step 5: Make the almond cream cheese frosting

In a large bowl, beat the cream cheese and butter together on medium speed for 2–3 minutes until very smooth and creamy, with no lumps. Scrape the bowl well.

Add the almond extract, vanilla, and a pinch of salt, and mix to combine. Gradually add the powdered sugar, 1 cup at a time, mixing on low after each addition until fully incorporated. Once all the sugar is in, add 2 tbsp of cream or milk.

Increase the mixer speed to medium-high and beat for 2–3 minutes until the frosting is fluffy and holds soft peaks. If it is too thick, add a small splash of cream; if too soft to hold its shape, add a little more powdered sugar and beat again. The frosting should be smooth, creamy, and easily spreadable but not runny. Keep it slightly cool until you are ready to frost; if your kitchen is very warm, refrigerate it for 10–15 minutes and re-whip briefly.

Step 6: Assemble and fill the cake layers

If any cake layers are domed, level the tops gently with a long serrated knife so they stack evenly (save the scraps for snacking).

Place a small dollop of cream cheese frosting on your serving plate or cake board to “glue” the bottom layer in place. Set the first cake layer in the center, top side up.

Transfer the almond buttercream to a piping bag fitted with a large round tip (or simply snip off the corner of a zip-top bag). Pipe a thick ring of almond buttercream around the outer edge of the cake layer; this creates a dam to hold the cherry filling inside. Spoon about half of the cherry preserves filling into the center and spread it gently to the buttercream border.

Place the second cake layer on top, pressing lightly to secure. Repeat: pipe a buttercream dam and fill the center with the remaining cherry filling. Top with the final cake layer, bottom side up for the flattest surface. Make sure the stack is straight; adjust as needed.

Step 7: Frost and decorate with almonds and cherries

Apply a thin “crumb coat” of almond cream cheese frosting over the top and sides of the cake, just enough to trap any loose crumbs. Chill the cake for 15–20 minutes to set the crumb coat.

Once set, spread a generous, even layer of cream cheese frosting over the top and down the sides, using a spatula or bench scraper to smooth or create soft swoops, depending on the look you like.

Press the toasted sliced almonds gently into the lower sides of the cake, going all the way around. You can cover the entire side or just create a pretty band at the bottom third.

If you like, place a spoonful or two of cherry preserves in the center of the cake and swirl it lightly into the frosting with the back of a spoon for a marbled look. Arrange fresh cherries with stems on top in a small cluster or ring. Chill the finished cake for at least 30–60 minutes before slicing so the layers set and cut cleanly.

Step 8: Slice, serve, and enjoy

When ready to serve, use a long sharp knife to cut clean slices, wiping the blade between cuts for the neatest layers. The cake is at its best when slightly cool but not ice-cold; if refrigerated for several hours, let it sit at room temperature for about 20–30 minutes before serving so the crumb softens and the flavors bloom.

Enjoy your Cherry Almond Layer Cake with coffee, tea, or a little sparkling wine for a classic European-style treat.

Pro Tips

Use room temperature ingredients. Softened butter, room-temperature eggs, and dairy help the batter emulsify properly and give you a light, even crumb.
Dry those cherries well. Especially if using maraschino cherries: drain and pat them very dry before chopping so they do not bleed excess liquid into the batter or filling.
Do not overmix the batter. Once the flour is added, mix just until no dry streaks remain; overmixing can make the cake dense instead of tender.
Chill for clean layers. A slightly chilled cake is much easier to slice without the cherry filling squishing out between layers.
Toast the almonds. A quick 5–7 minutes in a 350°F (175°C) oven until lightly golden brings out a deeper, more fragrant almond flavor.

Variations

Black Forest–inspired: Brush each cake layer lightly with cherry syrup or kirsch before filling, and add a few dark chocolate curls on top along with the cherries.
Lighter whipped finish: Replace half of the cream cheese frosting with lightly sweetened whipped cream folded in, for a softer, more cloud-like exterior (keep refrigerated).
Single-layer snack cake: Halve the cake recipe, bake in a 9×2-inch round or 8×8-inch pan, and simply top with a generous layer of almond cream cheese frosting and a scatter of cherries and sliced almonds.

Storage & Make-Ahead

Store the assembled cake covered in the refrigerator for up to 4 days. Because of the cream cheese frosting and cherry filling, it should stay chilled when not being served. For the best texture, let slices sit at room temperature for about 20 minutes before eating.

You can bake the cake layers up to 2 days in advance: once completely cool, wrap each layer tightly in plastic wrap and store at room temperature or refrigerate. Layers also freeze well for up to 2 months; wrap in plastic and then foil. Thaw in the refrigerator overnight before assembling.

The almond buttercream and cream cheese frosting can both be made 1–2 days ahead. Store in airtight containers in the refrigerator, then bring to cool room temperature and re-whip briefly before using.

Nutrition (per serving)

Approximate values for 1 slice (1/12 of the cake): about 680 calories, 34 g fat, 18 g saturated fat, 88 g carbohydrates, 3 g fiber, 60 g sugars, 9 g protein, and 340 mg sodium. Actual values will vary based on specific ingredients and portion sizes.

Cherry Almond Layer Cake with Almond Buttercream