Cherry Almond Cake with Buttermilk is a simple, homey dessert that balances tart cherries with nutty almond flavor and tender buttermilk crumb. If you love quick cakes that feel special, this recipe delivers a moist, lightly sweet cake with juicy pockets of fruit and a crunchy almond topping — and it shares the same vintage charm as the Cherry Berry Vintage Heart Cake many of us grew up enjoying.

Cherry Almond Cake with Buttermilk

This Cherry Almond Cake with Buttermilk is a one-layer 9-inch cake that’s ideal for everyday celebrations, afternoon coffee, or as a make-ahead dessert for dinners. It’s approachable for new bakers and forgiving enough for more experienced cooks who want a fast, reliable sweet. The buttermilk keeps the crumb soft and tangy, almond extract gives a fragrant lift, and frozen cherries make it possible to bake this cake year-round.

why make this recipe

There are lots of reasons to make this cake right away. It’s quick to assemble — no complicated folding or chilling — and it uses mostly pantry staples. Frozen cherries are convenient and economical, and the almond-sliced topping gives an elegant look with very little effort. This cake also adapts well: you can pair it with whipped cream, a scoop of vanilla ice cream, or a drizzle of glaze for different occasions.

Beyond convenience, the flavor profile is widely appealing. The tang of the cherries contrasts beautifully with the rich butter and the warm, slightly floral note from almond extract. If you’re looking for a dessert that’s not too sweet but still celebratory, this cake fits the bill.

how to make Cherry Almond Cake with Buttermilk

Making this cake is straightforward. You’ll cream the butter and sugar, add the wet ingredients, sift in the dry ones, then fold in the cherries and top with sliced almonds and turbinado sugar. The baking time is longer than a quick loaf because it’s a relatively deep cake, but the result is a golden, springy cake studded with fruit.

Prep tips before you start: bring the butter and egg to room temperature so they mix smoothly, and make sure your cherries are fully thawed and drained so they don’t add too much extra moisture to the batter.

Ingredients

6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup granulated sugar
1 large egg, at room temperature
3/4 cup low-fat buttermilk
1 teaspoon pure almond extract
2 cups frozen, pitted pie cherries, thawed
1/4 cup sliced almonds
1–2 tablespoons turbinado sugar

Ingredient notes and substitutions:

Butter: Unsalted is recommended so you control the salt. If you only have salted butter, reduce added salt to 1/4 teaspoon.
Flour: Use plain all-purpose flour. For a slightly more tender cake, substitute 1/4 cup of the flour with almond flour, but reduce the sliced almond topping to 2 tablespoons to avoid overdoing the nuttiness.
Buttermilk: Low-fat buttermilk keeps the cake light. If you don’t have buttermilk, make a quick substitute by stirring 3/4 cup milk with 3/4 tablespoon lemon juice or white vinegar; let it sit 5–10 minutes until slightly thickened.
Almond extract: Pure extract gives the best flavor. If you prefer a milder nut note, reduce to 1/2 teaspoon or swap for 1 teaspoon vanilla extract.
Cherries: Frozen, pitted pie cherries are convenient. If using fresh cherries in season, pit and halve them and pat dry. If cherries are very juicy, toss them in 1 tablespoon flour to help them stay suspended in the batter.
Turbinado sugar: This coarse sugar creates a crunchy top. Regular granulated sugar will work in a pinch but won’t give the same sparkle.

Directions

Preheat oven to 350°F. Lightly grease a 9-inch cake pan with cooking spray.
Cream the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, 3–5 minutes.
Add the egg, buttermilk, and almond extract; mix until smooth.
Sift in flour, baking powder, and salt; mix on low speed until just combined.
Pour batter into prepared pan and smooth with a spatula.
Evenly distribute thawed cherries over batter and gently press in.
Sprinkle sliced almonds on top, followed by turbinado sugar.
Bake 50–55 minutes until golden and a toothpick comes out clean. Cake should be firm but springy.
Cool on a wire rack. Dust with powdered sugar if desired before serving.

Pro Tips for Success Cherry Almond Cake with Buttermilk

Measure accurately: Spoon flour into your measuring cup and level with a knife rather than scooping directly from the bag; too much flour yields a dense cake.
Room temperature ingredients: Let the butter and egg sit at room temperature for about 30 minutes so they incorporate smoothly and give a light crumb.
Don’t overmix: Once you add the dry ingredients, mix just until there are no visible streaks of flour. Overmixing develops gluten and toughens the cake.
Drain cherries if needed: Thawed cherries can release liquid; drain off any excess and gently pat with paper towels so the batter texture doesn’t get too wet.
Test for doneness: Start checking at 50 minutes by inserting a toothpick into the center. If it comes out with a few moist crumbs, the cake is done — cherries may cause some tiny wet spots, but the cake should be firm and springy.
Cool properly: Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack. Cooling in the pan too long invites sogginess from trapped steam.

Flavor Variations Cherry Almond Cake with Buttermilk

Lemon-Almond: Add 1 tablespoon finely grated lemon zest to the batter and swap almond extract for 1/2 teaspoon almond extract plus 1/2 teaspoon vanilla. Finish with a thin lemon glaze (powdered sugar + lemon juice).
Chocolate Cherry: Stir 1/4 cup cocoa powder into the dry ingredients and fold in 1/3 cup chocolate chips for a black-forest inspired twist.
Orange-Almond: Replace almond extract with 1 teaspoon orange zest and 1/2 teaspoon almond extract; fold 1/4 cup chopped pistachios with the cherries for a Mediterranean twist.
Spiced Cherry: Add 1/2 teaspoon cinnamon and 1/8 teaspoon ground cardamom to the dry ingredients for a warm, cozy flavor profile.

Serving Suggestions Cherry Almond Cake with Buttermilk

This cake is versatile and pairs well with many accompaniments. Serve slices warm or at room temperature.

Simple classic: Dust with powdered sugar and serve with a dollop of lightly sweetened whipped cream.
With ice cream: A scoop of vanilla or almond ice cream contrasts nicely with the warm, tart cherries.
Coffee or tea pairing: The almond notes and tender crumb make it a lovely companion for a morning coffee or afternoon tea.
Dessert plate: Add a few fresh cherries or mint leaves for color, and drizzle with a thin chocolate sauce if you went with the chocolate variation.
Entertaining tip: For a dessert buffet, cut the cake into smaller wedges and offer a small bowl of compote or whipped mascarpone on the side.

If you enjoy easy festive desserts, you might also like the texture contrast in these strawberry cake truffles with sprinkles, which make for playful, bite-sized treats at parties.

Storage and Freezing Instructions Cherry Almond Cake with Buttermilk

At room temperature: Store the cooled cake loosely covered with foil or in a cake keeper for up to 2 days. Keep it away from direct sunlight and heat.
In the refrigerator: For longer storage, wrap the cake in plastic wrap and then foil, or place slices in an airtight container. Chill for up to 4 days. Bring to room temperature before serving for the best texture.
Freezing whole cake: Wrap the completely cooled cake tightly in plastic wrap, then in a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature.
Freezing slices: For convenience, slice the cake and wrap individual pieces in plastic wrap, then place in a freezer-safe container. Thaw at room temperature for 30–60 minutes before serving, or warm gently in a low oven (300°F) for a few minutes.
Reheating: Warm individual slices in the microwave for 10–20 seconds, or pop a slice in a preheated 300°F oven for 5–8 minutes to revive freshness.

Nutrition Facts (Per Serving) — approximate

Assumes recipe yields 12 servings. Values are estimates and will vary by brands and exact portions.

Calories: 220 kcal
Protein: 3 g
Carbohydrates: 34 g
Fat: 9 g
Fiber: 1 g
Sodium: 210 mg

These numbers are rough approximations based on standard ingredient values. If you need precise nutrition (for dietary restrictions or tracking), enter your exact brands and portions into a nutrition calculator.

FAQ About Cherry Almond Cake with Buttermilk

What’s the best way to prevent cherries from sinking to the bottom of the cake?

Cold, wet fruit can sink because it’s denser than the batter, so the easiest tricks are to drain thawed cherries well and pat them dry before adding. Toss the cherries in a tablespoon of flour to lightly coat them; this helps suspend them in the batter. Also, gently pressing the cherries into the batter after pouring can distribute them more evenly so they don’t immediately drop to the very bottom.

Can I use fresh cherries instead of frozen?

Yes. Fresh cherries work beautifully when they’re in season. Pit and halve them, then pat dry so they don’t add extra liquid to the batter. If fresh cherries are very juicy, consider tossing them in a light coating of flour to keep them suspended in the cake as it bakes.

How do I make a dairy-free version?

To make this cake dairy-free, substitute the butter with a plant-based butter or coconut oil (use firm coconut oil for the best texture) and replace the buttermilk with a dairy-free milk (like almond milk or oat milk) mixed with 3/4 tablespoon lemon juice or vinegar to mimic the acidity and tang. Keep in mind that flavor and crumb may vary slightly depending on the fat replacement you choose.

My cake is golden on top but still wet in the center — what went wrong?

A cake that browns quickly but remains underbaked inside may have been exposed to too high a temperature, so confirm your oven’s accuracy with an oven thermometer. Also, overfilling the pan or using a different-sized pan can affect bake time. If the top is browning too fast, tent the cake loosely with foil and continue baking at the same temperature until a toothpick inserted in the center comes out clean.

Can I halve the recipe for a smaller cake?

Yes, you can halve the recipe and bake it in a smaller round pan or an 8-inch pan; reduce the baking time accordingly and start checking for doneness around 35–40 minutes. Keep an eye on the depth of the batter — shallower pans will bake faster.

Is turbinado sugar necessary for the topping?

Turbinado sugar is recommended because it adds a pleasant crunch and a slight caramel note to the top of the cake. If you don’t have it, granulated sugar will work, though the texture will be a little less crunchy. For a different finish, try a sprinkle of coarse demerara sugar or chopped toasted almonds for extra crunch.

Final Thoughts

This Cherry Almond Cake with Buttermilk is a dependable, crowd-pleasing dessert that’s simple enough for a weeknight and pretty enough for a weekend gathering. Its tender crumb, tart cherries, and nutty crunch make it a favorite that’s easy to adapt and personalize. Whether you serve it with whipped cream, ice cream, or a light dusting of powdered sugar, it’s a reliable recipe to keep in your baking rotation.