Cherry Almond Bundt Cake Recipe

The Cherry Almond Bundt Cake Recipe offers a delicious marriage of sweet cherries and nutty almond flavor in a show-stopping, tender cake. This dessert is beloved for its soft crumb, vibrant bursts of cherry, and aromatic almond glaze—making it ideal for celebrations or simple family gatherings.

Whether you’re a beginner or a seasoned baker, you’ll appreciate how this guide covers ingredient choices, methods for perfect texture, and pro techniques for presentation and storage.

With clear directions and tips for troubleshooting, you can achieve bakery-level results and elevate the humble Bundt cake to something truly memorable.

Ingredients Checklist

Begin by gathering all the required ingredients and recommended tools for efficient preparation. Here’s a detailed checklist, including optional swaps and flavor boosters.

• For the Cake:

  • 3 sticks (339 g) unsalted butter, softened

  • 3 cups (600 g) granulated sugar

  • 5 large eggs, room temperature

  • 3 cups (342 g) cake flour (not self-rising)

  • ½ teaspoon (2 g) baking powder

  • ½ teaspoon salt

  • 1 cup (232 g) heavy whipping cream (not whipped)

  • 1 tablespoon (12 g) pure almond extract

  • ⅓ cup (90 g) cherry preserves or jam (high quality, not too sweet)

  • ¾ teaspoon (3 g) cherry flavoring (or 1 teaspoon cherry Jell-O powder)

  • Red coloring gel (optional, for swirl effect)

  • ½ cup maraschino cherries, well-drained and chopped (for pops of fruit—optional)

  • ⅓ cup sliced almonds (for texture, optional)

• For the Almond Glaze:

  • 1 cup powdered sugar, sifted

  • 1 tablespoon milk (plus more to adjust consistency)

  • ½ teaspoon almond extract

  • Pinch of salt

• Optional Garnish:

  • Additional sliced almonds, toasted

  • Fresh cherries, pitted and halved

  • Extra cherry preserves for drizzling

• Essential Equipment:

  • Bundt pan (10-12 cup capacity)

  • Stand mixer or hand mixer

  • Mixing bowls (at least two)

  • Measuring cups and spoons

  • Fine mesh sieve or sifter

  • Spatula and whisk

  • Cooling rack

Step-by-Step Instructions

Following a logical sequence helps ensure your cake is moist, flavorful, and beautifully presented. Use these comprehensive instructions to avoid common issues.

Start by bringing your butter, eggs, and cream to room temperature. Preheat the oven to 325°F (163°C). Thoroughly grease and flour your Bundt pan, paying special attention to all crevices.

1. Cream Butter and Sugar
In a large bowl, cream the softened butter until smooth. Gradually add sugar, beating on medium-high speed for 4–5 minutes until the mixture is pale and fluffy. This aerates the batter for a lighter crumb.

2. Add Eggs and Extract
Add eggs one at a time, mixing well after each addition to incorporate air. Scrape down the sides of the bowl. Mix in the almond extract thoroughly.

3. Sift and Combine Dry Ingredients
In a separate bowl, sift together cake flour, baking powder, and salt. Sifting ensures a finer texture and even leavening.

4. Alternate Dry and Wet Additions
On low speed, add half the flour mixture to the butter mixture, mixing just until combined. Pour in half the heavy cream and mix gently. Repeat with remaining flour and cream. Avoid overmixing to prevent a dense cake.

5. Prepare and Add Cherry Mixture
Stir cherry preserves, cherry flavoring, and (if desired) a few drops of red gel coloring together in a small bowl. Fold into 1 cup of the reserved cake batter to create a vibrant swirl.

6. Assemble the Batter
Pour about two-thirds of the plain batter into the prepared Bundt pan. Drop spoonfuls of the cherry batter on top, then swirl gently with a butter knife for a marbled effect. Add the remaining plain batter and another swirl if you like a strong cherry pattern. Sprinkle chopped maraschino cherries and sliced almonds into the batter for texture (optional).

7. Bake the Cake
Smooth the top and tap the pan lightly to remove air bubbles. Bake in the center of the preheated oven for 65–75 minutes. Start checking at 60 minutes; the cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

8. Cool and Release
Cool the cake in the pan for 15 minutes, then carefully invert onto a wire rack. Allow the cake to cool completely before glazing.

9. Prepare the Glaze
Whisk together powdered sugar, milk, almond extract, and a pinch of salt until smooth and pourable. Add more milk a few drops at a time for your preferred thickness.

10. Glaze and Garnish
Drizzle the glaze evenly over the cooled cake. Immediately sprinkle with toasted sliced almonds and arrange fresh cherries or extra cherry preserves for a striking finish.

Tips for Perfect Results

Attention to detail and a few pro tricks can elevate your Cherry Almond Bundt Cake from good to outstanding. Here are essential tips for foolproof baking:

• Room Temperature Ingredients: Softened butter and eggs incorporate more easily, ensuring a uniform batter and better rise.

• Use Cake Flour: Cake flour produces a tender crumb. If unavailable, substitute 2¾ cups all-purpose flour plus ¼ cup cornstarch.

• Don’t Overmix: Mix until just combined after adding flour to avoid a dense cake.

• Grease the Pan Thoroughly: Use a pastry brush to get every corner of your Bundt pan, and dust lightly with flour or almond flour for extra insurance.

• Test for Doneness: Ovens vary; always check for doneness with a toothpick inserted in the thickest part.

• Cool Properly: Let the cake cool partially in the pan to set the shape but not so long that it sticks.

• Customize Cherry Intensity: Use more cherry jam, swirl in extra maraschino cherries, or experiment with homemade cherry compote for deeper flavor.

Serving Suggestions

This cake shines on any dessert table and adapts to every occasion. Here are creative serving ideas to suit different moods:

• Classic: Serve slices as-is with a dusting of powdered sugar and a few fresh cherries.

• Elegant: Plate each slice with a spoonful of cherry sauce or compote and a sprig of mint.

• Celebratory: Pair with a scoop of vanilla bean or cherry ice cream for an indulgent dessert.

• Brunch: Enjoy with hot coffee or tea for a sophisticated mid-morning treat.

• Party Platter: Cut into small wedges and arrange with other fruit-forward cakes and pastries.

Final Thoughts

The Cherry Almond Bundt Cake Recipe is a show-stopping, flavorful dessert that combines simplicity with elegance. This improved version provides step-by-step techniques, essential troubleshooting advice, and creative customization options—ensuring success for both new and experienced bakers. With its moist crumb, vibrant cherry swirl, and fragrant almond glaze, this cake delivers both beauty and taste in every slice. Make it your go-to recipe for special occasions or whenever you crave a delightful treat that’s both nostalgic and impressive.