This Old-Fashioned Almond Maraschino Cherry Cake is a moist almond-scented cake, bits of sweet maraschino cherries throughout, and a fluffy homemade vanilla cream topping. A simple recipe that feels special.
A Nostalgic Dessert with Homemade Whipped Cream and Sweet Cherry Flavor
Some recipes have a way of bringing back memories of church suppers, family reunions, and summer gatherings around the kitchen table.
I made this cake for a family gathering recently, and it disappeared quickly. The almond flavor pairs beautifully with the cherries, while the stabilized whipped cream topping adds a light and creamy finish that isn’t overly sweet. It’s the kind of easy dessert that looks impressive but comes together with very little fuss.
Whether you’re serving it at a potluck, holiday meal, birthday celebration, or Sunday supper, this cake is sure to become a family favorite.
Why You’ll Love This Recipe
- Easy semi-homemade dessert
- Made with homemade stabilized whipped cream
- Moist and tender cake thanks to buttermilk
- Perfect for potlucks and family gatherings
- Light, fluffy topping that holds up well
- Delicious combination of almond and cherry flavors
- Easy to make ahead
Old-Fashioned Almond Maraschino Cherry Cake
As an Amazon Associate I earn from qualifying purchases.
Equipment
Ingredients
For the Cake
- 14.25 Ounces White Cake Mix 1 box white cake mix, any brand
- 3 Large Eggs
- 1/3 Cup Vegetable Oil
- 3/4 Cup Buttermilk or milk
- 1/2 Cup Sour Cream or plain yogurt
- 1 1/2 Teaspoons Almond Extract
- 1 Cup Maraschino Cherries drained and roughly chopped
For the Topping
- 3.4 Ounces Instant Vanilla Pudding Mix 1 box
- 1 1/2 Cups Milk
- 1 ½ Cups Heavy Whipping Cream
- 3 Tablespoons Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Unflavored Gelatin
- 1 Teaspoon Cold Water
- 3/4 Cup Maraschino Cherries drained and roughly chopped
Instructions
Prepare the Cake
- Preheat oven to 350°F. Grease or spray a 9×13-inch baking pan.
- In a large mixing bowl, combine the cake mix, eggs, oil, buttermilk, sour cream, and almond extract. Mix until smooth and well combined.14.25 Ounces White Cake Mix, 3 Large Eggs, 1/3 Cup Vegetable Oil, 3/4 Cup Buttermilk, 1/2 Cup Sour Cream, 1 1/2 Teaspoons Almond Extract
- Fold in the chopped maraschino cherries.1 Cup Maraschino Cherries
- Spread the batter evenly into the prepared pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before adding the topping.
Make the Stabilized Whipped Cream Topping
- In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes to bloom.1 Teaspoon Unflavored Gelatin, 1 Teaspoon Cold Water
- In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.1 ½ Cups Heavy Whipping Cream, 3 Tablespoons Powdered Sugar, 1 Teaspoon Vanilla Extract
- With the mixer running on low speed, slowly drizzle the dissolved gelatin into the whipped cream. Increase speed and continue whipping until stiff peaks form.
- In a large bowl, whisk together the vanilla pudding mix and cold milk until thickened, about 2 minutes.3.4 Ounces Instant Vanilla Pudding Mix, 1 1/2 Cups Milk
- Gently fold the whipped cream into the pudding mixture until smooth and fully combined.
- Spread the topping evenly over the cooled cake.
- Sprinkle the chopped maraschino cherries over the top.3/4 Cup Maraschino Cherries
- Refrigerate for at least one hour before serving for the best texture and flavor.
Notes
Tips for the Best Cake
- Drain the maraschino cherries well to avoid adding excess moisture to the batter.
- Pat the cherries dry with paper towels before chopping.
- Use full-fat sour cream for the richest flavor.
- Chill the cake before serving to help the topping set properly.
- For extra almond flavor, add 1/4 teaspoon almond extract to the whipped cream mixture.
Nutrition
Variations
Add Toasted Almonds
Scatter sliced toasted almonds over the top for a little crunch and extra almond flavor.
Make It Pink
Reserve a tablespoon of cherry juice and swirl it into the topping for a light pink color.
Try Different Pudding Flavors
White chocolate, cheesecake, or French vanilla pudding all work beautifully in this recipe.
Turn It Into Cupcakes
Bake the batter in cupcake liners and top each cupcake with a dollop of the stabilized whipped cream mixture.
Why use buttermilk in the cake?
Buttermilk adds richness and moisture while helping create a soft, tender crumb. It also balances the sweetness of the cherries.
Can I make this cake ahead of time?
Yes. This cake can be made up to one day in advance and stored covered in the refrigerator.
Can I use homemade whipped cream without stabilizing it?
You can, but the topping may begin to lose volume and soften after several hours. The stabilized version holds up much better for serving and storage.
Do I need to refrigerate leftovers?
Yes. Because the topping contains dairy, the cake should be stored covered in the refrigerator.
Storage
Store covered in the refrigerator for up to 4 days.
For the best texture, keep the cake chilled until ready to serve.
Old-Fashioned Dessert
There is something special about simple desserts that bring people together around the table. This Almond Maraschino Cherry Cake with Homemade Stabilized Whipped Cream combines familiar pantry ingredients with a few homemade touches. Create a dessert that feels both nostalgic and memorable. The soft almond-flavored cake, sweet cherries, and fluffy stabilized whipped cream make every bite a little taste of comfort.
Whether you’re serving it for a holiday gathering, church potluck, family reunion, or just because you’re craving something sweet, this cake is sure to earn a place in your recipe collection. It’s easy enough for a weeknight treat but pretty enough to share with guests.
May your kitchen always be filled with good food, sweet memories, and the people you love most.
