Amaretto Cherry Cake Recipe: Boozy Layers With Moist Cherry Swirl

This amaretto cherry cake recipe delivers layers of rich, moist vanilla cake infused with amaretto, punctuated by a tangy-sweet cherry swirl that keeps every slice irresistible. The secret to that signature texture lies in a combination of sour cream and buttermilk, which keeps the crumb tender while the amaretto adds just the right amount of boozy warmth without overpowering. I've perfected this recipe over years of testing, ensuring the cherry filling stays vibrant and the cake holds its shape even after cutting.

The beauty of this recipe is its balance—sweet cherries cut through the richness of the cake, while the amaretto adds depth that makes each bite feel special.

You'll start with a simple vanilla cake batter, then fold in the amaretto for that signature flavor, before layering it with a homemade cherry compote that's been simmered just long enough to thicken into a glossy, spreadable filling. The result?

A cake that's moist, flavorful, and perfect for celebrations or a cozy dessert night.

What sets this apart is how the flavors come together: the warmth of the amaretto, the tartness of the cherries, and the buttery richness of the cake create a harmonious bite that's impossible to resist.

The cake bakes up with a golden crust and a tender crumb, while the cherry filling stays bright and juicy, not too sweet. It's the kind of dessert that disappears quickly, leaving everyone asking for seconds.

Ready in about 2 hours (including baking and cooling), this cake is ideal for special occasions or when you want to impress guests with a dessert that tastes homemade.

The recipe includes tips for achieving the perfect texture and flavor balance, so even if you're new to baking, you'll end up with a showstopper. Let's get started!

Ingredients for amaretto cherry cake

Twelve simple ingredients create a showstopping cake with boozy warmth and juicy cherry swirl.

The amaretto is non-negotiable here—Disaronno or Galletto are my go-tos, but any quality brand works. Cherries? Frozen pitted save time, but fresh pitted cherries add that extra pop if you're feeling fancy. The sour cream and buttermilk combo is what makes this cake so moist, so don't skimp on the full-fat versions. For the butter, Land O'Lakes or Plugrá are reliable, but any good-quality unsalted will do. If you can't find amaretto, almond extract at half the amount works in a pinch, though it won't have that signature boozy kick.

No sour cream? Full-fat Greek yogurt is a decent swap, but you'll lose some of that tenderness. Buttermilk substitute? Mix 1 cup milk + 1 tbsp vinegar and let it sit for 5 minutes. The cherries can be fresh or frozen—just pit them yourself for the best texture. For the preserves, Muir Glen is my favorite, but any good-quality cherry jam works. If you want to skip the preserves, add 1 tbsp cornstarch to the cherries while simmering to thicken the compote naturally. The powdered sugar is just for dusting between layers—don't skip it, but don't overdo it either.

This cake keeps beautifully for 3 days at room temperature, wrapped tightly in plastic. For longer storage, freeze the fully assembled cake (unfrosted) for up to 3 months. The cherries can be prepped ahead and stored in the fridge for 2 days if you're making this a day in advance. I like to bake the cake layers the day before, then assemble and serve the next day—flavors meld even better overnight. Store any leftovers in an airtight container in the fridge, and bring to room temperature before serving.

Step-by-step instructions for amaretto cherry cake

Here's how to create layers of boozy richness and juicy cherry swirl that'll make this cake unforgettable.

In a small saucepan, combine the 1.5 cups frozen pitted cherries, 0.5 cup cherry preserves, and 1 tbsp lemon juice. Cook over medium-low heat for 8-10 minutes until the cherries soften and the mixture thickens slightly. You're looking for a jammy consistency that will swirl beautifully between layers.

Let this mixture cool completely before using—warm filling will melt the butter in your cake layers. While it cools, measure out 0.5 cup amaretto liqueur in a small bowl. You'll use this later to moisten the cake layers and infuse that signature almond flavor throughout.

In a stand mixer fitted with the paddle attachment, beat the 1.5 cups softened unsalted butter and 2 cups granulated sugar on medium speed for 3-4 minutes until light and fluffy. This step is crucial for creating tender layers—you want the mixture to nearly double in volume and become pale in color. Scrape down the sides of the bowl with a spatula to ensure even mixing.

Add the 4 whole large eggs, one at a time, mixing well after each addition. Then stir in the 2 tsp vanilla extract and 0.5 cup amaretto liqueur. The alcohol will evaporate during baking, leaving behind that wonderful almond aroma. Here's a pro tip: don't overmix after adding the eggs, or you'll develop gluten and end up with tough cake layers.

In a separate bowl, whisk together the 3 cups sifted all-purpose flour, 2 tsp baking powder, and 0.5 tsp salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix—you should still see some flour streaks in the batter. This ensures tender, moist layers rather than dense cake.

Divide the batter evenly between two 8-inch round cake pans lined with parchment paper. Smooth the tops with a spatula. Here's where the magic happens: using a skewer, poke holes all over the batter and drizzle ¼ cup of the amaretto liqueur evenly over each layer. This creates moist layers and that signature boozy flavor throughout.

Bake the cakes in a preheated 350°F oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely. This cooling step is important—warm cakes will be too soft to layer properly.

Once completely cool, level the tops of the cakes if needed. Place one cake layer on a serving plate and spread half of the cooled cherry filling evenly over the top. Dust the edges lightly with 0.125 cup powdered sugar to help the layers adhere. Repeat with the second cake layer and remaining filling. The powdered sugar acts as a glue between layers while adding a subtle sweetness.

For the final touch, dust the entire cake with the remaining 0.125 cup powdered sugar using a fine-mesh sieve. This creates that beautiful, elegant finish while also sealing in moisture to keep the cake tender for days. Serve immediately or refrigerate for up to 3 days—the flavors will actually improve as the cake sits and the amaretto infuses further.

Slice into wedges and enjoy the perfect balance of moist cake, boozy almond flavor, and bursts of tart cherry throughout. The contrast of textures—tender cake, jammy cherries, and that dusting of powdered sugar—makes every bite unforgettable. Real talk: this cake is so good, you'll want to make it twice.

Storing and reheating your amaretto cherry cake

Room Temperature Storage

This cake stays fresh and moist for 3 days at room temperature when wrapped tightly in plastic wrap or stored in an airtight container. The powdered sugar dusting helps lock in moisture, but I still recommend keeping it covered to prevent drying.

I like to store it on a wire rack inside the container to allow airflow—this prevents soggy layers. 💫

Refrigerator Storage

For longer freshness, refrigerate the fully assembled cake (unfrosted) for up to 5 days. The cold helps preserve the cherry filling and prevents the cake from drying out. Let it sit at room temperature for 30 minutes before serving—this brings out the flavors and makes slicing easier.

I find the cake actually tastes better after a night in the fridge as the amaretto infuses deeper. ❄️

Freezing Fully Assembled

Freeze the entire cake (unfrosted) for up to 3 months for maximum shelf life. Wrap it tightly in plastic wrap, then place in a freezer bag with all air removed. Thaw overnight in the fridge before serving.

The texture remains tender, though the cherries may soften slightly—this is normal and doesn't affect flavor. I like to reheat slices briefly in the microwave (10 seconds) to restore warmth. ❄️

Reheating Slices

For a quick treat, microwave individual slices at 50% power for 8-10 seconds—this warms them without drying out. Alternatively, warm at 300°F for 5 minutes in a conventional oven.