Amaretto Cherry Cake Recipe: Boozy Streusel Hugging Tart Cherry Filling

This amaretto cherry cake delivers a perfect balance of tart cherry filling and boozy almond streusel—every bite is a cozy hug for your taste buds. 💛 The secret lies in a moist vanilla cake base layered with a tangy cherry compote and a buttery amaretto-infused streusel that caramelizes beautifully.

I developed this recipe after years of perfecting the right ratio of almond flavor to tart cherry sweetness, ensuring the boozy notes shine without overpowering.

The cake starts with a simple yet flavorful batter—vanilla extract and a touch of almond extract build the foundation, while the cherry filling gets its depth from a splash of amaretto in the compote.

The streusel topping, packed with crushed amaretto cookies and toasted nuts, adds a delightful crunch that contrasts perfectly with the soft cake layers. Baking at 350°F for 45-50 minutes ensures a golden crust and moist interior, while the filling stays gooey and inviting.

What makes this cake truly special is how the flavors come together—tart cherries cut through the richness of the streusel, while the amaretto adds warmth and depth. The result is a dessert that feels indulgent yet balanced, perfect for holidays or a weekend treat.

Garnish with whipped cream or a dusting of powdered sugar for an elegant finish, or serve it warm with a scoop of vanilla ice cream for the ultimate comfort food experience.

This recipe is designed to be approachable yet impressive, with tips to help you achieve a perfect bake every time. Whether you're a seasoned baker or just starting out, the step-by-step instructions will guide you through creating a cake that tastes like it came straight from a bakery.

Let’s get baking!

Ingredients for amaretto cherry cake

Here’s your boozy cherry cake dream team—fluffy layers, tart filling, and crunchy streusel hugging every bite.

The amaretto liqueur is the star—Disaronno or Galletti are my go-tos, but any quality brand works. For the cake, King Arthur flour or Gold Medal gives the best texture. The cherries? Mueller’s canned cherries are my secret—tart enough to cut through the richness. Toast the oats and nuts in a dry pan for 3-4 minutes until fragrant—this builds the streusel’s depth. The butter? Plugrá or Land O’Lakes work perfectly, but bring it to room temp (microwave 40 seconds if rushed).

No amaretto? Substitute 2 tbsp almond extract plus 1 tbsp water—it’s not the same, but close. Short on cherries? Pitted frozen cherries work, just thaw and drain. The cookies can be any amaretto-flavored kind—Amaretto Di Saronno or Trader Joe’s are easy finds. For extra richness, fold 2 tbsp sour cream into the cake batter. The streusel needs to hold its shape but still crumble—if it feels too dry, add 1 tsp lemon juice to the mix.

This cake keeps beautifully—3 days at room temp wrapped tightly, or 1 week refrigerated. The streusel stays crisp if stored in an airtight container with a paper towel underneath to absorb moisture. Freeze the whole cake (unfrosted) for 3 monthspowdered sugar right before serving (the streusel loses crunch if pre-dusted). Leftovers? Warm slices taste even better—microwave 15 seconds to revive the filling.

Step-by-step instructions for amaretto cherry cake

Let's bake this decadent cake with layers of boozy cherry goodness and crunchy streusel!

Preheat your oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment paper. In a large mixing bowl, combine the 2.5 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp salt, and sift together for a light texture. Set aside.

In a separate large bowl, cream together the 1.5 cups unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy—about 3-4 minutes. Add the 4 whole large eggs one at a time, mixing well after each addition. Stir in the 2 tsp pure vanilla extract and 0.5 tsp almond extract—this is where that signature amaretto flavor starts building!

Gradually add the dry ingredients to the wet mixture, alternating with the 0.5 cup amaretto liqueur, beginning and ending with the flour mixture. Mix on low speed just until combined—don't overmix or your cake will be tough. The batter should be smooth and slightly thick, like a well-behaved cake batter should be.

Divide the cake batter evenly between your prepared pans. Spread 1 cup cherry pie filling evenly over the first layer in each pan, then top with 1.5 cups canned tart cherries, drained and reserving the juice. The cherries should be spread in a single layer—no need to press them down.

Here's the thing—if your cherries are very juicy, don't drain them completely. Reserve about ¼ cup of the cherry juice and mix it with 1 tablespoon amaretto liqueur to create a quick glaze. Brush this mixture over the cherries before adding the next layer of batter. This keeps everything moist and adds that extra boozy punch.

Pour the remaining cake batter over the cherries, creating a second layer. Gently tap the pans on the counter to release any air bubbles. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

While the cakes are cooling, let's make that irresistible streusel topping. In a medium bowl, combine the 1.5 cups amaretto cookies (crushed into fine crumbs), 1 cup old-fashioned oats, 0.5 cup light brown sugar, and 0.5 cup chopped walnuts. Mix with your fingers until everything is evenly distributed—you want a crumbly, coarse texture.

Cut the cooled cakes horizontally into two layers each, creating four total layers. Place two layers on a plate, spread with remaining ½ cup cherry pie filling, then top with the third layer. Repeat with the final layer. This is where all that cherry goodness gets trapped between the moist cake layers.

Now for the streusel magic! Sprinkle half of the streusel mixture evenly over the top of the cake, pressing down gently with your fingers. You want it to stick to the cake but still have some crunchy texture. Drizzle any remaining cherry juice from earlier over the streusel for extra shine and moisture.

Transfer the assembled cake to a baking sheet (to catch any drips) and bake at 350°F for 15-20 minutes until the streusel is golden brown and the filling is bubbling. Watch closely—the streusel burns quickly once it starts to brown!

Let the cake cool completely before dusting the top with 0.25 cup powdered sugar through a fine-mesh sieve. This gives that classic cake finish while keeping the texture light. For extra presentation, you can sprinkle with additional crushed amaretto cookies around the edges.

Slice and serve this beauty warm or at room temperature. The contrast of the moist cake layers, tart cherry filling, and crunchy streusel with that amaretto kick makes every bite unforgettable. Perfect with a scoop of vanilla ice cream or a dollop of whipped cream!

Dietary considerations for this amaretto cherry cake

Gluten-Free Adaptation

For a gluten-free version, replace the 2.5 cups all-purpose flour with a 1:1 gluten-free baking flour blend like King Arthur Measure for Measure or Bob’s Red Mill 1-to-1. Add 1 tsp xanthan gum to help bind the moist cake layers—this is crucial for maintaining structure.

The batter will be slightly thicker, so mix just until combined to avoid overworking the gluten-free flour. 💫

Alcohol-Free Option

Skip the 0.5 cup amaretto liqueur in the cake batter and replace it with 0.5 cup apple juice or almond milk to maintain moisture. For the cherry filling, use 2 tbsp almond extract plus 1 tbsp water instead of amaretto in the glaze.

The flavor will be milder but still delicious, with a subtle almond note. This makes the cake kid-friendly while keeping the signature taste.

Lower-Sugar Version

Reduce the 2 cups granulated sugar in the cake batter to 1.5 cups and swap 0.5 cup light brown sugar in the streusel for 0.5 cup coconut sugar or monk fruit sweetener.

Use 1 cup unsweetened applesauce to replace half the butter in the batter for added moisture without extra fat. The cake will still be rich but with a lighter sweetness—perfect for those watching sugar intake.

Nut-Free Adjustments

Omit the 0.5 cup chopped walnuts from the streusel and replace them with 0.5 cup toasted pepitas (pumpkin seeds) for a nut-free crunch. Pepitas add a subtle earthy flavor that pairs beautifully with the amaretto and cherries.

For extra texture, add 0.25 cup crushed pretzels to the streusel mix—this adds a salty contrast that balances the sweetness. 🌰

Dairy-Free Modifications

Use 1.5 cups dairy-free butter, like Miyoko’s or Earth Balance, and replace the 4 whole large eggs with 4 flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).

For the streusel, swap the butter in the cherry pie filling with coconut oil or vegan margarine. The cake will still be moist and flavorful, with a slightly denser texture from the flax eggs.

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