Easy Cherry Bakewell Cake Recipe
An easy yet delicious Cherry Bakewell cake – thick layers of almond sponge filled with vanilla buttercream and cherry jam. Using an optional almond liqueur syrup adds to the almond flavour. If you love a Cherry Bakewell tart, you’ll love this cake!
I bake 2 separate cakes to make 2 layers of cake every time, but you could bake the whole thing as one then slice it horizontally. You’ll have to extend the baking time though and keep an eye on it to make sure it doesn’t dry out.
Using a stand mixer for this recipe means you can throw all the cake ingredients in and let the mixer do the work!
This is one of those cakes that feels both nostalgic and a little bit special. I love the balance of textures – the moist sponge with ground almonds, the creamy buttercream, and the jewel-like glacé cherries on top. It’s simple to put together, but looks impressive enough to bring out for guests or to enjoy with a pot of tea.
Why You’ll Love This Recipe
- A soft, almond sponge that’s moist and full of flavor.
- Layered with rich vanilla buttercream and tangy cherry jam.
- Easy enough for beginner bakers, but looks elegant when served.
- Perfect for afternoon tea, birthdays, or a weekend bake.
Ingredients Breakdown
Be sure to check the recipe card for a full list of ingredients and quantities.
- Caster sugar – keeps the sponge light and sweet. You can use granulated sugar if needed, but caster sugar blends more easily.
- Butter (or Stork) – gives richness and moisture. Stork creates a light texture, while butter gives more flavor.
- Eggs – bind the cake together and add structure.
- Self-raising flour – makes the sponge rise beautifully. If you only have plain (all-purpose) flour, add 2 tsp baking powder.
- Ground almonds – the key to that Bakewell flavour, keeping the sponge tender and nutty.
- Almond extract – enhances the almond taste – don’t skip it!
- Icing sugar & butter – whipped together for a classic vanilla buttercream filling.
- Cherry jam – adds a burst of fruity sweetness.
- Glacé cherries – a pretty decoration and a nod to the Bakewell tart.
- Optional almond liqueur syrup – brushed over the sponges for extra flavour and moisture.
Step by Step Instructions
- Prep and preheat – Preheat the oven to 180°C (350°F). Grease and line two 20cm (8-inch) round cake tins.
- Make the sponge – Beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating well after each. Stir in the almond extract.
- Add the dry ingredients – Fold in the self-raising flour and ground almonds until just combined.
- Bake – Divide the mixture evenly between the tins and bake for 22–25 minutes, or until golden and a skewer inserted in the centre comes out clean. Cool in the tins for 5 minutes before transferring to a wire rack.
- Optional syrup – If using, heat the caster sugar and water in a small pan until dissolved, then stir in the almond liqueur. Brush over the warm sponges.
- Make the buttercream – Beat butter until smooth, then gradually add icing sugar, vanilla, and a splash of milk if needed. Whip until fluffy.
- Assemble – Spread buttercream and cherry jam between the cooled sponges. Top with more buttercream, then decorate with glacé cherries.
FAQ
Can I make this cake ahead of time?
Yes, the sponges can be baked a day in advance and stored in an airtight container. Assemble with buttercream and jam on the day of serving.
Can I freeze Cherry Bakewell Cake?
The undecorated sponge layers freeze beautifully for up to 2 months. Wrap tightly in clingfilm and foil. Defrost at room temperature before filling.
Do I have to use glacé cherries?
Not at all – you can top with flaked almonds, fresh cherries, or even a dusting of icing sugar if you prefer.
What’s the best jam to use?
Cherry jam is traditional, but raspberry jam also works beautifully for a Bakewell twist.
Psst…see those links? They’re Amazon affiliate links – if you click them and purchase something, I may get a tiny commission (enough for a cuppa, maybe? ☕️) at no cost to you. I only recommend products I genuinely love, so you’re in good hands!
Easy Cherry Bakewell Cake Recipe
Equipment
- Greaseproof Paper
- Small saucepan
- Piping Nozzle
- Palette Knife
Ingredients
For the Cake
- 230 grams caster sugar 1 cup granulated sugar
- 230 grams Stork or unsalted butter softened (1 cup)
- 4 medium eggs 4 large eggs
- 250 grams self-raising flour 2 cups
- 50 grams ground almonds ½ cup
- 1 teaspoon almond extract 1 tsp
For the Filling
- 400 grams icing sugar 3 ¼ cups powdered sugar
- 200 grams butter room temperature (1 cup unsalted butter)
- 1 teaspoon vanilla extract 1 tsp
- 4 tablespoon cherry jam 4 tbsp
- 12 –15 glacé cherries 12–15
Optional Almond Liqueur Syrup
- 100 grams caster sugar ½ cup granulated sugar
- 5 teaspoon water 5 tsp
- 5 teaspoon almond liqueur 5 tsp
Instructions
For the Cake
- Preheat the oven to 175ºC. Grease and line 2 x 7 inch cake tins with greaseproof paper or baking paper.
- Using a stand mixer, cream together the Stork and caster sugar until light and fluffy.
- Crack the eggs in a separate jug and add to the cake mix. Add the almond extract.
- Add the ground almonds and mix well.
- Add the self raising flour and mix until just combined. Be careful not to overmix.
- Divide the mixture into the 2 tins and bake for 30-35 minutes or until golden on top. You'll know the cakes are done when you insert a skewer into the centre of the cake and it comes out clean.
- Turn the cakes out onto a wire rack until completely cooled before you start to add the buttercream and brush with the almond liqueur syrup if you want – it's totally optional!
- To make the almond liqueur syrup, add the water, sugar and almond liqueur to a small pan. Dissolve the sugar over a low heat and the syrup is ready when you can't see or feel (with a spoon) any sugar crystals. If using the syrup on the cakes, brush the hot syrup to the cooled cakes.
For the Buttercream
- In a stand mixer, add the butter and icing sugar. Start on a low speed and gently mix until well combined.
- Add the vanilla extract and mix for a couple of minutes on medium-high speed to get nice, light buttercream.
To Assemble the Cake
- Put one of the cooled cakes on a cake board or plate the same size as the cake. Don't worry if you don't have a 7" cake board – you can use anything you have to hand.
- Spread a thin layer of cherry jam onto the cake, then add the vanilla buttercream. I like to pipe the buttercream on but if you don't have a piping bag, you can use a palette knife to spread a layer of buttercream.
- Stack the cakes, making sure they're stacked neatly above each other.
- You can either cover in a thin layer of buttercream to get a semi-naked finish, use a thicker buttercream coating or pipe some buttercream dots to the top of the cake and top with glace cherries.
Recipe Variations
If you don’t have 2 x 7 inch cake tins, divide the cake mix by 2 and bake as 2 individual cakes before cooling and stacking. This will take longer but not many people have space to store a load of cake tins! I always bake them separately as I have a small kitchen and only 1 7 inch cake tin.
The almond liqueur syrup is optional but helps to add an extra almond flavour. It’s best to apply the warmed syrup to a cooled cake, or cooled syrup to a warm cake, but don’t worry if your cake and syrup are at the same temperature.
How long will this Cherry Bakewell cake store?
Stored in an air tight container, this Cherry Bakewell cake should be good for up to 5 days. It’s a Madeira cake base and using vanilla buttercream rather than fresh cream means it doesn’t need to be refrigerated. You can also pop it in the freezer and save for up to 3 months – simple portion up, and wrap each portion in cling film. That way you can just defrost the amount of cake you need – it should thaw out in an hour or so if left at room temperature.
