Cherry Almond Mousse Cake

If you love the mix of sweet cherries and soft almond flavor, this cherry almond mousse cake is going to be your new favorite.

It has three simple layers that work really well together. A tender almond cake on the bottom, a thick cherry filling in the middle, and a light white chocolate mousse on top.

The mousse is creamy and smooth, but not too heavy, which keeps the whole cake feeling fresh.

I like to finish it with a few fresh cherries and some toasted sliced almonds for a little crunch.

It takes some time in the fridge to set, but most of that is just waiting. The actual work is easier than it looks.

Why You’ll Love It

Three Layers of Magic – Every slice gives you tender almond cake, sweet cherry filling, and fluffy mousse in one perfect bite.

Cherry Almond Match – The juicy cherries and nutty almond flavor were made for each other and taste amazing together.

Silky Smooth Mousse – The white chocolate mousse is light, creamy, and melts softly on your tongue.

Bakery Level Looks – Topped with fresh cherries and toasted almonds, this cake looks like it came from a fancy shop.

Recipe Ingredients

For the Almond Cake

• 3/4 cup All-Purpose Flour
• 1/2 cup Almond Flour
• 1 tsp Baking Powder
• 1/4 tsp Fine Sea Salt
• 6 tbsp Unsalted Butter, Softened
• 1/2 cup Granulated Sugar
• 2 Large Eggs
• 1/3 cup Whole Milk
• 1/2 tsp Almond Extract
• 1 tsp Pure Vanilla Extract

For the Cherry Center

• 3 cups Pitted Cherries
• 1/3 cup Granulated Sugar
• 2 tbsp Cornstarch
• 2 tbsp Fresh Lemon Juice

For the White Chocolate Mousse

• 2 tsp Unflavored Gelatin
• 2 tbsp Cold Water
• 10 oz White Chocolate, Chopped
• 2 cups Heavy Cream, Divided
• 8 oz Cream Cheese, Softened
• 1 tsp Pure Vanilla Extract
• 1 pinch Fine Sea Salt

For the Finish

• 1 cup Fresh Cherries
• 1/3 cup Sliced Almonds, Toasted

Directions

Step 1

Heat the oven to 350 F and line the bottom of an 8-inch springform pan with parchment paper. Whisk together the all-purpose flour, almond flour, baking powder and salt.

Step 2

Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then mix in the milk, almond extract and vanilla. Fold in the dry ingredients.

Step 3

Spread the batter in the pan and bake for 20 to 24 minutes, until lightly golden and set in the center. Cool completely in the pan.

Step 4

Cook the cherries, sugar, cornstarch and lemon juice over medium heat for 7 to 9 minutes, stirring until thick and glossy. Cool completely, then spread over the cake while leaving a 3/4-inch border around the edge.

Step 5

Sprinkle the gelatin over the cold water and bloom for 5 minutes. Heat 1/2 cup of the heavy cream until steaming, stir in the gelatin and pour the mixture over the white chocolate. Let it stand for 2 minutes, then stir until smooth.

Step 6

Beat the cream cheese, vanilla and salt until smooth, then blend in the cooled white chocolate mixture. Beat the remaining heavy cream to medium peaks and gently fold it into the white chocolate base.

Step 7

Spread the mousse around and over the cherry center, then smooth the top. Cover and refrigerate for at least 8 hours.

Step 8

Release the chilled cake from the pan and decorate with fresh cherries and toasted sliced almonds.

My Tips

Cool the Cherry Filling All the Way

The cherry center has to be completely cool before it touches the cake, and I mean room temperature or even a little cooler. If you spread it on while it’s still warm, it will melt into the cake and later soften the mousse sitting on top.

From my experience, giving it a good hour to cool works best. You can even pop it in the fridge to speed things up, just stir it once so it stays smooth and spreadable.

Leave a Border Around the Cherry Layer

When you spread the cherry filling, keep that 3/4-inch gap around the edge like the steps say. This empty ring lets the mousse wrap down the sides and seal the cherries inside.

If you skip this and go all the way to the edge, the cherry filling will peek out or leak when you release the pan. That border is what gives you those clean layers when you slice.

Bloom the Gelatin Correctly

Sprinkle the gelatin evenly over the cold water and let it sit the full 5 minutes without stirring. It should look wrinkly and soaked through, kind of like a soft sponge.

My favorite trick here is to make sure the cream is hot and steaming, but not boiling, when you stir the bloomed gelatin in. Too cool and the gelatin won’t dissolve, which leaves you with little rubbery bits in the mousse.

More Recipes

• Silky Chocolate Mousse
• Caramelized White Chocolate Mousse Cups
• Honey Lavender Panna Cotta
• Lemon Ricotta Cake
• Pistachio Baklava Cheesecake

Frequently Asked Questions

Can I use frozen cherries instead of fresh ones?

Yes, frozen pitted cherries work great for the cherry center since they get cooked down anyway. Just thaw them first and drain off any extra liquid so your filling still thickens up nicely.

For the fresh cherries on top, though, stick with fresh ones since thawed cherries can look soft and watery as decoration.