Almond Cake Recipe
If you’re looking for a cozy, crowd-pleasing treat that feels as charming at a holiday table as it does with a simple afternoon coffee, Almond Cake is the answer. This dreamy cake strikes that perfect balance of being exceptionally easy to make while tasting like something you’d find in a sweet little European bakery. Each bite is soft and moist, brimming with the warm, fragrant flavor of almonds, finished with a delicate crunch of sliced nuts on top and a flutter of powdered sugar. Whether you’re baking for a special occasion or just to brighten an ordinary day, this Almond Cake is pure comfort in every tender slice.
Ingredients You’ll Need
There’s magic in how a handful of simple pantry staples come together to create a cake this radiant. Each ingredient gives a special touch, whether it’s rich flavor, fluffy texture, or a gorgeous golden top—so don’t skimp on quality!
- Almond flour (1 cup): The heart of the cake, this brings deep, nutty flavor and moistness that’s impossible to resist.
- All-purpose flour (½ cup): Adds structure for a lovely, tender crumb that isn’t too dense.
- Baking powder (1½ teaspoons): Ensures your Almond Cake rises beautifully and stays airy.
- Salt (¼ teaspoon): A small pinch that lifts and balances all the flavors.
- Granulated sugar (¾ cup): Gives just the right sweetness without overpowering the almond notes.
- Unsalted butter, softened (½ cup): Adds luscious richness and helps create that irresistible, soft texture.
- Large eggs (3): Help bind everything together and give a golden hue.
- Vanilla extract (1 teaspoon): Deepens the cake’s aroma and rounds out the almond flavor.
- Almond extract (½ teaspoon): For that unmistakable, fragrant almond essence that makes the cake unforgettable.
- Whole milk (½ cup): Keeps the crumb moist and luxurious.
- Sliced almonds (¼ cup, for topping): Toast atop the cake for a toasty crunch and lovely look.
- Powdered sugar (for dusting, optional): A pretty finish that adds a touch of sweetness and elegance.
How to Make Almond Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C), and don’t forget to grease and line an 8-inch round cake pan with parchment paper. This little step makes a big difference—your Almond Cake will release easily, with gorgeous edges every single time.
Step 2: Whisk Dry Ingredients
In a medium mixing bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. Make sure everything’s well combined and there are no mysterious lumps. This blend gives your Almond Cake its light, signature texture and nutty undertones.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is pale and fluffy—about 2 to 3 minutes with a hand mixer. Don’t rush this step; creaming really helps create an airy, delicate crumb in your finished Almond Cake.
Step 4: Add Eggs and Extracts
Crack in the eggs one by one, beating well after each addition. Stir in the vanilla and almond extracts. You’ll smell the almond right away, which is always a little thrill—this is where the flavor magic starts!
Step 5: Combine with Dry Ingredients and Milk
Now, add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry mix. Stir gently, just until combined, so your batter stays light and tender. Overmixing can make your Almond Cake tough, so take it easy here.
Step 6: Top and Bake
Pour that silky batter into your prepared cake pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly across the surface for that beautiful baked-in crunch. Slide it into the oven and bake for 30 to 35 minutes—when a toothpick comes out clean and the top glows golden, it’s ready.
Step 7: Cool and Finish
Let your Almond Cake cool in the pan for about 10 minutes, then gently run a knife around the edge and transfer to a wire rack. Once completely cool, dust with powdered sugar if you’d like an extra hint of sweetness and decorative flair.
How to Serve Almond Cake
Garnishes
This Almond Cake looks lovely dusted with powdered sugar, but for special occasions, try adding a handful of fresh berries, a dollop of whipped cream, or a few extra toasted sliced almonds. Each garnish brings a pop of color and flavor that turns an everyday treat into a celebration.
Side Dishes
Pair your Almond Cake with a bright fruit salad, tangy citrus segments, or a scoop of vanilla ice cream for a classic dessert feel. A hot cup of strong coffee or tea complements the almond flavor beautifully and makes for the coziest afternoon pick-me-up.
Creative Ways to Present
For a special touch, serve individual slices on vintage dessert plates, or cut the Almond Cake into small squares and serve on a board with fresh seasonal fruit. Layer with lightly sweetened whipped cream and berries for a rustic trifle, or drizzle with honey for a Mediterranean twist.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply wrap the Almond Cake well in plastic wrap or store in an airtight container. It’ll keep perfectly at room temperature for up to 2 days, or in the refrigerator for about 4 days—just let it return to room temp before serving for the best texture.
Freezing
To freeze, wrap your fully cooled Almond Cake tightly in two layers of plastic wrap, then slip it into a freezer bag. It keeps well for up to three months. Thaw overnight in the fridge (or at room temp if you’re short on time) before serving, and it’ll taste just as fresh as the day you baked it.
Reheating
If you like a slightly warm slice, pop individual pieces of Almond Cake in the microwave for 10-15 seconds, or gently reheat slices in a 300°F oven for a few minutes. This brings back that lovely just-baked softness and makes your kitchen smell incredible all over again.
FAQs
Can I make Almond Cake gluten-free?
Absolutely! Just replace the all-purpose flour with your favorite gluten-free baking blend. The result is just as moist and flavorful, and it’s a wonderful option for serving guests with special dietary needs.
Do I have to use almond extract?
Almond extract truly boosts the signature flavor, but if you don’t have any on hand, you can use a bit more vanilla extract instead. The cake will still be delicious, just a little less “almond-forward.”
What’s the best way to tell when Almond Cake is done?
The top should be golden and a toothpick inserted into the center should come out clean (or with just a few moist crumbs). Don’t rely solely on timers—every oven runs a little differently!
Can I double this recipe for a layered cake?
Yes! You can easily double the recipe and bake it in two separate pans for beautiful layers. Try spreading a layer of whipped cream, mascarpone, or berry jam between the cakes for a show-stopping dessert.
How do I prevent the sliced almonds from burning?
If your oven tends to run hot or the almonds look too dark near the end, lightly cover the cake with foil for the last 10 minutes of baking. This allows the Almond Cake to finish baking while keeping the topping golden and crisp.
Final Thoughts
This Almond Cake is everything homemade baking should be—easy, charming, and sure to spark smiles around your table. I hope you treat yourself to a slice (or two!) and discover how quickly it earns a place among your favorite recipes. Enjoy every bite, and happy baking!
Print
Almond Cake Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Almond Cake recipe is a delightful blend of almond flavors in a moist, tender cake that’s perfect for any occasion. With a nutty almond flour base, hints of vanilla and almond extracts, and a topping of sliced almonds, this cake is a true treat for almond lovers.
Ingredients
Dry Ingredients:
- 1 cup almond flour (finely ground)
- ½ cup all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup granulated sugar
- ½ cup unsalted butter (softened)
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup whole milk
- ¼ cup sliced almonds (for topping)
- powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare an 8-inch round cake pan with parchment paper.
- Mix Dry Ingredients: In a medium bowl, combine almond flour, all-purpose flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add Eggs and Flavorings: Beat in eggs one at a time, then mix in vanilla and almond extracts.
- Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients, alternating with milk, until just combined.
- Bake: Pour batter into the pan, top with sliced almonds, and bake for 30–35 minutes until golden and a toothpick comes out clean.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely. Dust with powdered sugar if desired before serving.
Notes
- For a gluten-free version, use a gluten-free baking blend instead of all-purpose flour.
- This cake pairs wonderfully with fresh berries or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
