If you’re searching for a baked treat that’s as elegant as it is easy, look no further than this Almond Cake. Fragrant, soft, and delightfully rich with the flavor of real almonds, this cake is a crowd-pleaser you can whip up any day of the week. Whether you want a comforting snack, something special for a celebration, or a gorgeous base for fruits and whipped cream, Almond Cake delivers every single time. Each moist, golden slice brims with simple, wholesome ingredients—and it’s sure to become a beloved staple in your baking rotation.
Ingredients You’ll Need
The beauty of an Almond Cake is how just a few straightforward ingredients come together to create something truly extraordinary. Each element plays its own important role in the cake’s texture, taste, and color, ensuring a balanced and memorable bake every time.
- Almond flour: Lends rich, authentic almond flavor and a beautifully tender crumb.
- All-purpose flour: Gives structure and ensures the cake isn’t too dense.
- Baking powder: Provides a gentle lift, keeping the cake light and fluffy.
- Salt: Just a pinch, but it enhances all the other flavors marvelously.
- Granulated sugar: Sweetness in perfect balance—nothing overpowering, just right.
- Unsalted butter (softened): For richness and that quintessential cake tenderness.
- Large eggs: Essential for binding and giving the Almond Cake its pleasing rise and texture.
- Almond extract: Deepens that almond aroma—it’s what takes this cake from good to unforgettable.
- Vanilla extract: Adds roundness and warmth that complements the almonds beautifully.
- Whole milk: Ensures the cake stays moist and tender with each bite.
- Sliced almonds (for topping): For a gorgeous finish and a bit of toasty crunch.
- Powdered sugar (for dusting, optional): Adds a touch of elegance—perfect for serving and wow factor.
How to Make Almond Cake
Step 1: Prep Your Pan and Oven
Begin by heating your oven to 350°F (175°C), the sweet spot for baking this Almond Cake to golden perfection. Grease an 8-inch round cake pan, then line it with parchment paper for extra insurance against sticking. This small extra step makes turning out your finished cake effortless.
Step 2: Mix Up the Dry Ingredients
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. This not only combines everything evenly but also helps loosen any lumps, setting you up for a smooth, even batter—and ultimately, a perfectly textured Almond Cake.
Step 3: Cream Butter and Sugar
In a large bowl, cream your softened butter and granulated sugar until the mixture is light and fluffy. This step adds much-needed air to your batter, giving your cake that classic delicate crumb. Trust me, don’t rush it—the difference is worth the extra minute or two.
Step 4: Add Eggs and Extracts
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in almond and vanilla extracts, and take a moment to enjoy the heavenly aroma! The extracts make the Almond Cake flavor pop in every bite.
Step 5: Combine and Finish the Batter
Now, gently add your dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry mix, and stir just until everything comes together. This method makes the cake moist, never dry or tough.
Step 6: Top, Bake, and Cool
Pour your batter into the prepared pan and even out the top. Sprinkle sliced almonds over the surface for a natural rustic beauty. Bake for 30–35 minutes, or until a toothpick in the center comes out clean. Cool it in the pan for 10 minutes, then move to a wire rack so it cools completely. Dust with powdered sugar for a final flourish if you like.
How to Serve Almond Cake
Garnishes
This Almond Cake is a dream canvas for all kinds of finishing touches. A whisper of powdered sugar looks especially lovely against the golden top and crunchy almonds. Feeling a bit more decadent? A dollop of lightly sweetened whipped cream, a spoonful of berry compote, or a drizzle of honey can make each slice sing.
Side Dishes
Pairing Almond Cake with the right side turns a simple dessert into a full-fledged treat. Fresh berries—think strawberries, raspberries, or even sliced peaches—are my personal favorite, as their tartness beautifully cuts through the cake’s richness. For a cozier mood, serve alongside a piping hot mug of coffee or fragrant black tea.
Creative Ways to Present
If you’re in the mood to play hostess, try slicing the cake into small wedges and arranging them on a platter with an assortment of fruits and cheeses. Or make mini Almond Cake trifles with layers of cake, whipped cream, and fruit in cute glasses. Trust me, these little extras easily elevate your dessert table from everyday to extraordinary!
Make Ahead and Storage
Storing Leftovers
Leftover Almond Cake can be kept just as irresistible as the first day. Place cooled slices in an airtight container and store at room temperature for up to three days. If your kitchen runs warm, it’s a good idea to pop it in the fridge to keep it ultra-fresh.
Freezing
This cake freezes beautifully! Simply wrap individual slices or the whole (cooled) Almond Cake tightly in plastic wrap, then tuck it into a freezer bag. It’ll keep in the freezer for up to two months—perfect for when you want a sweet treat on short notice.
Reheating
To bring your Almond Cake back to life, thaw frozen slices at room temperature. For that just-baked warmth, place them in a low oven (about 300°F) for 5 to 10 minutes. A few moments in the microwave also works if you’re in a hurry, but oven warming will best preserve the cake’s wonderful texture.
FAQs
Can I make Almond Cake gluten-free?
Absolutely! This recipe is easily adapted—just swap the all-purpose flour for your favorite one-to-one gluten-free baking blend. The result is every bit as tender, with all the wonderful almond flavor intact.
What’s the best way to get a light, fluffy crumb?
Creaming the butter and sugar really well is key, as it aerates the batter and lays the foundation for a soft, fluffy Almond Cake. Don’t skip it, and be gentle when folding in your dry ingredients to keep things light!
Can I use almond meal instead of almond flour?
Yes, but keep in mind almond meal is a bit coarser than almond flour. Your cake may be slightly denser with a more rustic texture, but the almond flavor will still shine through.
Are there any easy swaps for the toppings?
If you’re out of sliced almonds, try chopped pistachios, a sprinkle of shredded coconut, or leave it plain and finish with only powdered sugar. This Almond Cake is wonderfully adaptable to what you have on hand.
How do I know when the cake is done baking?
The best way is the classic toothpick test: insert one in the center of the cake, and if it comes out clean or with just a few moist crumbs, your Almond Cake is ready to come out of the oven.
Final Thoughts
If you’re looking for a crowd-pleasing dessert that’s both simple to make and sophisticated on the plate, this Almond Cake is an absolute must-try. It’s the kind of recipe you’ll come back to again and again, for celebrations or just because. I can’t wait for you to share it with those you love—happy baking!
PrintAlmond Cake Recipe
Indulge in the rich, nutty flavors of this delightful Almond Cake. With a moist crumb and a hint of almond essence, this cake is a perfect treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 3 large eggs
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup sliced almonds (for topping)
- powdered sugar for dusting (optional)
Dry Ingredients:
Wet Ingredients:
Toppings:
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together 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 Extracts: Beat in eggs one at a time, then stir in almond and vanilla extracts.
- Combine Wet and Dry Ingredients: Gradually add dry ingredients to wet mixture, alternating with milk; mix just until combined.
- Bake: Pour batter into the pan, sprinkle sliced almonds on top, and bake for 30–35 minutes.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving if desired.
Notes
- For a gluten-free version, replace all-purpose flour with gluten-free baking flour.
- Serve with fresh berries or whipped cream for an elegant dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg