There’s something truly special about Almond Cake— it’s the kind of dessert that transports you with every bite. Richly aromatic from nutty almond flour, with a soft, tender crumb and delicate sweetness, this is one of those bakes that manages to be both classic and crowd-pleasing. Whether you’re sharing it over coffee, dressing it up for a celebration, or sneaking a piece straight from the fridge, this cake delivers comforting flavor and a little elegance in every forkful.
Ingredients You’ll Need
Each ingredient here plays a starring role in making your Almond Cake shine. The recipe leans on simple pantry staples, but together they create unforgettable texture, golden color, and that signature flavor you’ll fall in love with.
- Almond flour (1 cup, finely ground): The backbone of the cake, giving it moistness, density, and that unmistakably nutty undertone.
- All-purpose flour (½ cup): Adds structure so the cake holds its shape while staying tender.
- Baking powder (1½ teaspoons): Ensures a sweet, even rise, making your cake light rather than heavy.
- Salt (¼ teaspoon): Balances the sweetness and enhances the almond flavor.
- Granulated sugar (¾ cup): Gives just the right level of sweetness and helps create a picture-perfect crumb.
- Unsalted butter (½ cup, softened): Infuses richness, moisture, and that melt-in-your-mouth texture.
- Eggs (3 large): Bind everything together and add lift, contributing to a golden-brown, fluffy finish.
- Vanilla extract (1 teaspoon): Rounds out the cake’s aromas and enhances depth of flavor.
- Almond extract (½ teaspoon): A little goes a long way to boost the almond essence that makes this cake so special.
- Whole milk (½ cup): Keeps the batter smooth and the final crumb soft and luscious.
- Sliced almonds (¼ cup, for topping): Toast beautifully as the cake bakes, adding crunch and visual appeal.
- Powdered sugar (for dusting, optional): A final flourish for a touch of elegance and extra sweetness.
How to Make Almond Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C)—the perfect temperature for a gentle, even bake. Grease an 8-inch round cake pan and line the bottom with parchment paper to ensure your Almond Cake comes out effortlessly, keeping those beautiful edges intact.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt. This step evenly distributes the leavening agent and salt, while dispersing the almond flour so every bite is nutty and light.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until it’s light and fluffy. This process takes just a couple of minutes and is crucial for creating a soft, tender texture in your cake.
Step 4: Add the Eggs and Flavorings
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Now stir in the vanilla and almond extracts—the duo that transforms this batter into pure Almond Cake magic!
Step 5: Mix Dry and Wet Ingredients
Alternate adding your dry mixture and milk, starting and ending with the dry ingredients. Mix gently, just until combined, to maintain a tender crumb and avoid overmixing.
Step 6: Pour and Top
Spoon the batter into your prepared pan, smoothing the top with a spatula. Scatter sliced almonds evenly over the batter—they’ll toast up golden and irresistibly crunchy as the cake bakes.
Step 7: Bake to Perfection
Place the pan in the preheated oven and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean and the top is beautifully golden. Let the cake cool in the pan for 10 minutes before carefully moving it to a wire rack to finish cooling.
Step 8: Finish and Serve
Once completely cool, give your Almond Cake a generous dusting of powdered sugar if you like—it adds a bakery-worthy finish and a touch of whimsy before serving.
How to Serve Almond Cake
Garnishes
This cake is already beautiful with its golden almond topping and a light flurry of powdered sugar. For a burst of color and freshness, try adding some fresh raspberries, strawberries, or even a dollop of softly whipped cream. A drizzle of honey or a spoonful of berry compote also works beautifully for a lovely finishing touch.
Side Dishes
An Almond Cake pairs wonderfully with a hot cup of espresso, fragrant tea, or even a dessert wine if you want to make things extra special. Fresh fruit salads, Greek yogurt, or vanilla bean ice cream are all simple accompaniments that complement its delicate flavors.
Creative Ways to Present
If you’re looking to impress, slice the Almond Cake into small wedges and serve as part of an afternoon tea spread, or cut into squares and display on a tiered cake stand. You can layer slices with mascarpone and berries for an elegant parfait, or even use the cake as a base for mini trifles. It’s a blank canvas for your dessert creativity!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Almond Cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. This ensures it stays moist and delicious without drying out.
Freezing
If you want to save a few slices for later, Almond Cake freezes well. Wrap individual pieces or the entire cake tightly in plastic wrap, then a layer of foil. Freeze for up to two months—just thaw overnight in the refrigerator before serving for best texture.
Reheating
To revive that fresh-baked warmth, gently reheat slices in the microwave for about 10-15 seconds. You can also pop the cake into a low oven (300°F/150°C) for 5-8 minutes. This will refresh the crumb and make it taste like it just came out of the oven—perfect for a cozy afternoon treat!
FAQs
Can I make Almond Cake gluten-free?
Absolutely! Just substitute the all-purpose flour with your favorite gluten-free baking blend. The almond flour keeps the texture moist, so your cake will still be tender and delicious.
Which type Dessert
Choose a finely ground, blanched almond flour for the smoothest, most delicate crumb. This helps the cake bake up evenly without a gritty texture, enhancing that lovely almond flavor.
Can I prepare Almond Cake ahead of time for a party?
Yes! In fact, the flavors often deepen after a day. Bake your Almond Cake the night before and store it tightly wrapped at room temperature. Add the powdered sugar dusting just before you’re ready to serve.
What’s the best way to add extra almond flavor?
If you’re a true almond lover, increase the almond extract up to 1 teaspoon, or try adding a small splash of amaretto liqueur. Just be careful—a little almond extract goes a long way!
Can I use plant-based milk or butter?
You can make easy substitutions to suit dietary needs. Swap in your favorite non-dairy milk and plant-based butter. The Almond Cake will still be wonderfully flavorful and moist.
Final Thoughts
I can’t say enough good things about this inviting, fragrant Almond Cake. It’s a recipe that’s close to my heart—simple enough for everyday baking, special enough for celebrations. Give it a try, and you’ll understand why this cake is such a beloved treat. I hope it brings a little joy to your kitchen and a lot of flavor to your table!
Print
Almond Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Description
This Almond Cake is a delightful treat that combines the rich flavor of almonds with a moist, tender crumb. Perfect for any occasion, this easy-to-make cake is sure to impress your guests.
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
Topping:
- ¼ cup sliced almonds
- powdered sugar for dusting (optional)
Instructions
- Preheat 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 the butter and sugar until light and fluffy.
- Add Eggs and Flavorings: Beat in the eggs one at a time, then mix in vanilla and almond extracts.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with milk.
- 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: 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 a gluten-free baking blend.
- This cake pairs well with fresh berries or whipped cream.
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