If you’re on the hunt for a dessert that feels like a warm hug from the inside, then you absolutely must try this Almond Cake Recipe. It’s a wonderfully moist, tender cake with the perfect hint of almond that shines through thanks to almond flour and almond extract. Whether you’re baking for a special occasion or just because, this cake effortlessly combines nutty richness with a delicate crumb, making it a true crowd-pleaser. Trust me, once you make this cake, it will definitely become a cherished staple in your baking repertoire.
Ingredients You’ll Need
The ingredients for this Almond Cake Recipe are surprisingly simple yet each one plays an essential role to create the ultimate flavor and texture. From the nutty almond flour to the creamy butter, each item helps build layers of taste and keeps the cake perfectly moist and tender.
- Almond flour: Provides the rich, nutty flavor and tender crumb that are hallmarks of this cake.
- All-purpose flour: Adds structure and lightness, balancing the density of the almond flour.
- Baking powder: Ensures the cake rises beautifully for a light texture.
- Salt: Enhances all the sweet and nutty flavors in the cake.
- Unsalted butter (softened): Brings richness and moisture for that melt-in-your-mouth feel.
- Granulated sugar: Sweetens the cake just enough without overpowering the almond essence.
- Eggs: Bind everything together and lend structure for a tender bite.
- Almond extract: Packs an extra punch of almond aroma and flavor.
- Vanilla extract: Balances the nutty notes with warm, sweet undertones.
- Whole milk: Adds moisture to keep the crumb soft and silky.
- Sliced almonds (for topping): Offer a delightful crunch and beautiful presentation.
- Powdered sugar (optional): Provides a pretty finish that adds a touch of elegance.
How to Make Almond Cake Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. This prevents sticking, making it easier to remove your cake later, so your pieces come out perfectly intact.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. This ensures your leavening agent is evenly distributed and your cake will rise uniformly with no dense spots.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until the mixture is light and fluffy. This step traps air into the batter, creating that wonderfully tender and airy texture we all love in cakes.
Step 4: Add Eggs and Extracts
Add the eggs one at a time, beating thoroughly after each addition to fully incorporate them. Then, stir in the almond and vanilla extracts. These extracts are where much of that aromatic, classic almond cake flavor comes from, so don’t skip or skimp here!
Step 5: Combine Dry and Wet Ingredients
Alternate adding the dry ingredient mixture and the milk into the wet batter in two additions. Mix gently until just combined to avoid overmixing, which can toughen the cake crumb. You want it soft and tender.
Step 6: Add Batter and Toppings to Pan
Pour the batter evenly into the prepared cake pan and smooth out the top. Sprinkle the sliced almonds evenly over the surface, giving a lovely crunchy texture and a hint of nutty flavor that complements the almond flour so well.
Step 7: Bake and Cool
Bake your almond cake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely. This resting helps it firm up perfectly without drying out.
How to Serve Almond Cake Recipe
Garnishes
The Almond Cake Recipe is stunning on its own, but a light dusting of powdered sugar adds a whisper of sweetness and a beautiful finish. For an extra special touch, try garnishing with fresh berries or a sprig of mint for a pop of color and freshness.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream, whipped cream, or a drizzle of honey. A fresh berry compote or a few candied almonds on the side bring even more delightful texture and flavor contrasts that take the experience over the top.
Creative Ways to Present
For a charming dessert centerpiece, serve slices of almond cake layered with whipped cream and fresh berries as a simple trifle or stack thin slices with a spread of almond butter between them. You can even cut the cake into mini squares for bite-sized treats at parties.
Make Ahead and Storage
Storing Leftovers
Wrap leftover almond cake tightly in plastic wrap or store it in an airtight container to keep it moist. It will stay fresh at room temperature for up to 3 days, perfect for savoring later or bringing along for lunch.
Freezing
You can freeze this cake by wrapping it well in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the fridge before serving, so it retains its tender, moist texture.
Reheating
If you’d like to enjoy your Almond Cake Recipe warm, simply reheat slices in the microwave for about 15 seconds or until just warm. This softens the cake and enhances its comforting aroma.
FAQs
Can I make this Almond Cake Recipe gluten-free?
Absolutely! Replace the all-purpose flour with a 1:1 gluten-free flour blend to keep the texture just right without gluten.
What can I use instead of almond extract?
If you don’t have almond extract, you can use a bit more vanilla extract or try a little orange blossom water for a different but delicious twist.
How long does the cake keep fresh?
Stored properly, the cake stays fresh for up to 3 days at room temperature or about a week if refrigerated.
Can I use almond meal instead of almond flour?
Yes, almond meal works in a pinch, but the texture might be slightly coarser than with finely ground almond flour.
Is this cake suitable for vegetarians?
Yes, this Almond Cake Recipe is vegetarian-friendly since it contains no meat products—only staple baking ingredients like eggs, butter, and milk.
Final Thoughts
Ready to wow your friends and family? This Almond Cake Recipe is a stunningly simple and delicious dessert that always impresses. It’s moist, flavorful, and so easy to make that once you try it, you’ll want to bake it again and again. I encourage you to give it a whirl—you’re one slice away from almond cake bliss!
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 moist and flavorful dessert combining the nutty richness of almond flour with a tender crumb, enhanced by almond and vanilla extracts. Perfect for an elegant afternoon treat or a simple dessert, it features a delicate topping of sliced almonds and an optional dusting of powdered sugar for a beautiful finish.
Ingredients
Dry Ingredients
- 1 cup almond flour
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ cup whole milk
Topping
- ¼ cup sliced almonds (for topping)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt until well combined. This ensures even distribution of the leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This step incorporates air which helps create a tender cake.
- Add Eggs and Extracts: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them. Then stir in the almond extract and vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in two parts, alternating with the milk. Begin and end with the dry ingredients. Mix gently after each addition until just combined to avoid overmixing and toughening the cake.
- Pour Batter and Add Topping: Pour the batter into the prepared cake pan and smooth the top with a spatula. Evenly sprinkle the sliced almonds over the surface for a crunchy topping.
- Bake the Cake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven door frequently to maintain an even temperature.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely to room temperature, preventing sogginess.
- Serve: Dust with powdered sugar if desired and serve. This cake is especially delicious when paired with fresh berries or whipped cream.
Notes
- This cake pairs beautifully with fresh berries or a dollop of whipped cream for extra indulgence.
- To make the cake gluten-free, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the batter once dry ingredients are added to maintain a tender crumb.
