Almond Cake is a soft, moist, and delicately flavored dessert that’s perfect for any occasion. Whether I serve it plain with coffee or dress it up with whipped cream and berries, this cake never fails to impress. It has a tender crumb, a buttery texture, and a sweet almond flavor that makes each bite unforgettable.
Why You’ll Love This Recipe
I love how this cake is simple, elegant, and packed with flavor. The almond extract gives it a rich, nutty aroma without being overpowering. It’s one of those recipes that’s easy to make but feels special every time. Whether I’m baking for a casual brunch or a dinner party, this cake always hits the mark. Plus, it stays moist for days, making it perfect for make-ahead desserts.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
All-purpose flour
-
Baking powder
-
Salt
-
Unsalted butter, softened
-
Granulated sugar
-
Eggs
-
Almond extract
-
Vanilla extract
-
Whole milk or buttermilk
-
Sliced almonds (optional, for topping)
-
Powdered sugar (optional, for dusting)
Directions
-
I preheat the oven to 350°F (175°C) and grease an 8-inch or 9-inch round cake pan, then line the bottom with parchment paper.
-
In a bowl, I whisk together the flour, baking powder, and salt.
-
In a separate large bowl, I cream the butter and sugar until light and fluffy.
-
I beat in the eggs, one at a time, then add the almond and vanilla extracts.
-
I alternate adding the dry ingredients and the milk, mixing just until everything is combined.
-
I pour the batter into the prepared pan and smooth the top.
-
If I’m using sliced almonds, I sprinkle them over the top before baking.
-
I bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
-
I let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
-
I dust it with powdered sugar just before serving if I want a simple, elegant finish.
Servings and timing
This cake makes about 8–10 slices and takes around 45 minutes total (including baking and cooling). It’s quick enough for last-minute guests but impressive enough for celebrations.
Variations
Sometimes I fold in a handful of finely ground almonds or almond flour for extra texture. I’ve also added fresh berries to the batter before baking or topped it with a light citrus glaze. For a dairy-free version, I use almond milk and dairy-free butter—it still turns out beautifully.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. To reheat a slice, I warm it gently in the microwave for 10–15 seconds. It also freezes well—just wrap tightly and thaw before serving.
FAQs
Can I use almond flour instead of all-purpose flour?
Not as a full replacement. Almond flour is heavier and doesn’t rise the same way. I sometimes swap in ¼ cup of almond flour to boost the flavor and texture.
Can I make this in a loaf pan?
Yes, I’ve baked it in a standard loaf pan. The bake time increases slightly to around 40–45 minutes.
Is this cake very sweet?
It’s mildly sweet with a strong almond flavor. If I want it sweeter, I add a glaze or serve it with sweetened whipped cream.
Can I make this gluten-free?
Yes, with a 1:1 gluten-free flour blend. The texture changes a bit, but it still comes out moist and flavorful.
What’s the best way to serve this cake?
I usually serve it with coffee or tea. For dessert, I like to top it with whipped cream, fresh berries, or a drizzle of raspberry sauce.
Conclusion
Almond Cake is one of those go-to recipes I keep in my back pocket. It’s simple to make, full of flavor, and perfect for nearly any occasion. Whether I enjoy it plain or dressed up, this cake always brings a little elegance to the table—and it never lasts long once I slice it.
PrintAlmond Cake
Almond Cake is a soft, moist, and delicately flavored dessert with a buttery crumb and sweet almond aroma. It’s a versatile cake perfect for brunch, dessert, or coffee breaks—simple enough for everyday, yet elegant enough for special occasions.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup whole milk or buttermilk
- 2 tablespoons sliced almonds (optional, for topping)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch or 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the almond extract and vanilla extract.
- Alternately add the dry ingredients and the milk to the butter mixture, mixing just until combined.
- Pour the batter into the prepared cake pan and smooth the top.
- If using, sprinkle sliced almonds over the top of the batter.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
- For extra almond flavor and texture, substitute 1/4 cup of flour with almond flour.
- Top with a citrus glaze or serve with berries and whipped cream for variation.
- Dairy-free alternatives like almond milk and dairy-free butter work well.
- Can be baked in a loaf pan; increase bake time to 40–45 minutes.
- Freezes well—wrap tightly and thaw before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 16g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
