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Almond Cake Recipe
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Almond Cake Recipe

This soft and buttery almond cake is packed with rich almond flavor and a delicate crumb. Made with almond flour, simple pantry ingredients, and topped with sliced almonds, it’s perfect for brunch, dessert, holidays, or everyday baking.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk
  • 1 1/2 tsp almond extract
  • 1 tsp vanilla extract
  • 1/4 cup sliced almonds
  • powdered sugar for dusting

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • wire cooling rack

Method
 

  1. Preheat your oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
  2. In a large mixing bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
  3. In another bowl, whisk eggs and sugar until smooth and slightly fluffy. Stir in melted butter, milk, almond extract, and vanilla extract.
  4. Slowly combine the wet ingredients with the dry ingredients until a smooth batter forms. Do not overmix.
  5. Pour the batter into the prepared cake pan and spread evenly. Sprinkle sliced almonds over the top.
  6. Bake for 32–38 minutes or until the center is set and a toothpick inserted into the middle comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar before serving.

Notes

Use room-temperature eggs for a smoother batter and avoid overmixing to keep the cake tender. Toast sliced almonds before topping for extra flavor. Add citrus zest, berries, or chocolate chips for delicious variations. Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.