Description
This Almond Cake is a light, moist, and fragrant dessert with the delicate flavor of almonds in every bite. Perfectly balanced with a soft crumb and subtle sweetness, this cake is ideal for pairing with fresh fruit, whipped cream, or simply enjoying on its own. Whether for a special occasion or a casual afternoon treat, this almond cake will surely impress with its nutty richness.
A nutty and delightful cake that melts in your mouth!
Ingredients
Scale
For the almond cake:
- 1 1/2 cups all-purpose flour
- 1 cup ground almond flour (or finely ground almonds)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup whole milk or buttermilk
- 1/2 cup sliced almonds (optional, for topping)
For the frosting (optional):
- 1 cup heavy cream
- 1–2 tbsp powdered sugar (to taste)
- 1 tsp vanilla extract
Instructions
-
For the almond cake:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk (start and end with the dry ingredients). Mix until just combined. The batter will be thick and smooth.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. If desired, sprinkle sliced almonds on top of the batter for a decorative crunch.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the frosting (optional):
- In a chilled bowl, beat the heavy cream with an electric mixer until it starts to thicken.
- Add the powdered sugar and vanilla extract, and continue beating until soft peaks form.
- Spread the whipped cream frosting on top of the cooled almond cake, or serve it on the side for guests to top their slices.
To serve:
- Slice and serve the almond cake with a dusting of powdered sugar or fresh berries, if desired.
Notes
- You can also frost the almond cake with a buttercream or cream cheese frosting for a richer flavor.
- The cake can be made ahead and stored in an airtight container at room temperature for 2-3 days.
- For added almond flavor, drizzle the cake with a light almond syrup before frosting.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (of 8)
- Calories: 270
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8 g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4 g
- Cholesterol: 50mg