Best Almond Cake Recipe

almond cake. It’s like the universe looked at a regular cake and said, “Let’s make this more magical.” If you’re here, it’s because you’ve sensed that magic too, and you’re ready to bring it into your kitchen. So, buckle up, buttercup! We’re about to embark on a culinary adventure that’ll have your taste buds doing the tango.

1. Why Almond Cake? The Love Affair Begins

Picture this: a cake so moist, so flavorful, and with just the right amount of almond essence that every bite feels like a warm hug. Almond cake isn’t just a dessert; it’s an experience. A slice of this cake pairs perfectly with your morning coffee, your afternoon tea, or even your midnight cravings. It’s versatile, it’s elegant, and above all, it’s deliciously unforgettable.

2. What You’ll Need: Ingredients Unveiled

Before we dive into the alchemy of baking, let’s talk ingredients. For this enchanting recipe, you’ll need:

  • The Basics: Flour, sugar, and eggs. They’re the backbone of our cake, giving it structure, sweetness, and richness.
  • The Almond Trifecta: Almond flour, almond extract, and sliced almonds. These are the heart and soul of our cake, infusing every crumb with that nutty, aromatic flavor we’re after.
  • The Moisture Makers: Sour cream (or yogurt) and butter. They bring moisture and tenderness to our cake, making it irresistibly soft.
  • The Flavor Enhancers: Vanilla extract and a pinch of salt. They’re like the backup dancers that elevate the whole performance.

3. Prepping for Perfection: The Setup

Before we get our hands dirty, let’s get our ducks in a row. Preheat your oven to 350°F (175°C), and lovingly butter and flour a 9-inch (23 cm) round cake pan. This ensures our cake has a grand entrance and exit, sliding out of the pan like a dream.

4. The Almond Cake Odyssey: Mixing Magic

Step-by-Step Alchemy

  1. Whisk Wonders: In one bowl, whisk together your flour, almond flour, baking powder, and salt. This is the canvas we’ll paint our flavors on.
  2. Creamy Dreams: In another bowl, beat the butter and sugar until they’re fluffy and light, like a cloud made of sweet dreams. Add your eggs, one at a time, then swirl in the vanilla and almond extracts.
  3. The Merge: Alternately add your dry ingredients and sour cream to the butter mixture, starting and ending with the dry. This step is like a dance, where each ingredient takes a turn, ensuring everything is perfectly combined without overmixing.

5. Pour, Sprinkle, Bake: Bringing It All Together

Transfer your batter into the prepared pan, smoothing the top like you’re tucking it into bed. Sprinkle sliced almonds over the top, like a blanket of crunch. Bake for about 45-50 minutes, or until a toothpick comes out clean. This is where the magic happens, as the alchemy of heat transforms our mixture into a cake that’s golden, gorgeous, and gloriously almond-y.

6. The Waiting Game: Cool to Perfection

Patience, young grasshopper. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This step is crucial; it’s where the flavors meld and mature, making our cake even more delectable.

7. The Grand Finale: Serve and Savor

Once cooled, dust your cake with powdered sugar, slice, and serve. Each bite is a testament to your skill, a celebration of flavor, and a tribute to the humble almond.

8. Pairing Perfection: What to Serve with Almond Cake

Almond cake is a star, but even stars shine brighter with the right company. Serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or alongside fresh berries for a symphony of flavors.

9. The Secret Ingredient: Love (and a Pinch of Adventure)

Every great recipe has a secret ingredient. In this case, it’s not just the almonds; it’s the love and care you put into baking. Don’t be afraid to add a pinch of adventure, experimenting with citrus zests or different nuts to make this recipe uniquely yours.

10. Storage Solutions: Keeping the Magic Alive

Should you have leftovers (a big “if”), store your almond cake in an airtight container at room temperature for up to 3 days. It’s like a fine wine; it gets better with time.

11. Almond Cake Across the Globe: Variations to Explore

From the Spanish Tarta de Santiago to the Italian Torta Caprese, almond cakes have captured hearts worldwide. Dive into these variations to experience the global love affair with almond cake.

12. Baking as Bonding: Share the Love

Baking isn’t just about the end product; it’s about the process. Share this experience with friends, family, or that special someone. Baking together is a beautiful way to bond and create lasting memories.

13. The Health Halo: Almonds Unleashed

Almonds aren’t just tasty; they’re packed with health benefits. Rich in vitamin E, magnesium, and heart-healthy fats, they make this cake a (slightly) guilt-free pleasure.

14. Mastering the Art: Tips and Tricks for the Perfect Almond Cake

  • Don’t Overmix: Keep your cake tender by mixing just until the ingredients are combined.
  • Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for a smoother batter.
  • Bake with Love: Remember, the most critical ingredient is your enthusiasm. Bake with joy, and your cake will taste all the better for it.

Frequently Asked Questions (FAQs) About Almond Cake

Can I use almond milk instead of sour cream?

Yes, you can use almond milk for a dairy-free version, but the texture might be less moist. Consider adding a tablespoon of vinegar to the almond milk to mimic the tanginess of sour cream.

Is there a gluten-free option for this almond cake?

Absolutely! Substitute the all-purpose flour with your favorite gluten-free flour blend in a 1:1 ratio. Almond flour itself is gluten-free and adds wonderful moisture to the cake.

Can I make this cake ahead of time?

Indeed, you can. This cake tastes even better the next day as the flavors have time to meld. Just keep it tightly covered at room temperature.

How do I know when my almond cake is perfectly baked?

The top should be golden brown, and a toothpick inserted into the center should come out clean. Also, the cake will start to pull away from the edges of the pan.

Do’s and Don’ts of Almond Cake Baking


  • Do sift your dry ingredients to prevent lumps and ensure a uniform texture.
  • Do use pure almond extract for the best flavor. The quality of your ingredients shines through in simple cakes like this.
  • Do let the cake cool completely before slicing to get perfect slices without crumbling.


  • Don’t rush the creaming process of butter and sugar. This step adds air to the batter, giving the cake its lightness.
  • Don’t open the oven door frequently as it can cause the cake to fall due to temperature fluctuations.
  • Don’t skimp on the almond topping. Those sliced almonds add a delightful crunch and a professional bakery finish.

Pairing Options for Almond Cake

  • With Coffee: A classic almond cake and a cup of strong coffee is a match made in heaven, perfect for breakfast or an afternoon snack.
  • Fruit Compote: Top your slice of almond cake with a spoonful of raspberry or cherry compote for a tart contrast to the sweet, nutty flavor.
  • Dessert Wine: Serve your almond cake with a sweet dessert wine, such as Moscato or Riesling, for an elegant dessert pairing.

The Encore: What’s Next After Mastering Almond Cake?

Once you’ve nailed this recipe, the world of baking is your oyster. Why not explore other nut-based cakes, or perhaps venture into the realm of fruit-infused delights? The journey is endless, and each recipe is a new adventure.

There you have it, folks: the ultimate guide to baking the best almond cake. This isn’t just a recipe; it’s a passport to a world of culinary delight. So, preheat those ovens, tie on your apron, and get ready to bake a masterpiece that’ll have everyone asking for seconds. Happy baking!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Best Almond Cake Recipe

Best Almond Cake Recipe

  • Author: Marie Lavigne
  • Total Time: 65 minutes
  • Yield: 1 cake (8 servings) 1x


  • 1 cup all-purpose flour
  • 1 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup sour cream or yogurt, at room temperature
  • 1/4 cup sliced almonds
  • Powdered sugar for dusting (optional)


  1. Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and lightly flour it, tapping out the excess.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
  3. Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Extracts: Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
  5. Alternate Dry Ingredients and Sour Cream: Add the dry ingredients in three additions, alternating with the sour cream (or yogurt), beginning and ending with the dry ingredients. Mix until just combined.
  6. Prepare for Baking: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle the sliced almonds evenly over the top.
  7. Bake: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  9. Serve: Dust with powdered sugar before serving, if desired.


  • For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend.
  • If you prefer a moister cake, you can add an extra tablespoon or two of sour cream.
  • The cake can be stored in an airtight container at room temperature for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert


  • Serving Size: 1 slice (1/8 of cake)
  • Calories: Approx. 300-350 kcal per serving
  • Sugar: 24g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 95mg
Spread the love

Leave a Reply

Recipe rating