If you’re someone who adores the rich, nutty flavor of almonds, this Almond Cake will quickly become a favorite in your recipe collection. It’s a single-layer cake that boasts a moist and tender crumb, perfectly balanced with the sweet, fragrant taste of almond paste, almond extract, and crunchy sliced almonds on top. Whether you’re baking for a special occasion or simply craving a comforting dessert, this cake offers both simplicity and indulgence in every bite.
Why You’ll Love This Almond Cake Recipe
You’ll appreciate how this Almond Cake combines classic flavors with straightforward preparation. The almond paste adds deep flavor and moisture that makes the cake uniquely soft, while the almond extract enhances that signature almond aroma. Plus, the sliced almonds sprinkled on top create a delightful texture contrast that keeps every forkful interesting. The recipe requires no complicated techniques or hard-to-find ingredients, making it accessible to all skill levels. It’s the perfect dessert when you want something elegant without spending hours in the kitchen.
Ingredients You’ll Need for Almond Cake
To make this cake, you’ll need a blend of almond-based and standard baking ingredients that come together beautifully:
Cake Ingredients
- 4 ounces almond paste
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ teaspoon almond extract
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Topping Ingredients
- ½ cup sliced almonds
- 1-2 tablespoons granulated sugar
Optional Toppings for Serving
- Powdered sugar
- Whipped cream
- Fresh berries
How to Make Almond Cake: Step-by-Step Directions
Start by preheating your oven to 350°F (175°C). Prepare an 8-inch round cake pan by lining its bottom with parchment paper and greasing the sides. This ensures easy removal once baked.
Take the almond paste and crumble it into the bowl of your food processor. Add the granulated sugar, then pulse until the almond paste is finely ground. Next, add the softened butter and process the mixture until smooth. You’ll notice it initially forms a ball, so keep processing until it becomes creamy and even.
Once smooth, add the eggs one at a time along with the almond extract. Process again, stopping occasionally to scrape down the sides and bottom to make sure everything combines evenly.
Sprinkle in the flour, baking powder, and salt. Pulse a few more times until the dry ingredients are fully incorporated and the batter looks smooth.
Pour the batter into your prepared pan. Use a spatula to smooth the surface and tap the pan gently on your countertop to release any trapped air bubbles.
Now, sprinkle the sliced almonds over the top of the batter. For an even coating, you can add half of the almonds first, sprinkle half the sugar, then repeat with the remaining almonds and sugar.
Place the cake pan in the oven on the middle rack and bake for 23 to 26 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
Remove the pan from the oven and place it on a wire rack to cool for about 30 minutes. When slightly cooled, carefully take the cake out of the pan and return it to the wire rack to cool completely.
If any almonds fall off the top, gently press them back on while the cake is still warm. Once cooled, you can dust the cake with powdered sugar or add your favorite toppings.
How to Serve Your Almond Cake
This cake is delicious served slightly warm or at room temperature. For a simple presentation, just slice and enjoy it as is, letting the almond flavors shine through.
To elevate the experience, try serving each slice with a dollop of whipped cream and fresh berries. You can also warm up some berry jam to drizzle over the top for added sweetness and color. The combination of the moist almond cake with the tangy freshness of berries creates a perfect harmony of flavors.
This cake pairs wonderfully with a cup of tea or coffee, making it an excellent choice for afternoon gatherings, dessert after dinner, or even a special breakfast treat.
Expert Tips for Baking the Perfect Almond Cake
- Use good quality almond paste: The flavor and texture of almond paste can vary widely. Opt for a fresh, high-quality brand to get the best results.
- Soften butter properly: Butter should be soft but not melted. This helps it incorporate evenly with the almond paste and sugar for a smooth batter.
- Don’t overmix once you add flour: Over-processing can develop gluten and make the cake dense. Just blend until combined.
- Use parchment paper: Lining the cake pan prevents sticking and makes removing the cake hassle-free.
- Press fallen almonds back gently: After baking, if any almonds fall off, press them back onto the warm cake for an attractive finish.
- Experiment with toppings: Powdered sugar, whipped cream, or fresh berries complement the almond flavor perfectly—try them to find your favorite combination.
How to Store Almond Cake for Freshness
To keep your almond cake fresh, store it at room temperature in an airtight container for up to three days. This keeps the cake moist and tender without drying out.
If you want to extend its shelf life, refrigerate it in a sealed container for up to a week. Just remember to bring the cake to room temperature before serving for the best flavor and texture.
For longer storage, you can freeze the cake wrapped tightly in plastic wrap and then in foil for up to three months. Thaw overnight in the refrigerator, then warm slightly before serving.
Variations to Try with Almond Cake
You can easily customize this almond cake recipe to suit your taste or occasion:
- Add Citrus Zest: Mix in a teaspoon of lemon or orange zest to the batter for a fresh, zesty twist that brightens the almond flavor.
- Incorporate Almond Flour: Replace a portion of the all-purpose flour with almond flour to intensify the nutty taste and add moistness.
- Top with Glaze: Drizzle a simple powdered sugar glaze infused with almond extract or lemon juice over the cooled cake for extra sweetness and shine.
- Mix in Chocolate Chips: Fold mini dark chocolate chips into the batter for a delightful almond-chocolate combination.
- Add Spices: A pinch of cinnamon or cardamom adds warmth and depth, complementing the almonds nicely.
- Make Mini Cakes: Use a muffin tin or small pans for individual almond cake servings perfect for parties or gifts.
Feel free to experiment with these ideas to make the recipe your own!
Frequently Asked Questions About Almond Cake
What is almond paste, and can I substitute it?
Almond paste is a sweet mixture of ground almonds and sugar. It gives almond cake a rich flavor and moist texture. If you don’t have almond paste, marzipan can be used as a substitute, but it’s sweeter and softer, so adjust sugar accordingly.
Can I make this cake gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to use one that contains xanthan gum or add it separately to maintain texture.
How long does almond cake keep fresh?
Stored in an airtight container at room temperature, the cake stays fresh for up to three days. Refrigerated, it lasts about a week. You can also freeze it for up to three months.
Can I make this cake vegan?
This recipe contains butter and eggs, so it’s not vegan as is. However, you could experiment with plant-based butter and egg substitutes like flax eggs, though texture and flavor may vary.
What’s the best way to serve almond cake?
Serve it plain or with powdered sugar dusting for simplicity. Adding whipped cream, fresh berries, or a berry jam drizzle enhances the flavor beautifully.
Is almond extract necessary?
While almond extract boosts the almond aroma and taste, the almond paste already provides good flavor. You can omit it, but the cake won’t be as fragrant.
Almond Cake
Equipment
- 8-Inch Round Cake Pan
- Food Processor
Ingredients
- 4 ounces almond paste
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 3 large eggs
- 1/2 teaspoon almond extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds for topping
- 1-2 tablespoons granulated sugar for topping
- powdered sugar optional for serving
- whipped cream optional for serving
- fresh berries optional for serving
Instructions
- Preheat the oven to 350°F (175°C). Prepare an 8-inch round cake pan by lining the bottom with parchment paper and greasing the sides.
- Crumble the almond paste into a food processor, add granulated sugar, and pulse until finely ground. Add softened butter and process until smooth.
- Add eggs one at a time, along with almond extract, processing until combined. Scrape down the sides as needed.
- Sprinkle in flour, baking powder, and salt. Pulse until just combined and smooth.
- Pour the batter into the prepared pan, smooth the surface, and sprinkle sliced almonds on top, followed by granulated sugar.
- Bake for 23-26 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 30 minutes before transferring to a wire rack.
- If any almonds fall off, gently press them back onto the warm cake. Dust with powdered sugar or add toppings as desired.
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