Tender, buttery, lightly sweetened Almond Cake is a treat with a cup of coffee or tea in the afternoon, but it’s also a company-worthy dessert for any occasion.
This cake is a wonderfully light dessert that we all love. No frosting or complicated decorating is necessary for this simply perfect cake!
Almond Cake
Can we have a moment of appreciation for almond desserts? The mild flavor and crunch of an almond pair well with so many other ingredients.
I love almonds in chocolate, of course. (See my Almond Joy Brownies for proof.) But almond flavor is delightful enough to stand alone too!
The Almond Cake recipe I’m sharing today is a family favorite. It’s a simple, round cake with a tender crumb, it’s buttery and very lightly sweetened with plenty of sliced almonds on top.
A generous sprinkle of powdered sugar adds a bit of extra sweetness and makes it look as delightful as it tastes.
And for sprinkling that sugar, nothing beats this baker’s dusting wand!
If you’re looking for a pretty dessert with no fuss or hassle Almond Cake is your answer! It pairs perfectly with a cup of coffee or your afternoon tea.
This cake is fantastic served warm. However, it will not slice quite as cleanly when still warm from the oven.
If you prefer perfectly edged slices, allow the cake to cool completely before slicing and serving.
Almond Bars
I’ve talked your ears off in the past with regards to my Aunt Judy’s Almond Bars. They’re much loved by the family and now loved by so many readers of this website as well.
Almond Bars are tender, lightly sweetened shortbread-like bars that are so good, you’ll find yourself doubling the recipe every single time you make them.
The bars are topped with sliced almonds and an almond glaze – absolutely no one can resist them!
I’ve shared a gluten free recipe for Almond Bars as well.
Almond Dessert Recipes
Italian Almond Cookies are another favorite of my readers. Like this cake recipe, the delicate cookies let the natural almond flavor shine. And they’re naturally gluten-free–a huge bonus.
And if you still can’t imagine making a dessert without chocolate, I have excellent news: Homemade Almond Joys. Almonds covered in coconut and rich dark chocolate can satisfy any chocolate craving!
Now, back to the simple satisfying perfection of Almond Cake.
You can keep any leftover Almond Cake covered in an airtight container (or a cake stand with cover) at room temperature. Enjoy within 3 days for best taste!
Almond Cake Recipe
- Preheat the oven to 325°F. Grease a tart pan with butter. (I love this pan with a removable bottom – it makes serving a breeze!) Place the greased pan on a large sheet pan. This makes it easier to move the tart pan in and out of the oven.
- Melt the butter and set aside to cool. Combine the sugar and eggs in a large mixing bowl. Beat with an electric mixer until lightened in color and creamy, at least 3-4 minutes.
- Slowly add the milk and almond extract while beating. Add the melted butter and continue beating to combine.
- Add the flour, baking powder, and salt. Beat ONLY long enough to combine thoroughly, take care not to overmix. Pour the batter into the greased tart pan. Sprinkle with sliced almonds.
- Bake for 33-35 minutes until the cake is barely set with lightly golden and crisp edges. Remove from the oven and let cool for at least 5 minutes in the pan.
- Dust with powdered sugar. (I love this baker’s dusting wand for sprinkling powdered sugar!) Serve warm or let cool before serving.
Almond Cake
Ingredients
- ½ cup butter, melted and slightly cooled
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon almond extract
- 1 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3-4 tablespoons sliced almonds
- 1 tablespoon powdered sugar, for serving
Instructions
- Preheat the oven to 325°F. Grease a tart pan with butter. (I love this pan with a removable bottom – it makes serving a breeze!) Place the greased pan on a large sheet pan. This makes it easier to move the tart pan in and out of the oven.
- Melt the butter and set aside to cool. Combine the sugar and eggs in a large mixing bowl. Beat with an electric mixer until lightened in color and creamy, at least 3-4 minutes.
- Slowly add the milk and almond extract while beating. Add the melted butter and continue beating to combine.
- Add the flour, baking powder, and salt. Beat ONLY long enough to combine thoroughly, take care not to overmix. Pour the batter into the greased tart pan. Sprinkle with sliced almonds.
- Bake for 33-35 minutes until the cake is barely set with lightly golden and crisp edges. Remove from the oven and let cool for at least 5 minutes in the pan.
- Dust with powdered sugar. Serve warm or let cool before serving. Enjoy!
Notes
Nutrition
Linda says
Recipe sounds fantastic, but did you use a 9 or 11 inch tart pan? Thanks in advance for answering my question.
Mary Younkin says
I think my pan is 10-inch, Linda. Honestly 9, 10, or 11 will work, you just might need to adjust the baking time slightly.
Connie Dunfield says
Hi, I made your Almond Cake recipe. A 1/2 C. leaked out of the bottom of the tart pan because it has a removable bottom. Thank goodness I took your suggestion of putting the tart pan on top of a sheet pan!
Also, it was kind of bland in flavor. It was good, not a piece left, but it’s not a keeper recipe for us.
Thanks, Connie Dunfield
Mary Younkin says
That’s kind of crazy it leaked. Mine has a removable bottom as well, but it’s never leaked. I’m glad you had a tray underneath! Sorry to hear that the cake wasn’t a hit.
Jo says
This looks amazing! Any thoughts on using almond flour as all / part of the flour component to really dial up the almond flavour?
Mary Younkin says
Unfortunately, almond flour does not convert easily for this recipe.
Lu says
I made this and took half to my dad. He went crazy over it. Thanks for the easy and totally delicious recipe!
Mary Younkin says
I’m so glad the cake is a hit, Lu!
marlene yanovsky says
what size tart pan do you use for the almond cake?
Mary Younkin says
Hi Marlene, I linked to the exact tart pan I used in the recipe card. It’s an 11-inch round tart pan.
Jan says
I don’t have a tart pan. Would a cake pan work?
Mary Younkin says
Jan – A cake pan would work. Depending on the size of it just watch your baking time.
Sharon Harrington says
Just threw it in the trash,Not a novice baker.But it was raw despite cooking for 33 minutes as directed.Don’t have a clue what went wrong-followed recipe-used tart pan-oven is functioning.
Mary Younkin says
Sharon – Oh no! That isn’t good.
Sandy Weber says
Love this recipe! I’ve shared it with lots of people who all love it! I will say mine also leaks a little, but definitely doesn’t deter me from making it. I also double the almond extract and add crystallized sugar to the top with the almonds. Yum!
Mary Younkin says
I am delighted you enjoy it, Sandy.
Mrs Mitchell says
This is SO good! I love that it’s not overly sweet and almond is my absolute favorite. This cake is perfect, definitely a keeper! I used a 9″ tart pan with a removable bottom and it did leak but very slightly. I baked it for 34 minutes and it was excellent 👌
Mary Younkin says
Thank you for sharing, Mrs. Mitchell. I am happy you enjoy the recipe.
Sophie says
This is the only cake recipe i ever made multiple times. I tend to switch it up, i’ve done plain/vanilla/chocolate/almond. It’s so good
Mary Younkin says
You made my day, Sophie! I’m so glad you’re enjoying the recipe. Thanks for taking the time to tell me.
Calye says
This sounds great! Do you think it would be possible to use 4 inch tart pans to make mini versions, just adjusting the baking time?
Mary Younkin says
I’ve never tried that before, Calye, but it sounds doable. If you decide to try making mini cakes, let me know how it turns out!
Elaine says
I must be gluten free, egg free, dairy free. Would flax egg work in this Almond Cake?
Mary Younkin says
Hi, Elaine. I haven’t tried using flax egg in this recipe before, but I think it’s worth a try. If you decide to make the cake, let me know what you think.