Almond Cake

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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!

Tender Almond 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!

Simple Almond Cake

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.

Simple Almond Cake

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.

Tender Almond Cake

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!

Perfectly tender almond cake

Almond Cake Recipe

  1. 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.
  2. 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.
  3. Slowly add the milk and almond extract while beating. Add the melted butter and continue beating to combine.
  4. 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.
  5. 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.
  6. Dust with powdered sugar. (I love this baker’s dusting wand for sprinkling powdered sugar!) Serve warm or let cool before serving.

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Simple Almond Cake

Almond Cake

5 from 1 vote
Tender, buttery, lightly sweetened Almond Cake is a wonderfully light dessert that we all love. No frosting or complicated decorating is necessary for this simply perfect cake!
Pin Print Review
Prep Time: 10 mins
Cook Time: 33 mins
Total Time: 43 mins
Servings: 12 servings

Ingredients 

  • 1/2 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

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.

Nutrition

Calories: 202kcal · Carbohydrates: 26g · Protein: 3g · Fat: 10g · Saturated Fat: 5g · Cholesterol: 49mg · Sodium: 131mg · Potassium: 61mg · Fiber: 1g · Sugar: 17g · Vitamin A: 292IU · Calcium: 30mg · Iron: 1mg
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Tender, buttery Almond Cake
Buttery, lightly sweetened Almond Cake

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Linda says

    Recipe sounds fantastic, but did you use a 9 or 11 inch tart pan? Thanks in advance for answering my question.

  2. 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.

  3. 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?

  4. Lu says

    I made this and took half to my dad. He went crazy over it. Thanks for the easy and totally delicious recipe!5 stars