Almond cake is one of those understated yet sophisticated desserts that manages to impress with every bite. Moist, slightly dense, and rich with nutty flavor, it’s a favorite in European bakeries and increasingly appreciated around the world. Whether you’re baking for a special occasion or simply want something different from chocolate or vanilla, a homemade almond cake offers both simplicity and refinement.
In this guide, you’ll learn how to make a delicious almond cake from scratch, how to enhance its flavor, and ways to decorate and serve it beautifully.
Why Almond Cake?
- Rich, nutty flavor that feels elegant and comforting
- Naturally moist and tender due to the almond content
- Pairs well with fruits, creams, glazes, and liqueurs
- Can be gluten-free when made with almond flour
- Perfect for holidays, brunches, or tea time
Types of Almond Cake
Before we dive into the recipe, it’s worth noting the variety of almond cakes out there:
- French almond cake (Gâteau aux Amandes) – dense and buttery
- Spanish Tarta de Santiago – gluten-free and symbolic of Galicia
- Italian almond ricotta cake – includes ricotta for extra moisture
- Swedish almond cake – often topped with icing and sliced almonds
- Modern almond layer cakes – light sponge with almond buttercream
In this article, we’ll focus on a classic almond cake that blends richness and softness in one pan — perfect for beginners and pros alike.
Ingredients for a Classic Almond Cake
Servings:
One 9-inch round cake (serves 10–12 slices)
Dry Ingredients:
- 1 cup (120g) all-purpose flour
- 1 cup (100g) almond flour (finely ground blanched almonds)
- 1 ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ cup (120ml) milk or buttermilk
Optional Toppings:
- Sliced almonds
- Powdered sugar
- Almond glaze
- Fresh berries
- Lemon zest
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Preheat oven to 350°F (175°C). Grease and line a 9-inch cake pan with parchment paper.
You can also use a springform pan if you prefer easy unmolding.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together:
- All-purpose flour
- Almond flour
- Baking powder
- Salt
Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the butter and sugar until light and fluffy — about 3–4 minutes using an electric mixer.
Add eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Step 4: Mix the Batter
Add the dry mixture to the wet in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients.
Mix until just combined. Don’t overmix.
Step 5: Bake
Pour the batter into your prepared pan and smooth the top.
Sprinkle with sliced almonds if using. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional Glaze or Toppings
Once the cake is cool, you can keep it simple or dress it up:
Powdered Sugar Dusting
Classic and elegant — especially with a stencil.
Almond Glaze
Mix 1 cup powdered sugar with 1–2 tablespoons milk and ½ teaspoon almond extract.
Drizzle over the cooled cake.
Fresh Berries
Serve with raspberries, strawberries, or blackberries for freshness.
Whipped Cream or Mascarpone
Light and creamy additions that balance the dense texture.
Flavor Variations
Lemon Almond Cake
- Add 1 tbsp lemon zest to the batter
- Serve with a lemon glaze or curd
Chocolate Almond Cake
- Replace ¼ cup flour with cocoa powder
- Top with chocolate ganache and almond slivers
Almond Orange Cake
- Add orange zest and 1 tbsp orange juice to batter
- Glaze with orange-flavored icing
Gluten-Free Version
- Use 1 ½ cups almond flour and omit the all-purpose flour
- Add ¼ tsp xanthan gum for better structure
Serving Ideas
Almond cake is best enjoyed:
- With tea or espresso
- As a light dessert after dinner
- At brunch with fruit and cream
- As a holiday cake dusted with powdered sugar and topped with nuts
Tips for Success
- Don’t skip the almond extract — it’s key to the flavor profile
- Use room temperature ingredients for a better batter
- Let the cake cool before slicing to avoid crumbling
- Toast sliced almonds before topping for extra flavor
- Store well-wrapped to maintain moisture
Common Questions
Can I use only almond flour?
Yes, but the texture will be denser and more moist. Great for gluten-free versions.
Can I use almond meal instead of almond flour?
Yes, but the texture will be coarser. Almond flour is preferred for smoother results.
What’s the difference between almond cake and marzipan cake?
Marzipan cake uses almond paste or marzipan and tends to be denser and sweeter.
Can I freeze almond cake?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Can I make cupcakes instead?
Yes! Fill cupcake liners ¾ full and bake for 18–22 minutes.
Storage and Shelf Life
- Room temperature: Store covered for up to 3 days
- Refrigerator: Keeps for 5–6 days
- Freezer: Wrap slices or the whole cake for up to 2 months
To reheat, gently warm slices in the microwave or oven before serving.
Nutritional Information (Per Slice)
- Calories: ~280
- Fat: 16g
- Carbs: 28g
- Protein: 5g
- Sugar: 16g
Final Thoughts: Elegant, Effortless, and Nutty Perfection
Almond cake proves that sometimes the simplest ingredients produce the most memorable desserts. With its moist crumb, fragrant aroma, and versatile serving options, this cake is perfect for casual afternoons or formal events.
Once you try this recipe, you’ll find yourself returning to it again and again — not just for its flavor, but for its ease and charm. Dress it up or down, pair it with cream or fruit, and share it proudly.