Almond Cake

By Krista Teigen

Published Nov 1, 2024

Almond cake is a moist, flavorful cake that’s packed with real almonds, almond flour, and almond extract– talk about flavorful! I added almond flour to this cake for its flavor and moisture-retaining properties. This–coupled with eggs, butter, and oil– makes the most tender and delightful cake. I love that this not-too-sweet cake can pull double-duty as both breakfast and dessert. Plus, I love how quick and simple it is to make. It’s ready to bake in just 20 minutes– no mixer required!

A moist almond cake topped with a delicate dusting of powdered sugar. - 4

I love a cake that’s not too sweet and can be served as both dessert and breakfast the next day. It saves me time and energy, and I get to enjoy it twice! Almond flour helps to create the perfect texture in this cake, almond extract creates the perfect flavor, and sliced almonds create the perfect finish on top. I love to serve this gorgeous cake with coffee for breakfast, afternoon tea, or dessert!

What’s in This Almond Cake Recipe?

Butter: Unsalted butter adds richness to the cake.
Sugar: Granulated sugar sweetens the cake, while powdered sugar creates a beautiful finish on top.
Oil: Vegetable oil makes this cake super moist and tender.
Extracts: Pure vanilla extract enhances the sweet flavor of this cake, while almond extract enhances the almond flavor.
Eggs: Add richness to the cake.
Flour: All-purpose flour gives the cake structure, while almond flour adds texture and flavor.
Baking Powder: Helps the cake rise in the oven.
Almonds: Add texture and enhance the almond flavor of the cake.

A slice of almond cake coated with powdered sugar. - 5

Tips for Success

Don’t overmix the batter once you’ve added the flour. This will cause too much gluten to develop, leading to a dense and dry cake.
If you’re not a fan of almonds, you can easily swap out the almond flour for cashew, macadamia, or hazelnut flour. Top with the corresponding nut, and omit the almond extract for a different nutty cake.
For a bit of extra flavor, add the zest of an orange or lemon to the batter.

How to Store and Reheat

Store almond cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Enjoy at room temperature.

Freeze almond cake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, for up to 3 months. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

This delectable cake makes a great breakfast or dessert. Serve it up with a honey almond milk flat white and some Starbucks egg bites in the morning, or with a tiramisu martini for a nightcap.

Ingredients1x2x3x

▢ ¾ cup unsalted butter 170 grams, melted (1½ sticks)
▢ 1⅓ cups granulated sugar 267 grams
▢ 2 tablespoons vegetable oil 25 grams
▢ 1½ teaspoons pure vanilla extract 6 grams
▢ 1 teaspoon almond extract 4 grams
▢ 4 large eggs 200 grams, room temperature
▢ 1½ cups all-purpose flour 180 grams
▢ ¼ cup almond flour 24 grams
▢ 1 teaspoon baking powder 4 grams
▢ ½ teaspoon kosher salt
▢ ⅓ cup sliced almonds 29 grams, plus more for topping
▢ Powdered sugar optional, for dusting

Instructions

Preheat oven to 350°F. Grease a 9-inch round cake pan and set aside.
Whisk the butter, sugar, and oil together. ¾ cup unsalted butter, 1⅓ cups granulated sugar, 2 tablespoons vegetable oil
Add in the vanilla and almond extracts and eggs. Whisk to combine. 1½ teaspoons pure vanilla extract, 1 teaspoon almond extract, 4 large eggs
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. 1½ cups all-purpose flour, ¼ cup almond flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
Add the dry ingredients to the wet ingredients and mix with a spatula until just combined.
Transfer the batter to the prepared cake pan.
Top with sliced almonds. ⅓ cup sliced almonds
Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool on a rack.
Top the cake with more sliced almonds and a dusting of powdered sugar if desired. Powdered sugar

Equipment

Kitchen Scale (optional)
9-inch Round Cake Pan

Becky’s Tips

Storage: Store almond cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Almond Cake Step by Step

Prep Your Workstation: Preheat your oven to 350°F, then grease a 9-inch round cake pan and set aside.

A bowl of ingredients for an almond cake, including flour, eggs and sugar. - 7

Mix the Wet Ingredients: Whisk ¾ cup of melted unsalted butter, 1⅓ cups of granulated sugar, and 2 tablespoons of vegetable oil together. Add in 1½ teaspoons of pure vanilla extract , 1 teaspoon of almond extract, and 4 large room-temperature eggs. Whisk to combine.

Whisking eggs in a bowl for an almond cake. - 8

Whisk in the Dry Ingredients: In a separate bowl, whisk together 1½ cups of all-purpose flour, ¼ cup of almond flour, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined.

A bowl of batter with eggs and a whisk. - 9

Top the Batter with Almonds: Transfer the batter to the prepared cake pan and top with ⅓ cup of sliced almonds.

A delicious almond cake, baked in a pan with the perfect combination of eggs and almonds. - 10

Bake, Cool, and Garnish the Cake: Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool on a rack before topping the cake with more sliced almonds and a dusting of powdered sugar, if desired.

an unsliced almond cake topped with sliced almonds and powdered sugar. - 11

More Cake Recipes To Try

Vanilla Cake with Strawberry Filling
Black Magic Cake
Better Than Sex Cake
Gooey Butter Cake
Texas Sheet Cake
Banana Pudding Poke Cake
Strawberry Pound Cake
Yellow Cake with Milk Chocolate Buttercream

An almond cake dusted with powdered sugar. - 12

Almond Cake Recipe

Equipment

Kitchen Scale (optional)
9-inch Round Cake Pan

Ingredients

¾ cup unsalted butter 170 grams, melted (1½ sticks)
1⅓ cups granulated sugar 267 grams
2 tablespoons vegetable oil 25 grams
1½ teaspoons pure vanilla extract 6 grams
1 teaspoon almond extract 4 grams
4 large eggs 200 grams, room temperature
1½ cups all-purpose flour 180 grams
¼ cup almond flour 24 grams
1 teaspoon baking powder 4 grams
½ teaspoon kosher salt
⅓ cup sliced almonds 29 grams, plus more for topping
Powdered sugar optional, for dusting

Instructions

Preheat oven to 350°F. Grease a 9-inch round cake pan and set aside.
Whisk the butter, sugar, and oil together. ¾ cup unsalted butter, 1⅓ cups granulated sugar, 2 tablespoons vegetable oil
Add in the vanilla and almond extracts and eggs. Whisk to combine. 1½ teaspoons pure vanilla extract, 1 teaspoon almond extract, 4 large eggs
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. 1½ cups all-purpose flour, ¼ cup almond flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
Add the dry ingredients to the wet ingredients and mix with a spatula until just combined.
Transfer the batter to the prepared cake pan.
Top with sliced almonds. ⅓ cup sliced almonds
Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool on a rack.
Top the cake with more sliced almonds and a dusting of powdered sugar if desired. Powdered sugar

Notes

Storage: Store almond cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!