Classic Almond Cake

Almond Cake is simple, fragrant, and absolutely comforting. With buttery texture, subtle almond flavor, and a tender crumb that melts in your mouth, this cake is perfect for afternoon tea, Sunday brunch, or any time you want something sweet and special without a lot of fuss. It comes together with pantry staples and a handful of ground almonds.

Love More Dessert Recipes? Try My Almond Crescent Cookies or this Black Forest Cake next.

Why You’ll Love This Recipe

• Incredibly moist and tender – thanks to sour cream and finely ground almonds
• Delicate almond flavor – not overpowering, just perfectly nutty and sweet
• Easy enough for beginners – straightforward steps and simple ingredients
• Versatile and elegant – dress it up with glaze or keep it simple with powdered sugar
• A family favorite – the kind of cake Grandma would have made on a Sunday afternoon

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Ingredients You’ll Need

For the Cake:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened (room temperature is key)
• 1 cup granulated sugar
• 3 large eggs, room temperature (this helps them blend smoothly)
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (the magic ingredient!)
• ½ cup sour cream or plain Greek yogurt (keeps it beautifully moist)
• 1 cup finely ground almonds (almond meal or almond flour)

Optional Glaze or Topping:

• Powdered sugar for dusting
• Sliced almonds for topping
• Simple glaze: 1 cup powdered sugar + 2–3 tablespoons milk + ½ teaspoon almond extract

Why These Ingredients Work

The butter and sugar create that classic tender crumb we all love, while the eggs add structure and richness. Almond extract is what gives this cake its signature flavor—just half a teaspoon makes all the difference without being too strong.

The sour cream (or Greek yogurt if that’s what you have) keeps everything soft and moist, almost like a pound cake but lighter. Ground almonds folded into the batter add a subtle nuttiness and help the cake stay tender for days.

Baking powder gives just enough lift, and a pinch of salt balances all the sweetness. Together, these simple ingredients create something truly special.

Essential Tools and Equipment

• 9-inch round cake pan
• Parchment paper (optional, but makes removing the cake easier)
• Medium mixing bowl
• Large mixing bowl
• Electric hand mixer or stand mixer
• Whisk
• Rubber spatula
• Wire cooling rack
• Toothpick (for testing doneness)

Step-by-Step Instructions

Step 1: Prep Your Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan generously, or line the bottom with parchment paper for foolproof release. This little step saves so much heartache later!

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set this aside—you’ll add it to the wet ingredients soon.

Step 3: Cream Butter & Sugar

In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until the mixture is light, fluffy, and pale—about 3 to 4 minutes. This step adds air to the batter, which makes your cake tender. Add the eggs one at a time, beating well after each addition. Don’t rush this part!

Step 4: Add Flavor & Moisture

Mix in the vanilla extract and almond extract, then add the sour cream. Beat until everything is smooth and creamy. The batter might look a little curdled—that’s totally normal and it’ll come together beautifully.

Step 5: Combine Batter

With the mixer on low speed, gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated. Don’t overmix—a few small lumps are fine. Gently fold in the finely ground almonds with a rubber spatula until they’re evenly distributed throughout the batter.

Step 6: Bake

Pour the batter into your prepared cake pan and smooth the top with a spatula. If you’re adding sliced almonds on top, sprinkle them on now. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden and spring back lightly when touched. Let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely.

Step 7: Optional Glaze

If you’re using the glaze, wait until the cake is completely cool. In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth and pourable. Drizzle it over the top of the cake and let it set for about 15 minutes before slicing. Or simply dust with powdered sugar for a rustic, elegant look.

You Must Know

Room temperature ingredients are absolutely essential for this recipe. Cold eggs and butter won’t blend properly, and you’ll end up with a dense, uneven cake.

Set your eggs and butter out on the counter about 30 minutes before you start baking. Another crucial tip: don’t overmix once you add the flour. Stir just until you can’t see any more dry streaks—overmixing develops gluten and makes the cake tough instead of tender.

Pro Tips & Cooking Hacks

• Toast your almonds first – spread almond meal on a baking sheet and toast at 350°F for 5 minutes before adding to the batter for deeper flavor
• Test early – start checking for doneness at 28 minutes; ovens vary and you don’t want a dry cake
• Line the bottom only – greasing the sides helps the cake climb and rise evenly
• Save leftover egg whites – freeze them for meringues or macarons later
• Room temp shortcut – place cold eggs in warm water for 5 minutes to bring them to temperature quickly
• Don’t skip the cooling time – a hot cake will fall apart when you try to glaze or slice it

Flavor Variations & Suggestions

If you love citrus, add the zest of one lemon or orange to the batter along with the extracts—it brightens everything up beautifully. For a chocolate twist, fold in half a cup of mini chocolate chips before baking.

You can also swap half the almond extract for amaretto liqueur if you’re making this for adults only. Want it more rustic? Skip the glaze entirely and serve thick slices with honey butter or a dollop of mascarpone.

Raspberry or cherry preserves warmed and spooned over each slice turns this into something bakery-worthy. And if you can’t find almond meal, just pulse whole almonds in a food processor until finely ground—it works perfectly.

Make-Ahead Options

This cake actually gets better the next day as the flavors settle and the crumb becomes even more tender. You can bake it up to two days ahead, wrap it tightly in plastic wrap, and store it at room temperature.

If you want to freeze it, wrap the unfrosted cake in plastic wrap and then aluminum foil, and freeze for up to three months. Thaw overnight in the refrigerator, then bring to room temperature before glazing or serving.

You can also make the batter the night before, cover the bowl, and refrigerate it overnight—just let it sit at room temperature for 20 minutes before baking, and you might need to add a couple extra minutes to the bake time.

What to Serve With Almond Cake

This cake is wonderful all on its own with a hot cup of coffee or tea, but it really shines alongside fresh berries—especially strawberries or raspberries. A small scoop of vanilla ice cream or a cloud of freshly whipped cream makes it feel extra special.

I love serving it at brunch with a fruit salad and mimosas, or as an afternoon snack with Earl Grey tea. It’s also lovely with a drizzle of warm honey or a spoonful of berry compote. For holidays, pair it with spiced cider or hot chocolate.

Allergy Information

This recipe contains common allergens including wheat (flour), dairy (butter, sour cream), eggs, and tree nuts (almonds). For a dairy-free version, substitute the butter with an equal amount of coconut oil or vegan butter, and use dairy-free yogurt in place of sour cream.

The glaze can be made with almond milk instead of regular milk. Unfortunately, this recipe is not easily adaptable for nut-free diets since almonds are central to the flavor and texture.

For gluten-free needs, you can substitute a 1-to-1 gluten-free baking flour blend, though the texture will be slightly different.

Storage & Reheating

Store leftover almond cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The cake stays beautifully moist thanks to the sour cream and ground almonds. If you’ve glazed it, the glaze will firm up but stay tender.

To refresh day-old cake, warm individual slices in the microwave for 10 to 15 seconds—it’ll taste freshly baked. You can also wrap slices in foil and warm them in a 300°F oven for about 10 minutes.

The cake freezes wonderfully for up to 3 months when wrapped tightly.

Questions I Get Asked A Lot

Can I use almond flour instead of grinding my own almonds?

Yes! Almond flour and almond meal are essentially the same thing. Almond flour is a bit finer, but both work beautifully in this recipe. Just make sure it’s finely ground for the best texture.

My cake sank in the middle—what happened?

This usually means the oven temperature was too low, the cake was underbaked, or the oven door was opened too early. Make sure your oven is fully preheated and avoid peeking until at least 25 minutes into baking.

Can I make this without almond extract?

You can, but the almond flavor won’t be as pronounced. Try increasing the vanilla extract to 1½ teaspoons and adding a tablespoon of amaretto if you have it. The ground almonds will still give you some nutty flavor.

Why does the recipe call for both vanilla and almond extract?

The vanilla rounds out the flavor and keeps the almond extract from tasting artificial or too strong. Together, they create a more complex, bakery-quality flavor that’s perfectly balanced.

Can I make this as cupcakes instead?

Absolutely! Line a muffin tin with cupcake liners, fill each about ⅔ full, and bake at 350°F for 18 to 22 minutes. This recipe makes about 12 to 14 cupcakes.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Almond Cake turned out, and if you added any special touches of your own.