Simplicity at its finest, this almond cake is isn’t fancy or showy, but it’s so deliciously almond-y that the flavor is the star here!
I love a quick cake that is great for any time of day and any time of year. This almond cake is that great, go-to cake. Call it a snacking cake, or a single layer cake, but I just call it perfection.
I really wanted this cake to be super simple to make, and have not 100 ingredients, so getting the ratio just right was key. It took several tries to get a light and fluffy cake that screamed “almond!”
Initially, I baked this in a 9″ springform pan, but I was underwhelmed by the height and the crust was very dark and overly set compared to the center. I adjusted the ratio and increased the cake batter amount, but this was a worse fail. The cake split, it tasted gummy and overall, just not it.
So I lowered the baking temperature and swapped to a smaller 8″ pan. Adding a little more milk for lightness, and VOILA! We have a fluffier, sturdier and moist cake that needs no icings or toppings
Ingredients
So, what will you need to make this wonderfully almond-y cake?
- Almond flour. Almond flour is finely ground almonds. You can find this at any major grocery store, or you can make your own if you are ambitious! If you are making your own, I recommend sifting out any larger pieces of almond.
- All-purpose flour. The ratio of all-purpose flour vs. almond flour is the right balance to give us a fluffy cake but still very almond forward.
- Baking powder. This gives the cake a lift and lightness.
- Granulated sugar. I wanted to keep the sugar minimal, so this cake isn’t overly sweet.
- Vanilla and almond extracts. A little vanilla and a dash of almond extract to really enhance the flavor of this subtle cake.
- Eggs. For structure!
- Whole milk. Whole milk brings lightness and richness to the cake batter.
What Makes this Cake Great?
- Almonds are the star with almonds three ways – almond flour, almond extract and sliced almonds!
- This is a super simple, all-in-one cake. No icings or fancy toppings needed!
- It’s fluffy and moist while still being considered a more hefty, snack cake.
How to make an Almond Snack Cake
Don’t skimp on the creaming. Creaming your butter and sugar – aka mixing at a high speed – is a key element for a light cake. Really give it 5-7 minutes on high until your mixture is light and fluffy for a light and fluffy cake!
Slow it down for the dry ingredients. When you begin to add your dry ingredients (flours, baking powder, salt) it’s important to turn that mixer down to low and slow. This, along with alternating the additions of dry ingredients and milk, will prevent a tough cake.
Prepare you pan. While this cake can be made in a 9″ cake tin or springform pan, I really loved the visual height in an 8″ pan. 8″ springform pans are not as common, so if you have one, now is a great time to pull it out!
But really, this cake is sturdy enough to tip out of a standard cake tin. No fancy equipment needed! I do recommend using a parchment lining at the bottom and Baker’s Joy ensures an easy release.
Watch baking time. You want this cake to bake until it’s just golden brown in the center and a toothpick comes out with a few moist crumbs on it (but not wet batter). The almonds in the cake can dry out quickly if overbaked.
Frequently Asked Questions
Store this cake at room temperature in an airtight container for up to 2 days. Cake will begin to dry out once cut.
Yes, you can pulse whole almonds in a food processor until they are a fine powder. Sift out any larger pieces.
This almond cake is very versatile. Use the same base for this cherry almond cake or stir in your favorite berries!
Other Nutty Desserts
Looking for other desserts where nuts are the star?
Almond Cake
Equipment
- 8" cake tin or springform pan
Ingredients
- 180 g all-purpose flour
- 120 g almond flour finely ground
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 113 g unsalted butter room temperature
- 150 g granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- ¾ cup whole milk room temperature
- 40 g sliced almonds
Instructions
- Preheat oven to 325°F (160°C). Spray 8" cake tin with baking spray and line bottom with parchment paper.
- In a large bowl, whisk together flours, baking powder and salt. Set aside.180 g all-purpose flour, 120 g almond flour, 2 1/4 teaspoons baking powder, 1/2 teaspoon salt
- In the bowl of a stand-mixer fitted with a paddle attachment, or with a hand-mixer in a large bowl, whip butter and sugar on high until light and airy, about 5-7 minutes. Scrape down sides of bowl as needed.113 g unsalted butter, 150 g granulated sugar
- On low, add eggs one at a time, then add extracts, mixing until fully incorporated.2 large eggs, 2 teaspoons vanilla extract, 2 teaspoons almond extract
- Alternate adding the flour mixture and milk in three additions. Add 1/3 of the flour mixture, then 1/2 of the milk and repeat until all ingredients are combined. Mixture will be slightly grainy in texture due to the ground almonds.3/4 cup whole milk
- Using a rubber spatula, stir in any last streaks of flour and transfer to prepared cake tin. Smooth top with knife or offset spatula. Sprinkle sliced almonds in a single layer. Bake until golden brown and a toothpick comes out with some crumbs, but no wet batter.40 g sliced almonds
- Allow to cool in the tin before turning out.
Notes
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.
