Easy Almond Cake Recipe

This almond cake is soft, fragrant, and exactly the kind of “wow, you made that?” dessert that takes like… 10 minutes to stir together. It’s part buttery vanilla cake, part nutty hug-from-the-oven, with a shattering sprinkle of sliced almonds on top. You don’t need a mixer, you don’t need perfect technique, and you absolutely get to dust it with powdered sugar and call it fancy.

My husband calls this “coffee cake” even though it’s not, which is his not-so-subtle way of lobbying to eat it for breakfast. My little family has fully adopted it as the “bring-a-cake” cake—school potlucks, neighbor drop-offs, Sunday backyard hangouts. The last time I made it, we ate the first slice too hot, standing at the counter, powdered sugar snowing all over the floor. I didn’t even pretend to be sorry.

How to Make It

Heat the oven to 350°F. Grease a 9-inch round pan (springform if you’ve got one) and line the bottom with parchment because we’re not playing the “cake stuck in pan” game today.

In a big bowl, whisk 1 cup sugar with 2 large eggs until it looks a little lighter—30 seconds is fine. Stream in 1/2 cup melted, slightly cooled butter. Whisk in 3/4 cup plain yogurt, 1 teaspoon vanilla, 1 teaspoon almond extract, and the zest of 1 lemon if you’re into that bright citrus vibe.

In a separate-ish corner (or right on top of the wet if you’re confident), stir together 1 cup almond flour, 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine salt. Fold the dry stuff into the wet—gentle hands, just until the streaks disappear. If it’s a tiny bit lumpy, that’s okay.

Scrape into the pan, smooth the top, shower with 1/3 cup sliced almonds, and if you like a little sparkle, a spoonful of coarse sugar. Bake 32–38 minutes, until golden and a toothpick comes out with just a few moist crumbs. Cool 10 minutes, then loosen the edges and pop it onto a rack. Dust with powdered sugar when it’s no longer steaming its face off.

Serve warm, room temp, or—controversial take—cold from the fridge with coffee. Prep: 10 minutes. Bake: ~35. Makes 8–10 slices.

✔Ingredient Notes

– Almond flour: The moisture hero. It keeps the crumb tender and plush. Don’t swap with coconut flour—that’s a thirst monster and will dry it out.
– All-purpose flour: Gives structure so the cake slices clean. A 1:1 gluten-free blend works well if you need it.
– Butter: Melted for easy mixing and that classic bakery flavor. No butter? Use 1/2 cup neutral oil or light olive oil—still great, just a touch more tender.
– Yogurt: Adds tang and moisture. Sour cream works. Milk will do in a pinch (use 2/3 cup milk + 2 tablespoons oil).
– Almond extract: Tiny bottle, big personality. Measure it; a heavy hand can make it taste like marzipan perfume.
– Lemon zest: Optional but brightens everything. Orange zest is lovely too.
– Sliced almonds: The crisp on top. Toasty, pretty, and they tell people what they’re about to eat.

✔Recipe Steps

1. Heat oven to 350°F and line/grease a 9-inch round pan.
2. Whisk 1 cup sugar and 2 eggs until slightly pale.
3. Whisk in 1/2 cup melted butter, 3/4 cup yogurt, 1 tsp vanilla, 1 tsp almond extract, and lemon zest.
4. Combine 1 cup almond flour, 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt; fold into wet batter.
5. Spread batter in pan; top with 1/3 cup sliced almonds (and coarse sugar if using).
6. Bake 32–38 minutes; cool 10 minutes, release, dust with powdered sugar, slice.

What to Serve It With

– Berries and a dollop of whipped cream.
– A spoon of lemon curd if you’re feeling extra.
– Vanilla ice cream and an espresso (hello, dessert date at home).
– A drizzle of honey or maple syrup for shine.

✔Tips & Mistakes

– Room temp ingredients = smoother batter, better rise.
– Don’t overmix after the flour goes in—stir just until combined.
– Start checking at 30 minutes; almond cakes brown fast.
– If the top is browning too quickly, tent loosely with foil for the last 10 minutes.
– Use parchment in the pan. Future you will thank you.
– Stale almonds taste like a pantry. Use fresh ones.

✔Storage Tips

Explain where/how to store leftovers in a casual, friendly tone. Mention what happens if you eat it cold. Or for breakfast. No shame.
– Counter: Cover and keep at room temp for 2–3 days. It stays crazy moist.
– Fridge: Up to 5 days, snugly wrapped. Cold slices are elite with coffee.
– Freezer: Wrap slices individually and freeze up to 2 months. Thaw on the counter or toast from frozen for that “fresh-baked” vibe.

✔Variations and Substitutions

– Gluten-free: Swap the all-purpose with a 1:1 GF blend. Texture stays lovely.
– Dairy-free: Use oil instead of butter and a thick non-dairy yogurt.
– Citrus twist: Orange zest + a splash of Grand Marnier = yes please.
– Berry crown: Press a handful of raspberries on top before baking.
– Honey ↔ sugar: You can swap 3/4 cup honey for 1 cup sugar; reduce oven to 325°F and bake a few minutes longer.
– Brown sugar swap: Adds caramel notes—use half brown, half white.
– Extra almond: Add 1 tablespoon amaretto to the batter if you’ve got it.

Frequently Asked Questions

Easy Almond Cake Recipe

Moist, buttery almond cake with a tender crumb and a crisp toasted-almond topping. Mixed in minutes and finished with a dusting of powdered sugar for an elegant, effortless dessert.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup blanched almond flour
• ▢ 0.75 cup granulated sugar
• ▢ 0.5 cup unsalted butter softened
• ▢ 3 large eggs room temperature
• ▢ 1.5 teaspoon vanilla extract
• ▢ 0.5 teaspoon almond extract
• ▢ 1 teaspoon baking powder
• ▢ 0.25 teaspoon fine sea salt
• ▢ 0.5 cup whole milk room temperature
• ▢ 0.5 cup sliced almonds for topping
• ▢ 2 tablespoon powdered sugar for dusting

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease a 9-inch round cake pan, line the bottom with parchment, and grease the parchment.
• In a medium bowl, whisk together almond flour, baking powder, and salt; set aside.
• In a large bowl, beat softened butter and sugar with a hand mixer until light and fluffy, about 2 to 3 minutes.
• Beat in the eggs one at a time, mixing well after each addition. Mix in vanilla and almond extracts.
• Mix in half of the dry ingredients, then the milk, then the remaining dry ingredients, stirring just until the batter is smooth.
• Spread the batter evenly in the prepared pan and smooth the top. Sprinkle sliced almonds evenly over the surface.
• Bake until golden and a toothpick inserted in the center comes out clean, about 28 to 32 minutes.
• Cool in the pan for 10 minutes, then invert onto a rack, remove parchment, and cool completely. Dust with powdered sugar before slicing.

Notes

For a citrus twist, add 1.0 teaspoon finely grated lemon zest with the extracts. Store covered at room temperature for up to 2 days.