Almond Cake Recipe from Scratch: Moist, Nutty & Flavorful Dish
I recently baked this almond cake from scratch, and I can honestly say it’s one of the easiest yet most rewarding desserts I’ve made. The nutty aroma filled my kitchen, and the soft, moist crumb made every bite feel indulgent.
I loved how versatile it turned out—it works just as well for tea-time as it does for celebrations. Making it at home gave me full control over the ingredients, which means I could keep it simple and wholesome.
If you’ve never tried baking almond cake before, trust me, this recipe will make you feel proud and satisfied.
Ingredients
Here’s what I used to make this almond cake extra delicious. Fresh ingredients matter here, so try not to cut corners.
- 1 cup almond flour (freshly ground almonds give better flavor than store-bought)
- 3/4 cup all-purpose flour (use gluten-free if needed)
- 1/2 cup unsalted butter, melted (coconut oil works for dairy-free)
- 3 large eggs, room temperature (this helps the batter mix more evenly)
- 3/4 cup granulated sugar (freshly measured, don’t pack it too tight)
- 1 teaspoon vanilla extract (use pure, not imitation)
- 1/2 teaspoon almond extract (optional, but deepens the flavor)
- 1 1/2 teaspoons baking powder (helps keep the cake light)
- 1/4 teaspoon salt (balances the sweetness)
- 1/4 cup milk (almond milk works well for dairy-free)
Optional toppings: powdered sugar, slivered almonds, or fresh berries.
Note: Serves about 8–10 slices, depending on how generous your servings are.
Variations
Want to make it your own? Try these fun swaps:
- Use honey or maple syrup instead of sugar for a natural sweetener.
- Add 1/4 cup yogurt for an extra-moist cake.
- Go dairy-free by swapping butter with coconut oil and milk with almond milk.
- For a citrus twist, mix in a teaspoon of lemon or orange zest.
Cooking Time
Here’s how long it will take from start to finish:
- Prep Time: 15 minutes
- Baking Time: 35 minutes
- Cooling Time: 10 minutes
- Total Time: About 1 hour
Equipment You Need
You don’t need fancy tools, just the basics:
- Mixing bowls – for dry and wet ingredients separately.
- Electric mixer or whisk – helps beat eggs and sugar until fluffy.
- Measuring cups and spoons – for accuracy in baking.
- Sifter – to aerate the flour and almond meal.
- 9-inch round cake pan – the perfect size for this recipe.
- Parchment paper – prevents sticking and makes cleanup easy.
- Rubber spatula – ensures you don’t waste batter.
- Cooling rack – lets the cake cool evenly.
How to Make Almond Cake from Scratch?
Making this cake is simple and enjoyable. I like to prepare everything in advance so I can focus on mixing and baking without stress. Once the batter comes together, it’s just a matter of waiting while the oven does its magic. The end result is a light, flavorful cake that tastes like it came from a bakery.
Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper. This step prevents sticking and ensures your cake comes out in one piece.
In a large bowl, sift together almond flour, all-purpose flour, baking powder, and salt. Sifting makes the mixture airy and keeps the cake from turning dense. Set it aside while you prepare the wet ingredients.
Beat the Wet Ingredients
In another bowl, whisk the eggs, sugar, vanilla, and almond extract until pale and frothy. I usually use an electric mixer here—it saves time and gives better volume. Slowly add the melted butter and milk, mixing until smooth.
Combine Wet and Dry Mixtures
Add the dry ingredients to the wet mixture in small portions. Gently fold everything together with a spatula until no streaks of flour remain. Avoid overmixing, as it can make the cake heavy.
Bake the Cake
Pour the batter into the prepared cake pan, spreading it evenly. Bake for 30–35 minutes, or until a toothpick comes out clean. The top should be golden and slightly firm to the touch.
Cool and Decorate
Let the cake rest in the pan for about 10 minutes before transferring it to a cooling rack. Once cooled, dust with powdered sugar or add slivered almonds and fresh berries for a pretty finish.
Additional Tips for Making This Recipe Better
I picked up a few tricks while baking this cake that really made a difference:
- I toasted my almond flour for a couple of minutes to bring out its nutty aroma.
- I made sure not to overmix the batter—the cake stayed light and fluffy.
- I sometimes add orange zest for a refreshing citrus flavor.
- I tried monk fruit sweetener once, and it worked beautifully for a sugar-free version.
How to Serve Almond Cake from Scratch?
This cake is simple, but presentation makes it shine. Serve it with a dusting of powdered sugar for elegance, or pair it with fresh berries for color. I love slicing it thick and enjoying it with a hot cup of coffee. For a more indulgent dessert, add a dollop of whipped cream or drizzle honey over each slice.
Nutritional Information
Here’s an approximate breakdown per slice (based on 10 servings):
- Calories: 220
- Protein: 5g
- Carbohydrates: 24g
- Fat: 12g
Make Ahead and Storage
Restoring
If the cake feels dry after a day, I like to brush slices with a little warm milk or almond milk before serving.
Freezing
Wrap slices individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating
Warm a slice in the microwave for 15–20 seconds—it tastes almost freshly baked.
Why You’ll Love This Recipe
This almond cake is one of those recipes that quickly becomes a family favorite. Here’s why:
- It’s super easy to make, even for beginners.
- The flavor is rich, nutty, and customizable with fun add-ins.
- It works for many diets with dairy-free or gluten-free swaps.
- You can dress it up for parties or keep it simple for everyday snacking.
- Best of all, it tastes even better the next day!
Almond Cake Recipe from Scratch
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). Grease a 9-inch cake pan and line it with parchment paper. This step prevents sticking and ensures your cake comes out in one piece.
- In a large bowl, sift together almond flour, all-purpose flour, baking powder, and salt. Sifting makes the mixture airy and keeps the cake from turning dense. Set it aside while you prepare the wet ingredients.
- In another bowl, whisk the eggs, sugar, vanilla, and almond extract until pale and frothy. I usually use an electric mixer here—it saves time and gives better volume. Slowly add the melted butter and milk, mixing until smooth.
- Add the dry ingredients to the wet mixture in small portions. Gently fold everything together with a spatula until no streaks of flour remain. Avoid overmixing, as it can make the cake heavy.
- Pour the batter into the prepared cake pan, spreading it evenly. Bake for 30–35 minutes, or until a toothpick comes out clean. The top should be golden and slightly firm to the touch.
- Let the cake rest in the pan for about 10 minutes before transferring it to a cooling rack. Once cooled, dust with powdered sugar or add slivered almonds and fresh berries for a pretty finish.
Notes
- I toasted my almond flour for a couple of minutes to bring out its nutty aroma.
- I made sure not to overmix the batter—the cake stayed light and fluffy.
- I sometimes add orange zest for a refreshing citrus flavor.
- I tried monk fruit sweetener once, and it worked beautifully for a sugar-free version.
