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An almond cake dusted with powdered sugar.
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Almond Cake Recipe

This moist and fluffy almond cake recipe is sure to add true delight to your day! Almond flour, almond extract, and sliced almonds all add a lightly nutty flavor to this beautiful cake.
Step-by-step photos can be seen below the recipe card.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast, cake, Dessert
Cuisine: American
Servings: 12 slices
Author: Krista Teigen

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.
    A bowl of ingredients for an almond cake, including flour, eggs and sugar.
  • 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
    Whisking eggs in a bowl for an almond cake.
  • 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.
    A bowl of batter with eggs and a whisk, ready for making almond cake.
  • Transfer the batter to the prepared cake pan.
  • Top with sliced almonds.
    ⅓ cup sliced almonds
    A delicious almond cake, baked in a pan with the perfect combination of eggs and 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

Serving: 1slice | Calories: 319kcal | Carbohydrates: 35g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 93mg | Sodium: 158mg | Potassium: 64mg | Fiber: 1g | Sugar: 23g | Vitamin A: 445IU | Calcium: 47mg | Iron: 1mg