If you've never tried an almond cake, now is the time. Almond flour adds a subtle sweetness and wonderful moisture to this elegant, simple cake. It's covered in sliced almonds and granulated sugar.
Almond flour is one of those ingredients that, when added to a baking recipe, can have the most beautiful, subtle effect. It can really take a confection to the next level. Almond flour also brings a uniquely subtle sweetness to the end product and, due to its high-fat content, tends to make the goods it is baked into delightfully moist.
This almond cake illustrates this beautifully. It's a simple, moist cake that really allows the flavor of the almond flour to shine. The addition of sliced almonds and granulated sugar to the top of the cake brings the perfect amount of crunch and additional sweetness. Top each slice with a dollop of whipped cream and a smattering of berries and you've got yourself an elegant dessert that will have you coming back for seconds and thirds.
Another simple cake recipe I love is this sour cream pound cake!
Why You'll Love This Almond Cake Recipe
This almond cake is truly one of my favorites. It's so rich and moist and wonderfully easy to throw together. Here come some of the reasons I love it and why I think you will too.
- Texture. Due to the fat content in the almond flour, this cake is extra moist. It practically melts on your tongue. The use of sour cream in the recipe also adds a wonderful tenderness to the dessert.
- Flavor. The almond flour in this recipe brings a subtle sweetness to the cake that I just can't get enough of. Also, the use of butter in addition to oil here adds a richness that would not be achieved by oil alone.
- Quick and easy. This cake only requires you to spend 10 minutes of active time in the kitchen. Pop it in the oven in no time, walk away for 45 minutes, and come back to an utterly delicious dessert.
- Enjoy it any time of day. I love this cake because it can just as easily be enjoyed as a sweet breakfast treat as it can as a dessert. Serve it with whipped cream and berries for dessert or with a cup of hot tea for breakfast. The choice is yours.
What You'll Need
Here is a list of ingredients needed to make this moist almond flour cake. Be sure to scroll to the recipe card below for exact measurements.
- All-Purpose Flour - Feel free to use your favorite 1:1 gluten-free flour here instead.
- Almond Flour - Make sure to grab almond flour as opposed to almond meal. Almond meal is courser and sometimes includes the skins of the nuts. It will not yield the desired texture for this cake. Try my almond flour banana bread recipe next.
- Baking Powder
- Baking Soda
- Granulated Sugar
- Eggs - Allow the eggs to come to room temperature before using. They will incorporate more smoothly and easily into the batter, preventing you from over-mixing.
- Sour Cream - The sour cream should also be at room temperature. It will incorporate more smoothly and easily into the batter than would cold sour cream. this will help prevent you from over-mixing.
- Almond Extract
- Vanilla Extract
- Melted Butter
- Neutral Oil - I like using either avocado oil or vegetable oil but canola oil or another neutral oil will work as well.
- Sliced Almonds
- Granulated Sugar
- Fresh Whipped Cream & Berries - To top the slices of cake. Check out my recipe to make stabilized whipped cream.
How to Make Almond Cake
In just 10 minutes you could be popping this delicious almond cake in the oven. Here's a quick overview of how to make it. Don't forget to scroll to the recipe card below for more detailed instructions.
- Prep. Preheat the oven to 325F and grease a 9-inch springform cake pan.
- Combine the dry ingredients. Whisk together the flour, almond flour, baking powder, baking soda, and salt.
- Combine the wet ingredients. Whisk together the sugar, eggs, sour cream, almond extract, and vanilla extract.
- Mix in the butter and oil. Combine the melted butter and oil and slowly stream it into the egg mixture, whisking continuously.
- Fold the dry ingredients into the wet ingredients.
- Bake. Pour the cake batter into the prepared pan. Sprinkle an even layer of almonds and sugar over the batter. Bake the cake for 45-55 minutes.
- Cool. Let the cake cool and serve with fresh whipped cream and berries.
Tips for Success
This is a relatively simple, easy-to-throw-together cake but I do have some tips and tricks that will help you achieve the best results possible. Here they come.
- Read the label. Be sure to grab almond flour, not almond meal. Almond meal is much courser and often has the skins of the nuts incorporated into the mix. Almond meal will throw off the texture of the cake drastically.
- Room temperature ingredients. Be sure to start with room-temperature eggs and sour cream. They will mix more easily with the other ingredients and help prevent you from over-mixing.
- Don't over-mix. When incorporating the dry ingredient into the wet ingredients, it is important not to over-mix. Over-mixing the batter can cause the glutens in the flour to overdevelop, leaving you with a tough, overly dense cake. Fold the dry ingredients into the wet ingredients gently and just until incorporated.
- Watch for burning. Almond flour has a propensity to burn more easily than conventional flour, so keep an eye on the cake and be sure to keep the oven temperature down at 325 degrees F.
In the recipe, I suggest serving almond cake with whipped cream (try my Stabilized Whipped Cream) and berries. This is a great way to go but it's not the only way. Here are some other ideas for you.
- Ice cream. Serve this moist almond cake with a scoop of vanilla ice cream. You could even try Amaretto ice cream or a fruity flavor (strawberry would be delicious).
- Sauces. Drizzle a fruity sauce over a slice of this irresistible dessert. I have been loving my Strawberry Compote, this Raspberry Coulis, and my Lemon Curd.
- With a cup of coffee or tea. Yes. You can eat cake for breakfast. Especially when you pair it with your favorite coffee drink or a cup of hot tea.
How to Store Homemade Almond Cake
Leftovers? No problem. Before topping with whipped cream and berries, seal the cake in an airtight container (like a cake carrier or a Ziplock bag) and store it at room temperature. If you already sliced the cake, arrange the slices in a single layer in an airtight container at room temperature. It will stay wonderfully moist and flavorful for up to 5 days.
If you would like to keep it for longer, pop the properly stored cake in the freezer for up to 3 months (again, without the whipped cream and berries). Allow it to thaw at room temperature before diving in.
More Cake Recipes:
Loving this almond cake recipe? I can't wait to share some of my other favorite cakes with you. Hop in the kitchen and bake up one (or all!) of these delicious recipes.
- Basque Cheesecake
- Upside Down Granola Cake
- Upside Down Rhubarb Cake
- Marble Bundt Cake
- Lemon Bundt Cake
- Chocolate Pound Cake
- French Apple Cake
- 4oz (½ Cup) Neutral Oil, Avocado Oil or Vegetable Oil
- 188 grams (1 ½ Cups) All-Purpose Flour
- 72 grams (¾ Cup) Almond Flour, not almond meal
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 266 grams (1 ⅓ Cup) Granulated Sugar
- 3 Large Eggs, at room temperature
- 4oz (½ Cup) Sour Cream, at room temperature
- 1 ½ Teaspoons Almond Extract
- 2 Teaspoons Vanilla Extract
- 4oz (½ Cup) Melted Butter
- ½ cup Sliced Almonds
- 2-3 Tablespoons Granulated Sugar
- Serve with Fresh Whipped Cream & Berries
- Preheat the oven to 325F/ C and grease a 9-inch springform cake pan, set aside.
- In a medium bowl whisk together the flour, almond flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl whisk together the sugar, eggs, sour cream, almond extract, and vanilla extract. In a liquid measuring cup combine the melted butter and oil. While whisking stream in the butter/oil mixture slowly to mix to combine. Once combined gently fold in the dry ingredients, until just combined. Overmixing will overdevelop the gluten, creating a tough cake texture.
- Pour the cake batter into the prepared pan and sprinkle in an even layer the almonds and sugar. Bake the cake for 45-55 minutes or until the cake is baked through. If you press the top center of the cake with your finger gently it should bounce right back or if you insert a toothpick into the center, it should come out with no wet batter. Let the cake cool and serve with fresh whipped cream and berries. Store leftovers in an airtight container at room temperature for up to 5 days. This cake stays so moist so it's great to prep the day ahead of time.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Cake
- Method: Baking
- Cuisine: American
Keywords: almond cake, almond cake recipe, recipe for almond cake