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A slice of almond cake topped with whipped cream and berries on a plate.

Almond Cake (Moist & Nutty)

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5 from 1 review

This almond cake is a tender, moist dessert with rich nutty flavor and a soft crumb that’s perfect for afternoon tea, brunch, or any time you want a simple but elegant cake. Made with almond extract and almond flour for deep almond aroma, it strikes a lovely balance between buttery richness and delicate texture. Serve with fresh whipped cream it adds just the right finishing touch without overwhelming the cake’s natural flavor. From simple weekday treats to special occasions, every slice feels cozy and satisfying.

  • Total Time: 1 hour 5 minutes
  • Yield: 8-10 slices 1x

Ingredients

Units Scale

Cake

  • 4oz (1/2 Cup) Neutral Oil, Avocado Oil or Vegetable Oil
  • 188 grams (1 1/2 Cups) All-Purpose Flour
  • 72 grams (3/4 Cup) Almond Flour, not almond meal
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 266 grams (1 1/3 Cup) Granulated Sugar
  • 3 Large Eggs, at room temperature
  • 4oz (1/2 Cup) Sour Cream, at room temperature
  • 1 1/2 Teaspoons Almond Extract
  • 2 Teaspoons Vanilla Extract
  • 4oz (1/2 Cup) Melted Butter

Topping

  • 1/2 cup Sliced Almonds
  • 2-3 Tablespoons Granulated Sugar
  • Serve with Fresh Whipped Cream & Berries

Instructions

  1. Preheat the oven to 325F/ C and grease a 9-inch springform cake pan, set aside.
  2. In a medium bowl whisk together the flour, almond flour, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. 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.

Equipment

Notes

  • 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.
  • Author: Elizabeth Waterson
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/almond-cake/

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