The Best Almond Cake Recipe

Introduction

This almond cake is wonderfully moist with a tender crumb, flavored deeply with almond paste and extracts. Its subtle sweetness and nutty aroma make it perfect for any occasion, from afternoon tea to special celebrations.

Ingredients

• 7 oz almond paste
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter (softened)
• 3 large eggs (room temperature)
• 1 tsp almond extract
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/4 cup whole milk (room temperature)
• 1/2 cup sliced almonds (optional, for topping)
• 3 tbsp granulated sugar (for topping, vanilla bean sugar works well)
• Powdered sugar (for dusting, optional)

Instructions

1. Step 1: Preheat the oven to 325°F. Grease a 9-inch round cake pan, line the bottom with parchment paper, and lightly grease the paper.
2. Step 2: In the bowl of a food processor, add the almond paste and granulated sugar. Pulse until the mixture resembles fine crumbs.
3. Step 3: Add the softened butter to the food processor and process until the mixture is smooth and creamy.
4. Step 4: Add in the eggs, vanilla extract, almond extract, and milk, then mix until combined.
5. Step 5: In a separate bowl, whisk together the flour, salt, and baking powder.
6. Step 6: Add the dry ingredients into the food processor and blend just until the flour mixture disappears. Be careful not to overmix.
7. Step 7: Pour the batter into the prepared cake pan and smooth the top. Sprinkle with granulated sugar and sliced almonds if using.
8. Step 8: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Step 9: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Dust with powdered sugar before serving if desired.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and even baking.
• If you don’t have almond paste, finely ground almonds can be used, though texture differs slightly.
• Try adding a tablespoon of orange zest for a fresh citrus twist.
• For a richer cake, substitute whole milk with cream.
• Swapping vanilla bean sugar for regular granulated sugar on top adds a subtle vanilla aroma when baked.

Storage

Store the almond cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week, allowing it to come to room temperature before serving. Reheat gently in a low oven or microwave for a few seconds for a fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it contains xanthan gum or add a small amount to help with texture.

Is almond paste necessary for the cake?

Almond paste is key for the distinct nutty flavor and moist texture. Using finely ground almonds is an alternative but may result in a less smooth crumb.

The Best Almond Cake Recipe

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★★★★★

4.7 from 74 reviews

• Author: Aiden
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This moist and flavorful almond cake combines the rich taste of almond paste with subtle vanilla and almond extracts, creating a dense yet delicate dessert perfect for any occasion. Topped with sliced almonds and a sprinkle of granulated sugar, this cake offers a delightful crunch and a beautiful presentation.

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Ingredients

Scale 1x2x3x

Cake Batter

• 7 oz almond paste
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs, room temperature
• 1 tsp almond extract
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 tsp salt
• 1 tsp baking powder
• 1/4 cup whole milk, room temperature

Topping

• 1/2 cup sliced almonds (optional)
• 3 tbsp granulated sugar (vanilla bean sugar recommended)
• Powdered sugar, for dusting (optional)

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Instructions

1. Preheat and prepare the pan: Preheat your oven to 325°F (163°C). Grease a 9-inch round cake pan, then line the bottom with parchment paper and lightly grease the paper to ensure easy removal of the cake after baking.
2. Process almond paste and sugar: Place the almond paste and 3/4 cup granulated sugar into a food processor bowl. Pulse the mixture until it resembles fine crumbs, breaking down the almond paste evenly.
3. Add butter: Add the softened unsalted butter to the food processor and process until the mixture becomes smooth and creamy, ensuring all ingredients are well combined.
4. Incorporate eggs and extracts: Add the eggs, almond extract, vanilla extract, and whole milk into the food processor. Mix until the batter is uniformly combined and smooth.
5. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, salt, and baking powder to ensure even distribution of the leavening agents and salt.
6. Combine wet and dry ingredients: Gradually add the dry ingredients into the food processor. Blend just until the flour mixture disappears, being careful not to overmix to maintain the cake’s tender crumb.
7. Prepare for baking: Pour the batter into the prepared cake pan and smooth the surface evenly. Sprinkle the top with 3 tablespoons of granulated sugar and sliced almonds if using, for a crunchy and sweet topping.
8. Bake the cake: Place the cake pan in the preheated oven and bake for 45 to 55 minutes. Test doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs attached.
9. Cool and serve: Allow the cake to cool in the pan for 10 minutes. Then, carefully turn the cake out onto a wire rack to cool completely. Optionally, dust the top with powdered sugar before serving for an elegant finish.

Notes

• Room temperature ingredients contribute to a better emulsification and smoother batter.
• Do not overmix the batter once dry ingredients are added to avoid a dense cake texture.
• Using vanilla bean sugar for topping adds extra depth of flavor but regular granulated sugar works fine.
• The almond paste can sometimes be sticky; chopping it into smaller pieces before processing can help.
• The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: almond cake, almond paste cake, moist almond cake, nutty dessert, easy almond cake recipe, almond extract cake