I love a cake that’s not too sweet and can be served as both dessert and breakfast the next day. It saves me time and energy, and I get to enjoy it twice! Almond flour helps to create the perfect texture in this cake, almond extract creates the perfect flavor, and sliced almonds create the perfect finish on top. I love to serve this gorgeous cake with coffee for breakfast, afternoon tea, or dessert!
What’s in This Almond Cake Recipe?
Butter: Unsalted butter adds richness to the cake. Sugar: Granulated sugar sweetens the cake, while powdered sugar creates a beautiful finish on top. Oil: Vegetable oil makes this cake super moist and tender. Extracts: Pure vanilla extract enhances the sweet flavor of this cake, while almond extract enhances the almond flavor. Eggs: Add richness to the cake. Flour: All-purpose flour gives the cake structure, while almond flour adds texture and flavor. Baking Powder: Helps the cake rise in the oven. Almonds: Add texture and enhance the almond flavor of the cake.
Tips for Success
Don’t overmix the batter once you’ve added the flour. This will cause too much gluten to develop, leading to a dense and dry cake. If you’re not a fan of almonds, you can easily swap out the almond flour for cashew, macadamia, or hazelnut flour. Top with the corresponding nut, and omit the almond extract for a different nutty cake. For a bit of extra flavor, add the zest of an orange or lemon to the batter.
How to Store and Reheat
Store almond cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Enjoy at room temperature. Freeze almond cake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
This delectable cake makes a great breakfast or dessert. Serve it up with a honey almond milk flat white and some Starbucks egg bites in the morning, or with a tiramisu martini for a nightcap.
How to Make Almond Cake Step by Step
Prep Your Workstation: Preheat your oven to 350°F, then grease a 9-inch round cake pan and set aside. Mix the Wet Ingredients: Whisk ¾ cup of melted unsalted butter, 1⅓ cups of granulated sugar, and 2 tablespoons of vegetable oil together. Add in 1½ teaspoons of pure vanilla extract, 1 teaspoon of almond extract, and 4 large room-temperature eggs. Whisk to combine. Whisk in the Dry Ingredients: In a separate bowl, whisk together 1½ cups of all-purpose flour, ¼ cup of almond flour, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt. Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Top the Batter with Almonds: Transfer the batter to the prepared cake pan and top with ⅓ cup of sliced almonds. Bake, Cool, and Garnish the Cake: Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool on a rack before topping the cake with more sliced almonds and a dusting of powdered sugar, if desired.
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