Almond Cake (Print View)

A moist, delicate cake infused with natural almond flavor, perfect for tea time or as a light dessert.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup (120 g) all-purpose flour
02 - 1 cup (100 g) almond flour
03 - 1 1/2 tsp baking powder
04 - 1/4 tsp salt

→ Wet Ingredients

05 - 1/2 cup (115 g) unsalted butter, softened
06 - 3/4 cup (150 g) granulated sugar
07 - 3 large eggs, room temperature
08 - 1/2 cup (120 ml) whole milk, room temperature
09 - 1 tsp pure almond extract
10 - 1 tsp pure vanilla extract

→ For Topping

11 - 1/3 cup (30 g) sliced almonds
12 - 2 tbsp powdered sugar (optional, for dusting)

# Step-by-Step Directions:

01 - Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 2–3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in almond and vanilla extracts.
05 - Add the dry ingredients to the wet mixture in two additions, alternating with the milk. Mix until just combined; do not overmix.
06 - Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds evenly over the batter. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
07 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

# Expert Suggestions:

01 -
  • The texture is impossibly moist without being heavy or dense
  • Almond flavor permeates every bite without feeling overpowering
02 -
  • Room temperature ingredients incorporate better and create a more even texture
  • Overmixing after adding flour is the most common mistake—stop as soon as you see no dry flour
03 -
  • Use weight measurements if possible—almond flour varies wildly by volume
  • Wrap cooled cake tightly and it stays fresh for three days

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