Simple Almond Cake Recipe
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With more than 100 glowing, nearly 5-star reviews, this simple, moist Almond Cake has earned its place as a reader favorite - the kind of cake people bake once and then never stop talking about. Buttery and tender, with a delicate almond aroma and crumb that stays moist for days, it's as perfect for afternoon tea as it is for a late-night kitchen indulgence.
Best of all? It comes together quickly with pantry staples - no special equipment, no fuss, just pure, almond-scented bliss in every slice. Whether you're celebrating something special or making a Tuesday feel extraordinary, this is the cake that delivers.
Featured Review
"I have made this cake twice now. It looks beautiful and tastes delicious! I served it with whipped cream and blueberry coulis, and my guests loved it! Lots of requests for the recipe." ~ Diane
Why You'll Love This Simple, Moist Almond Cake
- Proven winner: Loved by readers around the world, with over 100 rave reviews.
- Moist & tender: Almond meal and sour cream keep the crumb soft and rich.
- Quick & easy: Mix, bake, and enjoy in just over 30 minutes.
- Elegant & versatile: Dress it up with berries, cream, or powdered sugar, or enjoy plain.
- Keeps beautifully: Still moist and delicious days after baking.
If you're looking for a teatime treat, try these almond tea cakes for bite-sized perfection, or for an Emerald Isle traditional favorite, this Irish Tea Cake never disappoints!
What is an Anytime Almond Cake?
This is the cake you'll make over and over again - because you can. It's quick, requires nothing fancy, and works for any occasion: breakfast with coffee, teatime, dessert after dinner, or a surprise treat for guests. The almond flavor is subtle and sophisticated, yet universally loved.
If you love rhubarb in the spring, you might want to try our Anytime Rhubarb Almond Cake, too.
Ingredients You’ll Need
Key ingredients that make this cake exceptional:
- Unsalted butter: For richness and a soft crumb.
- Granulated sugar: Sweetens and helps create a tender texture.
- Large eggs: At room temperature for the best rise.
- Almond meal or almond flour: Adds flavor, moisture, and texture.
- All-purpose flour: Gives the cake structure.
- Sour cream: Keeps the crumb incredibly moist.
- Almond extract: A little goes a long way for that signature aroma.
- Baking powder & salt: For lift and balance.
Step-by-Step: How to Make Almond Cake
To begin, grease a 9-inch springform pan and line it with parchment. Preheat oven to 350°F (175°C) and grind the almonds into almond meal using a spice grinder, food processor, or blender.
Step 1: Whisk flour, almond meal (or almond flour), baking powder, baking soda, and salt in a bowl.
Step 2: Cream butter & sugar: Beat until light and fluffy. Add eggs, vanilla, and almond extracts: Mix well, scraping down the bowl as needed.
Step 3: Add dry ingredients to the wet mixture in batches, alternating with sour cream.
Step 4: Transfer batter to prepared pan and sprinkle with sliced almonds if desired.
Step 5: Bake 40-45 minutes, or until golden and a tester comes out clean. Tent a piece of foil or parchment paper over the cake during the last 10 minutes of baking if it is browning too quickly. Let cool in the pan 10 minutes before removing the outer ring of the springform pan.
Reader Tip
"I did half the butter… non-fat Greek yogurt instead of sour cream… and added blueberries. The cake came out light and tender!" - Anya, ★★★★★
Serving Ideas
- Dust with powdered sugar for a simple finish.
- Top with fresh berries and whipped cream for a summer dessert.
- Pair with a drizzle of raspberry sauce for a dinner-party-worthy plate.
- Add rhubarb for a spring treat, like we did in this almond rhubarb cake.
- Serve alongside tea or espresso for a simple but elegant afternoon tea party dessert.
Tips for Success
- Room temperature ingredients: Especially eggs and butter, for the best texture.
- Don't overbake: Start checking at 35 minutes to keep it moist.
- Use almond flour or almond meal, not almond powder: A too fine grind can change the texture.
Bringing Eggs to Room Temperature
Room temperature eggs mix more easily into batter, helping your almond cake bake up with a light, even crumb. Cold eggs can cause the butter mixture to seize slightly, leading to a denser texture.
- Warm water method: Place eggs (still in shells) in a bowl of warm, not hot water, for 2-5 minutes.
- Counter method: Let eggs sit at room temperature for 30 minutes before baking.
💡 Tip: If you forget and have already started mixing, the warm water method is your fastest, safest bet.
Recipe FAQs
Yes! It stays moist for up to 3 days when stored covered at room temperature. You can also wrap and freeze it for up to 1 month.
Almond flour is made from blanched almonds and is finer, while almond meal is coarser and often includes the skins. Either works here, though almond flour will yield a slightly more delicate crumb.
Yes - substitute your favorite 1:1 gluten-free baking blend for the all-purpose flour.
Yes, a 9-inch round or square cake pan will also work. Baking times may vary.
A Note from My Kitchen
This cake has been part of my recipe collection for years, and I've made it in every season, for nearly every occasion. It's the definition of a "keeper" - one you pull out when you want something easy yet special. The readers who've made it and loved it have turned it into more than just a recipe… It's a shared tradition.
Let’s Hear From You!
How do you enjoy your almond cake? With whipped cream, fresh fruit, or dusted with sugar? Share your favorite twists, toppings, or baking tips in the comments - I love seeing your creations and hearing your ideas.
More Cake Recipes You May Also Enjoy
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Anytime Almond Cake Recipe
Ingredients
- 2 cups all-purpose flour
- ½ cup blanched sliced almonds (plus more for garnishing top of the cake)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter softened, plus more for buttering pan
- 1 ½ cups granulated sugar
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 cup sour cream
Instructions
- Preheat the oven to 350℉ and butter or grease the bottom and sides of a 9-inch springform pan. I also like to line the bottom and sides with parchment rounds and a sleeve.
- In a spice or nut grinder (or food processor or blender), pulse the almonds until finely ground. Then, in a medium bowl, combine the flour, ground almond meal (or almond flour), baking powder, baking soda, and salt together. Set aside.
- With an electric mixer or stand mixer, cream the butter and sugar until light and fluffy; about 5 minutes. Beat in the eggs, one at a time, until mixed, then add the almond and vanilla extracts along with the sour cream.
- Beat in the flour mixture just until mixed with no dry flour streaks.
- Transfer the dough to the springform pan. Smooth the batter with a spatula and sprinkle almonds and 2 tablespoons of granulated sugar over the top.
- Bake 35-45 minutes, or until the top is golden and springs back when lightly pressed. During the last 10 minutes of baking, place a sheet of parchment paper or tent foil over the cake if it is browning too quickly. Cool in the pan for 10 minutes before removing the outer ring of the pan and cool on a wire rack. When ready to serve, sift powdered sugar on top and slice into wedges.
Video
Notes
- Room Temperature Eggs: This recipe works best with room temperature eggs. They mix more evenly into the batter, helping the cake bake with a light, tender crumb. If you forget, place eggs (still in shells) in a bowl of warm water for 5-10 minutes before using.
- Almond Meal vs. Almond Flour: Either works, but almond flour (blanched, finer grind) will yield a slightly softer crumb, while almond meal (coarser, may include skins) will give a bit more texture.
- Don't Overbake: Start checking at 30 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Serving Suggestions: Dust with powdered sugar, serve with fresh berries and whipped cream, or drizzle with raspberry sauce for a dinner party dessert.
- Storage: Store covered at room temperature for up to 3 days, or wrap well and freeze for up to 1 month.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
My wife made this for a tea and saved me a piece. It’s so good! Perfect texture and flavor!
Everyone in my family loves this cake because it’s not too sweet. I added a light dusting of powdered sugar and made a cherry glaze drizzled on top sparingly. The cherries and almond flavor go lovely together. Also the glaze adds a little color.
Thank you so much for tryin the almond cake recipe, I'm thrilled you and your family enjoy it! The cherry glaze is a beautiful touch-- and one I'm going to make soon!
This is delicious! I did half the butter (that's all I had). Non-fat greek yogurt instead of the sour cream and half the sugar. And added a pint of blueberries. And I put it in a bundt pan. My batter was so thick, but the cake came out so light and tender. Got rave reviews from my guests, too. This is how a good recipe works - it can handle some minor changes.
Hi Anya! Thank you for your kind words. I'm thrilled that the recipe works so well! It is always my hope that recipes can be adapted to minor changes and on-hand ingredients. You made my day-- thank you for trying it!
This is delicious! I did half the butter (that's all I had). Non-fat greek yogurt instead of the sour cream and half the sugar. And added a pint of blueberries. My batter was so thick, but the cake came out so light and tender. Got rave reviews from my guests, too.
I have tried baking this twice, both time used Greek yogurt, but the this round I used 3 medium eggs and it turn out perfect, the 2nd round I used 2 large eggs not sure what happened, it turned out alot more dense and heavy. I suspected its because I didn't cream it as well as the first round.
Can I ask what if I put in 3 large egg. Can you share any thoughts on it
By the way, my partner absolutely love, now it is the only cake he asked!!!
Thank you
Hi Aries! I'm sorry it took me a couple of days to answer your question-- a little mishap in the garden this weekend kept me off my keyboard. I'm so glad are and your partner are enjoying this cake. I absolutely love it too!
Your question on adding a third large egg is a great one, and one that I initially tested when developing the recipe. Adding eggs can be a great thing in cake because they add stability. However, my experience with adding the additional egg in this recipe made the cake more dense than I preferred. Hope that answers your question!
I have made this cake twice now. It looks beautiful and tastes delicious! I served it with whipped cream and blueberry coulis and my guests loved it! Lots of requests for the recipe.
Thank you, Diane! I'm so glad you're enjoying the recipe. I love your serving ideas. Thank you so much for letting me know how it's working for you! Have a great day.
Hi!
This recipe looks great!
I run a B&B and like to have single serving sized, freezable cakes or muffins. I am assuming that this freezes ok?
Will this recipe bake well in muffins tins?
Thank you so much! You know what, I'm testing and posting a very similar recipe specifically designed as single serve almond tea cakes in muffin tins. If all goes well on the last bake, I'll post the recipe on Friday. And yes, this Almond Cake freezes really well!