Simple Moist Almond Cake Recipe
This Simple Moist Almond Cake is a buttery, tender, almond-scented cake made with everyday all-purpose flour, sour cream, almond extract, and finely ground almonds or almond flour. It's easy enough for an afternoon treat but special enough for tea, brunch, birthdays, holidays, or any moment that calls for a simple homemade cake.
If you love simple homemade cakes, you might also enjoy this almond blueberry cake or see 12 Cakes to Make This Year for more ideas!
This post may contain affiliate links. Please read our disclosure policy.
Want to save this recipe?
Enter your email, and we'll send it to your inbox. Plus, you'll get delicious new recipes from us every Friday!
Unlike many almond cake recipes made entirely with almond flour, this one uses regular flour for structure and a soft, cakey crumb, with just enough almonds to give it beautiful flavor and moisture. It's a longtime reader favorite with more than 100 glowing reviews - and the kind of cake you'll want to make again and again.
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.
- Easy to make: A beautiful homemade cake with about 10 minutes of prep and simple pantry ingredients.
- 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 to Know Before Baking
- This almond cake is made with regular all-purpose flour, not only almond flour, which gives it a soft, tender cake crumb.
- Finely ground almonds or almond flour add delicate almond flavor and help keep the cake moist without making it dense.
- For best results, use room-temperature butter, eggs, and sour cream, and be careful not to overbake. The cake is done when the top springs back lightly and a tester comes out clean or with a few moist crumbs.
Jump to:
- Featured Review
- Why You'll Love This Simple, Moist Almond Cake
- What to Know Before Baking
- Almond Cake with Regular Flour: What Makes It Work
- Ingredients You'll Need
- Step-by-Step: How to Make Almond Cake
- Common
- Tips for Success
- Serving Ideas
- Bringing Eggs to Room Temperature
- Recipe FAQs
- A Note from My Kitchen
- Let's Hear From You!
- Simple Moist Almond Cake Recipe
- More Cake Recipes You May Also Enjoy
- 💬 Comments
Almond Cake with Regular Flour: What Makes It Work
This almond cake is made with regular all-purpose flour, which provides structure and helps create a soft, sliceable crumb. The almond flavor comes from a combination of almond extract and finely ground almonds, or almond flour, folded into the batter.
That small amount of almond meal adds flavor, tenderness, and a little texture, while the sour cream keeps the cake moist. It's the balance of regular flour, almonds, butter, and sour cream that makes this cake tender without becoming heavy or dense.
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 delicate almond flavor, moisture, and a little texture. You can finely grind sliced almonds or use store-bought almond flour or almond meal.
- All-purpose flour: Gives the cake structure and a soft, tender crumb. This is what makes the cake different from almond-flour-only cakes.
- Sour cream: Keeps the crumb incredibly moist and tender. Plain Greek yogurt can also work in a pinch.
- 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 the butter and sugar until light and fluffy. Add the eggs, vanilla, and almond extract, mixing well and scraping down the bowl as needed.
Step 3: Add dry ingredients to the wet mixture in batches, alternating with sour cream.
Step 4: Transfer the batter to the prepared pan and sprinkle with sliced almonds and a little sugar, 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, ★★★★★
Common
- Replacing all the regular flour with almond flour: Almond flour does not behave the same way as all-purpose flour and can make this cake more delicate, denser, or crumblier. If using almond flour, use it in place of the finely ground almonds, not the regular flour.
- Overbaking the cake: Almond cakes can dry out if baked too long. Begin checking near the end of the baking time, and remove the cake when the center springs back lightly and a tester comes out clean or with a few moist crumbs.
Tips for Success
- Use room-temperature ingredients: Butter, eggs, and sour cream blend more smoothly and help create a tender crumb.
- Measure flour lightly: Spoon the flour into the measuring cup and level it off rather than scooping directly from the bag.
- Mix gently after adding flour: Once the dry ingredients are added, mix only until no dry streaks remain.
- Check early: Begin checking near the end of the baking time. The cake is done when the center springs back lightly and a tester comes out clean or with a few moist crumbs.
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 or cherry sauce for a dinner-party-worthy plate.
- Add rhubarb for a spring treat, as we did in this almond rhubarb cake.
- Serve alongside tea or espresso for a simple but elegant afternoon tea party dessert.
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. This recipe is made primarily with regular all-purpose flour, which gives the cake structure and a soft crumb. Finely ground almonds or almond flour are added for almond flavor and moisture.
I don't recommend replacing all of the regular flour with almond flour in this recipe. Almond flour behaves differently and can make the cake more delicate, dense, or crumbly. You can use almond flour in place of the finely ground almonds.
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.
No. You can finely grind sliced almonds in a food processor, blender, spice grinder, or nut grinder. Store-bought almond flour or almond meal also works.
The most common reasons are overbaking, measuring too much flour, or overmixing the batter. Begin checking the cake near the end of the baking time and remove it when a tester comes out clean or with a few moist crumbs.
Yes. Plain Greek yogurt can be used in place of sour cream. For the richest, most tender texture, I prefer sour cream or full-fat Greek yogurt.
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 into more than just a recipe - it's become 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.
Simple Moist Almond Cake Recipe
Ingredients
- 2 cups all-purpose flour
- ½ cup blanched sliced almonds finely ground or ½ cup almond flour or almond meal (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 plus optional 2 tablespoons for topping
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 cup sour cream or Greek yogurt
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
- Regular flour matters: This recipe uses all-purpose flour for structure. Do not replace all of it with almond flour.
- Room-temperature ingredients: Butter, eggs, and sour cream blend best at room temperature and help create a tender crumb.
- Almond flour option: You can use ½ cup almond flour or almond meal in place of the finely ground almonds. 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.
More Cake Recipes You May Also Enjoy
- Anytime Almond Tea Cakes
- Anytime Rhubarb Almond Cake
- Anytime Almond Blueberry Cake
- Irish Tea Cake
- Blueberry Yogurt Teacake with Streusel Topping
- Easy Afternoon Tea Desserts
- Easy Anytime Snack Cakes to Bake and Share
If you try this recipe, I'd love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
I haven't made this almond cake before and I have a question. Can I use almond flour in place of the regular flour listed in the ingredients? If so, do I still add ground almonds to the batter?
Thanks!
Laura
Hi Laura! Great question. I wouldn’t recommend replacing the regular flour entirely with almond flour in this cake, as almond flour behaves differently and can make the cake more delicate and dense.
However, you can use almond flour in place of the finely ground almonds in a 1:1 ratio. If you do that, you do not need to add the ground almonds separately. The texture may be slightly different, especially if your almond flour is blanched and the ground almonds in the recipe include the skins, but it should still be delicious.
Hope that helps — and I’d love to know how it turns out!
Such an easy recipe. I am not kidding when I say I have made this cake 5 times in 7 days. Each one better than the last! A few things I've done differently:
I don't have almond slices to blanch, so I've been subbing half cup blanched super fine almond flour. That said, once in my baking dish I sprinkle a cinnamon sugar mix on top (without almonds).
I also do not have 9" spring form pans, so instead I am using a 7x10 glass baking dish, with the bake time adjusted to 1:05 mins for absolute perfection.
Just by itself, or with a frosting of your choosing, this cake is a beautiful little treat!!
Nicole, this makes me so happy — thank you! Five cakes in seven days is the best kind of compliment. I love hearing how you adapted it with almond flour, cinnamon sugar, and a glass baking dish. Those are such helpful notes for other bakers too. I’m thrilled it has become such a favorite!
Absolutely delicious! I only had slivered almonds and they worked just fine.
Hi Nancy! I'm so glad you loved the almond cake -- and thanks for sharing your experience with slivered almonds. I always have those in the freezer.
I've made this several times, of the few recipes I have made this is easy pezzy, and is the one that has the most almond flavor, is dry and not overpowering. If you like almond this is it.
Thank you, Alice! I'm so happy your enjoying making this almond cake. When developing this recipe, I diligently worked at enhancing those almond flavors, I'm so glad you love it!
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!
Have made this recipe many times. I am wondering if it can be doubled and baked in a 9 X 13 inch pan?
Hi Ellen, I haven’t tested this recipe in a 9x13-inch pan, so I can’t say for certain, but my usual formula is to double a 9-inch cake recipe for a 9x13 pan. As you know, this almond cake usually bakes a little taller than many cakes, so it’s possible a full double batch may be slightly more batter than needed — but I do think it’s safer to have a little extra batter than too little.
If you try it, I would fill the pan no more than about 2/3 full and bake until the center is set and a tester inserted in the middle comes out clean or with just a few moist crumbs. If there’s any extra batter, you could bake it separately as a small muffin or ramekin cake.