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.
Has anyone tried baking this cake in a Bundt pan? I recently made a similar cake with a slightly outdated little can of SOLO canned almond filling that was so delicious baked in a Bundt pan. (The recipe was on the can and I made it exactly as printed.) In considering making the recipe again I discovered a can of almond filling is now priced at $6.00! Needless to say I found your well-liked recipe and am eager to try it. My guess is that Bundt pans with the way they are constructed would make it less likely that the center of the cake would be soft when the outer portion is nicely baked. Also, is it necessary to adjust your recipe for my location at 4,200 feet elevation?
Carol Pollard
Klamath Falls, OR
Hi Carol! I've not made this recipe in a Bundt pan, but it's such a great idea! I've also noticed the price increase in almond filling and other baking ingredients as well. Yikes.
On elevation, King Arthur has a super informative post on baking at high elevation, which they consider 3500 feet and above. Here's the link: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking.
I'm going to add your idea to my baking list (hopefully this month) and see how it turns out in a Bundt pan. If you try it, I'd love to hear how you like it!
Have made this cake a few times, so when I found ground almonds of course I had to make it again. I've stored it in an air tight container in the fridge and it keeps really well. This one is a keeper. Just enough sweetness so perfect anytime of the day. Even breakfast where I toasted a couple of thin slices and topped with a bit of butter.
Looks delicious! I’d love to make this recipe for my gluten-free sister. Do you have any recommendations for AP flour alternatives?
Hi Mia! All-purpose flour can sometimes be difficult to replace. I've not tested this particular recipe using gluten-free flour. However, the closest GF flour would be Bob's Red Mill Gluten Free 1 to 1 Baking Flour and King Arthur's Gluten-Free Measure for Measure Flour. You would substitute the same measurement using both of these flours. If you try it, I would love to hear how it works!
Great recipe! Swapped yogurt for sour cream and divided into 2 cakes and so glad to have 1 for me, 1 for new neighbor! Easy and delicious. Cooked 35 min since it was 2 smaller cakes (both are a nice size 8 inch circle).
Hi Adrian-- I love that you shared one with your new neighbors and that you enjoyed it! Thank you for updating us on the cooking time for two 8-inch cakes. This is such a great idea for the holidays!
I plan on making this cake for my family. Can I add blueberries to this recipie? And I want to substitute sugar with a sugar supplement. Not sure how the cake will come out. Does anyone have any advise?
I have not tried making this Almond Cake recipe using blueberries, although it sounds delicious! The texture could differ with the addition of blueberries so I might cut back the butter by half. But again, I've not tried this. Would love to here how it turns out!
Thanks for sharing this delicious recipe!!! I actually cut the recipe in half and made it in an 8" springform pan and it was perfect!! (Baked 40 minutes, though next time I'm going to try 35 minutes). Looks, smells and tastes so good!! I was sad when the last piece was gone and plan to make it again later this week.
Hi Kate! Thank you so much for trying the Almond Cake and sharing tips on halving the recipe! I'm SO happy you loved it. That last piece is always a family battle at my house :)!
Hi Stephanie Wilson,
This seems a good recipe, but I wonder if you know what to substitute sour cream?
Thank you
I think the best substitution for sour cream is yogurt. Although buttermilk can also work. My favorite is a full-fat Greek yogurt because it is thicker. Hope this helps!
Thank you very much for getting back.
You are welcome!!
I used Greek yogurt!
I like Greek yogurt too!
The cake was really delicious and fine for any time of day. But I found the cooking time confusing. I used a 9" springform pand and started touching the center at 45 minutues. I checked every 5-10 minutes, finally using a toothpick. Even at one hour it still needed more time. Not sure, but I probably left it in the oven for 65-70 minutes until the toothpick came out clean.
I'm so glad you liked it, Jean! As you know, ovens tend to vary which makes baking times vary as well. It is very helpful to know how long it took in your oven. Thanks so much!
I had a similar experience. It stayed jiggly in the middle but was browned so I covered it with parchment. It finally fell in the middle. I left it a bit longer then took it out. It isn't pretty. Haven't cut into it yet. Guests coming later...
I’m so sorry this cake didn’t set up as expected! I haven’t ever had this issue with this recipe but I know how frustrating that can be, especially when guests are coming. Thank you for trying the recipe, I hope you enjoyed your guests.
Made the cake for a ladies’ dinner exactly as written, using size if springform pan as directed. Baked 1 hour, used parchment paper last 10 minutes. As it came out of oven it collapsed 1 3/4 inches in center even though it felt firm when tested before taking it out of oven. My dtr in law had same experience though we live 1200 miles apart & @ very different elevations. Flavor was excellent, just a bit too moist in 4 inches of center
I just made this delicious cake and it looks absolutely gorgeous! I jus have to say I find it super annoying when recipes don’t have weight measurements. Please please update your recipe with the weight measurements! I had to covert everything because I refuse to measure using cups – it’s so time consuming and less accurate. Other than that, stunning cake! I subbed 5% Greek yogurt for the sour cream and replaced half of the butter with vegetable shortening because that’s all I had. It really turned out fantastic!
Hi Kristin! I'm so glad you liked the Almond Cake. It's a favorite of mine too. I agree that weight measurements are much more accurate. We'll work on that!
I agree, weight in grams is more useful. Not just for accuracy, but because the rest of the world uses metric. Greetings from Croatia, by the way. 🙂
I just made the cake last night in a regular cake pan. With baking paper on the bottom and around the sides, it came out easily. And it's delicious.
If somebody needs metric measurements, this is it:
270 g all-purpose flour
70 g sliced almonds (plus more for garnishing top of the cake)
6 g baking powder
2 g baking soda
2 g salt
220 g butter, softened, plus more for buttering pan
300 g granulated sugar
2 teaspoons almond extract
1 teaspoon vanilla extract
2 large eggs, room temperature
240 g sour cream
Thank you, Slaven! You are so sweet to provide the metric measurements!
Weight measurements? I prefer to use pinches, handfuls, and smidges like an old school grandma. Please update the recipe accordingly 😉
Hi Kitty! You made my day with a huge smile!
Kitty's comment wins the best reply ever prize.
I SO agree!
This cake is lovely. But, honestly, I find with most cake recipes there is way too much sugar. I simply left out the sugar and am enjoying this as a breakfast cake.
Hi! I have ready made almond flour - how much would I substitute for the almonds in the recipe to save the step of grinding them at home? Is the texture of almond flour too fine? Thanks!
Hi Saffron, I've not tested this recipe replacing the ground almonds with almond flour. However, it should work measure for measure. Almond flour usually produces a lighter and fluffier texture to baked cakes when replacing finely ground almonds.
I used almond flour instead of ground almonds .. baked perfect it was lighter and fluffier but at places crumbled fast so next time I added half an egg extra
Now I have mastered the recipe and bake all the time for tea parties
Hi Mona! Thank you so much for sharing your ingredient substitutions and how you made them work. I’m so happy it works for your tea parties!
I am assuming the baking powder goes into the flour with the salt.
Yes! Thank you -- I've updated the instructions.
Thank you. I am always on lookout for quick tea cake recipes. But what did you base your advice for the eggs on? About not leaving them room temp for over 90 mins? Growing up in India, the eggs were sold room temp, wrapped in newspaper. Is something different about eggs in US that increases the risk for salmonella?
Egg recommendations were taken from the U.S. FDA for food safety. My family members living in Europe also purchase eggs at room temperature and I also was curious as to why. Business Insider has an article on the difference between U.S. eggs and other parts of the world. They say, "American farms wash eggs to strip the cuticle, or outer protective layer, which prevents contamination outside the shell. Without the cuticle, eggs must be refrigerated to combat bacterial infection from inside.
In Europe, it's illegal to wash eggs."
Learn something new daily. Thanks
I know I certainly do! 🙂
In Europe chicken are vaccinated against salmonella, so there is no salmonella risk from leaving eggs at room temperature.
That's true! Poultry vaccination is not required in the U.S. Here's another informative article on why Americans chill our eggs.
Delicious, perfect cake for dessert