Moist Almond Nut Cake Recipe
This moist almond nut cake recipe is rich, nutty, and incredibly easy to make. With a soft crumb, subtle almond flavor, and a crunchy top, it's the perfect dessert for any occasion—whether it's a birthday, holiday, or cozy afternoon treat.
Equipment
- Mixing bowls (2–3 sizes)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- 8 or 9-inch round cake pan
- Parchment paper
- Cooling rack
- Oven
Ingredients
- Dry Ingredients:
- 1 cup almond flour finely ground
- 1 cup all-purpose flour or more almond flour for gluten-free
- 1 tsp baking powder
- ¼ tsp salt
- Wet Ingredients:
- ½ cup 1 stick unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs room temperature
- ½ cup milk or almond milk
- 1 tsp vanilla extract
- ½ tsp almond extract optional, for stronger flavor
- Add-ins & Toppings:
- ½ cup chopped or sliced almonds plus more for topping
- Powdered sugar for dusting, optional
- Optional: orange zest 1 tsp, honey drizzle
Instructions
- Preheat the Oven:
- Preheat to 350°F (175°C). Grease and line your cake pan with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
- Cream Butter & Sugar:
- In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy (about 3–4 minutes).
- Add Eggs & Extracts:
- Beat in the eggs one at a time. Add vanilla and almond extract.
- Combine Wet & Dry:
- Gradually mix in the dry ingredients, alternating with the milk, until just combined. Do not overmix.
- Add Almonds:
- Gently fold in the chopped or sliced almonds.
- Bake:
- Pour batter into prepared pan. Smooth the top and sprinkle with additional sliced almonds if desired. Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool & Serve:
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar or glaze before serving.
Notes
For a gluten-free version, substitute all-purpose flour with more almond flour or a gluten-free flour blend.
Cake can be stored at room temp for 2 days or refrigerated for up to 5 days.
Almond milk, oat milk, or dairy-free butter can be used for a dairy-free version.
Enhance flavor with citrus zest, spices like cinnamon, or a drizzle of honey post-bake.
Cake can be stored at room temp for 2 days or refrigerated for up to 5 days.
Almond milk, oat milk, or dairy-free butter can be used for a dairy-free version.
Enhance flavor with citrus zest, spices like cinnamon, or a drizzle of honey post-bake.