Tender, yet dense, this delicious Almond Cake couldn’t be easier to make. One bowl, simple ingredients, and no mixer. This cake is not only fun and easy to make, but it is also SO GOOD!
I got this recipe from my second mom. I’ve talked about her lots before and she is responsible for other delicious recipes on the blog like this Best Chili Ever recipe and this Kale and Sausage Soup. Anything Grandma Sharon recommends is guaranteed to be good. When she sent me this recipe, she said it was perfect for Charlotte to mix up. She was right. This is a fantastic recipe for emerging cooks to start with.
Charlotte and Thatcher have both taken a turn making this cake…it’s been our Sunday dessert lately. It is basically foolproof. I can’t wait for you to give it a try and hear how you like it.
I LOVE almond-flavored desserts and baked goods. There is just something about almond extract that speaks to my soul. If you’re that kind of person, you will love this cake, and especially love how darn easy it is to whip up! I haven’t tried it yet, but I bet this would be perfect served with a dollop of whipped cream and your favorite berries.
More Delicious Cakes
- Best Ever Banana Bundt Cake
- Tres Leches Cake
- Dreamy Toasted Coconut Bundt Cake
- No-bake Cherry Cheesecake
- Best Lemon Blueberry Bundt Cake
- Out of this World Carrot Cake
Step by step pictures for how to make Almond Cake
Frequently asked questions for how to make Almond Cake
Can this cake be made with Gluten-Free Flour?
I have never tried it, but if you have a good gluten-free flour blend, it should work fine.
Can you use margarine instead of butter?
Yes, this recipe turns out great using butter or margarine.
Can this recipe be doubled?
Yes. If you double it, either divide it between two loaf pans or try baking it in a 9×9 or 8×8 baking dish. It will most likely need to cook a little longer if you bake it in the 8×8 pan. No matter what pan you use, always use the toothpick method (putting a toothpick in the center of the cake and having it come out clean) to know when the cake is truly finished baking.
What works better: lining the pan with parchment or spraying it with cooking spray?
I have done this cake both ways. I’ve had success getting it out of the pan using either method, but it was definitely easier when I used parchment paper.
Can this cake be made ahead of time?
Yes, you can make this cake a day or two ahead of time. Just be sure to let it cool completely, and then wrap it in plastic wrap to keep it as fresh as possible. If you are going to do this, don’t dust with powdered sugar until you are ready to serve the cake.
Can this cake be frozen?
Yes, this cake can definitely be frozen. You will want to let it cool completely, wrap it in plastic wrap, and either put it in a Ziploc bag or wrap it in foil. It can stay frozen for up to 3 months. When you are ready to serve, take it out and let it unthaw. Unwrap and dust with powdered sugar before serving.
- 1¼ cup granulated sugar
- ⅔ cup milk
- 1 egg
- 2 tsp almond extract
- 1¼ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup butter, melted
- ¼-1/3 cup sliced almonds
- Spray a 9x4 loaf pan with cooking spray. If desired, you can also line the bottom with parchment paper. Sprinkle the bottom of the pan evenly with sliced almonds. Set aside.
- In a medium-sized mixing bowl, whisk the sugar, milk, egg, and almond extract.
- Stir in the flour, baking powder, and salt.
- Add the melted butter and mix until thoroughly combined.
- Pour cake batter into prepared pan, and bake at 350 degrees for 35-40 minutes or until toothpick comes out clean from the center of the cake.
- Let the cake cool completely in the baking dish. When cooled, run a butter knife around the edges of the pan to loosen the cake. Carefully turn the cake out onto a cooling rack or flat surface.
- Sprinkle cooled cake with powdered sugar. Slice and serve.