Moist Almond Cake (Printable)

Moist, delicate cake infused with natural almond flavor and topped with crispy sliced almonds. Perfect for tea time.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup (120 g) all-purpose flour
02 - 1 cup (100 g) almond flour
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup (115 g) unsalted butter, softened
06 - 3/4 cup (150 g) granulated sugar
07 - 3 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 1 teaspoon pure almond extract
10 - 1 teaspoon pure vanilla extract

→ Topping

11 - 1/3 cup sliced almonds
12 - 2 tablespoons powdered sugar (optional for dusting)

# How To Make It:

01 - Preheat the oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
03 - In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 2–3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in almond and vanilla extracts.
05 - Add the dry ingredients to the wet mixture in two additions, alternating with the milk. Mix until just combined; do not overmix.
06 - Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds evenly over the batter. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
07 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

# Expert Tips:

01 -
  • The texture is incredibly moist while staying light and airy, not heavy like some almond cakes can be
  • It comes together quickly with pantry staples but tastes like something from a European bakery
  • The almond flavor is subtle enough for skeptics but satisfying enough for lovers of all things nutty
02 -
  • Cold ingredients will curdle your batter, so take everything out at least an hour before baking
  • Overmixing develops gluten and makes the cake tough, so trust the process and stop early
  • The cake continues baking slightly while cooling in the pan, so don't overbake it in the oven
03 -
  • Room temperature ingredients are non-negotiable for this recipe's success
  • Let the cake cool completely before dusting with powdered sugar or it will melt into the surface

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