Almond Cake Recipe
Certain occasions call for a decadent chocolate cake, while others call for something bright and covered with frosting and sprinkles, like a Funfetti cake. But once the warmer weather hits, light, fluffy, refreshing cakes are at the top of the dessert list for many.
If you're looking to make an incredibly moist, light cake, an almond cake is sure to fit the bill. And with this step-by-step recipe, you can bake a beautiful cake from scratch on your own at home.
Jam-packed with almond flavor, this cake features a beautiful, light crumb. Topped with whipped cream, there's certainly nothing heavy about this sweet treat, making it perfect for a hot day. Deck your cake out with sliced almonds, fresh berries, and even add a few edible flowers on top for a beautiful look. The cake will come together in a matter of minutes, and the presentation it will make when you serve dessert is sure to be spectacular.
Gather the ingredients for almond cake
To get started on making a delicious, light almond cake on your own at home, you'll want to grab all of the ingredients first. Double-check to be sure you have everything you need for this recipe on hand before diving in.
For this almond cake, you'll need 2 cups of white sugar, 2 cups of flour, 2 ¼ teaspoons of baking powder, 2 ¼ teaspoons of baking soda, 1 teaspoon of salt, 3 eggs, ¾ cup of oil, 1 cup of milk, and 2 teaspoons of pure almond extract.
To make homemade almond whipped cream to top the cake, you'll need 3 cups of heavy whipping cream and 1 teaspoon of pure almond extract. Or, if you prefer, you can utilize a store-bought whipped topping option. To top and decorate your cake, you'll need one (2-ounce) package of sliced almonds, amounting to approximately ½ cup. In addition, you'll need fresh berries such as blackberries to top the cake with fresh fruit.
Mix the dry ingredients for this almond cake
First thing's first: To get started on making your almond cake, preheat the oven to 350 degrees Fahrenheit. Allow your oven to come up to the proper temperature while you prepare the batter for your almond cake.
In a large mixing bowl, add all of the dry ingredients. Add the white sugar, flour, baking powder, baking soda, and salt. Mix well to combine. Be sure the dry ingredients mixture is free of any large clumps before moving on to the next step.
Add the wet ingredients to finish the batter, and bake the cake layers
Once the dry ingredients are fully incorporated, it's time to add the wet ingredients to finish the cake batter for this almond cake. Mix in the eggs one at a time, and then mix in oil. Next, mix in the milk and the almond extract and mix until just combined. Be sure not to over-mix your cake batter.
Once the batter is ready, prepare two eight-inch round cake pans. Add a circular piece of parchment to the bottom of each cake pan, and spray the pan with cooking spray to prevent the cakes from sticking. Divide the batter between the two pans and put the cake pans in the oven. Bake for 28 minutes until the tops are fully set and lightly golden brown.
Once the cakes are finished baking, remove the cake pans from the oven and allow to completely cool.
Make the whipped cream to top your almond cake
While the cakes are cooling, it's the ideal time to make your own homemade whipped cream. Utilize a stand mixer fitted with the whisk attachment or a large mixing bowl with a hand mixer for this task.
Pour the 3 cups of heavy whipping cream into the bowl, and begin to mix. Whisk on low, and then turn up the speed and continue whisking until stiff peaks form, which should take seven to ten minutes. Once the whipped cream has formed, mix in the one teaspoon of almond extract.
Assemble and decorate your almond cake
Once your cake rounds are fully cooled, it's time to assemble and decorate your almond cake. Place one cake round on a plate or cake stand. Add a generous layer of whipped cream on top, and then place the second cake layer on top. Use a flat spatula to spread the whipped cream over the entire cake, covering the sides and top. Lightly scrape away any excess whipped cream.
To add the sliced almonds, lightly press them against the cake with your hands. Cover the sides of the cake with sliced almonds, and then sprinkle them on the top. Top with fresh berries, and add edible flowers for a pop of color, if desired.
- 2 cups white sugar
- 2 cups flour
- 2 ¼ teaspoons baking powder
- 2 ¼ teaspoons baking soda
- 1 teaspoon salt
- 3 eggs
- ¾ cup oil
- 1 cup milk
- 2 teaspoons pure almond extract (plus 1 teaspoon for whipped cream)
- 3 cups heavy whipping cream (for whipped cream)
- ½ cup sliced almonds (for topping)
- fresh berries (for topping)
- edible flowers, for decoration
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, add all of the dry ingredients. Add 2 cups of white sugar, 2 cups of flour, 2 ¼ teaspoons of baking powder, 2 ¼ teaspoons of baking soda, and 1 teaspoon of salt. Mix to combine.
- Mix in the eggs one at a time.
- Add in ¾ cup of oil, mix, and then add in 1 cup of milk. Add in 2 teaspoons of almond extract and finish mixing until just combined. Be sure not to over-mix.
- Prepare two 8-inch cake pans with a round piece of parchment paper and spray with cooking spray. Divide the batter between the two pans, and then bake the cakes for 28 minutes until set and lightly golden brown. Once baked, remove the cakes and set aside to fully cool.
- Make the homemade whipped cream by utilizing a stand mixer fitted with the whisk attachment or a large mixing bowl with a hand mixer. Pour the 3 cups of heavy whipping cream into the bowl and begin to mix. Whisk on low, and then turn up the speed and continue whisking until stiff peaks form. It should take seven to ten minutes for the whipped cream to form. Once the whipped cream has formed, mix in the 1 teaspoon of almond extract.
- To assemble the cake, place one cake round on a plate or cake stand. Spread the top with whipped cream, and then place the second cake round on top. Use a flat spatula to spread whipped cream over the entire cake. Scrape away any excess whipped cream. Use your hands to press sliced almonds against the sides of the cake, and sprinkle the top with sliced almonds. Top with fresh berries, and then decorate with edible flowers, if desired.
| Calories per Serving | 874 |
| Total Fat | 59.2 g |
| Saturated Fat | 23.4 g |
| Trans Fat | 0.1 g |
| Cholesterol | 185.3 mg |
| Total Carbohydrates | 79.6 g |
| Dietary Fiber | 1.6 g |
| Total Sugars | 54.5 g |
| Sodium | 574.3 mg |
| Protein | 9.3 g |
