Almond Cake

Almond cake is one of our all-time favorite recipes – it is light, springy, and full of addictive almond paste flavor (and topped with crunchy slivered almonds). This is one dessert we love to make, time and time again!

Our mom used to always make us an almond and raspberry cake when we were little, and this base is the solid Almond Cake to add any fruit or other flavors you'd like.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

What stands out

• Never dry. Almond flour, oil and sour cream keep it moist for up to 3 days on the counter.
• No frosting needed. The sugared almond topping bakes right on, and a dusting of powdered sugar finishes it.
• 15 minutes of prep. No special equipment beyond a mixer and a springform pan.
• Make-ahead friendly. It slices beautifully and freezes for up to 2 months.
• Elegant but easy. Fancy enough for guests, simple enough for a Tuesday.

Ingredients you'll need

For the almond cake:

• Almond flour – the star. It gives the cake its rich, nutty flavor and tender, moist crumb. Use blanched, finely ground almond flour for the lightest texture.
• All-purpose flour – adds enough structure so the cake rises and slices neatly.
• Baking powder and salt – for lift and to balance the sweetness.
• Unsalted butter – for that rich, bakery flavor. Make sure it's at room temperature.
• Vegetable oil – keeps the cake soft and moist even after a day or two.
• Granulated sugar – beaten with the butter to make the batter light and fluffy.
• Eggs – room temperature eggs blend in smoothly and help the cake rise evenly.
• Almond and vanilla extract – almond extract makes the almond flavor pop; vanilla rounds it out.
• Sour cream – the secret to a tender, melt-in-your-mouth crumb.

For the almond topping:

• Sliced almonds – they toast as the cake bakes for a golden, crunchy top.
• Granulated sugar – sprinkled over the almonds so they turn crisp and lightly caramelized.
• Powdered sugar – for dusting before serving.

Almond Cake Substitutions

Instead ofUseWhat changesSour creamPlain full-fat Greek yogurtSame moist texture, slightly tangierVegetable oilLight olive oilA more traditional Italian flavorAll-purpose flour1:1 gluten-free baking flourMakes the cake gluten-freeAlmond flourAlmond mealSlightly denser, more rustic crumb with flecks of skinVanilla extractZest of 1 lemon or orangeA bright citrus twist

How to make Italian almond cake

Prep & Whisk

Prep the pan. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with a circle of parchment paper.

Whisk the dry ingredients. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder and salt.

Butter & Wet Ingredients

Cream the butter. In a large bowl, beat the butter, oil and sugar until light and fluffy, about 2-3 minutes.

Add the wet ingredients. Beat in the eggs, almond extract, vanilla extract and sour cream until combined.

Add to Pan

Combine. Add the dry mixture and mix on low speed until combined. The batter will be thick – that's exactly right.

Add to pan. Spread the batter into the pan and smooth the top.

Top

Sprinkle the sliced almonds and 1 tablespoon of sugar evenly over the top.

Bake

Bake for 35-45 minutes, until golden and a toothpick in the center comes out clean. If the top browns too fast, tent loosely with foil for the last 10-15 minutes.

Cool & Dust

Cool in the pan for 10-15 minutes, run a knife around the edge and release the ring. Cool completely on a wire rack, then dust with powdered sugar.

Serve & Enjoy

Serve with coffee, wine, or tea and enjoy!

Kitchen notes

• Use room temperature ingredients. Especially the eggs and sour cream – they blend into a smooth batter that bakes evenly.
• Don't pack the almond flour. Fluff it up, spoon it into your measuring cup and level it off. Packed almond flour makes a heavy cake.
• Don't overmix. Stop as soon as the flour disappears. Overworking the batter makes the cake dense instead of tall and tender.
• Watch the top. Almonds brown quickly. A loose piece of foil keeps them golden while the center finishes baking.
• Make a solid parchment circle. Set the springform base on parchment, trace around it with a pencil and cut inside the line. It fits snugly and lets you slide the cake right off the base.

Almond Cake Flavor Variations

• Lemon almond cake: Add the zest of 1 lemon to the sugar and serve with a squeeze of lemon glaze.
• Orange almond cake: Swap the vanilla for orange zest and brush the warm cake with a little orange syrup.
• Berry almond cake: Scatter 1 cup of raspberries or blueberries over the batter before adding the almond topping.
• Amaretto almond cake: Replace the vanilla with 1 tablespoon of amaretto for a grown-up dinner party dessert.
• Gluten-free almond cake: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.

Almond Cake Storage

• Room temperature: Cover and keep for up to 3 days.
• Refrigerator: Store covered for up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature or rewarm briefly in the microwave.

A few answers

What is Italian almond cake?

It's a simple, rustic cake made with ground almonds, often finished with sliced almonds and powdered sugar. It's popular across Italy as a breakfast or coffee cake and doesn't need frosting.

Is Italian almond cake gluten-free?

This version isn't, because it uses some all-purpose flour for structure. Swap in a 1:1 gluten-free baking flour to make it gluten-free.

Why use both almond flour and regular flour?

Almond flour alone makes a moist but delicate cake that can sink or crumble. A little all-purpose flour gives it lift and clean slices without losing the tender texture.

Can we make it without a springform pan?

Yes. A 9-inch round cake pan lined with parchment works. Leave a little parchment overhang so you can lift the cake out easily.

How do we know when it's done?

The top should be deep golden and a toothpick in the center should come out clean or with a few moist crumbs. Start checking at 35 minutes.

Why did our almond cake sink?

Usually it's underbaked, the oven door was opened too early, or the batter was overmixed. Bake until the center tests clean and mix only until combined.

Can we make it ahead?

Absolutely. It tastes even better the next day once the almond flavor settles in. Bake up to 2 days ahead and dust with powdered sugar right before serving.

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Ingredients

• 1 cup almond flour
• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, room temperature
• ¼ cup vegetable oil
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ½ cup sliced almonds
• 1 tablespoon granulated sugar
• Powdered sugar, for dusting

Method

1. Preheat the oven to 350°F (180°C). Grease a 9-inch springform pan and line the bottom with a round of parchment paper. Set aside.
2. In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder and salt.
3. In a separate large mixing bowl, beat the butter, oil and sugar together until light and fluffy, about 2-3 minutes. Add the eggs, almond extract, sour cream and vanilla extract. Mix until combined.
4. Add the dry mixture. Mix on low speed until combined; do not overmix. The batter will be thick.
5. Pour the batter into the prepared pan and smooth the top. Sprinkle the sliced almonds and 1 tablespoon of sugar evenly over the top.
6. Bake for 35-45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. If the top is browning too quickly, loosely tent with foil during the last 10-15 minutes.
7. Let the cake cool in the pan for 10-15 minutes, then run a knife along the edges and remove the springform ring. Cool completely on a wire rack. Dust with powdered sugar before serving.