This is a single-layer almond cake made with a mix of almond flour and all-purpose flour, baked in a 9-inch round pan in 30 minutes. The crumb is moist and tender, the flavor is straightforwardly nutty, and the whole thing comes together in about 50 minutes. It’s the kind of cake worth knowing by heart — simple enough for a weeknight, good enough to bring somewhere.
The technique that matters
Creaming the butter and sugar properly is the step that determines the cake’s texture. You’re looking for the mixture to turn noticeably pale and fluffy — this takes a full 2 to 3 minutes with a hand or stand mixer, not just a quick stir. That air you’re beating in is what keeps the crumb light rather than dense. The second thing that matters: when you combine the wet and dry ingredients, stop mixing the moment everything is incorporated. Almond flour is forgiving, but overdoing it once the all-purpose flour is in will tighten the gluten and make the cake tough. Fold gently, alternate the milk and dry ingredients in two or three additions, and don’t chase every last streak.
Smart swaps
- Almond flour: Use finely ground almond flour, not almond meal. Almond meal is coarser and made from unblanched almonds — it will make the cake grainier and slightly bitter. Check the bag; it should say “finely ground” or “blanched.”
- Whole milk: The fat in whole milk helps the crumb stay moist. You can use 2% in a pinch, but skip skim — the texture suffers noticeably. A quarter cup of full-fat sour cream also works well here and adds a very slight tang.
- Almond extract: It’s strong. One teaspoon is the right amount — skip the garnish of extra extract beyond what the recipe calls for, not worth the risk of an overpowering result. If you’re sensitive to it, half a teaspoon is fine.
Troubleshooting
- The cake sinks in the middle after baking: The oven was opened too early, or the cake was underbaked. Wait until at least the 25-minute mark before checking, and confirm doneness with a toothpick — the center should come out clean, not just the edges.
- The top browns too fast before the center is set: Oven runs hot. Tent the pan loosely with foil at the 20-minute mark and continue baking. An oven thermometer is worth having if this happens repeatedly.
- The cake sticks to the pan: Greasing alone isn’t always enough with almond flour batters. Line the bottom of the pan with a circle of parchment paper after greasing, then flour the sides. This makes unmolding clean every time.
- The crumb is gummy or wet inside even after 30 minutes: Almond flour holds moisture differently than all-purpose flour, so the toothpick test is essential — don’t rely on color alone. Give it another 3 to 5 minutes and test again in the center, not near the edge.
- The cake is flat and dense: Check that your baking powder isn’t expired. A quick test: drop half a teaspoon into hot water — it should bubble actively. If it doesn’t, it’s dead and needs replacing before you bake.
Classic Almond Cake
Equipment
- 9-inch round cake pan
- Hand mixer or stand mixer
- Mixing Bowls
- Spatula
- Cooling Rack
Ingredients
- 1 cup almond flour finely ground
- ½ cup all-purpose flour sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon almond extract
- ¼ cup milk whole
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a larger mixing bowl, cream the softened unsalted butter with the granulated sugar using a hand mixer or stand mixer, until light and fluffy, approximately 2-3 minutes.
- Add Eggs and Extract: Add the eggs one at a time, mixing well after each addition. Stir in the almond extract, ensuring everything is thoroughly incorporated.
- Combine Mixtures: Gently fold the dry ingredient mixture into the wet mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean and the cake is lightly golden.
- Cool and Serve: Allow the cake to cool in the pan on a cooling rack for 10 minutes before turning out to cool completely. Slice and enjoy with a cup of tea or a scoop of vanilla ice cream.
Notes
Tammy’s Tips:
- For a gluten-free version, substitute the all-purpose flour with an equal amount of gluten-free flour blend.
- To enhance the almond flavor, consider adding a teaspoon of vanilla extract alongside the almond extract.
- Top with sliced almonds before baking for a delightful crunch.
Nutrition
Your questions, answered
Can I make this cake ahead of time?
Yes — this cake actually keeps well. Store it covered at room temperature for up to two days, or wrap it tightly and refrigerate for up to four days. The almond flour helps it stay moist longer than an all-purpose-only cake would.
Do I really need both almond flour and all-purpose flour, or can I use just one?
You need both for this recipe to work as written. All-purpose flour provides structure; without it, the cake won’t hold together properly and will be too dense. Using only all-purpose flour removes the nutty flavor and moist crumb that make this cake worth baking.
My butter is cold — can I still use it?
No, cold butter won’t cream properly and you’ll end up with a lumpy batter and a dense cake. Cut it into small cubes and leave it out for 30 to 45 minutes, or microwave it in 5-second bursts until it gives slightly when pressed but isn’t melted.
How do I know when the cake is actually done?
Insert a toothpick into the center of the cake — it should come out clean or with just a dry crumb or two. The top should be lightly golden and the edges will have just started to pull away from the sides of the pan. If the toothpick comes out wet, bake in 3-minute increments and test again.
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