Almond Cake Recipe: Moist, Tender Almond Layer Cake

Almond-flavoured cake that is dense and sweet — a lovely addition to your Christmas baking lineup.

Christmas baking is one of the highlights of the season. I love trying new recipes and revisiting family favourites, and this almond cake is one of those comforting treats that takes me back to childhood holidays.

I often bake more than necessary during the holidays — it’s part of the fun. The extra treats make great gifts and give everyone a chance to sample many different recipes. To keep things manageable I sometimes halve recipes so we can enjoy more variety without a freezer full of sweets.

This almond cake is dense and sweet with a clear almond flavour. It was a staple in my mother’s holiday baking, and I’ve grown to love it over the years. My kids are beginning to enjoy it too, and I hope it becomes a regular on our holiday spread.

If you’re looking for something a little different to add to your cookie plate or dessert table this season, this almond cake is worth trying. It’s simple to prepare and makes a satisfying, nostalgic treat.

Tips for a perfect almond cake

• Grease and flour a 9-inch pie plate well so the cake releases easily. I like to grease with butter or shortening, then add a spoonful of flour, tilt and shake to coat, and discard the excess.
• You can prepare the batter in a food processor, stand mixer, or with a hand mixer — use whichever is most convenient.
• The cake freezes well in an airtight container for up to three months.
• If you enjoy almond desserts, consider adding this to a lineup with other almond treats for variety.

Yield: 12-16 servings

Almond Cake

Almond-flavoured cake that is dense and sweet — a perfect addition to your holiday baking.

Prep Time
15 minutes

Cook Time
40 minutes

Total Time
55 minutes

Ingredients

• 1/4 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup all-purpose flour
• 2 teaspoons almond extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. Grease and flour a 9-inch round pie plate and set aside.
3. In a stand mixer or a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the flour and almond extract and mix until combined.
6. Spread the batter evenly in the prepared pie plate.
7. Bake at 350°F for 10 minutes, then reduce the oven temperature to 300°F and bake another 30–35 minutes, until the edges are golden brown.
8. Allow the cake to cool completely before slicing and removing it from the pan.
9. Store in an airtight container at room temperature for 3–5 days, or freeze for up to 3 months.

Notes

This recipe can be doubled — divide the batter between two pie plates if you want more cake. The recipe has been handed down in my family, and its exact origin is unknown.

Recommended Products

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• Pyrex Glass Pie Plate
• KitchenAid Hand Mixer
• Bosch Universal Plus Stand Mixer
• Measuring Cups/Spoons

Nutrition Information:

Yield:

16 servings

Serving Size:

1

Amount Per Serving:
Calories: 113Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 32mgCarbohydrates: 19gFiber: 0gSugar: 13gProtein: 2g

Nutrition information is an estimate based on ingredients used and may not be exact.

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