Vanilla almond cake combines vanilla, chopped almonds and a tender butter cake crumb. Serve the round cake plain, dusted with powdered sugar or finished with toasted sliced almonds.
If you enjoy nutty baking, our almond flour banana bread offers a different approach. This cake uses all-purpose flour and chopped almonds; it is not an almond-flour cake.
Tips for a tender vanilla almond cake
Use softened butter that yields slightly to a fingertip but is not melted. Cream it with the sugar until lighter in color, then add the eggs one at a time and mix in the vanilla.
Whisk the flour, baking powder, baking soda, salt and chopped almonds separately. Add the dry mixture and almond milk in alternating additions, beginning and ending with the dry mixture. Mix only until incorporated.
The existing recipe calls for a 9-inch round pan. Pan depth and oven behavior affect baking time: leave room for the batter to rise, begin checking at the stated time and continue until a tester inserted in the center comes out clean or with a few moist crumbs.
Ingredients and equipment
You will need all-purpose flour, granulated sugar, butter, eggs, almond milk, vanilla, leavening, salt and finely chopped almonds. Unsweetened almond milk gives a more predictable sweetness. Let toasted almonds cool before mixing them into the batter.
A mixing bowl, an electric mixer, a spatula and a lined round cake pan make preparation straightforward. For another simple dessert, try our lemon poundcake cookies.
Doneness, cooling and storage
Look for a set center rather than a glossy surface. Check the center with a toothpick; if wet batter clings to it, continue baking and check again. Cool the cake in its pan for 10 minutes, then transfer it to a rack and cool completely before adding powdered sugar.
Keep the cooled, unfrosted cake covered at room temperature for a short time. For longer storage, wrap individual slices well and freeze them; thaw wrapped at room temperature. A perishable frosting or filling changes storage needs and should be refrigerated.
For another cake idea, see our coconut cloud cake.
Vanilla almond cake at a glance
This round vanilla almond cake uses all-purpose flour, chopped almonds, butter, eggs, vanilla and almond milk. Cream the sugar with softened butter once, then add the eggs and vanilla before alternating the flour mixture with the milk. Finely chopped almonds add texture, while optional powdered sugar or toasted sliced almonds make a simple finish. The recipe calls for a 9-inch round pan; check its depth and leave space for the batter to rise. Begin checking the cake at the stated baking time and continue as needed, looking for a set center and a tester that comes out clean or with a few moist crumbs. Rest the baked cake in the pan for 10 minutes before turning it out onto a rack. Let it cool fully before slicing or adding the optional garnish.
Vanilla Almond Cake Recipe
Equipment
- 9-inch round cake pans Use one 9-inch round pan; depth should be checked before filling.
- Electric hand mixer
- 2 mixing bowls
- Balloon whisk and silicone spatula
- Cooling rack
Ingredients
- Dry Ingredients
- 2 ½ cups all-purpose flour substitute with gluten-free flour if needed
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup finely chopped almonds toast for extra flavor
- Wet Ingredients
- 1 cup unsalted butter softened
- 3 large eggs
- 1 ½ tsp vanilla extract use pure vanilla or a scraped vanilla bean
- 1 cup almond milk or regular, oat, or soy milk
- Optional Garnish
- Powdered sugar
- Sliced toasted almonds
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch cake pan and line it with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and chopped almonds. Set aside.
- Cream Butter and Sugar: In another bowl, beat the softened butter and sugar with an electric mixer until light and fluffy (about 2 minutes).
- Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in three parts, alternating with almond milk. Start and end with the dry ingredients.
- Pour Batter: Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake: Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
Add chocolate chips, fruit, or almond extract for variations.
Nutrition
Frequently asked questions
Does this cake use almond flour? No. It uses all-purpose flour and chopped almonds.
When does the sugar go in? Beat the sugar with the softened butter; it is not added to the dry mixture.
Can I use another milk? The existing recipe also suggests regular, oat or soy milk. The result can vary with the substitute.
How do I know it is baked? Check that the center is set and a tester comes out clean or with a few moist crumbs.
Can I freeze it? Cool completely, wrap slices well and freeze. Thaw wrapped at room temperature.