This easy almond cake recipe requires only six ingredients and a few minutes of prep. I love almond cake–it’s the perfect party dessert!
You are going to DIE when you read how simple and quick this easy almond cake recipe is! You’d think a dessert with the name almond cake would require a long list of ingredients and serious prep and baking time.
You’d for sure be wrong with this cake recipe! You can whip up this easy almond cake in just a few minutes and before you know it, you’ll have the most delightful easy dessert to share with friends and family.
Or just family. Or just you.
An 8×8-inch pan is a single serving, right?
Don’t let the short list of ingredients in this almond cake recipe fool you. This is one noteworthy cake, especially if you’re a fan of almond-flavored desserts.
Speaking of almonds, if you’re an almond lover like me, you’ll totally want to whip up a batch of this Chinese almond cookies. (It doesn’t have to be Chinese New Year to make those, you know.)
If you’re not a fan of almonds or almond flavor, we can still be friends because that means I don’t have to share my bear claw.
Printable recipe for easy almond cake below. Enjoy!
Almond Cake
This easy almond cake recipe requires only six ingredients and a few minutes of prep. Almond cake is the perfect party dessert!
Ingredients
- ½ cup unsalted butter
- 2 large eggs, room temperature
- ¾ cup sugar
- ¾ cup flour
- 1 to 1 ½ T almond extract
- ½ cup slivered almonds
Instructions
- Preheat oven to 350 degrees. Lightly grease an 8x8-inch square pan or 8-inch pie pan.
- Cream eggs and butter in a medium bowl. Add sugar, flour, and almond extract; pour into pan.
- Sprinkle with slivered almonds and bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely before serving.
Notes
FOLLOW HALF-SCRATCHED ON INSTAGRAM (@half_scratched) and share the recipes you're whipping up in the kitchen. Don't forget the #HALFSCRATCHED hashtag so we can see what you've made!
Nutrition Information:
Yield: 9 Serving Size: 1 pieceAmount Per Serving:Calories: 207Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 68mgSodium: 19mgCarbohydrates: 18gFiber: 1gSugar: 16gProtein: 3g
Jana
Those look amazing! I love almonds and almond extract, so this looks like one I’ll love! Thanks for the recipe! Pinning!:)
Emily Hill
If you love almonds and almond extract then you’ll definitely be a fan of this recipe. Hope you like it!
Dorothy @ Crazy for Crust
I’d totally fight you for the last bear claw – or these. OMG I need some! Pinned!
Emily Hill
Thank you so much! And don’t tell anyone but I’d totally share with you. :)
Peter
Thanks a lot! That was great and for that reason easy to make.
Emily Hill
You’re welcome! Hope you enjoy the recipe!
Silpa
Almond looking wonderful. Looking delicious. Super easy too. I m bookmarking this recipe .
Emily Hill
Awesome! Thank you!
Emily
This was fantastic!!!! I actually made it for breakfast bc it bakes up quickly, but my family ate the whole thing! Will double next time and bake 2. Thank you!!!
Emily Hill
I’ve never thought about it for breakfast–that’s a brilliant idea!
Sam R
I made this at the last minute for my office’s holiday dessert contest, which had almonds as a theme ingredient this year. I picked this because it looked easy and fast, but to my surprise I actually won! This cake beat out much fancier desserts, I almost felt guilty for winning with something so easy. Thank you for a great recipe!
Emily Hill
Oh my gosh! This makes me SO happy! Now I can call it an award-winning recipe. :)
Alison
Could this recipe is almond flour instead of regular flour?
Emily Hill
I’ve never tried it so I can’t be sure. But I think it’s worth a try!
Erica
Hi Emily..does this have a crust? I was looking at the pictures and it looks like it does. Thank u
Emily Hill
It doesn’t! The batter bakes up so it has a bit of a crispy bottom, but it’s crust free. :)
Lisa Tran and Schyler Van Schaick
OK – my daughter and I made this last night. It definitely was easy to make but it did not rise at all as seen in the photos. They were more like bars or flat blondies rather than a cake, but delicious nonetheless. I think we needed a bit more details regarding the instructions. I knew it wouldn’t turn out great because I have never creamed butter with eggs before. I’ve creamed butter and sugar and I’ve whisked eggs, but we could not get the butter and eggs to a cream consistency. We got beaten eggs with small chunks of whipped butter. We just went ahead with the recipe and added the sugar and flour. It also did not “pour” into the pan. It was like a frosting or quick bread, not cake batter, that we had to spread into the pan. We also only had raw whole almonds on hand so we “slivered” a few by hand and added to the top before baking. Because raw almonds may be more “bland” than the pre-slivered ones you can buy, we added a sprinkle of cinnamon sugar on top as well. We also drizzled on an almond-flavoured glaze before serving.
Emily Hill
I’m sorry it didn’t turn out as expected, but your almond glaze sounds amazing!
Erin
This was my exact experience! I couldn’t figure out if I was doing it right. It was very thick – not a pourable batter. Should it be pourable? It’s cooling now, and smells delish, but didn’t rise at all.
Emily Hill
It is a little thicker than a normal batter and doesn’t rise very much. Hope it turned out!
Dorrie
I’m assuming you meant cream butter and sugar, then add eggs one at a time, Also as I was jotting down the recipe I realized your recipe doesn’t list baking powder which I thought was odd. Wondering if that was on purpose or an oversight I love almond flavor. I’d go make it right now if it was 4 a.m.
Dorrie
meant to type if it Wasn’t 4 a.m.
Emily Hill
Nope! For this recipe, you cream the butter and eggs first. I’ve done that before in a few other recipes. And this one should be fine without the baking powder.
Sam
This was amazing! I doubled the recipe and used an 8.5 by 14 pan. I had to use one tablespoon of almond extract and half a table spoon of vanilla because I ran out or the almond extract, but it turned out great! A nice dense “snacking cake”. I know I’m super late but I’m so glad I saw this recipe.
Emily Hill
I need to try doubling it. Yum!
Danielle Mandelbaum
Can I use just vanilla? I am out of almond extract.
Emily Hill
Unfortunately, the almond extract is what makes it an almond cake. You can try it but I’m not sure how it will taste. It might be rather bland.
Jessica
This has become my go-to dessert when I have a family dinner! I’ve made it with and without the almonds (depending on what was in the pantry) and have used part almond, part vanilla extract in a pinch. It always goes over well and is soooo nice leftover with coffee. Thank you for this recipe!
Emily Hill
Yay! I’m so glad you like it!
Christopher
These are so tasty and addicting. I’ve been making them for 2 weeks now and devour the whole batch in a couple of days lol. I wonder though, can you switch it up and use different extracts for flavor variety like orange, lemon, coconut or vanilla? I haven’t tried it but I think it would turn out different flavored cakes.