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Almond Cake

A Classic Dessert for Any Occasion

Mildly sweet, with a lightly earthy and floral flavor, almond cake is a tried and true classic.

Equipment

  • Standmixer or handmixer

Ingredients

  • Dry
  • - 132 g of all purpose flour
  • - 159 g cake flour
  • - 330 g of granulated sugar
  • - 5 g of baking powder
  • - 3 g of baking soda
  • - 5 g of salt
  • Wet
  • - 100 g of canola oil
  • - 132 g of cold eggs
  • - 28 g cold egg whites
  • - 51 g full fat cold buttermilk
  • - 201 g cold full fat sour cream
  • - 132 g cold whole milk
  • - 10 g almond extract
  • Other
  • - 149 g of softened unsalted butter

Directions

  1. 1. Sift flours together into large mixing bowl.
  2. 2. Add remaining dry ingredients to a large mixing bowl, and stir just until combined. Set aside.
  3. 3. Mix wet ingredients into a seperate microwavable bowl, and whisk togetheer just until combined.
  4. 4. Microwave your wet incredients to make them room temperature or warm; this is usually 30 seconds to 1 minute in the microwave at 100% power. Adjust based on your microwave.
  5. 5. If you butter is cold, microwave the butter until it's softened; you should be able to make a finger indentation in your butter.
  6. 6. Add you butter to your dry ingredient mixture, and mix until your dry ingredients look like sand.
  7. 7. Add half of your room temperature or warm wet ingredients to your sand mixture, and mix on low for a few seconds.
  8. 8. Scrape bowl down.
  9. 9. Add the remaining wet ingredients and mix until all ingredients are incorporated. Be careful not to mix for too long. You want to mix until you no longer see big chunks.
  10. 10. If making cupcakes, fill cup liners with 45 g or 1/2 to 3/4 the way up the liner.
  11. 11. If making a cake, use baking spray and line pans with parchment paper circles. Add 475 g to each 6 inch round pan. Pans used for this recipe quantity should be 6x2. I also use cake stripes when baking this cake, they are wonderful and available on Amazon.
  12. 12. Bake at recommended temperature until a toothpick comes out clean with no batter traces, but with a few crumbs (I like to see a fair amount of crumbs on the toothpick), and the center is no longer jiggly when you nudge your pan.
  13. 13. If making a cake, allow cakes to cool in cake pans until you can touch pan to turn cake out of pan (approximately 15-20 minutes). Flip cake out of pan onto cooling rack.
  14. 14. If making cupcakes, remove cupcakes and transfer to wire rack as soon as you are able to.

Notes

  1. Makes 1,441 g
  2. Approximately 24-30 cupcakes or 3 6-inch cake layers, using a 6x2 inch cake pan.
  3. Baking temperature: 330-335°F or 165.5-168.3°C
  4. Baking time: know thy oven and thy cake
Published on November 14, 2025