Almond Cake RecipeAlmond Cake RecipeAlmond Cake Recipe

This Almond Cake Recipe is a moist and fragrant recipe, which is made with almond paste and yellow cornmeal. It’s a simple yet elegant combination, ready in about 50 minutes.

Jump to Recipe

Almond Cake Ingredients

A simple yet elegant combination for a rich, flavorful cake.

1/2 cup fine yellow cornmeal
1/2 cup cake flour
1 teaspoon baking powder
1 stick (4 ounces) unsalted butter, softened
1/4 cup almond paste, cut into half-inch pieces
1 1/4 cups confectioners’ sugar, plus more for dusting
4 egg yolks
2 whole eggs
1/4 cup sour cream
1/2 teaspoon pure vanilla extract

How To Make Almond Cake

A step-by-step guide to this wonderfully moist and fragrant cake.

Prep the Oven and Pan: Preheat the oven to 350°F. Butter and flour an 8-inch round cake pan. In a medium bowl, whisk together the cornmeal, cake flour, and baking powder.
Cream Butter and Almond Paste: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and almond paste on high speed for about 3 minutes, until completely smooth and no lumps of almond paste remain.
Make the Batter: Reduce the speed to low, add the vanilla, and slowly stream in the confectioners’ sugar. Mix until the mixture is light and fluffy, about 3 minutes. Increase the speed to high and add the egg yolks and whole eggs one at a time, beating well after each addition.
Combine and Bake: Reduce the speed to medium. Add the sour cream, then the dry ingredients, and mix only until just incorporated. Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake and Cool: Bake on a lower rack in the oven for about 35 minutes, or until the cake is golden, pulls away from the sides of the pan, and a tester comes out clean. Let the cake cool in the pan on a wire rack before removing it.
Serve: Once the cake is completely cool, dust the top generously with confectioners’ sugar before slicing and serving.

Recipe Tips

Almond Paste vs. Marzipan: Make sure you buy almond paste, not marzipan. Almond paste has a higher almond content and less sugar, which is essential for the structure and flavor of this cake. Marzipan is too sweet and stiff.
How to get a smooth batter? The most critical step is beating the butter and almond paste together first (Step 2). If you don’t beat them until completely smooth, you will end up with lumps of almond paste in your cake.
Why use cornmeal? Fine yellow cornmeal gives this cake a beautiful golden color and a unique, slightly rustic texture that contrasts perfectly with the soft crumb. It makes it feel like a traditional Italian dessert.
Why use cake flour? Cake flour has less protein than all-purpose flour, which ensures the cake remains tender and delicate rather than tough.

What To Serve With Almond Cake

This elegant, understated cake is perfect for tea time or a light dessert.

A hot cup of tea or coffee
Fresh berries (raspberries or blackberries work well with almond)
A dollop of crème fraîche or unsweetened whipped cream
Poached pears

How To Store Almond Cake

Room Temperature: Store the cooled cake in an airtight container or cake dome at room temperature for up to 3 days. It stays very moist thanks to the almond paste.
Freeze: Wrap the cooled cake (without the powdered sugar dusting) tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw at room temperature.

Almond Cake Nutrition Facts

(Per slice, assuming 8 slices)

Calories: ~280 kcal
Total Fat: 14g
Saturated Fat: 7g
Cholesterol: 160mg
Sodium: 130mg
Total Carbohydrate: 34g
Dietary Fiber: 1g
Sugars: 19g
Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use almond flour instead of almond paste?

No, they are not interchangeable in this recipe. Almond paste provides sugar, moisture, and a binding quality that dry almond flour does not have.

Can I use all-purpose flour?

If you don’t have cake flour, you can use all-purpose flour, but the cake will be slightly denser. To mimic cake flour, remove 1 tablespoon of the AP flour and replace it with 1 tablespoon of cornstarch.

Can I use almond extract?

The almond paste provides a strong natural almond flavor, so extract usually isn’t needed. However, if you love a very strong almond flavor, you can add 1/4 teaspoon of almond extract along with the vanilla.