Almond Cake
Updated Aug 18, 2025
Almond cake is made with almond flour and semolina as the base, with slivered almonds on top and almond extract in the batter. Takes 10 minutes to prep!
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My Almond cake is so good!
This almond cake is one of those desserts I keep coming back. It’s made with semolina, which gives it this light, slightly coarse texture, and the almond flour plus a splash of almond extract really bring out that rich, nutty flavor. I love finishing it with just a dusting of powdered sugar on top, it looks pretty.
Sometimes I’ll serve it plain with cold brew coffee in the afternoon, and other times I’ll dress it up with fresh berries or whipped cream if I’m making it for company. That’s the great thing about this almond cake, it’s simple and versatile.
Happy Cooking!
– Yumna
Almond Cake Ingredients
- Dry Ingredients: This almond cake batter calls for almond flour, semolina flour, baking soda, granulated sugar, and a pinch of salt.
- Wet Ingredients: You’ll just need almond extract, milk (I prefer whole), and unsalted butter (softened) for this recipe!
- Slivered almonds: I love topping this cake with slivered almonds, but you can also try folding them into your batter!
- Eggs: Room temperature eggs are best!
- Powdered Sugar: For dusting! But feel free to skip the sugar-garnish if you like.
How to Make Almond Cake
Almond Cake Recipe
Ingredients
- 1 ½ cups almond flour
- ¾ cup coarse semolina flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup plus 1 tablespoon granulated sugar
- 3 large eggs
- 2 tablespoons milk
- 2 teaspoons almond extract
- 2 tablespoons slivered almonds
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, mix together the almond flour, semolina flour, baking powder, and salt. Set aside.
- In a large bowl, beat together the butter and 1 cup of granulated sugar until pale and fluffy. Beat in the eggs, milk and almond extract, then fold in the flour mixture just until combined.
- Transfer the batter into the prepared cake pan, smoothing with a spatula to even out. Sprinkle the slivered almonds and remaining tablespoon granulated sugar over the top.
- Bake in the preheated oven for 30 minutes, or until golden brown and firm in the center, and a cake tester comes out clean.
- Let cool completely in the pan before slicing and serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
FAQs
Make sure to let your cake cool completely before you transfer it to a covered container. It will keep well at room temperature for up 3 days, or in the fridge for 5 days.
Yes! This is a great cake to freeze. Just wrap it tightly in plastic wrap followed by aluminum foil to keep it as moist as possible and it’ll stay good for up to 3 months. When you’re ready to eat, let it thaw on the countertop, or warm it in the oven or microwave.
Sure! If you want to use white flour instead of almond, you can. Just replace it with a 1:1 ratio. Keep in mind the texture will look a little different.
No. If you don’t want to or can’t find semolina flour, you can omit it and just replace it with more almond flour at a 1:1 ratio. But the semolina really adds a nice texture and another layer of complexity to this cake, so if you can keep it, I would.
The toothpick method works great with this cake. Just insert a clean toothpick in the center of the cake, and if it pulls out clean with just a couple crumbs, your cake is done.
Comments
I made this cake twice. It came out perfect. First time I made it with all purpose flour. The second time with almond flour. Both the times it was great. Perfect recipe.
So happy to hear it turned out great with all-purpose and almond flour! Thank you so much for sharing, Zenith. Glad you liked it!!
This cake is decadent! Followed recipe to the โtโ. If you like bear claws you have to try this! Perfect crunch on the outside and perfectly moist on the inside.
Yay! I’m so glad you liked it, Donna!!
It was so delicious and yummy that when I brought it to my siblings gathering, everyone said the best cake I have made!
So happy to hear this, thanks for sharing!
Simple recipe for using up some almond flour I had on hand. It was very tasty, however more coarse, and drier, than I expected. Texture was like cornbread. I will try again with adding more fat, or baking for less time. Everyone liked it, it just didnโt โwow!โ
Thank you for the feedback, Maui!
Super delicious!!! My whole family loved it. I added orange zest and 2 tsp orange blossom water. Definitely make this one again and again. Thank u!
Yum! That sounds so good! You’re so welcome!
Hi, I was wondering if I could replace the almond flour with hazelnut flour? Would the hazelnut shine through enough?:)
Great question, I have never make this cake with hazelnut flour so I am not sure how it would turn out. If you try it let me know!
Hi! Could there be a sugar substitute?
Hi Majda, great question. I have not made this recipe with anything other than granulated sugar. You can try a substitute like granulated monk fruit or stevia, but I am not sure how it will turn out.
Probably one of the best cakes I have made recently! Thank you!
That’s amazing! You’re welcome!!
Hello!! As usual, amazing recipe!! I unfortunately didn’t have almond flour so I used almond powder instead but it was so delicious that the cake didn’t make it through the night ๐
Thank you!!
Thank you so much! I’m so glad it worked out that way. I can’t blame you!
Hi! Any egg substitute you can recommend for this delish looking cake?
I usually use a flax egg instead of an egg in recipes, but unfortunately I have yet to try that in this recipe!
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