This easy almond cake recipe makes one tender 20 cm/8-inch round cake in about 45 minutes from start to finish. Simply beat softened butter, sugar, self-rising flour, ground almonds, baking powder, eggs, and almond extract in one bowl, then bake at 180°C conventional, 160°C fan, or 350°F for approximately 30 minutes.
The finished cake is golden on top, soft in the middle, and filled with gentle almond flavor. It is delicious with a dusting of icing sugar, alongside tea or coffee, and simple enough for a weekday bake while still being lovely enough to serve to guests.
This almond cake is the kind of dependable bake that earns a regular place in your recipe collection. It uses a short list of familiar ingredients, needs only one mixing bowl, and does not require frosting, layers, or complicated decorating.
Ground almonds give the crumb a naturally tender texture and a subtle buttery richness. The almond extract adds a clear, fragrant flavor without making the cake heavy, while the golden caster sugar helps create a beautifully warm-colored crust.
The recipe is also forgiving for busy bakers. Once the ingredients are measured, the batter comes together quickly, and the cake can be cooling while you prepare tea, fresh fruit, or a simple dessert sauce.
If you enjoy uncomplicated cakes with a light crumb, you may also like our simple sponge cake for another reliable everyday bake.
Ingredients You’ll Need
Every ingredient has a clear job in this straightforward formula. For the best result, have the butter softened before you begin, but keep it cool enough to hold its shape rather than turning oily or melted.
Unsalted butter: Use 140 g of softened butter for richness and a smooth batter. Unsalted butter lets the sweet almond flavor stay in focus.
Golden caster sugar: You need 140 g, or superfine sugar if that is what you have available. Its fine texture blends easily into the butter.
Self-rising flour: Measure 140 g accurately. This supplies the main structure for the cake.
Ground almonds: Add 50 g of ground almonds or almond flour for moisture, flavor, and a soft crumb.
Baking powder: One teaspoon provides additional lift alongside the self-rising flour.
Eggs: Two large eggs bind the batter and add richness. For an even mixture, it is helpful to use them at room temperature.
Almond extract: One teaspoon gives the cake its distinctive aroma and flavor.
Icing sugar: This is optional, but a light dusting makes the finished cake look polished without adding a rich frosting.
For accuracy, weigh the flour, sugar, butter, and almonds if possible. Small differences in dry ingredients can affect a small cake more noticeably than they would affect a large batch.
How to Make It Step-by-Step
Step 1: Heat your oven to 180°C conventional, 160°C fan, or 350°F. Grease a 20 cm/8-inch round cake tin, then line the base with baking parchment so the cake releases neatly after cooling.
Step 2: Put the softened butter, golden caster sugar, self-rising flour, ground almonds, baking powder, eggs, and almond extract into one mixing bowl. This recipe is designed to be easy, so there is no need to cream the butter and sugar separately before adding the remaining ingredients.
Step 3: Beat the mixture until the batter looks smooth and evenly combined. Stop mixing as soon as the last streak of dry flour disappears; overmixing can make the finished cake less tender.
Step 4: Spoon the batter into the prepared tin and gently spread it into an even layer. Level the surface so the cake bakes at a consistent thickness and develops an attractive golden top.
Step 5: Place the tin in the oven and bake for approximately 30 minutes. Begin checking a few minutes before the full time because ovens vary and almond cakes are best when they remain moist.
Step 6: Insert a skewer into the center of the cake to test for doneness. The skewer should come out clean or show only a few moist crumbs, while the center should look set rather than wet.
Step 7: Leave the cake in its tin for about 10 minutes before transferring it to a wire rack. Let it cool before dusting with icing sugar, since sugar sprinkled on a hot cake can melt into the surface.
Pro Tips for a Moist Almond Cake
The most important preparation detail is the butter. Softened butter blends properly with the other ingredients and helps the cake rise evenly, whereas melted butter can produce a heavier or greasier batter.
To soften butter safely, cut it into small cubes and leave it at room temperature for a short while. It should feel pliable when pressed, but it should not look shiny, liquid, or separated.
Do not judge the cake by color alone. A golden top is a helpful sign, but the skewer test is more reliable because almond-based cakes can look ready before the middle has fully set.
It is better to remove the cake when the skewer has a few moist crumbs than to wait for it to come out completely dry. Overbaking can take away the tender texture that makes this cake so appealing.
If the surface browns quickly, check that the tin is positioned in the center of the oven and begin testing slightly early. Avoid opening the oven repeatedly during the first part of baking, as this can interfere with the cake’s rise.
Serving Ideas
A light dusting of icing sugar is all this cake needs for a classic finish. Slice it into eight wedges and serve slightly warm, at room temperature, or with a spoonful of softly whipped cream.
Fresh berries, sliced peaches, or poached fruit provide a bright contrast to the rich almond crumb. A cup of black tea, coffee, or a mild herbal tea makes an especially good pairing.
For a fuller afternoon-tea spread, serve this cake with other homemade favorites. Our easy fruit cake offers a fruit-filled alternative when you want another traditional slice on the table.
This cake is also a useful base for a simple celebration dessert. Add a few berries around the plate, a small spoonful of yogurt or cream, and a final pinch of icing sugar just before serving.
Storage and Make-Ahead Tips
Allow the cake to cool completely before storing it. Keep it covered at room temperature, where it should remain pleasantly soft for a few days.
Do not dust the entire cake with icing sugar until you are ready to serve if you are storing it overnight. The sugar can absorb moisture and lose its clean, snowy appearance.
For make-ahead baking, prepare the cake a day in advance and keep it well covered. Let a chilled cake come closer to room temperature before serving so the butter-based crumb softens and the almond flavor becomes more noticeable.
This recipe is especially useful during a season of entertaining because it can be baked without last-minute decoration. If you are planning a festive menu, our easy king cake recipe is another cheerful option for a special gathering.
Easy Almond Cake
A simple one-bowl almond cake with a golden top, tender crumb, and delicate almond flavor. It makes one 20 cm/8-inch round cake serving about 8.
Heat the oven to 180°C conventional, 160°C fan, or 350°F. Grease a 20 cm/8-inch round cake tin and line the base with baking parchment.
Add the softened butter, sugar, self-rising flour, ground almonds, baking powder, eggs, and almond extract to a mixing bowl. Beat until the mixture is smooth and evenly combined, stopping as soon as no dry flour remains.
Spoon the batter into the prepared tin and level the surface with the back of a spoon or a small offset spatula. Bake for approximately 30 minutes, until golden and set in the center.
Test the cake with a skewer inserted into the center. It should come out clean or with only a few moist crumbs attached.
Cool the cake in the tin for about 10 minutes, then transfer it to a wire rack. Once cool, dust with icing sugar if desired and slice to serve.
Notes
Use softened, not melted, butter for an even rise and a smooth batter. Check the cake a few minutes early because almond-based cakes can dry out if overbaked. Store the cooled cake covered at room temperature and serve within a few days for the best texture.
Final Thoughts
This easy almond cake delivers a lot of flavor with very little effort. The one-bowl method keeps preparation simple, while ground almonds and almond extract create a tender, fragrant cake that feels special without needing frosting.
Remember the three details that matter most: use softened rather than melted butter, stop mixing once the batter is combined, and check the cake early so it does not dry out. After about 30 minutes in the oven and a short cooling period, you will have a golden homemade cake ready for slicing.
Serve it plain with icing sugar, pair it with fruit and cream, or enjoy a generous wedge with your favorite hot drink. This is an easy recipe to return to whenever you want a dependable almond bake that looks beautiful and tastes even better.
