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Almond cake recipe

Tender, moist and flavorful almond cake swilred with melted dark chocolate

Course Dessert, Snack
Cuisine American
Keyword almond cake recipe
Prep Time 20 minutes
Cook Time 45 minutes
Servings 9 inch loaf pan
Author One Sarcastic Baker

Ingredients

  • 1 1/2 Cups All purpose flour (180 g / 6 oz)
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 Cup Full fat milk (120 ml/4 floz)
  • 1 tsp Almond extract
  • 1 tsp Vanilla extract
  • 1 Cup Granulated sugar (200 g / 7 oz)
  • 3/4 Cup + 1 tbsp Unsalted butter, softened (180 g / 6 oz)
  • 3 TBSP Almond paste (45 g/2 oz)
  • 3 Large Eggs
  • 1/3 Cup Melted dark chocolate (45 g / 2 oz)

Instructions

  1. Grease your pan with soft butter then sprinle with flour. Preheat oven to 350F. (180 C)

  2. In a medium bowl, sift together the flour, baking powder and salt. Use a fork to blend.

  3. Pour the milk into large measuring cups and mix in the extracts.

  4. In a bowl of a standing mixer, fitted with the paddle attachment, beat the butter, sugar, and almond paste on medium-high speed until light and airy, about 5 minutes. Make sure to scrape the bottom and sides of the bowl once or twice.

  5. Increase speed to hogh and add the eggs, one at a time waiting for each egg to fully incorporate before adding the next.

  6. Reduce speed to low and add the flour mixture in three additions, alternating with the milk mixture starting and ending with the flour mixture. Once you add the last portion of the flour, stop the mixer and use a rubber spatula to fully blend the flour into the batter.

  7. Spread the batter into the greased pan, drizzle the chocolate on top of the cake and use a large skewer to swirl the chocolate and create the veins.

  8. Bake for 40-45 minutes or just until a cake tested comes out clean from the center of the cake. (or with few moist crumbs)

  9. Remove from the oven and allow the cake to cool for 20 minutes before inverting and slicing.

Recipe Notes

  • Make sure the ingredients are at room temperature.
  • Do not replace almond paste with marzipan.

  • Wide pans will need less time than tall narrow cake pans. Loaf and almond bundt cake: 45-55 minutes. Brownie pan and cake layers: 30-35 minutes. Remember that each over is different, so check the cake, not the timer. The cake is ready when a cake tester comes out of the center with a few moist crumbs, and the cake is golden brown.

  • For this post, I used an 8 cups bundt pan and had to double the recipe by 50%.