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Irresistibly Moist White Almond Cake That Melts in Your Mouth

This Moist White Almond Cake boasts a dreamy texture and delicious almond flavor, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour this is the base for the cake, giving it structure and a tender crumb
  • 1.75 cups granulated sugar sweetens the cake and helps create a moist texture
  • 1.5 teaspoons baking powder ensures your cake rises beautifully
  • 0.5 teaspoon salt a tiny amount enhances the flavor
  • 0.5 cups unsalted butter adds richness and moisture; make sure it's softened for easy mixing
  • 3 large eggs provide structure and help bind the ingredients together for that moist texture
  • 1 teaspoon almond extract the star of the show; a little goes a long way in infusing that delightful almond flavor
  • 1 cups milk adds moisture and helps achieve the perfect batter consistency
For the Optional Glaze
  • 1 cup powdered sugar a sweet finishing touch that makes the cake even more irresistible
  • 0.5 teaspoon almond extract reinforces the almond flavor and enhances the glaze's taste
  • 2 tablespoons milk or water to thin the glaze to your desired consistency

Equipment

  • mixing bowls
  • electric mixer
  • Measuring Cups
  • Measuring Spoons
  • Baking Pan
  • spatula
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Start by preheating your oven to 350°F (175°C) and preparing your baking pan by greasing it with unsalted butter or non-stick spray and dusting with flour.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt.
  3. In a large mixing bowl, beat ½ cup of softened unsalted butter with 1 ¾ cups of granulated sugar until light and fluffy for about 3-4 minutes.
  4. Add 3 large eggs one at a time, beating well after each addition, then mix in 1 teaspoon of almond extract.
  5. Gradually add the dry mixture to the butter mixture, alternating with 1 cup of milk, mixing on low speed until just combined.
  6. Pour the batter into the prepared baking pan and spread it evenly.
  7. Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
  9. For the glaze, mix 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of almond extract until smooth.
  10. Once the cake is cooled, drizzle the glaze over the top and allow it to set before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 110mgSugar: 20gVitamin A: 400IUCalcium: 15mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smoother batter. Use a toothpick to check for doneness to keep the cake moist.

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