White Almond Cake has become a true staple in my kitchen, the kind of dessert that slips effortlessly from busy weeknights to special celebrations. A while ago, a close family friend asked if I could bring something gluten-free and moist to our gathering. I immediately thought of my White Almond Cake, a trusted recipe that perfectly balances tender almond flavors with a light, airy crumb. Watching their delight as they took the first bite reminded me why this cake holds such a special place in our meals.
What I love most about the White Almond Cake is how it brings everyone to the table. Whether it’s a casual weekend dessert or the finale to a holiday feast, the almond flavor feels both comforting and fresh. This isn’t just any almond flour cake; it’s one that stays moist and light, avoiding that dense texture some gluten-free desserts can have. It reminds me a little of an almond sponge cake but with a uniquely tender crumb that’s easy to slice and share.
After years of making and tweaking this White Almond Cake, I’ve settled into a rhythm that’s reliable and straightforward. The best part: you don’t need fancy ingredients or complicated steps to get a dessert that feels a bit special but comes together fast. It’s a recipe I turn to when I want to create food memories without any stress. If you’re looking for a gluten-free almond cake that’s easy and loved by nearly everyone, I’d encourage you to try making this White Almond Cake in your kitchen. It has certainly earned a spot at my table, and I’m confident yours will feel the same.
For those interested in similar delightful desserts, you might enjoy the creamy layers in this Lemon Marbled Cheesecake Bars recipe or the protein-packed Blueberry Cheesecake Protein Bites from MomsGate. And if you want ideas for cozy dinners before dessert, the White Lasagna Soup brings family together just as well.
What You’ll Need
Here’s everything you’ll need to make a delicious White Almond Cake that’s truly a crowd-pleaser:
- 1 1/2 cups almond flour (finely ground for a smoother texture)
- 3/4 cup granulated sugar (or coconut sugar for a mild twist)
- 4 large eggs, room temperature
- 1 teaspoon baking powder (gluten-free to keep it light)
- 1/4 teaspoon salt
- 1/3 cup plain Greek yogurt (adds moisture and a tender crumb)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (for that signature almond aroma)
- Sliced almonds (for topping, optional but adds a lovely crunch)
For the best White Almond Cake, I recommend using fresh almond flour. You’ll find all these ingredients at your regular grocery store’s baking aisle or health food section. My family prefers when I use a good-quality almond flour with no added skins for the smoothest cake texture.
This White Almond Cake recipe is also forgiving if you need to swap a few ingredients. You can replace yogurt with sour cream or even applesauce to keep the moisture. Using a gluten-free baking powder is crucial to maintain that perfect rise, but sometimes double-acting versions work just as well. If you’re after a dairy-free version, coconut yogurt is a great stand-in.
Preparing ahead can make baking this White Almond Cake simpler. Measure out your dry ingredients first and whisk them together. Room temperature eggs blend better for a light almond sponge cake feel. Trust me, this White Almond Cake ingredient list keeps things simple without sacrificing flavor!
If you want to try a slightly different almond-based dessert, check out this Flourless Almond Cake from Love and Olive Oil for an extra moist almond dessert twist that feels just as special.
How to Make It
Making this White Almond Cake is straightforward and fun. Here’s how I go about it step by step:
- Preheat your oven to 350°F and grease or line an 8-inch round cake pan with parchment paper. This White Almond Cake typically takes me about 30-35 minutes to bake, but timing can vary slightly depending on your oven.
- Combine dry ingredients: In a large bowl, whisk together the almond flour, baking powder, salt, and sugar. This will help your White Almond Cake rise evenly and keep that perfect texture.
- Beat eggs: In a separate bowl, use a hand mixer or whisk to beat the eggs until frothy. This aeration is key to achieving a light almond sponge cake.
- Add yogurt and extracts: Stir in the Greek yogurt, vanilla, and almond extracts. I found that adding almond extract makes this White Almond Cake smell amazing while baking and adds that signature nutty warmth.
- Mix wet and dry: Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix – a few lumps are okay and actually help keep your cake tender.
- Pour batter into pan: Spread the batter evenly in your prepared pan. If you like, sprinkle sliced almonds on top for a little crunch. My kids love this extra texture.
- Bake: Place the cake in the oven and bake for 30-35 minutes. You’ll know your White Almond Cake is ready when the top is golden and a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack. This step helps keep your White Almond Cake moist and easy to slice.
Don’t worry if your White Almond Cake looks a bit uneven or puffy at first. It settles as it cools and becomes that moist almond dessert your family will rave about.
While your White Almond Cake is cooking, you can tidy the kitchen or prep a simple topping like whipped cream or berry compote. This way, the finishing touches come together quickly.
For a helpful shortcut, if you want a slightly different flavor, try folding in fresh raspberries or lemon zest. This variation reminds me of the Moist Vanilla Almond Cake from Amy Cakes Bakes that adds creamy vanilla buttercream for an indulgent finish.
Serving Ideas
My family’s favorite way to serve White Almond Cake is with a light dusting of powdered sugar and a side of fresh berries. The subtle nutty notes complement fresh fruit surprisingly well and keep this white cake with almonds feeling fresh.
This cake works great for celebrations like birthdays or casual family dinners, but it’s also perfect for soaking up afternoon tea or coffee time. Everyone reaches for seconds when this White Almond Cake comes out with a dollop of whipped cream or a drizzle of honey.
If you want to make it look extra special, try slicing the cake into neat wedges and topping each piece with toasted almond slivers and a few edible flowers for a dinner party. It’s simple but impressive.
Leftovers cut into small squares make perfect grab-and-go snacks or a sweet treat for lunchboxes. My family also loves using slices warmed up briefly and topped with a spoonful of vanilla ice cream.
You can also switch things up by adding a little cardamom or cinnamon in the batter to nod toward Persian flavors similar to the Persian Almond Cardamom Pistachio Cake from Spoonabilities. This variation is always a hit when we want a twist.
If your family loves this White Almond Cake, they’ll also enjoy the lemony lift of Lemon Marbled Cheesecake Bars from MomsGate and the blueberry-packed protein in these Blueberry Cheesecake Protein Bites.
Your Questions Answered
- Can I make this White Almond Cake ahead of time?
Yes! This almond flour cake tastes just as good the next day. Store it in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. I often bake it the night before a family gathering, so I have less to do the day of. - What if I don’t have almond extract?
Vanilla extract can replace almond extract if needed. The flavor won’t be quite as nutty, but the cake remains moist and delicious. I’ve also tried a splash of orange blossom water for an unexpected twist. - Is this White Almond Cake gluten-free?
Absolutely. Using almond flour and gluten-free baking powder keeps it safe for gluten-free diets. My family friend with gluten intolerance loves it every time I make it. - How do I avoid a dense almond sponge cake?
Make sure your eggs are at room temperature and beat them well before mixing. Folding gently when combining the dry and wet ingredients helps keep things light. Overmixing can weigh the cake down. - Can I use regular flour instead of almond flour?
This White Almond Cake is designed for almond flour, but if you want to try regular flour, expect a different texture – more like a classic white cake with almonds. You might want to reference recipes like the Moist Vanilla Almond Cake for guidance. - How should I store leftover White Almond Cake?
Leftovers keep best in an airtight container in the fridge. For quick reheating, warm slices in the microwave for 15-20 seconds. The cake stays moist and soft this way. - What makes this White Almond Cake so moist?
Using Greek yogurt and the right egg-to-flour ratio helps keep the cake tender. I also avoid overbaking, which dries out almond flour cakes easily.
If you want to see another great almond cake idea, this Flourless Almond Cake from Love and Olive Oil shows how a moist almond dessert can shine with just a few ingredients.
The Final Word
This White Almond Cake has earned its place in my recipe box because it’s a dessert I can trust to please my family with minimal fuss. Its moist almond dessert quality makes it feel a little special but it’s so easy to fit into any meal plan.
My White Almond Cake Tips:
- Always use room temperature eggs for the fluffiest texture.
- Don’t skip the almond extract—it adds an unmistakable aroma.
- Watch the baking time closely; almond flour cakes can dry out fast if overbaked.
I’ve tried a few variations with success: adding lemon zest for a citrus punch, mixing in fresh raspberries, and topping with toasted pistachios for crunch. My family loves the plain version the most, but my sister enjoys the cardamom-spiced twist. Each version brings a unique flavor that keeps this almond flour cake fresh and exciting.
If you make this White Almond Cake your own, I hope your family gathers around the table with smiles. It’s a dessert that feels made for sharing — and making memories. Don’t hesitate to bring this cozy almond sponge cake into your kitchen.
For more inspiration, try pairing it after a warm meal like the White Lasagna Soup or balance it with a fresh lemon twist from Lemon Marbled Cheesecake Bars. And when you want something protein-packed and sweet, Blueberry Cheesecake Protein Bites from MomsGate fit perfectly.
You’ve got everything you need to create a White Almond Cake that’s a meal win for your family. Enjoy every bite, every moment.
White Almond Cake
A delicate and moist white almond cake featuring a tender crumb and subtle almond flavor, perfect for celebrations or an elegant dessert.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large egg whites
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon pure almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup finely ground almonds (almond meal)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the egg whites one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, salt, and ground almonds.
- Alternately add the dry ingredients and milk to the creamed mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Stir in the almond extract and vanilla extract gently.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust the cooled cake with powdered sugar before serving.
Notes
For a richer flavor, serve the cake with fresh berries and whipped cream or a drizzle of honey almond syrup.