Butter Almond Cake

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Butter Almond Cake

This Butter Almond Cake is the perfect balance of rich, buttery flavor and delicate almond aroma. It’s soft, moist, and slightly nutty, with a light coconut texture that makes every bite irresistible. Best of all, it’s incredibly easy to make and doesn’t require any fancy steps — just simple ingredients and a few minutes of mixing. Whether you serve it plain, with whipped cream, or alongside a scoop of ice cream, this cake always shines.

Ingredients

  • 2 cups (192 g) almond flour or all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt (omit if using salted butter)
  • ½ cup (35 g) shredded unsweetened coconut
  • ½ cup (113 g) melted unsalted butter
  • ⅔ cup (133 g) white granulated sugar
  • 4 large eggs, room temperature
  • 1½ tsp vanilla extract or essence
  • ¼ cup (20 g) sliced almonds, for topping
  • 2 tbsp powdered sugar, for dusting (optional)

Instructions

Step 1: Prepare the Pan and Oven

Preheat your oven to 180°C (350°F).
Grease a 9-inch round cake pan (or similar size) and line the bottom with parchment paper. Set aside.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together:

  • Almond flour (or all-purpose flour)
  • Baking powder
  • Salt
  • Shredded coconut

Coconut pairs beautifully with almonds, adding a light texture and enhancing the nutty flavor of the cake.

Step 3: Combine the Wet Ingredients

In another large bowl, whisk together:

  • Melted butter
  • Granulated sugar
  • Eggs
  • Vanilla extract

Whisk until the mixture is smooth and well combined.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture. Whisk or stir until fully combined and smooth, without overmixing.

Step 5: Bake the Cake

Pour the batter into your prepared cake pan.
Sprinkle sliced almonds evenly over the top.
Tap the pan lightly on the counter a few times to release any air bubbles.

Bake for 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 6: Cool and Serve

Allow the cake to cool in the pan for about 20 minutes, then transfer it to a serving plate.
Dust lightly with powdered sugar if desired.

This cake is wonderful on its own, but you can also serve it with fresh berries, whipped cream, or vanilla ice cream for an extra treat.

Tips & Variations

  • Substitute almond extract for part of the vanilla for a stronger almond flavor.
  • Use toasted coconut for a deeper, nuttier taste.
  • This cake keeps well for up to 3 days at room temperature, covered, or can be frozen for longer storage.

 

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