Italian Almond Cake

This quick and easy Italian almond cake takes less than 30 minutes to prepare! It is sweet, super moist, and full of almond flavor.

Italian Almond Cake Top

This Italian almond cake is one of my family’s favorite recipes, and it is clear why. It is one of the easiest no-fuss cake recipes that also has great flavor. This almond cake with almond flour also has almond extract for an even more intense flavor. The texture of this almond dessert is soft and moist, has a satisfying amount of sweetness, and looks super impressive due to the sliced almond topping.

I first tried this recipe from Splendid Table, and adapted it to make it taste even better. After baking and eating this Italian almond cake several times, I believe this version is the best! I would recommend decreasing the sugar to 3/4 cups (or 150 grams) so that the almond flavor can really shine.

This quick almond cake is perfect for any occasion. Served alongside some tea and fresh fruits, this cake is sure to be a showstopper at any gathering!


Why did my cake crack?

There are several reasons why this might happen (It happened to me several times!)

  • There were large air bubbles in your wet mixture before you added the dry ingredients. To avoid this in the future, make sure to whip the eggs and sugar long enough until there are no more noticeably large air bubbles. It takes me about 5 minutes on medium-high speed.
  • Also, make sure to gradually add in the oil and butter while mixing on medium speed. This will help to emulsify the eggs and fat (oil and butter) together. The cake batter should have a consistency thick enough to hold ribbons. If you need to, continue mixing until the mixture becomes thick and glossy.
  • Make sure to drop the cake a couple of times on the counter to eliminate any large air pockets.

Want more easy recipes? Try these:

Italian almond cake Slicing Low Square
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5 from 7 votes

Italian Almond Cake

This is a quick and easy Italian almond cake that takes less than 30 minutes to prepare! It is perfectly sweet, super moist, and full of almond flavor.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Italian
Keyword: almond cake with almond flour, almond dessert, italian almond cake, quick almond cake
Servings: 12 slices
Calories: 304kcal


Dry Ingredients

  • 168 grams almond flour (1 ½ cups)
  • 84 grams cake flour (¾ cups)
  • ½ tsp salt
  • ¼ tsp baking powder

Wet Ingredients

  • 4 large eggs, room temperature
  • 1 cup sugar (200 grams, can reduce down to 3/4 cups or 150 grams)
  • 1 tsp almond extract
  • 5 tbsp unsalted butter, melted (70 grams)
  • 1/4 cup vegetable oil (50 grams)
  • 1/3 cup almond slices


  • Grease a 9 inch round cake pan and line the bottom with parchment paper. Preheat the oven to 325 F.
  • In a bowl, combine all of the dry ingredients together.
  • In a separate bowl, beat the eggs and sugar together on medium high for 5 minutes. The eggs should turn a pale yellow and increase 2 to 3 times in size.
  • While mixing on medium speed, slowly pour the almond extract, melted butter and oil into the eggs until fully incorporated and there are no large air bubbles. The egg mixture should thicken and become glossy.
  • Fold the dry ingredients and wet ingredients together until just combined.
  • Transfer the batter to the prepared baking pan. Tap the cake pan on the counter a few times to knock out any air pockets.
  • Sprinkle the cake evenly with almond slices.
  • Bake the cake for 35 to 40 minutes, rotating the cake halfway through baking. (If using a convection oven, no need to rotate). After baking, a toothpick inserted in the middle of the cake should come out clean, or the cake should spring back when pressed gently. Note 1
  • Let the cake cool in the pan for 10 minutes before removing and slicing.


  1. The baking time may vary depending on the type of cake pan you are using. Here, I used a thicker, black cake pan. However, if you are using a lighter color cake pan, you will probably need to extend the time to upwards of 75 minutes. 

How to Prepare Italian Almond Cake

Mix the Dry Ingredients

To begin, mix all of the dry ingredients in a bowl.

Prepare the Wet Ingredients

Then, beat the eggs and sugar together at medium-high speed to incorporate some air into the cake. Make sure your eggs are either warm or at room temperature so that they whip up faster.

Eggs and Sugar
Whipping the Eggs and Sugar
Italian Almond Cake Oil Added

The best way to add the almond extract, melted butter, and oil is to drizzle them in while the mixer is on medium speed. This method helps the oils to emulsify with the eggs and mix correctly. Otherwise, the batter may “split” and become runny. A runny batter can cause the almond slices to sink and create dents in the cake when baking.

The wet mixture should thicken so that when you lift the beaters/whisk, the falling batter creates small ribbons before disappearing into the bowl. I found that the easiest way is to put the almond extract, butter, and oil together in a measuring cup with a spout before adding them to the eggs.

Mix and Bake the Cake Batter

Gently fold the dry ingredients and wet ingredients together until just combined.

Mixing in the Dry Ingredients
Italian Almond Cake Batter

Finally, grease a 9″ cake pan and line the bottom with parchment paper. Pour the cake batter into the pan. Drop the pan on the counter a few times to knock out any large air bubbles.

Sprinkle the cake generously with almond slices. The recipe calls for 1/3 of a cup of almond slices, but you can add more or less based on what you would personally like.

Italian Almond Cake Batter in Pan
Italian Almond Cake Added Almond Slices

Bake the cake at 325 F for 35- 45 minutes. To check if the Italian almond cake has finished baking, insert a skewer into the center of the cake. If done, the skewer should come out clean. You can also press the cake gently to see if it springs back. **NOTE: If you are using a lighter color cake pan, then the cake can take significantly longer to bake (~ over 60 minutes). Just use the toothpick test to determine when the cake is done.

Italian almond cake One Slice Top

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Recipe Rating


    1. Hi Ayushi, I’m not sure if apple sauce would work since I like to whip the eggs for several minutes to incorporate air into the cake. Apply sauce may make the cake slightly denser, but. if you try using it, let me know how it turns out!

  1. 5 stars
    I will be making this cake during the weekend!
    Just one question… cake flour means all-purpose flour?

    1. Hi Yomarie, cake flour is different from all-purpose flour. It has a lower protein content than all-purpose flour, which results in softer cakes. Since the amount of cake flour in this recipe is pretty low, you could try substituting all-purpose instead. The cake may turn out a bit denser though. Hope this helps!

  2. IT TUrned out super dry and crumbly. Any idea what might have gone wrong? I was looking for moist and dense. I really whipped the eggs until extremely light and increased volume. I wonder if that was the problem.?

    1. Sorry for the late reply! I’m not sure exactly what went wrong, did you bake at 325 F? I know one time I accidentally baked the cake at 350 F, which caused it to be crumbly. Also, did you follow the recipe using weight or cup measurements?

  3. 5 stars
    I love this recipe. It came out perfect! I have it sliced in an airtight container. Now, should I store it in the fridge or leave it out at room temperature? Thank you!

    1. That’s great to hear! You can either have it out at room temp for a few days, or you can store it in the fridge for longer storage. (It will harden if placed in the fridge due to the butter chilling, but, if you leave it out for a bit, it should soften up!)

  4. 5 stars
    This is an excellent cake! The only change I made was to include 1 teaspoon of vanilla extract in addition to the almond extract. Thank you!

    1. Yes, this cake freezes well! Just make sure it cools completely before wrapping the cake tightly in plastic wrap and storing in a plastic freezer bag.

  5. Baking now…left off the almonds on top because I will glaze with a chocolate ganache. I’m concerned because after 40 minutes at 325 in a convection oven, it’s still liquid in the middle 🤷‍♀️

    1. That’s odd. When you poured the batter into the cake pan, was it very watery or thin? The batter should be thick enough to create ribbons when it is poured. Or, could you double check the temperature of your oven, perhaps with a thermometer? I’ve made this cake several times at 325F in a convection oven, and haven’t found an issue with the time or temperature yet.

      1. Ended up baking for 50 minutes. The batter was thinner than ribbons…but I wouldn’t call it thin like boxed cake batter. I’ll let you know how it tastes today 😊.

          1. Forgot to let you know…it was delicious! Thanks so much…getting ready to make another and mail it to my son (no ganache this time 😉).

  6. 5 stars
    Great cake and so full of flavor. The only thing I did different was to cut the sugar by 25%.