This Easy Vanilla Bundt Cake is so delicious! An Almond Bundt Cake Recipe that's perfectly moist and quick to make!
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Bundt cakes are some of the best desserts because they are easy to make, but look absolutely gorgeous when displayed as an after-dinner dessert or at a gathering!
This Almond Vanilla Bundt Cake combines the nutty essence of almonds and the warm notes of vanilla in a moist and flavorful cake that is subtly sweet and will make your house smell amazing!
After baking, top with the sweet almond icing and sliced almonds for a dessert that will impress your family and guests!
You will love this Vanilla Almond Cake Recipe
- Easy to make: Although bundt cakes look impressive, they are incredibly easy to make. Simply mix the batter and bake!
- Beautiful: Bundt cakes are so pretty! You can use a detailed fluted pan to make your cake stand out!
- Made with pantry staples: Most of these ingredients are pantry staples that you probably already have on hand!
Almond Vanilla Cake Ingredients
To make Vanilla Almond Bundt Cake you'll need:
- all purpose flour
- granulated sugar
- baking powder
- baking soda
- salt
- eggs
- whole milk
- unsalted butter
- vanilla extract
- almond extract
For the icing:
- powdered sugar
- whole milk
- almond extract
How to make Vanilla Almond Bundt Cake
- Combine dry ingredients and set aside.
- Mix together wet ingredients.
- Mix dry ingredients slowly into the wet ingredients until just incorporated.
- Pour the batter into a butter and flour greased bundt cake pan and bake at 350° for 45 minutes.
- Let cool for at least 30 minutes before inverting on a cooling rack.
- For the Icing: In a small bowl, mix all ingredients until smooth then drizzle over the top of the cake after it has cooled. Optional - garnish with sliced almonds.
How to Serve Almond Vanilla Cake
We absolutely recommend topping this almond bundt cake with almond icing and sliced almonds, but it would also be delicious with fresh berries on top.
Substitutions for this Almond Bundt Cake Recipe:
All Purpose Flour: We don't recommend substituting the flour, but you can check out this article on Substitutions for All-Purpose Flour.
Sugar: We don't recommend substituting white sugar.
Baking Powder & Baking Soda are not the same thing! Make sure you use the right measurements and don't substitute for one another.
Milk: You can use half and half or low fat milk. I haven't tried this with almond milk but I think it would work. It might make the cake a little dry because it doesn't have as much fat in it.
Butter: Butter is essential to this recipe. We haven't tried it with dairy free butter but it might work!
Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!
Vanilla and Almond Extract: Vanilla extract is essential for this recipe! If you don't like almond extract you can substitute it with more vanilla extract.
How to store Vanilla Almond Bundt Cake
Storing: You can store this almond bundt cake for 3-5 days in an airtight container at room temperature.
Freezing: You can freeze the whole cake or individual slices for 3 months in an airtight container. Let the cake cool and wrap tightly in plastic wrap before freezing. Do not freeze with the icing. Thaw completely before enjoying.
Vanilla Almond Bundt Cake Recipe FAQs
Any cake can be a Bundt cake if it's baked in a Bundt pan. A regular cake is typically baked in a cake pan.
If it sticks you likely didn't grease the pan well enough or allow the cake to cool in the pan long enough before trying to remove it.
If you overcook a bundt cake or cook it at the wrong temperature, it can come out dry. Also, be sure to use the correct measurements to ensure a moist cake.
Other Bundt Cake Recipes:
- Lemon Bundt Cake
- Raspberry Lemon Bundt Cake
- Pumpkin Spice Bundt Cake
- Chocolate Bundt Cake Recipe
- Poppy Seed Lemon Cake
- Strawberry Marble Cake
- Moist Banana Cake Recipe
Vanilla Almond Cake Recipe
Ingredients
For the Cake:
- 3 cups all purpose flour
- 2 cups granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 eggs
- 1 cup whole milk
- 1 cup unsalted butter melted
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Icing:
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350 degrees. Grease a bundt cake pan with butter and flour. Set aside.
- In a medium mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, mix together eggs, milk, butter, vanilla and almond extract.
- Mix dry ingredients slowly into the wet ingredients until just incorporated. Set aside.
- Pour the batter into the greased bundt cake pan and bake for 45 minutes or until the top is golden and a toothpick comes out clean when inserted in the center.
- Let the cake cool for at least 30 minutes before inverting on a cooling rack.
- For the Icing: In a small bowl, add milk, almond extract and powdered sugar. Mix until smooth then drizzle over the top of the cake after it has cooled. Optional - garnish with sliced almonds.
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