Almond bundt cake made with classic ingredients and then topped with a smooth almond glaze and crunchy almond slices. Gorgeous bundt cake that’s simple to make & tastes delicious!
You’re going to love how fancy but simple this almond bundt cake recipe really is. Bundt cakes look impressive and they are, but what’s truly impressive is how fast and easy it is to make these simple but decadent desserts.
Glazed almond bundt cake
I love bundt cakes and have tons of them available on this site (scroll down for a list of suggested recipes to try). But one of my newer cake recipes is quickly becoming an instant favorite in this house as I can’t stop envisioning new excuses to enjoy it. Such a moist cake with the perfect amount of almond flavoring, it’s easy to see why it’s found a special spot in my heart lately.
Almond bundt cake ingredients
For the cake, you will need:
-Flour: You will need 2 ¾ cps of all-purpose flour for the base of this cake recipe.
-Leavening agents: You will need 2 ½ teaspoons of baking powder and ½ teaspoon of baking soda to help this cake rise perfectly.
-Salt: To help enhance the flavors in the cake you will want to use 1 teaspoon of salt.
-Sugar: Making our cake nice and sweet is 1 ⅓ cups of granulated sugar.
-Butter: Adding 1 cup of room temperature butter (two sticks) will make our cake richer thanks to the added fats.
-Eggs: You will need 4 egg whites and 1 whole egg to help bind the cake together and make it fluffy.
-Buttermilk: You will need 1 cup of buttermilk but if you don’t have it you can make your own by taking one cup of milk, removing 2 tablespoons, and adding in 2 tablespoons of white vinegar. Let rest 5 minutes before using.
-Almond extract: Adding 1 ½ teaspoons of almond extract will give you a great flavored cake without being overpowering.
-Vanilla: You just want to add in a dash of vanilla so you can enhance the flavors and allow the almond to shine through.
For the almond glaze, you will need:
-Powdered sugar: The base of the glaze is 1 cup of powdered sugar which will make it sweet and smooth.
-Milk: You will need about 2 tablespoons of milk to make the icing thicker or thinner depending on your preference.
-Almond extract: Add in ¼ teaspoon of almond extract to flavor your glaze.
-Almonds: If desired, add some slivered almonds over the top of your glazed cake to make an unforgettable presentation.
How to make almond bundt cake
Preheat your oven to 350 degrees F and grease a bundt pan, dust with flour to prevent sticking.
Whisk together the flour, baking powder, salt, and baking soda in a medium sized bowl. Set aside.
In the bowl of a stand mixer with a whisk or paddle attachment, cream the butter and sugar together on medium high speed for 2 minutes.
Add in the egg white and egg yolk, and mix.
Add in the buttermilk, almond extract, and vanilla. Mix well.
Add the flour mixture to the wet mixture and mix until the flour has been incorporated.
Pour the cake batter into your prepared bundt pan and then place it in the oven to bake for about an hour or until a toothpick can be inserted and come out clean or with moist crumbs.
Remove from oven and allow to cool.
Once cooled, remove bundt cake from pan and place onto a cake stand or plate.
Make the glaze by whisking the glaze ingredients together in a small bowl until a smooth glaze has been formed.
Drizzle the glaze over the top of the cake.
If desired, add some slivered almonds on top of the glaze.
Slice and serve. Enjoy!
I’ve used many a bundt cake pan over the years and really prefer the Nordic Ware brand. They’re strong & solid with a long lasting non-stick coating. The Anniversary style is a classic bundt pan with a minimum 10 cup capacity, which is standard.
Almond Bundt Cake
- 2 ¾ cups flour
- 2 ½ tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
- 1 ⅓ cups sugar
- 1 cup butter room temp
- 4 egg whites
- 1 whole egg
- 1 cup buttermilk
- 1 ½ tsp almond extract
- Dash of vanilla
- 1 cup powdered sugar
- 2 TBSP milk
- ¼ tsp almond extract
- 1 TBSP Slivered almonds for garnishing
- Preheat the oven to 350 F. Grease and flour a bundt pan. If you are using a silicone bundt pan, don’t worry about greasing it. In a medium sized bowl, whisk together the flour, baking powder, salt and baking soda.
- In the bowl of a stand mixer fitted with a paddle or whisk attachment, combine the sugar and butter. Cream together on medium high speed for 2 minutes.
- Add in the egg whites and egg yolk and mix.
- Add in the buttermilk, almond extract and vanilla and mix well.
- Add the flour mixture into the wet mixture and mix just until the flour is incorporated.
- Pour the cake batter into the prepared bundt pan and place into the oven to bake.
- Bake for 1 hour or until a toothpick inserted comes out clean or with moist crumbs.
- Remove from the oven and place onto a cooling rack to cool.
- Once the cake is cool, remove from the bundt pan and place onto a cake stand or plate.
- Make the glaze by whisking the ingredients in a small mixing bowl until a smooth glaze has formed.
- Drizzle the glaze over the top of the cake. If you so desire, sprinkle some slivered almonds on top of the glaze. Slice, serve & enjoy!
How long is bundt cake good for?
After frosting your cake, keep it stored in an airtight container in the fridge or on the counter for up to 5 days. For best tasting results I recommend eating it for 2 or 3 days.
How can I prevent my cake from sticking to the pan?
Make sure that you grease a metal bundt pan well to get into all of the nooks and crannies. The best way is to spread Crisco or shortening with a paper towel into every crevice and then spread flour over the entire surface of the shortening. Tap the pan to remove any excess flour and to avoid creating flour pockets.
Can I freeze almond bundt cake?
If you plan on freezing this cake recipe, I recommend doing it after the cake has cooled and before you add the glaze. You can always add the glaze later after the cake has thawed. This will prevent the glaze from “melting” as the cake thaws so that you can enjoy your cake’s appearance and taste as if it were fresher.
To freeze your cake allow it to cool completely and then wrap well in plastic wrap before storing in an airtight freezer-friendly container. Freeze for up to 4 months. Thaw the cake by placing it on the counter until room temperature (a few hours).
More Bundt Cake Recipes for Any Occasion
- PUMPKIN BUNDT CAKE WITH CARAMEL GLAZE
- POPPY SEED BUNDT CAKE
- ORANGE JUICE BUNDT CAKE
- LEMON PUDDING BUNDT CAKE
- ICED LEMON BUNDT CAKE
- EASY PINEAPPLE BUNDT CAKE
- GLAZED STRAWBERRY BUNDT CAKE
- EASY CHOCOLATE BUNDT CAKE
You’re going to love this easy almond cake recipe. It’s perfect for special occasions like holidays and it’s also great for just a nice dessert after dinner. It comes together perfectly and nothing beats that smooth almond glaze on top, yum!