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Homemade Almond Bundt Cake photo

Almond Bundt Cake

This Almond Bundt Cake is a moist and flavorful treat that will impress your guests!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups Flour
  • 2.5 teaspoons Baking powder
  • 0.5 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1.5 cups Sugar
  • 1 cup Butter at room temperature
  • 4 large Egg whites at room temperature
  • 2 large Whole eggs at room temperature
  • 1 cup Buttermilk
  • 1.5 teaspoons Almond extract
  • 0.5 teaspoon Vanilla extract
For the Glaze:
  • 1 cup Powdered sugar
  • 2 tablespoons Milk
  • 0.25 teaspoon Almond extract for the glaze
  • 1 tablespoon Slivered almonds for garnish

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Cooling rack
  • Sifter

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C).
  2. Grease your bundt pan with butter or cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large mixing bowl, beat the room temperature butter and sugar together using an electric mixer until light and fluffy, about 3-5 minutes.
  5. Add the egg whites and whole eggs one at a time, mixing well after each addition.
  6. Pour in the buttermilk, almond extract, and vanilla extract. Mix until combined.
  7. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated.
  8. Spoon the batter into the prepared bundt pan, smoothing the top with a spatula.
  9. Place the bundt pan in the preheated oven and bake for 40-50 minutes.
  10. Let the cake cool in the pan for about 15 minutes before inverting it onto a cooling rack.
  11. In a small bowl, whisk together the powdered sugar, milk, and almond extract until smooth.
  12. Once the cake has cooled completely, drizzle the glaze over the top and garnish with slivered almonds.

Notes

  • Ensure all ingredients are at room temperature for better emulsification.
  • Do not open the oven door during baking until the last 10 minutes to avoid collapsing.
  • Leftover cake can be stored at room temperature for up to 3 days, covered.