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Cakes & Cupcakes

Almond Bundt Cake

This almond Bundt cake is light, airy, and full of delicious almond flavor. White almond cake topped with almond glaze, and crunchy sliced almonds! Bundt cakes are perfect for gatherings, they are easy to store and can travel well. This cake has the perfect amount of almond flavor, I use plenty of almond extract to get just the right flavor. The glaze adds an extra hint of almond and keeps the cake nice and moist.

If you’re a fan of the Almond Bundt Cake, try these other recipes!

Layered Funfetti Cake with Vanilla Buttercream

Mini Vanilla Cupcakes with Dulce De Leche Filling and Vanilla Buttercream

Mini Triple Chocolate Cupcakes

White Chocolate Strawberry Cupcakes

Can I make this cake ahead of time?

You can! I only recommend making it a day or two in advance, the night before would be most ideal. Keep well sealed at room temperature, and do not glaze until ready to eat. If your cake happens to dry out you can spray or brush on a little sugar water or simple syrup to help moisten the cake.

Instructions for the Almond Bundt Cake:

For the almond cake:

Preheat oven to 350 degrees F. Generously grease and flour a 12 cup Bundt pan*, set aside.

In a small mixing bowl whisk together the flour, baking powder, cornstarch and salt. Combine and set aside. In the bowl of a stand or hand mixer fitted with a paddle attachment, cream together the sugar and butter for 4-5 minutes. Do not skip this part, you want to have a light, fluffy consistency. Add in the whole eggs, one at a time, the egg yolk, vanilla and almond extracts. Mix until fully combined. Slowly mix in the milk. Once the wet ingredients are combined, slowly mix in the prepared dry ingredients, mixing until thoroughly incorporated.

Pour the batter into the greased Bundt pan, bake at 350 for 45-50 minutes, or until a toothpick inserted into the middle come’s out clean. Once done, remove the cake from the oven and allow to cool for 10-15 minutes. Flip and gently remove from the Bundt pan, if the cake doesn’t give immediately don’t force it out of the pan, this could cause pieces to break off.

For the almond glaze:

In a mixing bowl combine the powdered sugar, almond extract, and 1/4 cup milk. Whisk until the mixture starts to combine. If it is too thick add in remaining 2/4 cup of milk. Mix until smooth.

Pour over the cooled Bundt cake, top with sliced almonds and serve! This cake will keep unglazed for up to 2 days, covered at room temperature.

Notes

**Greasing and flouring the Bundt pan is required, I use a few tablespoons of softened butter to grease the entire pan and all crevices. Dust the entire pan with flour and shake out any excess. Making sure the pan is well greased will ensure the cake releases easily.

Almond Bundt Cake with Almond Glaze

5 from 3 votes
Course: Dessert
Prep Time: 25 minutes
Cook Time: 50 minutes
Cooling Time 30 minutes
Total Time: 1 hour 45 minutes
Servings: 1 Cake
Author: The Hearty Life
Cost: $$
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Ingredients: 

For the almond cake

  • 1 cup Unsalted butter, softened
  • 1 1/2 cup Granulated sugar
  • 3 Whole eggs, room temperature
  • 1 Egg yolk, room temperature
  • 1 tbsp Vanilla extract
  • 1 tbsp Almond extract
  • 2 1/2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 3 tbsp Cornstarch
  • 1 tsp Salt
  • 1 cup Milk, can substitute a non-dairy like almond milk

For the almond glaze:

  • 3 cups Powdered sugar
  • 2 tbsp Almond extract
  • 1/4 – 1/2 cup Milk, can substitute a non-dairy like almond milk
  • Sliced almonds, for garnish

Instructions:

For the almond cake:

  • Preheat oven to 350 degrees F. Generously grease and flour a 12 cup Bundt pan*, set aside.
  • In a small mixing bowl whisk together the flour, baking powder, cornstarch and salt. Combine and set aside. In the bowl of a stand or hand mixer fitted with a paddle attachment, cream together the sugar and butter for 4-5 minutes. Do not skip this part, you want to have a light, fluffy consistency. Add in the whole eggs, one at a time, the egg yolk, vanilla and almond extracts. Mix until fully combined. Slowly mix in the milk. Once the wet ingredients are combined, slowly mix in the prepared dry ingredients, mixing until thoroughly incorporated.
  • Pour the batter into the greased Bundt pan, bake at 350 for 45-50 minutes, or until a toothpick inserted into the middle come's out clean. Once done, remove the cake from the oven and allow to cool for 10-15 minutes. Flip and gently remove from the Bundt pan, if the cake doesn't give immediately don't force it out of the pan, this could cause pieces to break off.

For the almond glaze:

  • In a mixing bowl combine the powdered sugar, almond extract, and 1/4 cup milk. Whisk until the mixture starts to combine. If it is too thick add in remaining 2/4 cup of milk. Mix until smooth.
  • Pour over the cooled Bundt cake, top with sliced almonds and serve! This cake will keep unglazed for up to 2 days, covered at room temperature.

Notes:

**Greasing and flouring the Bundt pan is required, I use a few tablespoons of softened butter to grease the entire pan and all crevices. Dust the entire pan with flour and shake out any excess. Making sure the pan is well greased will ensure the cake releases easily.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.