Description
This Almond Snowflake Cake is a moist and tender almond-flavored dessert topped with a delicate dusting of powdered sugar, giving it a snowy, festive appearance. Elegant yet simple, this holiday-friendly cake is perfect for gatherings, tea parties, or as a comforting everyday treat.
Ingredients
¾ cup unsalted butter, room temperature
1½ cups sugar
3 large eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1¾ cups flour
1½ teaspoons baking powder
½ teaspoon salt
⅓ cup almonds, finely ground
¾ cup whole milk
⅓ cup confectioner’s sugar, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour your baking pan.
- Grind almonds in a food processor if not already finely ground.
- In a large bowl, beat butter and sugar on medium speed until light and fluffy.
- Beat in the eggs one at a time. Stir in almond extract and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, salt, and ground almonds.
- Gradually add the dry mixture to the wet ingredients, alternating with milk. Mix just until incorporated.
- Pour batter into the prepared pan and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Dust with confectioner’s sugar before serving.
Notes
- Add lemon or orange zest for a citrus twist.
- Swap ground almonds for hazelnuts or pecans for a different nutty flavor.
- Top with a light almond glaze instead of powdered sugar.
- Perfectly festive when baked in a bundt or snowflake pan.
- Freeze slices for up to 2 months for make-ahead convenience.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
