When you cut into this Almond Olive Oil Cake, you get a soft, buttery slice with just the right hint of almond and a golden, nutty crust on top. The olive oil and almond flour keep it moist for days, and the slivered almonds toast as it bakes, adding a little crunch to every bite. It’s easy to make, beautiful on the table, and tastes even better the next morning with coffee.

I am obsessed with almond cakes and olive oil cakes. There’s a restaurant in the town where my son and his family live, and they serve a simple almond cake similar to this one. It is so delicious. Since they wouldn’t share the recipe, I had to come up with my own version. I think we did pretty good!
Testing results for almond cake
- We found that a mix of butter and olive oil works best. Too much olive oil is overpowering and the butter adds a delicate flavor boost.
- Almond flour (be sure you are not using almond meal) will render a cake slightly flatter as it lacks gluten so cakes won’t rise in the same way. This doesn’t bother us and the cake tastes fantastic!
I hope you make this recipe. I think you’ll love it!
We love a simple, one layer cake around here! For a traditional yellow cake, try my One Layer Cake with chocolate frosting, or the Red, White, and Blue cake. And our easy Peanut Butter Snack Cake is perfect to keep around for after school.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Olive oil: Use a good quality olive oil in this recipe.
Almond flour: Be sure you have almond flour, not almond meal. Both are made from ground almonds, but with different techniques resulting in different textures.
Pin this now to save it for laterHow to make almond olive oil cake
- Mix butter, olive oil, and sugar until light and fluffy.
- Add eggs, then almond and vanilla extracts.
- Mix the dry ingredients, then fold into the wet ingredients.
- Transfer to prepared pan and bake about 40 minutes.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
Join Southern Food and Fun Community group
and Southern Potluck group!
And please follow us on social media:
Almond Cake Recipe
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ¼ cup olive oil
- 1 ¼ cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup almond flour
- ½ cup slivered almonds
- powdered sugar, for dusting
Instructions
- Preheat the oven to 350 degrees F. Line a 9-inch springform baking pan with parchment paper and spray with non stick baking spray. Set aside.
- In a large mixing bowl add 1/2 cup unsalted butter, softened to room temperature, 1/4 cup olive oil and 1 1/4 cups granulated sugar. Beat at medium speed until the mixture looks light and fluffy. This will take 3-4 minutes.
- Add 2 large eggs, room temperature, one at a time, beating on medium speed between each addition.
- Add 1 teaspoon almond extract and 1 teaspoon vanilla extract and beat to combine.
- In a separate bowl, combine 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon saltand 3/4 cup almond flour.
- Gradually add the dry ingredients to the wet ingredients using a rubber spatula to gently fold everything together. The batter will be thick.
- Transfer the batter to the prepared springform pan. Smooth the top into an even layer with an offset spatula or the back of a spoon.
- Scatter 1/2 cup slivered almonds on top in an even layer.
- Bake in the middle of the preheated oven for 40 minutes. The cake will be a light golden brown and a toothpick inserted into the center should come out clean.
- Remove from the oven and allow the cake to cool in the pan for 15 minutes then run a sharp knife around the outside edge of the cake and unclip the pan.
- Place the cake on a serving plate and dust with powdered sugar.
Notes
- Be sure to properly measure your all-purpose flour by spooning it into a measuring cup and then leveling the top. Too much flour can lead to a dense cake.
- The olive oil in this cake adds to the fat content and helps make the cake extra moist and keeps it tender for several days. You won’t be able to taste it with such a small amount, but if you need to substitute it, you can use vegetable or canola oil instead.
- It’s important to have room temperature ingredients as stated, as this encourages even mixing and a tender texture.
- The almond and vanilla extracts in this cake really enhance the flavor. For an extra boost, the zest of an orange or lemon could be used to add brightness, or a splash of amaretto is lovely too.
- We served our almond cake with a simple dusting of powdered sugar, but it is
fantastic topped with berries, mascarpone, whipped cream or ice cream.
Nutrition
Questions and tips
Storage
This Almond Cake should be stored in an airtight container. Stored at room temperature it will keep for 3 days or in the refrigerator for up to a week. Bring to room temperature before eating. Almond Cake freezes well for up two months.
You can add lemon zest or orange zest to this cake. Either would be delicious!