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.

A close-up of a sliced almond olive oil cake with powdered sugar on top, with one slice being lifted on a spatula above the rest of the cake.
Blue cursive text reads "Lucy's notes" on a transparent background.

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

  1. 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.
  2. 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!
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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.

A round almond cake sliced into pieces, topped with powdered sugar and almond flakes, served on a white plate.

Ingredient notes

Here are a few things to know about the ingredients in this recipe.

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.

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A slice of almond cake topped with sliced almonds and powdered sugar on a white plate.

How to make almond olive oil cake

  1. Mix butter, olive oil, and sugar until light and fluffy.
  2. Add eggs, then almond and vanilla extracts.
  3. Mix the dry ingredients, then fold into the wet ingredients.
  4. Transfer to prepared pan and bake about 40 minutes.

If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!

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Almond Cake Recipe

A tender and flavorful Almond Olive Oil Cake with a moist crumb, nutty aroma, and a touch of sweetness.
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 8 slices
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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
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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.
    A glass bowl containing a yellow, creamy mixture sits on a light-colored countertop.
  • Add 2 large eggs, room temperature, one at a time, beating on medium speed between each addition.
    A glass bowl containing creamed butter and sugar with a raw egg added on top, ready to be mixed.
  • Add 1 teaspoon almond extract and 1 teaspoon vanilla extract and beat to combine.
    A glass bowl containing a partially mixed batter with a pool of liquid vanilla extract on top, sitting on a light-colored countertop.
  • 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.
    A ceramic bowl filled with white flour sits on a light, textured surface next to a white cloth.
  • Gradually add the dry ingredients to the wet ingredients using a rubber spatula to gently fold everything together. The batter will be thick.
    A glass bowl containing yellow dough mixture with a mound of white flour on top, set on a light-colored countertop.
  • 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.
    Round baking pan filled with an even layer of raw yellow cake batter on a light, textured surface.
  • Scatter 1/2 cup slivered almonds on top in an even layer.
    A round baking pan filled with an unbaked mixture topped with sliced almonds on a light countertop.
  • 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.
    A round almond olive oil cake topped with sliced almonds in a black baking pan on a light, textured surface.
  • 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.
    A round almond cake dusted with powdered sugar sits on a white plate, with a cake server, napkin, and fork visible nearby.

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

Serving: 1slice, Calories: 484kcal, Carbohydrates: 53g, Protein: 7g, Fat: 28g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.5g, Cholesterol: 79mg, Sodium: 240mg, Potassium: 161mg, Fiber: 3g, Sugar: 32g, Vitamin A: 420IU, Calcium: 86mg, Iron: 2mg
Course: Dessert
Cuisine: American
Calories: 484
Keyword: Almond Cake, Almond Olive Oil Cake
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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.

Can I add citrus flavor to this almond cake?

You can add lemon zest or orange zest to this cake. Either would be delicious!

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    About the author

    Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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