Home » Dessert Recipes » Cake Recipes » Scandinavian Almond Cake
by Stephanie Manley, Last Updated 27 Comments
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Scandinavian Almond Cake is a flavorful and easy cake to make. You can put this recipe together in no time, and I love this cake. It requires no frosting and is perfect just out of the oven.
Table of Contents
Classic Almond Bundt Cake
I have to confess, this recipe isn’t mine, it isn’t mine by any stretch of the imagination. This recipe comes from the company cookbook that my workplace put out about 10 years ago.
One of the ladies in the office would bring in this amazing cake every now and then. I literally asked for this recipe multiple times. It was always known as the perfect cake. One of my co-workers would bring it in and it would disappear before lunch.
One of my co-workers was kind enough to take a photo of the company cookbook for me. I brought this cake to my neighborhood Bunco group and it disappeared there.
Easy Almond Cake from Scratch
What I really love about this cake is that you can make it from scratch and it is super easy to make. You can pop this out of the oven, let it cool, and it is ready to serve.
This makes a dense flavor-packed cake. It really doesn’t need frosting. For me, that makes this Scandinavian Almond cake perfect.
Recipe Ingredients
Here’s a list of what you need:
- Sugar
- Eggs
- Almond extract
- Milk
- All-purpose flour
- Baking powder
- Butter
How to Make Scandinavian Almond Cake
- Grease and flour a bundt pan.
- Beat the sugar and eggs together in a bowl.
- Add flour, baking powder, milk, and almond extract. Beat to combine.
- Add melted butter and beat well.
- Pour the batter into the bundt pan.
- Bake at 350 degrees for 40 to 50 minutes.
- Allow the cake to cool completely before you remove it from the pan.
Recipe Tips
My biggest tip is to let the cake cool completely before you try to remove it from the pan. The cake is very moist, and it can break if you remove it too soon.
Serve this delightful almond cake with whipped cream and fresh fruit for an irresistible dessert.
Love homemade cakes? Try these recipes!
- Ambrosia Cake
- Banana Split Cake
- Cherry Coffee Cake
- Cherry Pineapple Dump Cake
- Heath Bar Cake
- Jello Cake
- Pistachio Cake
- Pound Cake from Cake Mix
Favorite Dessert Recipes
- Chocolate Pudding Pie
- Coconut Custard Pie
- Cookie Dough Cheesecake
- Cream Cheese Brownies
- Homemade Vanilla Ice Cream
Check out more of my easy cake recipes and the best recipes for desserts here on CopyKat!
Scandinavian Almond Cake
This almond bundt cake is moist and has rich buttery flavor.
4.60 from 10 votes
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Course: Dessert
Cuisine: American
Keyword: Almond Cake, Cake Recipe, Scandinavian Cake
Prep Time: 15 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 16
Calories: 317kcal
Author: Stephanie Manley
Ingredients
- 2 1/2 cups sugar
- 2 eggs
- 2 teaspoons almond extract
- 1 1/2 cups milk
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 8 ounces butter melted
Instructions
Preheat oven to 350 degrees.
Generously spray a bundt pan with cooking spray or use vegetable shortening and dust the pan with flour.
In a bowl, beat the sugar and eggs together.
Add flour, baking powder, milk, and almond extract. Beat to combine.
Add melted butter and mix well.
Pour the batter into the bundt pan.
Bake at 350 degrees for 40 to 50 minutes. The edges should be golden brown when you remove this from the oven.
Allow the cake to cool completely before you remove it from the pan.
Video
Notes
This makes a very moist cake and it takes a while before the cake will release out of the pan.
You may want to sprinkle powdered sugar on top or serve it with sliced strawberries and whipped cream.
Nutrition
Calories: 317kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 119mg | Potassium: 87mg | Fiber: 0g | Sugar: 32g | Vitamin A: 420IU | Calcium: 46mg | Iron: 1mg
About Stephanie Manley
I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.
Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.
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Reader Interactions
Comments
Constance Burke
Disaster!!! Followed the recipe to a tee. It overflowed the pan then sunk into a gooey mess!Reply
Stephanie Manley
I am so sorry that happened to you. I wonder what could have happened. This recipe has been used my me, and my co-workers for 15+ years.
Reply
Joan Carlson
This is a wonderful recipe. It is so easy too make and always turns out great. The texture is dense and rich. I use a TBSP of Almond extract and The flavor is more intense as I like it.
It is good with Strawberries and Whipped Cream or with ice cream.Reply
Mariana Vetencourt
Hi Stephanie,
I hope you’re doing great. I tried this recipe yesterday and it came out delicious. I want to ask you if can I reduce the amount of sugar a little bit. Thank you so much!
Reply
Stephanie
So I am glad you enjoyed this recipe, you could try to reduce the sugar by maybe 10%, but the sugar is needed for the structure of this cake.
Reply
Donna Shank
Is there an adjustment for high altitude?(Denver)
Reply
Stephanie
I do not have an adjustment for this. I am so sorry. I grew up in Pueblo!
Reply
Gorgeous cake Stephanie and almond is one of my all-time favorite cake flavors. The texture looks fantastic and the photos are lovely!Reply
Julie
8 ounces half a pound ?
The conversions gave me a full cup!!! My cake is in the oven so I assumed it’s going to be a failReply
Kim
Made this on Saturday in a bundt pan. It didn’t rise very much. I cooked it for 50 min. Let it cool all day and when I went to pop it out of the pan it didn’t budge. I cut it in the pan and it came out clean, however it did not cook all the way. There was a mushy butter area of the cake. The taste was great, but it is a very heavy cake!
Reply
Abigail
The butter amour seemed off (unless 8oz is no longer a cup!)…. My cake came out greasy in texture. The taste was good and it held together decently, but I’ll definitely try less butter next time so it’s not sooo greasy.
Reply
Amanda
I made this tonight and did not have a bundt cake pan so I used a loaf pan instead. It’s golden brown on top but it’s very jiggly and when I put a knife through it it did not come out clean. Does it need to go back into the oven?
Reply
Stephanie
Your cake needed to go back in the oven. The changing it to a loaf pan changed the cooking time.
Reply
Lynn
Hi! Do you have a recommendation for a bundt pan? I love the one in your picture!
Reply
Stephanie
I have changed the picture, but the old photo was a cake pan I bought marked down at Kroger. I thought it was an unusual pan.Reply
Vickie Davis
Thank you! Have made this cake twice and my family loved it! It has become my personal favorite! Cannot thank you enough!
VickieReply
Sam
Will it work to bake it in a loaf pan or an angel-food cake pan?
Reply
Susan
One of the best cakes I have ever made! Everyone loved it! Making it tonight for a party tomorrow! Serving it with fresh berries and whipped cream! If you make it, you will be a sensation at your next function!Reply
Stephanie
I know, this is a delicious cake. I seriously chased down a co-worker for years to get this recipe.Reply
I Added topped the cake frozen strawberries in their syrup from my grocer, and i made whip cream with powdered sugar and almond extract.andsprinkled almond slivers over all. There wasn’t a crumb left.
Reply
Sue Leinaar
Could you bake in a 9X13?
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Stephanie
This cake won’t raise very much, so if you do this, it will be a very flat cake.
Reply
CD
How can i adjust this recipe for altitudes above 5,000 feet
Reply
Stormy
Just tried out this recipe today. LOVE it!!!!
Reply
Stephanie
I am glad you enjoyed the recipe.
Reply
Toinia
Just making sure that it’s 8 ounces of butter and not 8 tablespoons of butter. 🙂
Thanks! Can’t wait to make it!Reply
Stephanie
It is 8 ounces of butter, or a half a pound, or 2 sticks of butter. It’s all the same 😉
Reply