Scandinavian Almond Cake – Easy Bundt Cake Recipe
This Scandinavian Almond Cake delivers incredible flavor with minimal effort – no frosting required! This simple bundt cake comes together in minutes and emerges from the oven perfectly golden, moist, and infused with delicate almond flavor. It’s the kind of cake that disappears at potlucks, office parties, and family gatherings because everyone goes back for seconds.
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Why This Scandinavian Almond Cake Is Special
What makes this almond bundt cake remarkable is its simplicity paired with outstanding results. Unlike many cakes that require layers, fillings, or elaborate frosting, this one stands beautifully on its own. The dense, moist crumb is packed with pure almond flavor that needs no embellishment. It’s sophisticated enough for dinner parties yet simple enough for weeknight baking.
This recipe embodies the best of Scandinavian baking traditions – straightforward ingredients, uncomplicated techniques, and allowing quality flavors to shine through. The result is a cake that’s both elegant and comforting.
Recipe Ingredients
For this easy almond cake, you’ll need:
- Sugar – Creates sweetness and helps achieve that perfect tender crumb
- Eggs – Provide structure and richness to the cake
- Almond extract – The star ingredient that delivers authentic almond flavor
- Milk – Adds moisture and helps create the smooth batter
- All-purpose flour – Forms the cake’s foundation
- Baking powder – Ensures proper rise for the perfect texture
- Butter – Melted butter adds incredible richness and moisture
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
The Golden Rule: Let this cake cool COMPLETELY before removing from the pan. The moist, tender crumb can break if you rush this step. Patience pays off with a perfectly intact bundt cake.
Love homemade cakes? Try these recipes!
- Ambrosia Cake
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- Cherry Coffee Cake
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- 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
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Scandinavian Almond Cake
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.
Disaster!!! Followed the recipe to a tee. It overflowed the pan then sunk into a gooey mess!
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.
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.
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!
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.
Is there an adjustment for high altitude?(Denver)
I do not have an adjustment for this. I am so sorry. I grew up in Pueblo!
Gorgeous cake Stephanie and almond is one of my all-time favorite cake flavors. The texture looks fantastic and the photos are lovely!
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 fail
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!
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.
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?
Your cake needed to go back in the oven. The changing it to a loaf pan changed the cooking time.
Hi! Do you have a recommendation for a bundt pan? I love the one in your picture!
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.
Thank you! Have made this cake twice and my family loved it! It has become my personal favorite! Cannot thank you enough!
Vickie
Will it work to bake it in a loaf pan or an angel-food cake pan?
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!
I know, this is a delicious cake. I seriously chased down a co-worker for years to get this recipe.
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.
Could you bake in a 9X13?
This cake won’t raise very much, so if you do this, it will be a very flat cake.
How can i adjust this recipe for altitudes above 5,000 feet
Just tried out this recipe today. LOVE it!!!!
I am glad you enjoyed the recipe.
Just making sure that it’s 8 ounces of butter and not 8 tablespoons of butter. 🙂
Thanks! Can’t wait to make it!
It is 8 ounces of butter, or a half a pound, or 2 sticks of butter. It’s all the same 😉