Scandinavian Almond Cake

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.

Easy to make Scandinavian Almond Cake from scratch.

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.

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.

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.

Scandinavian Almond Cake with whipped cream

Love Scratch baking? Check out these recipes

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Slice of Scandinavian Almond Cake and whipped cream on a plate

Scandinavian Almond Cake

This cake has a rich buttery flavor.
5 from 5 votes
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Course: Dessert
Cuisine: American
Keyword: Cake Recipe, Scandinavian Cake
Servings: 16
Calories: 317kcal


  • 2 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons almond extract
  • 1 1/2 cups milk
  • 2 1/2 cups all-purpose flour
  • 1 teaspoons baking powder
  • 8 ounces butter melted


  • Preheat oven to 350 degrees. Generously spray a bundt pan with cooking spray or use vegetable shortening that dusted with flour. 
  • In a bowl beat the sugar and eggs together. Mix in flour, baking powder, milk, and almond extract. Add melted butter and mix well. Pour into bundt pan. Bake for 40 to 50 minutes. 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. 
  • This makes a very moist cake, and it takes awhile before the cake will release out of the pan. You may want sprinkle powdered sugar on top or even serve this with sliced strawberries and whipped cream.


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
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

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's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Joan Carlson

    5 stars
    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.

  2. 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!

  3. 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 fail

  4. 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!

  5. 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.

  6. 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?

  7. Susan

    5 stars
    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!

  8. Dr. Mac Venable

    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.

  9. Toinia

    Just making sure that it’s 8 ounces of butter and not 8 tablespoons of butter. 🙂
    Thanks! Can’t wait to make it!

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