Easy Almond Bundt Cake Recipe With Almond-Flavored Icing

Almond Bundt Cake with Almond Glaze
Alexandra Grablewski / Getty Images
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 12 to 16 servings
Yield: 1 cake

Although native to the Middle East and South Asia, the fruit of the almond tree is readily available and wildly popular in Europe, especially in the Mediterranean from whence it made its way to Eastern Europe.

Almonds are not true nuts, but rather a drupe or seed consisting of an outer hard shell. They can be purchased in the shell, shelled, blanched, toasted, roasted, sugared, raw, sliced, slivered, and ground into paste, fillings and marzipan.

Almonds, in their various forms find their way into alcoholic beverages, soups (see this almond soup recipe), savory recipes and sweet recipes as in this easy almond Bundt cake recipe. The almond filling makes for a very moist cake but don't let a few crumbs sticking to your toothpick fool you into thinking it isn't done. You definitely don't want to overbake this cake.


For the Cake:

  • Cooking spray, for greasing the Bundt pan

  • 1/4 cup sugar, for coating the Bundt pan

  • 8 ounces (1 cup) unsalted butter, softened

  • 1 cup sugar

  • 3 large eggs

  • 1 (12 1/2-ounce) can cake and pastry almond filling, not almond paste or marzipan

  • 2 1/4 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/4 cup milk

For the Icing:

  • 1 1/2 cups confectioners' sugar

  • 1/4 cup milk

  • 1/4 teaspoon almond extract, good quality

Steps to Make It

Make the Cake

  1. Gather the ingredients.

  2. Heat oven to 350 F. Coat a 10-cup Bundt pan with cooking spray and sprinkle with 1/4 cup of sugar.

  3. In a large bowl or stand mixer, beat together butter and 1 cup sugar until light and fluffy.

  4. Add eggs, one at a time, beating well after each addition.

  5. Beat in almond filling until combined.

  6. In a separate small bowl, whisk together flour, baking powder, and salt.

  7. Alternately add the flour mixture to the butter mixture with the milk, starting and ending with flour mixture. Beat until well blended.

  8. Spread batter evenly into prepared pan.

  9. Bake 50 to 55 minutes, but begin checking at 45 minutes, or until toothpick tests with a few crumbs clinging to it.

  10. Cool on a wire rack for 10 minutes.

  11. Then invert onto wire rack to cool completely.

Make the Icing

  1. Gather the ingredients.

  2. In a small bowl, combine confectioners' sugar, milk, and almond extract until there are no lumps. The mixture should run off a spoon but be opaque. Adjust as necessary.

  3. Drizzle over entire cake.


  • If you don't have a Bundt pan, a Turk's head pan or babka pan will work just fine.
  • Store in a covered cake container.

Source: Adapted from "A Century of Family Favorites from Solo and Baker Brand" (H.M. Smyth Co., 1997).