Easy Almond Bundt Cake Recipe with Almond-Flavored Icing

Almond Bundt Cake with Almond Glaze
Almond Bundt Cake with Almond Glaze Alexandra Grablewski / Getty Images
Prep: 20 mins
Cook: 60 mins
Total: 80 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
366 Calories
21g Fat
43g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 366
% Daily Value*
Total Fat 21g 26%
Saturated Fat 9g 44%
Cholesterol 89mg 30%
Sodium 183mg 8%
Total Carbohydrate 43g 16%
Dietary Fiber 2g 5%
Protein 5g
Calcium 117mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 over-bake 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 or 2 sticks) butter (softened)
  • 1 cup sugar
  • 3 large eggs
  • 12.5 ounces 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 good-quality almond extract

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).