Joanna Gaines Almond Cake​

Joanna Gaines Almond Cake is the epitome of rustic elegance, proving that you don’t need fancy layers or complicated frosting to make a show-stopping dessert. It is a classic Bundt cake that relies on the sweet, marzipan-like aroma of pure almond extract and a tender, melt-in-your-mouth crumb. The brilliance of this recipe (and Joanna’s signature farmhouse style) is the use of sour cream in the batter, which guarantees the cake stays incredibly moist for days, while the simple almond glaze provides a sugary crunch that shatters beautifully when sliced.

Try More Desserts Recipes:

• Joanna Gaines Whipped Cream
• Joanna Gaines Tres Leches Cake​
• Joanna Gaines Zucchini Bread​

🧡 Why You Will Love This Almond Cake​ Recipe:

• Pantry Simplicity: It uses standard baking staples you likely already have, elevating them with just one key ingredient: almond extract.
• The Texture: Thanks to the sour cream and butter, the crumb is dense and velvety—somewhere between a pound cake and a sponge—without being heavy or dry.
• Aromatic: The scent of baking almonds will fill your entire house, creating an instantly welcoming atmosphere.
• Versatile: It is not overly sweet, meaning it works just as well as a breakfast pastry as it does an after-dinner dessert.

🥚 Joanna Gaines Almond Cake Ingredients

The Cake Batter

• 3 cups All-Purpose Flour: The structural base.
• 1/2 tsp Salt: To balance the sugar.
• 1/2 tsp Baking Soda: Helps the heavy batter rise.
• 1 tsp Baking Powder: For a little extra lift.
• 1 cup (2 sticks) Unsalted Butter: Softened to room temperature.
• 2 cups Granulated Sugar: White sugar keeps the crumb light in color.
• 4 Large Eggs: Room temperature.
• 1 tsp Vanilla Extract: Mellows the flavor.
• 2 tsp Pure Almond Extract: The star of the show. (Do not skip this!).
• 1 cup Sour Cream: Full fat is best for moisture.

The Almond Glaze

• 1 1/2 cups Powdered Sugar: Sifted.
• 2-3 tbsp Milk: Whole milk or heavy cream.
• 1/2 tsp Almond Extract: To reinforce the flavor profile.
• 1/2 cup Sliced Almonds: Toasted, for sprinkling on top.

🥮 How To Make Joanna Gaines Almond Cake

1. Preheat and Prep: Preheat your oven to 325°F (165°C). Thoroughly grease a Bundt pan with butter and dust with flour (or use a baking spray containing flour) to ensure the cake releases easily.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
3. Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar on high speed for 3–5 minutes. This step is crucial; the mixture should look pale, fluffy, and aerated.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl.
5. Flavor It: Stir in the vanilla and almond extracts.
6. Alternate Wet and Dry: Turn the mixer to low. Add the flour mixture in three parts, alternating with the sour cream in two parts (Flour – Sour Cream – Flour – Sour Cream – Flour). Mix just until the flour disappears. Do not overmix, or the cake will be tough.
7. Bake: Pour the thick batter into the prepared Bundt pan and smooth the top. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
8. Cool: Let the cake cool in the pan for 10 minutes (no longer, or it may stick). Invert it onto a wire rack to cool completely.
9. Glaze: Whisk the powdered sugar, milk, and almond extract until smooth and pourable. Drizzle over the cooled cake. Immediately sprinkle the toasted sliced almonds on top so they stick to the wet glaze.

💡 Recipe Tips

• Grease Generously: Bundt pans are notorious for sticking. Pay special attention to the center tube when greasing.
• Almond Extract Potency: Almond extract is much stronger than vanilla. If you are sensitive to the flavor, reduce the amount in the batter to 1.5 tsp, but keep the glaze strong for that signature finish.
• Room Temperature: Ensure your sour cream and eggs are at room temperature. If they are cold, they will seize the butter, leading to a curdled batter and a dense cake.
• Toast the Nuts: Toasting the sliced almonds in a dry pan for 2–3 minutes before topping the cake adds a necessary crunch and nutty depth that raw almonds lack.

🍦 What To Serve With Almond Cake?

• Fresh Berries: Strawberries or raspberries provide a tart contrast to the sweet glaze.
• Coffee: The almond flavor pairs exceptionally well with a dark roast coffee or latte.
• Whipped Cream: A dollop on the side makes it a plated dessert.

🎚 How To Store Leftovers Almond Cake?

• Countertop (Best Flavor): Because this cake uses sour cream, it stays moist at room temperature. Store it in a cake dome or airtight container for 3–4 days. This preserves the soft texture better than the fridge.
• Refrigerator (Extended Life): If your kitchen is hot or humid, you can store the cake in the fridge for up to 1 week. Be sure to wrap it tightly in plastic wrap to prevent the crumb from drying out and becoming stale.
• Freezer: This cake freezes exceptionally well. Slice the leftovers, wrap each slice individually in cling film, and place them in a freezer bag for up to 3 months. Thaw on the counter for 30 minutes before eating.

⛔ How To Reheat Leftovers Almond Cake?

• Microwave (Quickest): Place a slice on a microwave-safe plate and heat on high for 10–15 seconds. This is the best method to restore the “just-baked” moisture and soften the glaze slightly without melting it completely.
• Oven (For Crust): Preheat the oven to 300°F (150°C). Wrap the cake (or slices) loosely in foil to prevent drying out and warm for 5–10 minutes. This gently heats the dense crumb while keeping the almond topping crisp.

FAQs

More Desserts Recipes:

• Pioneer Woman Zucchini Carrot Bread
• Pioneer Woman White Chocolate Bread Pudding
• Pioneer Woman Zucchini Bread

Almond Cake Nutrition Facts

(Per slice, assuming 12 slices)

• Calories: ~480 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 110mg
• Sodium: 180mg
• Total Carbohydrate: 65g
• Protein: 6g

Joanna Gaines Almond Cake​

Recipe by Imen DridiCourse: Desserts, Breakfast, BrunchCuisine: American, FarmhousDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

480

kcal

Joanna Gaines Almond Cake is the epitome of rustic elegance, proving that you don’t need fancy layers or complicated frosting to make a show-stopping dessert. It is a classic Bundt cake that relies on the sweet, marzipan-like aroma of pure almond extract and a tender, melt-in-your-mouth crumb. The brilliance of this recipe (and Joanna’s signature farmhouse style) is the use of sour cream in the batter, which guarantees the cake stays incredibly moist for days, while the simple almond glaze provides a sugary crunch that shatters beautifully when sliced.

Ingredients

• 3 cups All-Purpose Flour: The structural base.

• 1/2 tsp Salt: To balance the sugar.

• 1/2 tsp Baking Soda: Helps the heavy batter rise.

• 1 tsp Baking Powder: For a little extra lift.

• 1 cup (2 sticks) Unsalted Butter: Softened to room temperature.

• 2 cups Granulated Sugar: White sugar keeps the crumb light in color.

• 4 Large Eggs: Room temperature.

• 1 tsp Vanilla Extract: Mellows the flavor.

• 2 tsp Pure Almond Extract: The star of the show. (Do not skip this!).

• 1 cup Sour Cream: Full fat is best for moisture.

• The Almond Glaze

• 1 1/2 cups Powdered Sugar: Sifted.

• 2-3 tbsp Milk: Whole milk or heavy cream.

• 1/2 tsp Almond Extract: To reinforce the flavor profile.

• 1/2 cup Sliced Almonds: Toasted, for sprinkling on top.

Directions

• Preheat and Prep: Preheat your oven to 325°F (165°C). Thoroughly grease a Bundt pan with butter and dust with flour (or use a baking spray containing flour) to ensure the cake releases easily.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
• Cream Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and granulated sugar on high speed for 3–5 minutes. This step is crucial; the mixture should look pale, fluffy, and aerated.
• Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl.
• Flavor It: Stir in the vanilla and almond extracts.
• Alternate Wet and Dry: Turn the mixer to low. Add the flour mixture in three parts, alternating with the sour cream in two parts (Flour – Sour Cream – Flour – Sour Cream – Flour). Mix just until the flour disappears. Do not overmix, or the cake will be tough.
• Bake: Pour the thick batter into the prepared Bundt pan and smooth the top. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
• Cool: Let the cake cool in the pan for 10 minutes (no longer, or it may stick). Invert it onto a wire rack to cool completely.
• Glaze: Whisk the powdered sugar, milk, and almond extract until smooth and pourable. Drizzle over the cooled cake. Immediately sprinkle the toasted sliced almonds on top so they stick to the wet glaze.

Notes

• Grease Generously: Bundt pans are notorious for sticking. Pay special attention to the center tube when greasing.
  Almond Extract Potency: Almond extract is much stronger than vanilla. If you are sensitive to the flavor, reduce the amount in the batter to 1.5 tsp, but keep the glaze strong for that signature finish.
  Room Temperature: Ensure your sour cream and eggs are at room temperature. If they are cold, they will seize the butter, leading to a curdled batter and a dense cake.
  Toast the Nuts: Toasting the sliced almonds in a dry pan for 2–3 minutes before topping the cake adds a necessary crunch and nutty depth that raw almonds lack.