254 almond cake recipes

Banana Cream Cake with Strawberry Cream Filling recipe

Four-layer Celebration Cake stacks chocolate and banana cake with rum-spiked pineapple cream filling and rich chocolate frosting. A showstopper for birthdays and holidays.

Prince of Wales Cake is a classic Canadian two-layer cake with a spiced dark layer made with molasses, raisins, and sour milk paired with a light white cake. Finish with caramel or almond icing.

Move over banana bread. This banana frosted and glazed German chocolate banana cake recipe steals the show.

A simple but tasty almond paste that could be used for toast, cakes and even muffins.

Scandinavian almond ring coffee cake with ground almond filling, cardamom, and sweet sherry - rolled, shaped into a ring, and scissor-cut for a beautiful fanned crown.

A rich and decadent cake made with delicious granny smith apples and sliced almonds.

Nantucket cranberry pie layers tart cranberries and toasted walnuts under a buttery, almond-scented cake batter. A New England holiday classic baked in one bowl.

Genoise cake brushed with amaretto and layered with a whipped chocolate ganache filling. Italian sponge meets boozy almond and dark chocolate for a classic celebration dessert.

Gateau Russe aux Noix, a French-Russian walnut cake with almond meringue layers, coffee buttercream, rum syrup, and caramelized walnuts. A showpiece patisserie dessert.

Austrian Gugelhupf is a buttery yeasted bundt cake studded with raisins, currants, and orange zest, crowned with blanched almonds and a snowy dusting of powdered sugar. A Viennese coffee house classic.

A dense, buttery coconut pound cake baked in a bundt or tube pan with almond extract and shredded coconut. No frosting needed, freezer-friendly, and only 7 ingredients from bowl to oven.

Spiced pound cake with mace, vanilla, and almond extract baked in a Bundt pan until golden and dense. Powdered sugar in the batter creates an ultra-fine, velvety crumb that melts on your tongue.

Citrus-scented oatmeal cookies with a hint of almond, baked until golden and crisp on the edges. Ready in 30 minutes for a simple teatime treat.