Take this delicious almond cake to the next level with a snowflake-inspired cake pan. Ground almonds give this recipe a subtle nutty flavor. The cake looks beautiful with a dusting of powdered sugar. This almond snowflake cake recipe is sure to be a hit at any winter gathering.
Let it snow, let it snow, let it SNOW! This snowflake cake is a perfect representation of our Ann Arbor weather today. It's like a winter wonderland outside with delicate snowflakes tumbling from the sky. I'll be the first to admit that although I love a fresh snowfall, I wouldn't say I like driving in the snow. I often try to plan my weekly errands so that I don't get stuck on snowy roads. The perfect place to be when the weather is bad is tucked inside, watching the snowfall outside the window. Even better yet, I love to spend a snowy afternoon in the kitchen baking. If you're not baking this snowflake cake, you should definitely be giving this cranberry orange bundt cake a try!
Why this recipe works
I've always been a fan of fun-shaped bundt pans because it's an easy way to make a basic recipe look really special. The recipe for this almond cake couldn't be easier, and all the ingredients are combined in a single bowl. The design of the pan is what really puts this cake over the top. Just adding a little powdered sugar on the top adds the final touch to the presentation.
Key ingredients and why we use them
- Unsalted Butter: Use unsalted butter in this recipe, and make sure to take it out of the refrigerator 1-2 hours in advance to be at room temperature.
- Sugar: Granulated sugar adds a fairly neutral sweetness to this recipe.
- Eggs: Use large eggs that are at room temperature for this cake.
- Almond + Vanilla Extracts: I'm a fan of this duo of flavors for this cake. It's a sweet and slightly nutty aroma.
- Flour: Basic all-purpose flour is fine for this recipe. You can use bleached or unbleached—it won't make a difference.
- Ground Almonds: You don't need to blanch your almonds for this recipe. If you want to, by all means, go ahead, but it's certainly not a requirement.
- Milk: I used whole milk in this recipe, but you can substitute it with any milk variation available in your kitchen.
Frequently asked questions
I am actually more excited about the bundt pan I used for this cake than the recipe itself. I acquired this bundt pan at the Nordic Ware outlet when Matthew and I were back in Minnesota around Christmas. Nordic Ware is a Minneapolis-based company that makes AH-mazing kitchenware products. I love their products and have several of their baking trays and pans in my kitchen. I felt like a kid in a candy store during our trip to the outlet. This beautiful snowflake pan was one of several purchases that we made for our kitchen.
This almond snowflake cake is very intricate and has lots of edges, so you might find that it starts to brown a little bit too quickly. Your best defense against brown edges is to cover your cake with tented aluminum foil for about the last 15 minutes in the oven. Take care that the foil doesn't directly touch the cake because it might stick.
The entire recipe is below and can be printed to save for later. Before you get there, let's walk through it step-by-step, so you understand what you're doing beforehand.
1. Pulse your almonds in a small food processor until they are finely ground.
2. In a large bowl, beat butter and sugar on medium speed until light and fluffy. Beat in the eggs one at a time; stir in almond and vanilla extracts.
3. In a small bowl, stir flour, baking powder, salt, and ground almonds.
4. Beat in the flour mixture alternately with milk, mixing just until incorporated.
5. Pour batter into prepared pan.
Heather's helpful hints
- Cover your cake with tented aluminum foil during the last 15 minutes of baking time. This will prevent overbaked edges.
- Ensure you use a cooking spray with flour to coat your pan before baking. Liberally spray the pan and make sure you get in all the nooks and crannies. I like to use Baker's Joy spray.
- After you allow your cake to cool and invert for removal—use a wooden spoon to tap several times on the bottom. This is a good trick for getting stuck spots to release for a perfect cake!
Try these other cake recipes
Did you make this recipe? First, let me say THANK YOU for giving it a try! Please leave us a rating above and leave any feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and what didn’t — with a recipe! Be sure to check out some of our other recipes linked below!
Almond Snowflake Cake
- Snowflake Cake Pan (6 cup capacity)
- ¾ cup unsalted butter room temperature
- 1½ cups sugar
- 3 eggs large
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1¾ cups flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup almonds ground
- ¾ cup whole milk
- ⅓ cup confectioner's sugar for dusting
- Place a rack in the center of your oven. Preheat oven to 350 degrees Fahrenheit 20 minutes before baking your cake. Grease and flour pan and set aside.
- Grind your almonds in a food processor, if not already finely ground.
- In a large bowl, beat butter and sugar on medium speed until light and fluffy. Beat in the eggs one at a time; stir in almond and vanilla extracts.
- In a small bowl, stir flour, baking powder, salt, and ground almonds. Beat in the flour mixture alternately with milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake 40 - 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then invert the cake onto a wire rack. Cool completely. Sprinkle with powdered sugar if desired. Enjoy!
Notes and Tips
This recipe was originally posted in February 2016. It was updated in December 2020 with new pictures and a few updates to the recipe