Scandinavian Almond Cake

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October 18, 2016 by Stephanie Manley, Last Updated June 29, 2021 27 Comments

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Scandinavian Almond Cake is a flavorful and easy cake to make. You can put this recipe together in no time, and I love this cake. It requires no frosting and is perfect just out of the oven.

Scandinavian Almond Cake - CopyKat Recipes (1)

Table of Contents

Classic Almond Bundt Cake

I have to confess, this recipe isn’t mine, it isn’t mine by any stretch of the imagination. This recipe comes from the company cookbook that my workplace put out about 10 years ago.

One of the ladies in the office would bring in this amazing cake every now and then. I literally asked for this recipe multiple times. It was always known as the perfect cake. One of my co-workers would bring it in and it would disappear before lunch.

One of my co-workers was kind enough to take a photo of the company cookbook for me. I brought this cake to my neighborhood Bunco group and it disappeared there.

Easy Almond Cake from Scratch

What I really love about this cake is that you can make it from scratch and it is super easy to make. You can pop this out of the oven, let it cool, and it is ready to serve.

This makes a dense flavor-packed cake. It really doesn’t need frosting. For me, that makes this Scandinavian Almond cake perfect.

Recipe Ingredients

Here’s a list of what you need:

Sugar
Eggs
Almond extract
Milk
All-purpose flour
Baking powder
Butter

Scandinavian Almond Cake - CopyKat Recipes (2)

How to Make Scandinavian Almond Cake

Grease and flour a bundt pan.
Beat the sugar and eggs together in a bowl.
Add flour, baking powder, milk, and almond extract. Beat to combine.
Add melted butter and beat well.
Pour the batter into the bundt pan.
Bake at 350 degrees for 40 to 50 minutes.
Allow the cake to cool completely before you remove it from the pan.

Recipe Tips

My biggest tip is to let the cake cool completely before you try to remove it from the pan. The cake is very moist, and it can break if you remove it too soon.

Serve this delightful almond cake with whipped cream and fresh fruit for an irresistible dessert.

Scandinavian Almond Cake - CopyKat Recipes (3)

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Check out more of my easy cake recipes and the best recipes for desserts here on CopyKat!

This almond bundt cake is moist and has rich buttery flavor.

4.60 from 10 votes

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Course: Dessert

Cuisine: American

Keyword: Almond Cake, Cake Recipe, Scandinavian Cake

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 16

Calories: 317kcal

Author: Stephanie Manley

Ingredients

2 1/2 cups sugar
2 eggs
2 teaspoons almond extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
1 teaspoon baking powder
8 ounces butter melted

Instructions

Preheat oven to 350 degrees.
Generously spray a bundt pan with cooking spray or use vegetable shortening and dust the pan with flour.
In a bowl, beat the sugar and eggs together.
Add flour, baking powder, milk, and almond extract. Beat to combine.
Add melted butter and mix well.
Pour the batter into the bundt pan.
Bake at 350 degrees for 40 to 50 minutes. The edges should be golden brown when you remove this from the oven.
Allow the cake to cool completely before you remove it from the pan.

Video

Notes

This makes a very moist cake and it takes a while before the cake will release out of the pan.

You may want to sprinkle powdered sugar on top or serve it with sliced strawberries and whipped cream.

Nutrition

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

Constance Burke
August 12, 2022 at 8:12 pm

Disaster!!! Followed the recipe to a tee. It overflowed the pan then sunk into a gooey mess!
Reply
- Stephanie Manley
  August 13, 2022 at 11:39 am
  I am so sorry that happened to you. I wonder what could have happened. This recipe has been used my me, and my co-workers for 15+ years.
  Reply
Joan Carlson
July 6, 2020 at 2:05 pm

This is a wonderful recipe. It is so easy too make and always turns out great. The texture is dense and rich. I use a TBSP of Almond extract and The flavor is more intense as I like it.
It is good with Strawberries and Whipped Cream or with ice cream.
Reply
Mariana Vetencourt
June 27, 2020 at 9:01 am
Hi Stephanie,
I hope you’re doing great. I tried this recipe yesterday and it came out delicious. I want to ask you if can I reduce the amount of sugar a little bit. Thank you so much!
Reply
- Stephanie
  June 27, 2020 at 9:15 am
  So I am glad you enjoyed this recipe, you could try to reduce the sugar by maybe 10%, but the sugar is needed for the structure of this cake.
  Reply
Donna Shank
August 1, 2018 at 4:48 pm
Is there an adjustment for high altitude?(Denver)
Reply
- Stephanie
  See Also
  3 Ingredient Peanut Butter Fudge Recipe - Vegan in the Freezer
  August 2, 2018 at 3:31 am
  I do not have an adjustment for this. I am so sorry. I grew up in Pueblo!
  Reply
Tricia @ Saving Room for Dessert
June 12, 2018 at 4:53 am

Gorgeous cake Stephanie and almond is one of my all-time favorite cake flavors. The texture looks fantastic and the photos are lovely!
Reply
Julie
January 17, 2018 at 1:01 pm
8 ounces half a pound ?
The conversions gave me a full cup!!! My cake is in the oven so I assumed it’s going to be a fail
Reply
Kim
October 9, 2017 at 7:25 am
Made this on Saturday in a bundt pan. It didn’t rise very much. I cooked it for 50 min. Let it cool all day and when I went to pop it out of the pan it didn’t budge. I cut it in the pan and it came out clean, however it did not cook all the way. There was a mushy butter area of the cake. The taste was great, but it is a very heavy cake!
Reply
Abigail
September 10, 2017 at 11:51 am
The butter amour seemed off (unless 8oz is no longer a cup!)…. My cake came out greasy in texture. The taste was good and it held together decently, but I’ll definitely try less butter next time so it’s not sooo greasy.
Reply
Amanda
May 30, 2017 at 7:24 pm
I made this tonight and did not have a bundt cake pan so I used a loaf pan instead. It’s golden brown on top but it’s very jiggly and when I put a knife through it it did not come out clean. Does it need to go back into the oven?
Reply
- Stephanie
  May 31, 2017 at 3:29 am
  Your cake needed to go back in the oven. The changing it to a loaf pan changed the cooking time.
  Reply
Lynn
May 26, 2017 at 10:28 am
Hi! Do you have a recommendation for a bundt pan? I love the one in your picture!
Reply
- Stephanie
  September 30, 2017 at 11:47 am
  
  I have changed the picture, but the old photo was a cake pan I bought marked down at Kroger. I thought it was an unusual pan.
  Reply
Vickie Davis
April 19, 2017 at 7:37 am
Thank you! Have made this cake twice and my family loved it! It has become my personal favorite! Cannot thank you enough!
Vickie
Reply
Sam
March 24, 2017 at 7:06 pm
Will it work to bake it in a loaf pan or an angel-food cake pan?
Reply
Susan
February 17, 2017 at 6:05 pm

One of the best cakes I have ever made! Everyone loved it! Making it tonight for a party tomorrow! Serving it with fresh berries and whipped cream! If you make it, you will be a sensation at your next function!
Reply
- Stephanie
  February 20, 2017 at 7:20 am
  
  I know, this is a delicious cake. I seriously chased down a co-worker for years to get this recipe.
  Reply
Dr. Mac Venable
February 15, 2017 at 4:20 pm
I Added topped the cake frozen strawberries in their syrup from my grocer, and i made whip cream with powdered sugar and almond extract.andsprinkled almond slivers over all. There wasn’t a crumb left.
Reply
Sue Leinaar
January 30, 2017 at 9:55 am
Could you bake in a 9X13?
Reply
- Stephanie
  February 20, 2017 at 7:21 am
  This cake won’t raise very much, so if you do this, it will be a very flat cake.
  Reply
CD
January 9, 2017 at 4:07 pm
How can i adjust this recipe for altitudes above 5,000 feet
Reply
Stormy
November 7, 2016 at 3:32 pm
Just tried out this recipe today. LOVE it!!!!
Reply
- Stephanie
  November 13, 2016 at 4:43 pm
  I am glad you enjoyed the recipe.
  Reply
Toinia
October 24, 2016 at 2:43 pm
Just making sure that it’s 8 ounces of butter and not 8 tablespoons of butter. 🙂
Thanks! Can’t wait to make it!
Reply
- Stephanie
  October 26, 2016 at 8:51 pm
  It is 8 ounces of butter, or a half a pound, or 2 sticks of butter. It’s all the same 😉
  Reply