12 Delicious Brandy Almond Cake Recipes

Let’s dive into the cozy world of baking with 12 Delicious Brandy Almond Cake Recipes that promise to warm your heart and delight your taste buds. Perfect for any occasion, these recipes blend the rich flavors of brandy and almonds into moist, irresistible cakes. Whether you’re a seasoned baker or just starting out, there’s a recipe here to inspire your next kitchen adventure. Keep reading to discover your new favorite!

Classic Brandy Almond Cake

On a quiet morning like this, the thought of baking a Classic Brandy Almond Cake feels like a gentle embrace, a way to slow down and savor the simple pleasures of life. The rich aroma of brandy and toasted almonds promises a cake that’s both comforting and elegantly sophisticated.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, at room temperature
• 1 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup brandy
• 1/2 cup finely ground almonds
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and generously butter a 9-inch round cake pan, then dust with flour to prevent sticking.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes, to ensure a tender crumb.
3. Gradually add the lightly beaten eggs to the butter mixture, mixing well after each addition to incorporate air and volume.
4. Stir in the brandy, pure vanilla extract, and almond extract, blending until the mixture is homogenous and aromatic.
5. In a separate bowl, whisk together the sifted all-purpose flour, finely ground almonds, baking powder, and sea salt to evenly distribute the leavening agents.
6. Gently fold the dry ingredients into the wet mixture with a spatula, being careful not to overmix to avoid a dense cake.
7. Pour the batter into the prepared cake pan, smoothing the top with the spatula for an even bake.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring it sets properly.

Classic Brandy Almond Cake emerges with a moist, dense texture, punctuated by the nutty crunch of almonds and the warm depth of brandy. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.

Moist Brandy Almond Pound Cake

Kindly, as the morning light filters through the kitchen window, there’s something profoundly comforting about the aroma of a brandy almond pound cake baking in the oven. This recipe, with its moist crumb and rich, nuanced flavors, is a testament to the beauty of slow baking and the joy of sharing.

Ingredients

• 1 1/2 cups unsalted butter, clarified and cooled to room temperature
• 3 cups granulated sugar
• 6 pasture-raised eggs, lightly beaten
• 3 cups all-purpose flour, sifted
• 1/2 teaspoon fine sea salt
• 1/4 cup brandy
• 1 teaspoon pure almond extract
• 1/2 cup whole milk, room temperature
• 1 cup sliced almonds, lightly toasted

Instructions

1. Preheat the oven to 325°F (163°C). Generously butter a 10-inch bundt pan and dust with flour, tapping out the excess.
2. In a large mixing bowl, cream the clarified butter and granulated sugar together on medium speed until light and fluffy, about 5 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, one at a time, ensuring each is fully incorporated before adding the next.
4. Whisk together the sifted flour and fine sea salt in a separate bowl. Alternately add the flour mixture and whole milk to the butter mixture, beginning and ending with the flour, mixing just until combined after each addition.
5. Fold in the brandy and pure almond extract gently, ensuring the batter remains smooth and homogenous.
6. Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Sprinkle the lightly toasted sliced almonds evenly over the top.
7. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
8. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Warm, the cake reveals a tender, buttery crumb, with the brandy and almond flavors melding beautifully. Serve slices with a dollop of whipped cream and a drizzle of caramel for an indulgent treat.

Brandy Almond Sponge Cake

Evenings like these call for something subtly luxurious, a dessert that whispers of warmth and comfort rather than shouts. The Brandy Almond Sponge Cake is just that—a tender, fragrant creation that marries the deep notes of brandy with the delicate crunch of almonds, perfect for savoring slowly.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup clarified butter, cooled
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup brandy
• 1/2 cup finely ground almonds
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it lightly with clarified butter and dusting with flour.
2. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, and salt, whisking to ensure an even distribution.
3. Gradually incorporate the lightly beaten pasture-raised eggs into the dry ingredients, mixing until just combined to avoid overworking the batter.
4. Fold in the cooled clarified butter, brandy, pure vanilla extract, and almond extract, blending gently to maintain the batter’s airy texture.
5. Carefully stir in the finely ground almonds, ensuring they’re evenly distributed throughout the batter for a consistent crunch in every bite.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
7. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Kindly note, the cake’s texture is remarkably light, with a moist crumb that holds the brandy’s warmth and the almonds’ nuttiness beautifully. Serve it with a dusting of powdered sugar or alongside a dollop of whipped cream for an extra touch of indulgence.

Gluten-Free Brandy Almond Cake

How quietly the morning unfolds, with its soft light and the promise of something sweet to fill the air. This gluten-free brandy almond cake is a tender embrace, a recipe that whispers of comfort and the subtle warmth of brandy, perfect for those moments when you crave a gentle indulgence.

Ingredients

• 1 1/2 cups almond flour, finely ground
• 1/2 cup clarified butter, cooled to room temperature
• 3/4 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup brandy
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1/4 tsp sea salt
• 1 tsp baking powder

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan with clarified butter, then dust with almond flour.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Stir in the brandy, vanilla extract, and almond extract until the mixture is smooth and homogenous.
5. In a separate bowl, whisk together the almond flour, sea salt, and baking powder to aerate and combine.
6. Gently fold the dry ingredients into the wet mixture, taking care not to overmix to maintain the cake’s delicate texture.
7. Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
8. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Rich with the nuanced flavors of almond and brandy, this cake boasts a moist, dense crumb that melts tenderly on the tongue. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of elegance.

Brandy Almond Bundt Cake

Today, as the light filters softly through the kitchen window, I find myself drawn to the warmth of baking, to the comforting embrace of a Brandy Almond Bundt Cake. It’s a recipe that whispers of cozy afternoons and the gentle clink of teacups, a sweet solace in the rhythm of the day.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup clarified butter, at room temperature
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1/4 cup brandy
• 1 tsp pure almond extract
• 1/2 tsp fine sea salt
• 1 tbsp baking powder
• 1/2 cup sliced almonds, toasted

Instructions

1. Preheat your oven to 350°F (175°C). Generously butter a 10-inch Bundt pan and dust with flour, tapping out the excess.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for optimal creaming.
3. Gradually add the lightly beaten eggs to the butter mixture, one at a time, beating well after each addition. Stir in the almond extract.
4. In a separate bowl, whisk together the sifted flour, baking powder, and fine sea salt.
5. Alternately add the dry ingredients and the whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
6. Gently fold in the brandy and toasted sliced almonds until evenly distributed throughout the batter.
7. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
9. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Lightly dusted with powdered sugar, this Brandy Almond Bundt Cake offers a tender crumb and a rich, nuanced flavor profile, with the warmth of brandy and the nutty crunch of almonds. Serve it alongside a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of indulgence.

Vegan Brandy Almond Cake

On a quiet morning like this, when the light filters through the kitchen window just so, there’s something deeply comforting about the process of baking. This Vegan Brandy Almond Cake is a testament to the beauty of simple ingredients coming together to create something unexpectedly luxurious.

Ingredients

• 1 1/2 cups almond flour, finely sifted
• 1/2 cup coconut sugar
• 1/4 cup brandy
• 1/4 cup aquafaba, whipped to stiff peaks
• 1/3 cup coconut oil, melted and cooled
• 1 tsp almond extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 6-inch cake pan with coconut oil.
2. In a large mixing bowl, whisk together the almond flour, coconut sugar, baking soda, and sea salt until well combined.
3. Gently fold in the whipped aquafaba, melted coconut oil, brandy, and almond extract until the batter is smooth and homogenous.
4. Pour the batter into the prepared cake pan and smooth the top with a spatula for an even bake.
5. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Yielded from this humble process is a cake with a tender crumb, rich with the warmth of brandy and the nutty depth of almond. Serve it with a dusting of powdered sugar or a drizzle of caramel for an extra touch of indulgence.

Brandy Almond Coffee Cake

Under the soft glow of the morning light, there’s something deeply comforting about the idea of a Brandy Almond Coffee Cake, its aroma weaving through the kitchen like a gentle reminder of simpler times. This recipe, with its rich layers of flavor and tender crumb, is a testament to the joy of baking with intention and care.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, at room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup brandy
• 1/2 cup almond flour
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1/2 cup sliced almonds, for topping

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter, ensuring an even coating.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, mixing continuously to incorporate fully.
4. Stir in the brandy and pure vanilla extract, blending until the mixture is smooth.
5. In a separate bowl, whisk together the sifted all-purpose flour, almond flour, baking powder, and sea salt.
6. Fold the dry ingredients into the wet mixture gently, using a spatula, until just combined to avoid overmixing.
7. Pour the batter into the prepared cake pan, smoothing the top with the spatula for an even layer.
8. Sprinkle the sliced almonds evenly over the top of the batter, pressing lightly to adhere.
9. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Now, the cake reveals a moist interior with a delicate crumb, the brandy lending a warm depth that pairs beautifully with the nutty almond topping. Serve it alongside a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.

Brandy Almond Layer Cake with Buttercream Frosting

Amidst the quiet of the morning, the thought of baking something that marries the warmth of brandy with the delicate crunch of almonds feels like a gentle embrace. This cake, layered and frosted, is a testament to the beauty of combining simple ingredients with patience and care.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 1/2 cups granulated sugar
• 1/2 cup clarified butter, at room temperature
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1/4 cup brandy
• 1 cup almond flour
• 1 tsp pure vanilla extract
• 1/2 tsp almond extract
• 1 tbsp baking powder
• 1/4 tsp sea salt
• For the buttercream frosting: 1 cup unsalted butter, softened, 4 cups powdered sugar, sifted, 1/4 cup heavy cream, 1 tsp pure vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add the lightly beaten eggs to the butter mixture, ensuring each addition is fully incorporated before adding the next.
4. Alternately add the sifted all-purpose flour and whole milk to the mixture, beginning and ending with the flour. Mix until just combined.
5. Fold in the almond flour, brandy, pure vanilla extract, almond extract, baking powder, and sea salt until the batter is smooth.
6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the buttercream frosting, beat the softened unsalted butter until creamy. Gradually add the sifted powdered sugar, heavy cream, and pure vanilla extract, beating until the frosting is light and fluffy.
9. Once the cakes are completely cool, spread a layer of buttercream frosting on top of one cake layer, then place the second layer on top. Frost the top and sides of the cake with the remaining buttercream.

Only when the cake is sliced does its true character reveal itself—moist layers infused with the subtle warmth of brandy, each bite punctuated by the nutty whisper of almonds. Serve it with a dusting of powdered sugar or alongside a glass of the brandy used in the batter for a harmonious pairing.

Brandy Almond Cupcakes

On a quiet morning like this, when the light filters through the kitchen window just so, there’s something deeply comforting about baking. These Brandy Almond Cupcakes are a tender nod to tradition, with a whisper of sophistication that comes from the blend of nutty almonds and warm brandy.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup brandy
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 1/2 cup sliced almonds, for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until well combined.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for a smoother blend.
4. Gradually add the beaten eggs to the butter mixture, mixing well after each addition.
5. Stir in the brandy, milk, and vanilla extract until the mixture is homogenous.
6. Fold the dry ingredients into the wet ingredients in three additions, being careful not to overmix. Tip: Overmixing can lead to dense cupcakes.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Sprinkle the tops with sliced almonds for a crunchy texture. Tip: Lightly toast the almonds beforehand for enhanced flavor.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Golden and fragrant, these cupcakes offer a delicate crumb that pairs beautifully with the richness of brandy and the crunch of almonds. Serve them alongside a dollop of whipped cream or a drizzle of caramel for an extra touch of indulgence.

Brandy Almond Cheesecake

Remembering the first time I encountered the delicate balance of flavors in a Brandy Almond Cheesecake, it was as if the dessert whispered secrets of comfort and sophistication. The almond’s nutty warmth, paired with the brandy’s rich depth, creates a melody that lingers long after the last bite.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup clarified butter, melted
• 2 tbsp granulated sugar
• 24 oz cream cheese, room temperature
• 3/4 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup brandy
• 1 tsp pure almond extract
• 1/2 cup sour cream
• 1/4 cup sliced almonds, toasted

Instructions

1. Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium bowl, combine graham cracker crumbs, clarified butter, and 2 tbsp sugar. Press firmly into the bottom of the prepared pan. Tip: Use the bottom of a glass to evenly press the crust.
3. Bake the crust for 10 minutes, then let cool on a wire rack.
4. In a large bowl, beat cream cheese and 3/4 cup sugar until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
5. Gradually add the lightly beaten eggs, brandy, and almond extract, mixing until just combined.
6. Fold in the sour cream gently to maintain the mixture’s airy texture.
7. Pour the filling over the cooled crust. Tip: Tap the pan gently on the counter to remove any air bubbles.
8. Bake for 45 minutes, or until the edges are set but the center slightly jiggles.
9. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool inside for 1 hour to prevent cracking.
10. Refrigerate for at least 4 hours, preferably overnight, before serving.
11. Garnish with toasted sliced almonds before serving.

How the cheesecake’s velvety texture contrasts with the crunchy almonds offers a delightful sensory experience. Serve it with a drizzle of caramel or a side of poached pears to elevate its elegance.

Brandy Almond Fruit Cake

Under the soft glow of the kitchen light, the Brandy Almond Fruit Cake emerges as a testament to the quiet joy of baking, where each ingredient tells a story, and every slice carries the warmth of shared memories.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, at room temperature
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup brandy
• 1/2 cup blanched almonds, finely chopped
• 1 cup mixed dried fruits (apricots, cherries, and raisins), soaked in brandy overnight
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt

Instructions

1. Preheat the oven to 325°F (163°C). Grease a 9-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a large mixing bowl, cream together the clarified butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature to achieve the perfect consistency.
3. Gradually add the lightly beaten eggs to the butter mixture, mixing well after each addition to incorporate fully.
4. Stir in the brandy and pure vanilla extract, mixing until the batter is smooth.
5. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt. Tip: Sifting the flour prevents lumps and ensures a lighter cake texture.
6. Fold the dry ingredients into the wet mixture gently, using a spatula, until just combined. Avoid overmixing to keep the cake tender.
7. Drain the brandy-soaked dried fruits and pat them dry. Fold the fruits and finely chopped blanched almonds into the batter until evenly distributed. Tip: Coating the fruits in a tablespoon of flour before adding helps prevent them from sinking to the bottom.
8. Pour the batter into the prepared loaf pan, smoothing the top with the spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Soft and moist, the Brandy Almond Fruit Cake is a harmonious blend of rich flavors and textures, with the almonds adding a delightful crunch. Serve it with a drizzle of brandy glaze or alongside a cup of Earl Grey tea for an afternoon treat that feels like a hug in every bite.

Brandy Almond Loaf Cake

Kindly imagine the warmth of your kitchen on a quiet afternoon, the air lightly scented with the rich aroma of brandy and toasted almonds. This loaf cake, with its tender crumb and nuanced flavors, is a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, at room temperature
• 1 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup brandy
• 1/2 cup whole milk
• 1 tsp pure vanilla extract
• 1/2 cup toasted almonds, finely chopped
• 1 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and sea salt until well combined.
3. In a large bowl, cream the clarified butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Gradually add the lightly beaten eggs to the butter mixture, beating well after each addition to ensure a smooth, emulsified batter.
5. Stir in the brandy, whole milk, and pure vanilla extract until just combined. The mixture may appear slightly curdled, but this is normal.
6. Gently fold the dry ingredients into the wet ingredients with a rubber spatula, being careful not to overmix. A few streaks of flour are acceptable.
7. Fold in the finely chopped toasted almonds until evenly distributed throughout the batter.
8. Pour the batter into the prepared loaf pan and smooth the top with the spatula. Tap the pan lightly on the counter to remove any air bubbles.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
10. Allow the cake to cool in the pan for 10 minutes, then use the parchment overhang to lift it out onto a wire rack to cool completely.

This brandy almond loaf cake boasts a moist, dense texture with a delicate crumb, each slice offering a harmonious blend of nutty and spirited flavors. Serve it slightly warmed with a dollop of clotted cream for an indulgent afternoon treat, or enjoy it as is with a cup of strong black coffee.

Conclusion

Whether you’re a seasoned baker or just starting out, these 12 Delicious Brandy Almond Cake Recipes offer something for everyone. From rich, moist cakes to light, fluffy delights, there’s a recipe here to satisfy any craving. We invite you to try them out, share your favorites in the comments, and don’t forget to pin your top picks on Pinterest for others to enjoy. Happy baking!