Orange Almond Cake

Orange Almond Cake with Cream Cheese Icing

Prep Time 45 minutes
Cook Time 35 minutes
Servings 12 people
Calories 626 kcal


Orange Almond Cake

  • 2 cups all purpose flour
  • 1 1/2 Cup almond flour
  • 2 Teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 3/4 Cup unsalted butter softened
  • 1 1/2 Cups honey
  • 6 eggs room temperature
  • 1/4 cup yogurt room temperature
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon finely grated organic orange zest
  • 2 teaspoons vanilla extract

Cream Cheese icing

  • 8 ounces cream cheese softened
  • 5 tablespoons unsalted butter softened
  • 2 1/4 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 cara cara orange thinly sliced, for garnish


Orange Almond Cake

  1. Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour 2 8-inch cake pans and line the bottoms with parchment paper rounds.

  2. In a medium bowl, mix together the all-purpose flour, almond flour, baking powder, salt, baking soda, and cinnamon until combined. Set aside.

  3. PRO TIP — Since almond flour is expensive, store it in an airtight container in the freezer. It will stay fresh for up to 2 years this way. It will clump when frozen, though, so use a fork to poke at it enough to get pieces to break apart, then use sifter or a mesh strainer over a bowl to completely de-clump it.

  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until light and fluffy, about 2 minutes. Add the honey and mix at medium speed until smooth and pale-colored, stopping to scrape down the sides of the mixing bowl to make sure the butter and honey are mixing properly, about 2 to 3 minutes.

  5. Add the eggs, one at a time, mixing well between each addition. If the batter appears to curdle or separate, don't worry, it's completely fine. Add the yogurt, orange juice, orange zest, and vanilla extract and mix until combined. Add the flour mixture in four increments, and mix until *just* combined. Immediately evenly distribute the batter between the two greased cake pans.

  6. Bake in oven until the cake is deeply golden, the edges of the cake start to pull away from the pan edges, and a toothpick inserted into center comes out clean, about 30 to 35 minutes.

  7. Allow the cakes to cool at room temperature for 10 minutes before unmolding from the pan and placing the cakes on a wire rack to cool completely.

Cream Cheese Icing

  1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the cream cheese and the butter at medium speed until smooth and fluffy, about 3 minutes.

  2. Reduce speed to low and add the powdered sugar in four increments (to keep it from poofing up a big cloud of sugar), waiting until the powdered sugar is incorporated before adding the next bit.

  3. Add the vanilla extract and mix until completely combined. Increase the speed to medium and mix until the icing is light and fluffy, about 4 minutes.

  4. Ice the top of one of the cakes, then place the other cake on top, and ice the top of that cake, too. Decorate the top with fresh sliced citrus, serve, and enjoy!

Recipe Notes

If you want to make pretty citrus ruffles on top of your cake like in the photos in this post, you can watch the video here on how to do it.

Nutrition Facts
Orange Almond Cake with Cream Cheese Icing
Amount Per Serving
Calories 626 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 15g94%
Cholesterol 146mg49%
Sodium 291mg13%
Potassium 210mg6%
Carbohydrates 80g27%
Fiber 2g8%
Sugar 60g67%
Protein 10g20%
Vitamin A 913IU18%
Vitamin C 9mg11%
Calcium 110mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.