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A mini version of a Norwegian almond cake. Quick and easy to make, these almond cakes taste and look like they take much more time.
Miniature versions of foods are our favorite. This is a mini version of a delicious almond cake, one of our family recipe favorites. With the delicious almond flavor and crunchy, textured edges, this cake is always a hit!
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Our family often makes the full cake for special occasions (like weddings, rehearsals, baby and bridal showers) or Christmas. It’s so easy to whip together and tastes like it takes a lot more effort.
We typically make this recipe in a Norwegian/Scandinavian almond cake pan. However, this recipe is made in a mini dessert pan or brownie bar pan.
Ingredients
Here are the ingredients you’ll need for these mini almond cakes.
Cake
- 1 1/4 c sugar
- 1 egg
- 1 1/2 tsp. almond flavoring
- 2/3 c milk
- 1 1/2 c all-purpose flour (original recipe for full cake calls for 1 1/4 c)
- 1/2 tsp. baking powder
- 1/2 c butter (1 stick butter), melted
Glaze
- 2 tbsp. melted butter
- 3 tbsp. milk
- 1/2 tsp. vanilla flavoring (or almond flavoring)
- 1/2 c powdered sugar
Topping
- Almond slices
How to Make Mini Almond Cakes
Follow these easy steps to make these delicious almond cakes.
Step 1 | Preheat oven to 350°F
Preheat the oven to 350 degrees Fahrenheit.
Step 2 | Mix sugar, egg, almond, and milk
Combine the sugar, egg, almond, and milk in a medium-sized bowl. Mix well.
Step 3 | Add dry ingredients
Add the flour and baking powder. Mix well.
Step 4 | Mix in melted butter
Add the melted butter and make sure all ingredients are well blended.
Step 5 | Scoop batter into bar pan
Grease the dessert bar pan well. Scoop about a 1/4 cup of batter into each square.
Step 6 | Bake for 20 minutes
Bake at 350 degrees Fahrenheit for 20 minutes. The edges must be golden brown.
Step 7 | Allow to cool
Cool in the pan.
Step 8 | Make the glaze
Melt 2 tablespoons of butter. Add 3 tablespoons of milk and 1/2 teaspoon of vanilla or almond flavoring. Mix in 1/2 cup of powdered sugar and mix well. It should be slightly runny, but you can add more milk or powdered sugar to get the desired consistency.
Step 9 | Drizzle glaze over cooled cakes
Drizzle frosting over the mini almond cakes.
Step 10 | Sprinkle with sliced almonds
Top with sliced almonds and add to a fun serving tray.
Tip: if you want to make the full cake, reduce the flour to 1 1/4 cup and bake for 40-50 minutes at 350 degrees.
Print Mini Almond Cakes
So easy and delicious, miniature almond cakes. A mini version of the Norwegian almond cake using a brownie bar pan.
- Total Time: 40 minutes
- Yield: 12 1x
Ingredients
Cake
- 1 1/4 c sugar
- 1 egg
- 1 1/2 tsp. almond flavoring
- 2/3 c milk
- 1 1/2 c all-purpose flour (original recipe for full cake calls for 1 1/4 c)
- 1/2 tsp. baking powder
- 1/2 c butter (1 stick butter), melted
Glaze
- 2 tbsp. melted butter
- 3 tbsp. milk
- 1/2 tsp. vanilla (or almond) flavoring
- 1/2 c powdered sugar
Topping
- Almond slices
Instructions
Cake
- Preheat the oven to 350 degrees.
- Combine the sugar, egg, almond, and milk in a medium-sized bowl. Beat well.
- Add the flour and baking powder. Mix well.
- Add the melted butter and make sure all ingredients are well blended.
- Grease the dessert/brownie bar pan well. Scoop a little less than 1/4 cup of batter into each square.
- Bake at 350 degrees for 20 minutes. The edges must be golden brown.
- Cool in the pan.
Glaze
- Melt 2 tablespoons of butter.
- Add 3 tablespoons of milk and 1/2 teaspoon of vanilla or almond flavoring.
- Mix in 1/2 cup of powdered sugar and mix well. It should be slightly runny, but you can add more milk or powdered sugar to get the desired consistency.
- Drizzle frosting over the mini almond cakes.
Topping
- Top with slices of almonds and add to a fun serving tray.
Notes
- The glaze and almond slices are optional.
- You can also dust with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Norwegian
Nutrition
- Serving Size: 1 cake
- Calories: 239
- Sugar: 21.8 g
- Sodium: 31.4 mg
- Fat: 10.4 g
- Saturated Fat: 6.1 g
- Carbohydrates: 34 g
- Protein: 3 g
- Cholesterol: 41.3 mg
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Have You Tried This Recipe? Please rate it in the comments and let us know your thoughts!
I love these! I didn’t have milk so I used buttermilk. I baked in mini muffins tins. I had 56 mini muffins. I dipped them in the glaze also made with buttermilk. I will make these again and again.
So glad you enjoyed them! -Kelsey
It says 1 c of butter but then it says 1 stick? Which is it? Because a stick is 1/2 c.
The recipe states 1/2 cup of butter for the cake. Yes, 1 stick = 1/2 cup. (although now they sell 1/4 cup sticks too) Thanks for stopping, hope you enjoy! -Kelsey
Any suggestion if the mini baking pan is not available?
I would try an 11-inch by 7-inch pan. And just watch the bake time carefully. Then cut into similar-sized pieces. (If you don’t have one, you may be able to find an aluminum version at your local grocery store or Target.) Happy New Year!
-Kelsey
OMG, these are so good.
So glad you love them!
Can you make this with Almond flour?
Hi Delphine, I have not made this with almond flour before. However, you should be able to substitute the all-purpose flour with almond flour at a 1:1 ratio and then add more almond flour as needed to compensate for having more moisture than normal flour. And I recommend covering the pan with foil while cooking to prevent burning, and added crunchiness. You may need to experiment with adding a bit more baking powder. I will have to add this to my ‘recipes to test’ list. Thanks for stopping!
Looks amazing….I grew up eating my Norwegian grandmother’s ‘Almond cakes……sharing on my PineCreekStyle Pinterest board under The CattleQueenCooks, also on my FB pages under the same name…..thanks for sharing, can’t wait to try your recipe…NeeCee @PineCreekStyle
Hi NeeCee! Thank you! I love that you grew up eating your Grandmother’s almond cakes. I bet she has many other great recipes as well. I look forward to checking out more on your Pinterest and Facebook pages. Thanks for stopping! 🙂
These look amazing! I love Almond anything and the small sizes are perfect for a singe serving. Although I am eating for three! LOL
I’ve seen those pans before but just wasn’t sure what to do with them. Nice idea! Now I have an excuse to go buy one… :o)
That is awesome, eating for three, haha! 🙂 I’ve had this pan since our wedding six years ago and just started using it. It’s nice to just pop them out of the pan instead of cutting them. I’ll be using it for brownies and other bars for sure. Thanks for stopping!