almond yeast cake

You’ve had bundt cake.

You’ve had yellow layer cakes.

You’ve had almond cake.

But have you had all three, together, in ONE cake? Well, then, today is your lucky day.

almond yeast cake

As soon as I saw this Almond Yeast Cake recipe from Red Star Yeast, I knew I had to try it.

It’s a bundt cake, made with a yellow cake mix and Red Star Yeast (yeast! in cake!), plus a whole heaping cup of ground almonds.

It sounds so crazy! So different! I had a feeling we would love it. And I was right.

almond yeast cake

Once you’ve had one cake, it seems like you’ve had them all, you know? But this was such a fun and different cake to make.

It felt like baking bread – without the long rising times. And without any kneading or shaping. And even better, it was dessert.

almond yeast cake

The ground almonds are speckled all throughout the cake batter, which is just a little thicker than normal, thanks to the almonds and yeast.

It rises for just 30 minutes, so it doesn’t add much prep time, but it adds so much flavor! It’s a deeper, sweeter flavor than a plain yellow cake. And the almonds and almond extract put it over the top.

Pretty sure the only thing this needs is a hot cup of coffee and a fork.

almond yeast cake

Make sure to follow Red Star Yeast on pinterest and instagram for more recipes and baking inspiration!

Almond Yeast Cake

A tasty marriage of yellow cake, bundt cake, almonds, and yeast, this light and delightful dessert is a fun twist on a classic bundt.


  • 1 pkg (2-layer size) yellow cake mix
  • 2¼ tsp RED STAR Active Dry Yeast
  • ¾ cup water
  • ½ cup butter or margarine, melted
  • 4 eggs
  • 1 tsp almond extract
  • 1 cup (3 oz.) ground almonds


  1. Generously grease and lightly flour a 10-inch Bundt pan; set aside.
  2. In large mixer bowl, combine cake mix, yeast, water (120-130°F), butter, eggs and almond extract. Blend and beat as directed on package. Add ground almonds; mix well.
  3. Pour into prepared pan. Cover and let rise in warm place for 30 minutes.
  4. Bake at 350°F for 45 to 50 minutes until toothpick inserted in center comes out clean.
  5. Cool 10 minutes; invert to remove from pan. Serve warm or cold. If desired, sprinkle with powdered sugar.

This post was sponsored by Red Star Yeast. Thank you for supporting brands that support us!