If you love the flavor of almond desserts, this Almond Butter Cake is the kind of simple, elegant treat you’ll want to bake again and again. It’s rich and buttery with a soft, velvety texture, and it has that unmistakable almond flavor that makes every bite taste a little special. A layer of sliced almonds on top adds a light crunch — and makes the cake look like it came straight from a European bakery. If you love simple, elegant cakes like my French Almond Cake, you’re going to adore this Almond Butter Cake.
Why You’ll Love This Almond Butter Cake
This isn’t your average almond-flavored cake. It’s made with almond paste, which gives it an incredible aroma and deep, nutty sweetness that can’t be replicated with extract alone. The result is a dense, moist cookie-like cake that’s as good for afternoon coffee as it is for dessert. It’s easy enough for everyday baking but pretty enough for company- just like my Blueberry Gooey Butter Cake.
Ingredients Needed:
- Flour: All-purpose flour gives structure to the cake without making it dry.
- White Sugar: Sweetens and helps create a tender crumb.
- Butter: Butter adds richness and moisture — make sure it’s softened.
- Egg: Helps bind the ingredients and adds richness.
- Almond Paste: The star of the show! It melts into the batter, infusing the entire cake with almond flavor.
- Sliced Almonds: Toast beautifully on top for a little crunch and a lovely golden finish.
How to make Almond Butter Cake:
The complete, printable recipe is in the recipe card at the end of this post.
- Prep the pan and oven: Preheat the oven to 325°F. Butter a 9-inch round or baking pan.
- Cream the butter and sugar together using an electric mixer. Then beat in the egg. Then beat in the almond paste.
- Mix in the dry ingredients: Stir in the flour just until blended — don’t overmix. The batter will be thick and luxurious.
- Top and bake: Spread the batter into the prepared pan, smooth the top, and sprinkle evenly with sliced almonds. Bake for about 30 to 35 minutes, until the edges are golden and a toothpick comes out clean.
- Cool and serve: Let the cake cool in the pan before slicing. You can pop it out of the pan onto a serving plate, if desired. It’s delicious plain, but a dusting of powdered sugar makes it extra special.
Recipe Tips
- Use real almond paste, not marzipan — it has less sugar and a stronger almond flavor.
- For a more caramelized top, sprinkle a tablespoon of sugar over the almonds before baking.
- This cake keeps beautifully at room temperature for a few days and tastes even better the next day as the almond flavor deepens. Storage: Keep covered at room temperature up to 3 days, or refrigerate for longer freshness.
- Make-Ahead Tip: Bake, cool, and wrap tightly. Freeze for up to one month, then thaw and warm slightly before serving.
How to Serve It
Serve slices of almond butter cake with coffee or tea, or alongside a brunch spread that includes this Maple Coffee Cake or a classic Mimosa. Top with whipped cream and fresh berries for a dinner party dessert.
I once served this cake at one of my neighborhood gourmet dinner parties, and everyone loved it. You can take a peek at that dinner party menu here: Sicilian Dinner Party.
If you’re looking for more delicious cake recipes, you might also like to try my Chocolate Cheesecake Cake or this German Apple Cake. Lemon Truffle Cake and Flourless Chocolate Cake are good cake choices too!
If you’re looking for a simple cake that feels a little fancy, this Almond Butter Cake is it. Made with rich almond paste and a buttery batter, it bakes up soft, fragrant, and just sweet enough. The sliced almonds on top give it a light crunch and a beautiful finish — no frosting required! It’s the kind of easy, elegant dessert you’ll want to bake for every brunch or coffee date.
Almond Butter Cake
Equipment
- 9-inch Round Pan (for baking)
- Electric Hand Mixer (for mixing)
- Metal Rack (for cooling)
Video
Ingredients
- 1 cup granulated white sugar
- ½ cup (1 stick) butter, at room temperature
- 1 large egg
- ½ cup almond paste
- 1 cup all purpose flour
- ½ cup sliced almonds
- garnish with strawberries and whipped cream, optional
Instructions
- Preheat the oven to 325°F. Butter a 9-inch round baking dish.
- Use an electric mixer to combine the sugar and butter in a mixing bowl until creamy. Add the egg and beat until smooth. Mix in the almond paste until blended, and stir in the flour.
- Spread the batter (it will be thick) in the prepared baking dish. Sprinkle with almonds and lightly press them in. Bake for 30 to 35 minutes or until the cake tests done in the middle.
- Cool in pan for 10 minutes; remove to a wire rack to cool completely. Slice and garnish, if desired.
Notes
- Dust some powdered sugar on top!
- Top each slice with a dollop of whipped cream and sliced strawberries, if desired.
- Use real almond paste, not marzipan — it has less sugar and a stronger almond flavor.
- For a more caramelized top, sprinkle a tablespoon of sugar over the almonds before baking.
- Storage: Keep covered at room temperature up to 3 days, or refrigerate for longer freshness.
- Make-Ahead Tip: Bake, cool, and wrap tightly. Freeze for up to one month, then thaw and warm slightly before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I get raving reviews every single time I make this! I’m known as “that girl who makes the best almond cake”. No joke.
this is sooo good! I have made it numerous times, and am always asked for the recipe. I actually made it today for an office baking contest and I WON!
Super easy and quick. Highly recommend!