Almond Butter Cake

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This Almond Butter Cake is the most delicious almond flavored butter cake.  It’s the perfect cake for a dinner party or having as a snack with coffee.

Almond Butter Cake in the baking pan with a slice cut out

This cake is more like a cookie-cake- dense, but soft and very flavorful. If you like almond-flavor, this is for you.

This is the perfect elegant dessert for a special occasion.  It’s a little bit fancy, and it’s so beautiful to serve to guests.

Slice of Almond Butter Cake

The cake is heavy on the almond flavor, so if you’re a lover of almonds then you’re really going to love this cake!  Contrary to the title, there is no actual “almond butter” in the recipe.  It’s an almond- flavored butter cake.  Almond paste gives it such great flavor, and then there is a nice layer of sliced almonds baked on top.

Slice of Almond Butter Cake

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!

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4.8 from 5 votes

Almond Butter Cake

This simple almond flavored butter cake is completely delicious!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings
Calories 294kcal
Course Dessert
Cuisine American
Keyword almond, cake


  • 1 cup granulated white sugar
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 large egg
  • 1/2 cup almond paste
  • 1 cup all purpose flour
  • 1/2 cup sliced almonds
  • garnish with strawberries and whipped cream, optional


  • 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.


  • Top each slice with a dollop of whipped cream and sliced strawberries, if desired.


Serving: 1serving | Calories: 294kcal | Carbohydrates: 36g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 89mg | Potassium: 93mg | Fiber: 1g | Sugar: 24g | Vitamin A: 310IU | Calcium: 41mg | Iron: 1mg
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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Ria wrote:

    I don’t have almond paste, can I use almond butter instead? Or will this be too buttery?

    • Lori Lange wrote:

      You need almond paste for this one- almond butter is completely different!

  • Anita fritz wrote:

    The Almond Butter Cake
    This was a fabulous cake. This is going to be my absolute favorite go to recipe. Easy to make and will be your favorite too, especially if you are an almond freak!

  • Van wrote:

    I made this and it was omg so delish! Not too sweet, and the almond flavor was mm mm mm mmmmmm good! Glad I found this!

  • Connie wrote:

    Great recipe! I added an extra egg and a half a teaspoon of baking powder to make it a little more cake like, as well as some vanilla and almond extract. I also added some raspberries for additional flavor and used Stevia in the raw to make it sugar-free. Served with homemade whip cream. It was excellent!

  • Kendra wrote:

    It was perfect just as written! Everyone loved it. I was trying to copycat a local restaurant and this is just what I was looking for. Thank you!

  • Gail wrote:

    Can you use almond flour instead of AP flour to make it low carb?

    • Lori Lange wrote:

      I haven’t tried it!

  • Ray wrote:

    Easy to prepare and very good tasting but also very dense. I’m considering adding baking powder next time to try to lessen the density a little.

  • Diana wrote:

    is almond paste another name for marzipan? can you use solo al.ond pie oilling instead?

  • Kathy wrote:

    Hi Lori. Can this be baked ahead and frozen or how long will it last in the fridge or on counter before you can serve it, if it’s properly wrapped up. Trying to get a head start on holiday baking.

    • Lori Lange wrote:

      I would think it should be fine stored at room temperature for a few days. Not sure about freezing as I haven’t tried it!

  • Kelly wrote:

    Does this recipe double easily?

    • Lori Lange wrote:

      Hi Kelly, I’ve never tried to double it…

  • Tiffany wrote:

    Hi Lori! This looks delicious and I’m looking forward to making this soon. But first I have a dumb question: do you soften the butter first? I only ask because it does not say to do so (even though I’m assuming you do because how the heck do you cream hard butter). Thank you!

    • Lori Lange wrote:

      Hi Tiffany, it’s a good idea- yes! I’ve added (room temperature butter) to the instructions. Thank you!

  • walli wrote:

    For years, I enjoyed this cake at a local restaurant, but couldn’t get the restaurant to part with the recipe. After finally getting one waitress to admit the restaurant’s cake contained almond paste, I came across this recipe and tried it as it looked identical to the cake the restaurant serves. Bingo!! It was perfect! Dense and rich and full of almond flavor. In addition to the almond paste, I added a teaspoon of almond extract (because I’m really crazy about almond flavor) and a half-teaspoon of vanilla. I served it to my guests at a dinner party with fresh raspberries and they loved it!

    • Lori Lange wrote:

      Great to hear- I love almond flavor too!

  • Alyson wrote:

    Looks delicious, I love almonds. Also looks easy. But I can’t tell why the title is Almond Butter Cake but it contains not almond butter, but almond paste? Does the butter refer to not almond butter, but the butter in the cake?

    • Lori Lange wrote:

      yes… almond flavored butter cake.