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.
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!
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!
Can you use almond flour instead of AP flour to make it low carb?
I haven’t tried it!
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.
is almond paste another name for marzipan? can you use solo al.ond pie oilling instead?
This might be helpful: https://www.thekitchn.com/almond-paste-and-marzipan-what-46772 I’m not sure what you are asking in the second part of your question…
No…pie filling is too oily. It will ruin the cake
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.
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!
Does this recipe double easily?
Hi Kelly, I’ve never tried to double it…
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!
Hi Tiffany, it’s a good idea- yes! I’ve added (room temperature butter) to the instructions. Thank you!
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!
Great to hear- I love almond flavor too!
By chance is the restaurant “Shugas” in Colorado? Because same
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?
yes… almond flavored butter cake.