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.
A favourite and keeper recipe that I’ve made multiple times.
Crusty on the outside and deliciously moist in the centre not to mention bursting with flavour.
This was delicious but, it was gooey inside. I baked it at 325 for 35 minutes and then continued to put it back in the oven for 10 minutes, then another 7 and another 5 but it still seemed under cooked. If anyone had any suggestions please let me know. It tasted amazing and people loved it but, I really think it should have been cooked a bit more…… Please let me know what the actual texture should be. And I’m confused bc how are you supposed to take it out of the pan bc the almonds that I applied at the end will end up on the bottom if I flip it out of the pan. Could you please clarify this .
You do not need to take it out of the pan (see pics).
Made this for friends & family. All raved. Me, too. Easy to make . Addictive . Just put my second one in oven. This is a go to recipe
Hi
Can almond flour be substituted to make it gluten free?
I have not tried that…
I’ve made this several times and everyone always loves it, it’s delicious! Thank you so much for sharing this recipe!!!
OK, not sure where i went wrong, but this, for me, came out like a cookie, really no height and more like a cookie. I think that maybe it was trying to incorporate the almond paste into the mixture, the paste was thick and did not blend in smoothly. My husband, said he’d eat it with his coffee in the morning. Now, the way that mine came out, I will use it for a crust for my next fruit tart.
It’s definitely more of a dense cake that is cookie-like.
Just curious if it matters if the butter is salted or unsalted? Thanks!
I like to use salted, but your preference!
A++ These were excellent, Thank you for a wonderful dessert recipe.
This is fabulous! I did add 1/2 t. of almond extract.
I love anything almond but have never baked with almond paste. Stupid question but do I have to make the almond paste or is it readily available to purchase and if so, whereabouts? Thank you
Almond paste is available in a tube. If you cannot locate it at your market- ask the manager. Try the baking aisle.