This is the cake for almond lovers! This single-layer almond cake is moist and tender and packed with almond flavor from a combination of almond paste, almond extract, and sliced almonds.
This cake can be served anytime of day. It’s delicious plain alongside a cup of coffee or tea, or add a little something extra by serving each slice with berries and whipped cream. Prefer a bite-sized almond treat? Try our almond croissant bites.
Jump to:
What I love about this recipe
Flavor: Lots of sweet and buttery almond flavor in every bite!
Ease: This cake batter comes together in a food processor in minutes. And since this cake doesn’t have any frosting it’s easier than most cake recipes.
Texture: This cake has a moist crumb and manages to be both dense and light.
Versatility: This cake can be served for breakfast, snack, or dessert. Serve it plain or top with whipped cream and berries.
Ingredients needed
Almond paste: You’ll need 4 ounces of almond paste. See more on this ingredient below.
Almond extract: For extra almond flavor.
Granulated sugar: For sweetening the cake batter and topping the cake.
Butter: One stick/half cup of unsalted butter.
Eggs: Three large eggs for binding and texture.
Dry ingredients: A combination of all purpose flour, baking powder, and salt.
Sliced almonds: For the sugared almond topping.
Recipe overview
*Full recipe below in recipe card*
This cake batter is assembled in the food processor. It comes together in minutes! Here’s how to make it:
- Almond paste and sugar are pulsed in a food processor until finely ground.
- Add softened butter and process until combined.
- Add eggs and almond extract and process until combined.
- Sprinkle in flour, baking powder and salt. Give it a whirl until combined.
Pour the batter into a greased and lined 8-inch cake pan. Sprinkle sliced almonds and sugar over the top and bake.
Ingredient overview: almond paste
Almond paste is a mixture of ground almonds and sugar or sugar syrup. You can purchase it in tubes or cans in the baking aisle of well-stocked grocery stores. It should be soft, moist, and easy to break apart. The almond paste gets processed into the cake batter and adds texture and a sweet almond flavor to every bite of this cake. I do not recommend trying to substitute the almond paste with another ingredient.
Leftover almond paste? Make a batch of Almond Cherry Bars OR tightly wrap it and freeze it for up to 6 months.
Optional topping
This cake is absolutely delicious as-is. If you want to add a little something extra it pairs wonderfully with whipped cream and berries.
To serve: Warm berry jam to thin it out. Spoon some jam and whipped cream over the top of each slice of cake and top with fresh berries.
SUBSCRIBE to our free NEWSLETTER – Follow on INSTAGRAM
Recipe
Almond Cake
Ingredients
Cake:
- 4 ounces almond paste
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- ½ teaspoon almond extract
- ½ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Topping:
- ½ cup sliced almonds
- 1-2 tablespoons granulated sugar
- optional toppings (to serve): powdered sugar, whipped cream, fresh berries
Instructions
Cake:
- Preheat oven to 350°F with a rack in the middle of the oven. Line the bottom of an 8-inch round cake pan with parchment paper and grease the pan.
- Crumble almond paste into food processor bowl. Add granulated sugar and pulse until almond paste is finely ground. Add butter and process until smooth (it will turn into a ball; just keep processing until it smooths out). Add eggs and almond extract and process until combined, occasionally stopping the processor and scraping sides and bottom of bowl. Sprinkle in flour, baking powder, and salt, and process until blended.
- Pour batter into prepared pan and smooth the top. Tap the pan on the countertop a few times to remove air bubbles. Top the cake batter with sliced almonds and 1-2 tablespoons sugar (I like to add half the almonds, sprinkle over half the sugar, then repeat with remaining almonds and sugar).
- Bake for 23-26 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack. Cool for 30 minutes, then carefully remove it from the pan and place the cake back on the rack to cool. Serve slightly warm or at room temperature. If desired, you can dust the cake with powdered sugar or serve with the toppings mentioned below.
Video
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!Recipe adapted from Good Housekeeping.
Leanne
The recipe instructions were clear to me! I made this with gluten-free flour for my mother, and she has declared that it’s her new favourite cake!
Allison
That’s great to hear! Thanks for stopping by!
Ann
I want to double the recipe. What size pan would you suggest? Thank you.
Carly
I made this without a food processor by breaking down the paste and rubbing it into the sugar with my hands. It was divine! Super moist and perfectly not-too-sweet. Highly recommend this recipe.
Allison
That’s great to hear! Thanks for sharing your experience. 🙂
Lisa
This is a delicious little cake. It was the perfect breakfast cake for Thanksgiving morning.
Allison
I’m glad you enjoyed it! Thanks for stopping by!
Mary
I have not tasted this cake yet but when I took it out of the oven it doesn’t look anything like the picture. I followed the recipe exactly. I had to bake it an extra 10 minutes . What could I have done wrong?
Allison
Hi, Mary. What looks different about it? Did you prepare the batter with a food processor? And use an 8-inch round pan?