This is the cake for almond lovers! This single-layer cake is moist and tender and packed with almond flavor. A combination of almond paste, almond extract, and sliced almonds make this the best almond cake ever! Prefer a bite-sized almond treat? Try our almond croissant bites.
“This was a big hit with my family. Everyone loved the flavor. Followed the recipe as written and served with non-dairy topping, blueberries and raspberries. Will definitely make again.” ★★★★★
– Sharla (reader)
Jump to:
What sets this recipe apart
Easy one-bowl recipe: The cake batter comes together in a food processor in minutes!
Single layer: This is much faster and easier than a layer cake. And the sugared-almond topping eliminates the need for frosting!
Versatility: This cake can be served for breakfast, snack, or dessert. Serve it plain or topped with whipped cream and berries.
Recipe overview
*Full recipe below in recipe card.*
Step 1
Pulse almond paste and sugar in a food processor until finely ground.
Step 2
Add softened butter and process until combined.
Step 3
Add eggs and almond extract and process until combined.
Step 4
Sprinkle in flour, baking powder and salt. Give it a whirl until combined.
Step 5
Spread the batter into an 8-inch cake pan. Sprinkle sliced almonds and sugar over the top. Bake.
My recipe testing tips
Your almond paste 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 the cake.
I do not recommend trying to substitute the almond paste with another ingredient.
This cake is best when made in a food processor. If you don’t have a food processor, you can make this almond cranberry cake (omit the cranberries or swap them for another berry).
When removing the cake from the pan a few of the sliced almonds might fall off. Just press them back on top of the cake.
Leftover almond paste? Make a batch of almond cherry bars OR tightly wrap it and freeze it for up to 6 months.
Serving options
This cake can be served anytime of day. It’s delicious plain alongside a cup of coffee or tea, or you can pair it with whipped cream and berries.
Berry topping: 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.
Get my four-part BAKING SERIES packed with TIPS and TESTED RECIPES
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. If a few almonds fall off the top you can just press them back on. If desired, you can dust the cake with powdered sugar or serve with the berry topping 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.
Rafa says
Only ½ cup flour? Is that a typo?
Allison Mattina says
Not a typo, 1/2 cup is correct. Enjoy!
Amber says
Have been meaning to make this cake for a while. Did so today and it turned out amazing. Thank You for sharing the recipe.
Allison Mattina says
I’m glad you enjoyed it!
Christine Marwell says
This recipe is absolutely delicious! Moist with loads of almond taste! My friends stole what was left! I’ve made it several times!
Allison Mattina says
I’m glad you enjoyed it! Thanks for the kind review. 🙂
Bella Mouse says
I really HATE being one of “those people” who ask if you can make BBQ ribs without the ribs or some such. But I’m going to ask if you happen to know if I could substitute almond flour for the all purpose flour. I don’t eat wheat and I don’t do typical gluten free flours that are filled with junk carbs like tapioca starch. You likely haven’t tried it with almond flour but I thought I’d ask. I might just try it and see what happens. It looks so good and I have a bunch of almond paste that needs to be used up. TIA.
Allison Mattina says
Haha! So, I wish I could say that you could, but I worry that the cake won’t set up properly. If you choose to play around with it I’d probably add an extra egg to add some structure since you won’t have the ap flour. Good luck!
Külli Luup says
Hello! The recipe is very tempting and I want to bake this cake, but I have a question – how large is the cup measurement in your recipe? In Estonia, we use deciliters (dl) and the cup is unfamiliar to me. Besides, cup measurements vary in different countries.
Allison Mattina says
Hi! These are standard US cup measurements.
Külli Luup says
How many grams does your cup weigh? In Estonia we do not use a cup but rather a deciliter measurement. Wishing you all the best, Külli.