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)
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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.
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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.
Susan says
Ahhhhhhhh, I don’t have almond paste. Is there any way to make it using more almond extract as a substitution somehow? I don’t have any of the other substitutions either. Do you think I should just plan to make this on another day when I actually have almond paste? I don’t want to wait, but I can. lol
Allison says
Hi, Susan. For this recipe you definitely need almond paste. You can try this almond cake recipe and just leave out the cranberries. Enjoy!
Sharon says
Hi, this recipe looks lovely. What type of shelf life does it have? Would it still be nice a few days later?
Thank you!
Allison says
Hi, Sharon. This cake should keep well at room temperature for up to 3 days. I do notice that the almonds soften a bit over time, from the moisture in the cake. You can also freeze slices for up to 3 months. Enjoy!
Ellen says
Could I use a mixer. I don’t have a food processor
Allison says
Hi, Ellen. One of my readers left this comment, if you want to try it: “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.”
Kim says
I made this last night and it turned out very well. Because of gluten sensitivity I used Measure for Measure gf flour(only substitution made). The texture was very light and silky. The flavor was great. Also, this cake was so easy to make with the food processor. My husband enjoyed the cake very much, too. I shall be making this delicious(and easy) recipe often. Thank you for the great recipe!
Allison Mattina says
You’re welcome, Kim. Thanks for taking the time to comment. 🙂
Sabrina Riter says
Hubby made this recipe for a casual dinner party we hosted, it was absolutely delicious!! He served it with whipped cream and fresh jumbo blueberries. This will definitely be a great addition to our dinner party dessert rotation. Thank you for sharing!
Allison Mattina says
You’re welcome! Thanks for taking the time to comment. 🙂
Lori Coleman says
I’ve made this recipe twice, doubling it to make two cakes. The first time I made it in my food processor which worked well, but at twice the recipe it was very full. This time I used my hand mixer and a large bowl. I found that, although I crumbled the almond paste , it didn’t mix in very well with the sugar. After adding in the butter to the bowl the almond paste blended in easily.
I’ve received rave reviews on this cake which is great for breakfast, coffee break or after dinner dessert. This time I have a mixed berry compote to put over each slice, and whipped cream if desired.
Thank you so much for sharing!!
Allison Mattina says
You’re welcome! Thanks for sharing your experience. 🙂
Cindi says
Outstanding! I have made this four times in the past week, using half for gifts.
Allison Mattina says
I’m glad you enjoyed it!
Anna Miller says
Can u use marzipan for this recipe?
Allison Mattina says
Hi! I’ve only made it as written, which is with almond paste. You can try swapping the almond paste for an equal amount of marzipan but I’m not sure if it will bake up the same.
Kiesha says
Can you use cake flour instead of all purpose flour with this recipe?
Allison Mattina says
I haven’t tried it, but I would assume so. I’d probably add an extra tablespoon or two of cake flour.