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.
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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.
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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): 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.
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.
Julia
Can you double this recipe and make it a layered cake?
Celebrating Sweets
Hi, Julia. I have only made it as written. But, there is no reason why you couldn’t make two cakes and stack them to make a layer cake. Just know that this is a fairly dense cake, so the filling/frosting between the two layers will need to be stable enough to support the top cake layer. If you’re using my suggestion of whipped cream, berries and jam, I recommend assembling shortly before consuming. Enjoy!
Donna
Help, What can I use instead of food processor?
Celebrating Sweets
You can try using a stand mixer with the paddle attachment, but I don’t know if the mixture will get smooth enough. The food processor breaks down/purees the almond paste. Best of luck!
Myra Susan Slocum
You can grate it.
Marie Strusinski
Hi. How long will this keep in the fridge? Can I make two days in advance (not using berries and cream topping)?
Celebrating Sweets
Yes, that should be fine. I think it is best served at room temp. Enjoy!
Debbie
Is it possible to substitute the flour so it may be gluten-free?
Celebrating Sweets
You can try using a 1:1 gluten free flour blend. I can’t say for sure though, I’ve only made the recipe as written.
Lynn Hatfield
Can you make ahead and freeze? Thaw to room temp and serve?
Allison
Yes, as long as it doesn’t have the berries and whipped cream topping. Enjoy!
Linda ONeill
The cake looks terrific, but only 1/2 c flour in the whole cake?
Allison
Correct. It is only one 8-inch round cake. The almond paste and the eggs help to stabilize the cake. Enjoy!
Crystal Holtgrewe
Thanks for asking this question. I was curious about the amount of flour as well.
Navneet
I need to make this recipe for a 9in cake. Is doubling it the only option ?
Allison
If you double it you will need to split it between two 9-inch pans. It will be too much batter for one 9-inch pan. Your cakes will be on the thinner side, so keep that in mind.
Navneet
I think I’ll double it and then bake a 8in and 9in.
anne marie davis
I substituted cake flour for all purpose flour. This cake was delicious, light, perfect flavor of almond. I dusted the top with confectioners sugar with no other topping. It was great. Will definitely do it again with sliced almonds.
Allison
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Cecily
I doubled this recipe using gluten free flour to make to make a three layer orange, white and green cake with apricot preserves between the layers and chocolate frosting. It was very well received. Thank you for sharing
Allison
You’re welcome! I’m glad you enjoyed it! 🙂
Jenny Wren
GREAT recipe, thanks so much! I made a layer cake with this, chocolate ganache filling, and black raspberry frosting, out of this world!
It is a delicious, easy, moist, yet firm enough for decorating cake. I did the 1/2 tsp of almond extract for the extra almond flavor.
Allison
That sounds delicious! I’m glad you enjoyed it. 🙂