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.
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.
TeriLee says
Hi!I loved this cake! It was delicious and moist right out of the oven. We didn’t finish it immediately and after a couple of days it was not as moist – which is understandable. It made me wonder about possibly adding almond butter to make it even more moist – any thoughts about whether that would work?
Allison says
Hi! I’m not too sure about that. You’d have to play around with it.
Susan says
It sounds delicious but I don’t have a food processor. Can I use a mixer? Thanks
Allison says
Hi! I’m not sure if the almond paste will get fine enough. You can try it!
Jennie says
You can use a cheese grater – that’s what I do and it works great!
Judy says
When you flip
The cake out of the pan, do you loose almonds and sugar, or did the bake into the batter?
Allison says
Hi, Judy. The almonds will stay put for the most part. I usually just tip the cake to the side (with my hand on top) to remove it from the pan. I don’t fully flip it upside down.
Tammy says
Thank you Judy for your help and your method of using a cheese grater! I’m just not fond of making a cake in my Ninja processor so I’m going to follow your advice!
Jim says
Modified the recipe slightly – used 1/4 C sugar, 1/4 C butter, and 1/2 C almond butter. Delicious. Not too sweet, full of almond flavor. This one’s a keeper.
Sally says
Hello, could I replace the butter with oil ? If so how much ? Thanks
Allison says
I’d guess you’d replace it with the same amount but I haven’t tried it. I’ve only made the recipe as written.
Kim says
Made this recipe yesterday and we absolutely loved it. It came together so easily and is truly delicious, perfectly satified the almond flavor I was craving. I did everything pretty much as written except I don’t have an 8” round cake pan, so I used my 8×8 square pan. I’m curious if this recipe doubles well, especially since the almond paste I bought was 8oz. If I ever try it that way I’ll report back. Thanks for this fantastic recipe!
Allison says
Thanks for the kind review, Kim. I have not tried doubling it but please let me know if you do. 🙂
Debbie Amador says
I doubled it with no issues. This cake is EXACTLY what I was searching for. Reminded me of my Dutch grandma’s kitchen. It’s perfect! Wouldn’t change a thing
Allison says
That’s great to hear! Thanks for taking the time to comment. 🙂
Jane Ladwig says
Definitely can double. Made it in a 9″ spring form pan. Baked an additional 25 minutes I believe.
Susan Duncan says
Hi, I used a springform pan so that I didn’t have to flip the cake – made it very easy!
Karen Nelson says
This came out quite perfectly. I am a pretty harsh critic of my own cooking, but I really couldn’t find anything to complain about with this recipe. Prep was quick and easy, cleanup was a snap, cake was perfect. Win. Win. Win.
Allison says
That’s great to hear! Thanks for stopping by.
Linda says
Could this be baked and frozen for a couple weeks until needed for a large activity?
Allison says
I haven’t tried it, but I would assume so. I think the sliced almond topping will soften though.
Clare says
I would like to make this for Passover…can I substitute almond flour for the regular flour also same amount ?
Thank you for your help!
Allison says
Hi! Unfortunately that will not work. The structure from the all purpose flour is needed.
Linda says
I will try this almond cake recipe