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.
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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): 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.
Vivian Mattaliano
The photo shows a sliced almond topping. The recipe ingredients have sliced almonds & sugar for topping but no instruction on how the sliced almonds adhere to the cake. I’m not sure if the almonds go on before the cake is baked or after. The directions just say topping is optional and mentions diluting jam. It was confusing.
Allison
Hi, Vivian. The almond topping is added in step 3. The jam is an optional additional topping as mentioned in the notes section.
Debbie
I have made this cake 2x and people love it. I doubled the recipe the 2nd time with no issue. Each time I sprinkle the almonds on the top before baking, they sink towards the middle of the cake, so the cake looks sunken. Any ideas or suggestions? It tastes amazing. I would love for it to look beautiful too.
Allison
Hi, Debbie. I haven’t had that problem. Be sure not to open the oven during bake time and be sure that the cake is fully cooked before removing it, as both of those things can cause the cake itself to sink. Perhaps you can also try fewer almonds in the very center of the cake. I’m glad you enjoyed it!
Nancy
My food processor is very small. Can this recipe be made with a hand-held mixer instead with good results?
Allison
Ni, Nancy. I’ve only made the recipe as written so I can’t say for sure. I assume it would work ok. Make sure that the almond paste gets broken down well so there aren’t chunks of it in the batter. Enjoy!
Sharla
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.
Allison
That sounds perfect. I’m glad you enjoyed it!
Patty Carroll
This cake was DELICIOUS! I topped with blueberries and raspberries and sifted a bit of powdered sugar on top. The cake was a tasty and beautiful end to our 4th of July BBQ dinner. Super easy and quick to make as well!
Allison
I’m glad you enjoyed it, Patty! 🙂
Ellen S.
Could I use granulated Splenda in place of sugar? I’m trying to come up with recipes for a diabetic.
Allison
I haven’t tried it so I can’t say for sure. If Splenda makes a 1:1 sugar replacement for baking I would suggest trying that.
Martha
If I wanted to make this in a 9×13 inch pan would I double the recipe? Looks delicious!
Allison
Hi, Martha. I haven’t it tried but I would assume you could double it for a 9×13 pan. Enjoy!
nana
i made this cake but it turned out dense. not sure if it’s because I used gluten free flour? Needles to say I am disappointed. I will have to try again!
Laura Serrano
It’s definitely because you used GF flour. You cannot just make a recipe and use ingredients that the recipe doesn’t call for and then judge it by your results. GF recipes are always more dense as a rule and GF flour has to be handled much differently than regular AP.
J Belcher
What is almond paste please is it marzipan
Allison
Hi! They are similar but slightly different. 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.
Barbie
This cake looks awesome, thanks for the recipe. Just wondering if you could freeze the cake?
Allison
Hi! I haven’t frozen it but I assume that you can. The almond topping might soften a bit after thawing. Enjoy!