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.
Vivian Mattaliano says
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 says
Hi, Vivian. The almond topping is added in step 3. The jam is an optional additional topping as mentioned in the notes section.
Debbie says
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 says
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 says
My food processor is very small. Can this recipe be made with a hand-held mixer instead with good results?
Allison says
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 says
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 says
That sounds perfect. I’m glad you enjoyed it!
Patty Carroll says
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 says
I’m glad you enjoyed it, Patty! 🙂
Ellen S. says
Could I use granulated Splenda in place of sugar? I’m trying to come up with recipes for a diabetic.
Allison says
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 says
If I wanted to make this in a 9×13 inch pan would I double the recipe? Looks delicious!
Allison says
Hi, Martha. I haven’t it tried but I would assume you could double it for a 9×13 pan. Enjoy!
nana says
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 says
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 says
What is almond paste please is it marzipan
Allison says
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 says
This cake looks awesome, thanks for the recipe. Just wondering if you could freeze the cake?
Allison says
Hi! I haven’t frozen it but I assume that you can. The almond topping might soften a bit after thawing. Enjoy!