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)
Jump to:
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.
Free Baking Guide!
Join thousands of other bakers and subscribe to our newsletter!
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.
Leanne says
The recipe instructions were clear to me! I made this with gluten-free flour for my mother, and she has declared that it’s her new favourite cake!
Allison says
That’s great to hear! Thanks for stopping by!
Ann says
I want to double the recipe. What size pan would you suggest? Thank you.
Carly says
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.
Allison says
That’s great to hear! Thanks for sharing your experience. 🙂
Lisa says
This is a delicious little cake. It was the perfect breakfast cake for Thanksgiving morning.
Allison says
I’m glad you enjoyed it! Thanks for stopping by!
Mary says
I have not tasted this cake yet but when I took it out of the oven it doesn’t look anything like the picture. I followed the recipe exactly. I had to bake it an extra 10 minutes . What could I have done wrong?
Allison says
Hi, Mary. What looks different about it? Did you prepare the batter with a food processor? And use an 8-inch round pan?
Sue Simon says
Two questions: is this made in a springform pan? It doesn’t say that anywhere, but I would think the nuts would fall off when inverting the cake to remove it from a regular cake pan. Also, has anyone made this in a 9” pan?
Allison says
Hi, Sue. It is made in a regular cake pan. A few almonds might fall of when inverting it but most of them stay in place.
Donna says
I have made this cake four times and each time it’s just as delicious. I use two 8” cake pans and double the recipe. I use 8 oz or more of almond paste, depending on how much I have, and I don’t skimp on the almond flavoring.
I bake the cakes per the instructions, let them cool. I frost them with a super easy buttercream frosting recipe. I’ll frost the top of one of the cakes then sprinkle the top of that with slivered almonds, then I’ll put the other cake on top of it and continue to frost. I sprinkle almond slivers on the top layer also, I don’t bother with the sides because it’s a pain. The cake tastes like a big almond paste cookie. It’s not heavy or overly sweet. It’s perfect!
Allison says
I’m glad you enjoyed the recipe! Thanks for stopping by. 🙂
Karen T says
I had wondered if it could be made without a food processor. Thanks for sharing your method.
Audrey says
I don’t own a food processor. I do know how to pretty much make the almond paste grated to small bits. Do you think using an electric mixer would be ok? Thanks in advance!
Allison says
The electric mixer should be ok. Definitely break down the almond paste first. Grating it is a good idea. Enjoy!
Donna says
Excellent. Perfect texture and wonderful almond flavor…Not too sweet.
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂