Almond cake is an almond lover’s dream, with two moist, tender layers and a sweet almond filling swirled throughout. With a hint of vanilla, a drizzle of honey, homemade sweet almond paste, and a toasted almond topping, this recipe blends rich flavors and textures into a dessert worth savoring.
For more delicious cake recipes, try my Hojicha Tres Leches, Strawberry Shortcake and Chocolate Lava Cake next!
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There’s something so satisfying about this almond cake recipe. The rich frangipane swirl and topping is reminiscent of what you would find in an almond croissant, while the texture and signature middle layer swirl reminds me of a classic coffee cake. The distinct nutty flavor takes this treat to another level, and be sure to pair it with a cup of coffee for that cherry-on-top finish.
What truly stands out is the contrast between the tender cake and the crunch of the toasted almonds on top. Make this cake once, and I guarantee your friends and family will be asking for another slice.
Why This Recipe Works
- Quick & Simple – Mix together wet and dry ingredients, whip up the almond paste, and you’ve got a scratch-made cake ready to bake in under an hour.
- Versatile – Perfect for any occasion, from casual afternoon snacking to special celebrations like birthdays, baby showers, tea parties, or even festive holiday gatherings.
- Made for Almond Lovers – This almond cake with almond flour packs layers of almond goodness, from the flour in the batter to the extract in the frangipane paste and honey almond syrup. And just when you thought we were finished, we top it with toasted almonds.
Tools You’ll Need
- Hand mixer
- Pastry brush
- Piping Bag or Ziplock Sandwich Bag
- Kitchen Scale
- Fine Mesh Strainer
Ingredients You Will Need for Almond Cake
Here is a breakdown of what you will need to make this almond coffee cake. For actual measurements, see the recipe card at the end of this post.
Frangipane
- Sliced almonds – Blanched almonds are preferred as their skins are skins have been removed.It’s also the base of the almond paste.
- Sugar – Adds sweetness to balance the richness of the almonds and butter.
- Kosher salt – I use Diamond Crystal flavors together.
- Unsalted butter – Cold butter helps create a smooth, cohesive almond paste.
- Egg – Use room temperature eggs to ensure the frangipane blends smoothly.
- Almond extract – Watkins brand delivers a strong, pure almond flavor to deepen the filling. Nielson Massey is another good option.
Almond Cake
- All-purpose flour – Provides structure for the cake while keeping it light and fluffy.
- Almond flour – Made with finely ground blanched almonds, it adds richness and creates a tender crumb.
- Baking powder – Gives the cake the rise it needs for a soft, airy texture.
- Sugar – Sweetens the cake..
- Kosher salt – A small amount of Diamond Crystal salt balances the sweetness.
- Unsalted butter – Ensures a buttery crumb while controlling the salt.
- Egg – Room temperature eggs help the batter mix smoothly for a consistent texture.
- Sour cream – The key to a super moist cake that stays soft even after baking.
- Vanilla extract – Balance all that almond flavor with a warm touch of vanilla.
- Almond extract – Enhances the almond notes throughout the cake, tying everything together.
- Avocado oil – Adds extra moisture and richness without weighing down the cake.
Honey Almond Syrup
- Honey – Adds a natural sweetness that complements the almond flavor perfectly.
- Hot water – Helps dissolve the honey and creates a smooth syrup.
- Almond extract – Infuses the syrup with an extra layer of almond goodness.
- Kosher salt – A pinch of Diamond Crystal salt offsets the sweetness and rounds out the flavor.
For Topping
- Almonds – Blanched and sliced for a crunchy, nutty texture that complements the soft cake.
- Melted butter – Adds a little layer of welcomed richness.
- Powdered sugar – A light dusting over the finished cake for a simple, elegant finish.
How To Make Almond Cake
Below is a summary of how to make almond flour cake. For a complete and detailed list of steps, see the recipe card at the end of this post.
- Preheat oven to 350° F. Line an 8×8 pan with parchment paper. Brush with butter and set aside.
- Toast almonds. Toast the sliced almonds in the oven for 8-10 minutes or until toasted. Set aside and cool completely.
- Make the frangipane. Combine almonds, sugar, and salt in a food processor. And pulse until finely ground. Add the egg, butter, and almond extract. And pulse until a cohesive paste forms. Lastly, add the almond flour and pulse again. Transfer to a pastry bag or sandwich ziplock. Set aside.
4. Make the honey-almond syrup. Combine hot water, honey, salt, and almond extract in a small bowl and whisk until honey dissolves and a loose liquid forms. Set aside until ready to use.
5. Combine dry ingredients. Whisk flour, baking powder, baking soda, salt and set aside.
6. Combine wet ingredients. In a separate bowl, cream butter, oil, and sugar until light in color and fluffy.
7. Add eggs. Add eggs one at a time and mix until incorporated.
8. Combine wet and dry ingredients. Add half of the flour mixture, then mix on low until combined.
Add sour cream, beat just until combined, then add remaining flour and mix on low until combined.
9. Assemble the cake. Add half of the batter to the prepared pan then cut the tip of the zip lock containing the frangipane and pipe onto the batter (about ⅓ of the mixture). Add remaining batter and pipe remaining frangipane.
Carefully brush the top with melted butter then evenly spread the top with sliced almond.
10. Bake. Bake for 40 minutes or until a toothpick inserted in the middle comes out clean. Place pan on a wire rack and allow to completely cool, and while hot, brush the top with desired amount of honey-almond syrup. Cut into 9 squares. Pour powdered sugar into strainer and lightly tap over the cake to dust with sugar. Enjoy!
Tips and Tricks
- Use room temperature eggs. This ensures the ingredients blend smoothly, creating a uniform, tender texture in the cake.
- Toast the almonds. Toasting brings out a deeper, more robust flavor and adds a perfect crunch to the topping.
- Do not rush creaming the butter, sugar, and oil. The air incorporated into the mixture during this step will aid in lifting the cake. Failure to do so will result in a dense cake.
- Don’t overmix the batter. Once the flour is added, mix just until combined to prevent the cake from becoming dense.
- Brush with honey-almond syrup while warm. Doing this allows the syrup to soak into the cake, adding moisture and enhancing the almond flavor.
- Let the cake cool completely before cutting. This helps the cake set, ensuring clean slices and allowing the flavors, especially the frangipane, to fully develop.
Variations
- Flavors – Add a citrus twist by incorporating lemon or orange zest into the batter or the honey-almond syrup for a bright, refreshing flavor. You can also replace the vanilla extract with a citrus extract for a more pronounced fruity note.
- Toppings – Fresh berries like raspberries or strawberries make a beautiful and tasty addition, balancing the richness of the cake with a burst freshness.
- Glaze – Instead of the honey-almond syrup, try a simple powdered sugar glaze infused with a touch of almond extract or citrus juice for an extra glossy finish.
Storage
To store almond cake, keep it at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate the cake for up to 4 days and let it come to room temperature before serving to maintain its soft texture. If you need to store it for an extended period, slice and freeze the cake for up to 3 months, and thaw it in the fridge or warm it in the microwave when ready to enjoy.
Frequently Asked Questions
Is almond cake the same as wedding cake?
Traditional wedding cake is often a white almond cake, which gets its light color and texture from using only egg whites. While this recipe includes egg yolks for added richness and moisture, it shares the same almond flavor profile that makes wedding cakes so popular.
Can I use almond meal instead of almond flour?
Almond meal can be used, but it has a coarser texture and includes the almond skins, which may result in a denser, slightly grainier cake. For a lighter, softer crumb, almond flour is preferred.
Why did my cake turn out dense instead of light and fluffy?
A dense cake can result from overmixing the batter or not properly creaming the butter and sugar. Make sure to mix the wet and dry ingredients just until combined, and ensure your butter and sugar are fully creamed until light and fluffy before adding the other ingredients.
What flavor pairs well with almond cake?
Almond pairs well with so many other flavor profiles. Citrus flavors like lemon or orange pair add a bright, zesty contrast to the rich almond flavor. Berries, such as raspberries or strawberries, also complement the cake’s sweetness, while vanilla or chocolate add a deeper, indulgent layer of flavor. So have fun experimenting with variations of this recipe.
Looking for More Delicious Dessert Recipes?
- Honey Ice Cream with Pistachio Brittle
- Hazelnut Ice Cream with Chocolate Shell
- Hailey Bieber Smoothie – Strawberry Glaze
- Pots de Creme
- Orange Blossom Panna Cotta Brûlée
- Salted Caramel Popcorn
Loving this Almond Cake Recipe?
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Almond Cake
Equipment
- Pastry brush
- Piping Bag or Ziplock Sandwich Bag
- Kitchen Scale
- Fine Mesh Strainer
Ingredients
Frangipane
- 1 cup sliced almonds, blanched
- ⅓ cup sugar
- ½ teaspoon kosher salt, Diamond Crystal
- 5 tablespoons unsalted butter, cold
- 1 large egg, room temp
- ½ teaspoon almond extract, I use Watkins brand
Almond Cake
- 1¼ cups (150g) all-purpose flour
- ⅓ cup (40g) almond flour, blanched flour
- 6 tablespoons unsalted butter
- ¾ cup (134g) sugar
- 3 tablespoons avocado oil
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 2 large eggs, room temp
- ½ cup sour cream
- 1¼ teaspoons vanilla extract
- ¾ teaspoon almond extract
Honey Almond Syrup
- 2 tablespoons honey
- 2 tablespoons hot water
- ½ teaspoon almond extract
- pinch kosher salt, Diamond Crystal
For Topping
- ¾ cup + 1 tablespoon almonds, blanched and sliced
- 2 tablespoons melted butter
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 350° F.Line an 8×8 pan with parchment paper. Brush with butter and set aside.
- Toast almonds. Toast the sliced almonds in the oven for 8-10 minutes or until toasted. Set aside and cool completely.
- Make the frangipane. Combine almonds, sugar, and salt in a food processor. And pulse until finely ground. Add the egg, butter, and almond extract. And pulse until a cohesive paste forms. Lastly, add the almond flour and pulse again. Transfer to a pastry bag or sandwich ziplock. Set aside.
- Make the honey-almond syrup. Combine hot water, honey, salt, and almond extract in a small bowl and whisk until honey dissolves and a cohesive liquid forms. Set aside until ready to use.
- Combine dry ingredients. Whisk flour, almond flour, baking powder, baking soda, salt and set aside.
- Combine wet ingredients. In a separate bowl, cream butter, oil, and sugar until light in color and fluffy, about 5 minutes.
- Add eggs. Add almond and vanilla extract, then add eggs one at a time and mix until incorporated.
- Combine wet, sour cream, and and dry. Add half of the flour mixture, then mix on low until combined. Add sour cream, beat just until combined, then add remaining flour and mix on low until combined.
- Assemble the cake. Add half of the batter to the prepared pan then cut the tip of the zip lock containing the frangipane and pipe onto the batter (about ⅓ of the mixture). Add remaining batter and pipe remaining frangipane. Carefully brush the top with melted butter then evenly spread the top with sliced blanched almonds.
- Bake. Bake for 33-37 minutes or until a toothpick inserted in the middle comes out clean. The cake should be raised and the middle slightly jiggly. Place pan on a wire rack and allow to completely cool, and while hot, brush the top with the honey-almond syrup. Once completely cooled, cut into 9 squares. Pour powdered sugar into strainer and lightly tap over the cake to dust with sugar. Enjoy!
