Almond lovers, rejoice! This is the ultimate almond cake—a soft, buttery, and intensely flavorful dessert that melts in your mouth. Made with almond paste for a deep nutty essence, this cake is perfect for any occasion, whether you’re hosting a gathering or simply treating yourself to a cozy afternoon indulgence.
Why You’ll Love This Recipe
- Rich Almond Flavor – Thanks to almond paste and almond extract, this cake has an unparalleled nutty taste.
- Moist and Tender Texture – The combination of butter, milk, and eggs keeps it soft and moist.
- Simple and Elegant – With minimal effort, you’ll have a bakery-quality cake perfect for any occasion.
- Versatile – Serve it with coffee, tea, or even a scoop of ice cream for a delightful treat.
Ingredients You’ll Need
- 7 oz almond paste
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup whole milk, room temperature
- ½ cup sliced almonds (optional, for topping)
- 3 tablespoons granulated sugar for topping (vanilla bean sugar works beautifully!)
- Powdered sugar for dusting (optional)
Kitchen Equipment Needed
- 9-inch round cake pan
- Parchment paper
- Food processor
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
- Toothpick (for testing doneness)
- Cooling rack
Step-by-Step Instructions
1. Prepare Your Baking Pan
Preheat your oven to 325°F (163°C). Grease a 9-inch round cake pan, line the bottom with parchment paper, and lightly grease the paper to prevent sticking.
2. Process the Almond Paste and Sugar
In a food processor, pulse together the almond paste and granulated sugar until the mixture resembles fine crumbs. This ensures the almond paste is well incorporated, preventing lumps.
3. Add Butter for Creaminess
Add the softened butter to the food processor and blend until the mixture is smooth and creamy.
4. Incorporate Wet Ingredients
Mix in the eggs, vanilla extract, almond extract, and milk. Blend until the mixture is fully combined.
5. Combine Dry Ingredients
In a separate bowl, whisk together the flour, salt, and baking powder.
6. Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the food processor and blend just until combined. Avoid overmixing to maintain a tender texture.
7. Pour and Top
Pour the batter into the prepared cake pan, smoothing the top. Sprinkle with granulated sugar and sliced almonds if desired.
8. Bake to Perfection
Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
9. Cool and Serve
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar before serving.
Tips & Variations
- Make It Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking mix.
- Use a Different Nut: If you prefer, substitute almond paste with hazelnut or pistachio paste.
- Enhance the Flavor: Add a splash of orange or lemon zest for a citrusy twist.
- Top It Off: Serve with whipped cream, fresh berries, or a drizzle of honey.
How to Store Leftovers
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep it fresh for up to a week in the fridge.
- Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Best Pairings
This almond cake pairs wonderfully with:
- Coffee or espresso – The nutty notes complement a bold brew.
- A glass of dessert wine – Try Moscato or a nutty Amaretto.
- Fresh fruit – Serve with sliced peaches, berries, or figs for a fresh contrast.
FAQ
Can I make this cake ahead of time?
Yes! You can bake it a day in advance and store it covered at room temperature. It actually tastes even better the next day as the flavors develop.
Can I use marzipan instead of almond paste?
Almond paste is ideal for this recipe due to its lower sugar content. If using marzipan, reduce the added sugar by at least ¼ cup.
Why is my cake dry?
Overbaking can cause dryness. Check for doneness at the 45-minute mark and remove it from the oven once a toothpick comes out with just a few moist crumbs.
Can I make this without a food processor?
Yes! You can finely crumble the almond paste with your hands and mix the batter using a hand or stand mixer.
Try This Recipe and Share!
If you love this almond cake as much as we do, share your baking experience in the comments below! Don’t forget to pin this recipe and subscribe for more delicious desserts!
