Almond Butter Cake

A rich, moist almond butter cake with a tender crumb and a sweet almond glaze, perfect for any celebration or an indulgent afternoon treat. This cake brings together the nutty essence of almonds with the buttery richness of a classic bake.

Why You’ll Love This Recipe

• Nutty, buttery flavor that’s comforting and satisfying
• Simple to prepare with everyday ingredients
• Gorgeous presentation with a glossy glaze and almond topping
• Great for birthdays, holidays, or casual gatherings
• Keeps well, making it ideal for make-ahead desserts

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• Granulated sugar
• Large eggs
• Pure vanilla extract
• Almond extract
• All-purpose flour
• Baking powder
• Salt
• Buttermilk
• Powdered sugar
• Milk
• Sliced almonds

Directions

this recipe

1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Cream butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, mix powdered sugar, milk, and a bit of almond extract until smooth. Drizzle over cooled cake and top with sliced almonds.

Servings and Timing

• Servings: 8 slices
• Prep time: 15 minutes
• Cook time: 35–40 minutes
• Total time: ~1 hour

Variations

• Add orange or lemon zest to the batter for a citrus twist
• Replace half the flour with almond flour for a denser, more almond-forward cake
• Use a bundt pan for a decorative shape
• Top with fresh berries or whipped cream for added flair

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap tightly and freeze for up to 1 month. Reheat slices in the microwave for 10–15 seconds to refresh.

FAQs

What can I use instead of buttermilk?

You can mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.

Can I use almond flour instead of all-purpose flour?

You can substitute up to half the flour with almond flour, but the texture will be denser.

How do I toast almonds for the topping?

Spread sliced almonds on a baking sheet and bake at 350°F for 5–8 minutes until golden.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.

What if I don’t have almond extract?

You can use additional vanilla extract, though the almond flavor will be more subtle.

Can I use a different type of milk?

Yes, any milk will work, but full-fat gives the richest texture.

How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean or with moist crumbs, it’s ready.

Can I use a different pan size?

Yes, but adjust baking time accordingly. Thinner layers bake faster.

How should I store the glaze separately?

Keep the glaze in an airtight container in the fridge for up to a week.

Can I double this recipe?

Absolutely. Use a larger pan or two pans and adjust baking time as needed.

Conclusion

This Almond Butter Cake is a classic dessert with timeless appeal. Rich, moist, and bursting with almond flavor, it’s the perfect centerpiece for any dessert table. Whether you dress it up with glaze and almonds or enjoy it plain with coffee, it’s sure to become a favorite.

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