If you're looking for a dessert that feels homemade, cozy, and a little bit special, this easy almond nut cake recipe is exactly what you need. It's buttery, moist, and full of nutty almond flavor. The best part? You can make it with just a handful of simple ingredients and one food processor-minimal effort, maximum reward.
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This cake is perfect for a weekend bake, a dinner party dessert, or even just a sweet midweek treat with coffee. And if you love easy bakes like this one, you might also enjoy my dark chocolate almond coconut bites recipe for another almond-packed dessert idea.
Why you'll love this almond nut cake
What makes this cake so good is how straightforward it is to put together. No fancy steps, no complicated equipment-you just blend, bake, and enjoy.
Another bonus is how versatile it is. You can serve it plain with a light dusting of powdered sugar, or dress it up with whipped cream and fresh berries when you want something a little fancier.
Ingredients you'll need
For the 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
For the topping
- ½ cup sliced almonds
- 1-2 tablespoons granulated sugar
- Optional: powdered sugar, whipped cream, fresh berries
Step-by-step instructions
Step 1: Blend the almond base
Pulse the almond paste and sugar in a food processor until it looks finely ground.
Step 2: Add butter
Drop in the softened butter and process until it comes together.
Step 3: Mix in eggs and extract
Add the eggs one at a time along with the almond extract. Blend again until smooth.
Step 4: Add dry ingredients
Sprinkle in the flour, baking powder, and salt. Give it another whirl just until everything is combined.
Step 5: Assemble and bake
Spread the batter evenly into a greased 8-inch round cake pan. Sprinkle the top with sliced almonds and a little sugar. Bake at 350°F (175°C) for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes in the pan before transferring to a wire rack.
Tips for success
- Room temp ingredients - Softened butter and eggs at room temperature will blend more smoothly into the batter.
- Don't overmix - Once you add the flour, just blend until combined. Too much mixing can make the cake dense.
- Watch the oven - Every oven is a little different, so check at the 30-minute mark. The cake should be golden on top.
Variations to try
- Citrus twist - Add lemon or orange zest for a bright pop of flavor.
- Chocolate almond - Mix in chocolate chips or dust cocoa powder on top before baking.
- Gluten-free - Swap the all-purpose flour with a gluten-free blend.
Serving suggestions
This almond nut cake is lovely on its own, but here are a few fun ways to serve it:
- Dust with powdered sugar for a simple, elegant finish
- Top with whipped cream and berries for a pretty dessert plate
- Pair with coffee or tea for a cozy afternoon snack
- Add a drizzle of honey or maple syrup for extra sweetness
Storage tips
This cake keeps well for 2-3 days in an airtight container at room temperature. You can also refrigerate it for up to 5 days. For longer storage, wrap tightly and freeze for up to a month-just thaw at room temp before serving.
Frequently asked questions
Not in this recipe. Almond paste gives the cake its rich flavor and texture. Almond flour won't create the same result.
Yes! This cake actually tastes even better the next day after the flavors settle.
You can, but it won't have the same depth of flavor. A little vanilla works as a substitute.
An 8-inch round pan works best here. You can also bake it in a springform pan if you'd like to serve it directly on the base.
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📖 Recipe
Easy Almond Nut Cake
A buttery, moist, and nutty almond cake that comes together effortlessly in a food processor. Ideal for any occasion from a cozy treat to a fancy dessert.
Ingredients
- 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
- ½ cup sliced almonds (for topping)
- 1–2 tablespoons granulated sugar (for topping)
- Optional: powdered sugar, whipped cream, fresh berries
Instructions
- Pulse the almond paste and sugar in a food processor until finely ground.
- Add the softened butter and process until combined.
- Add eggs one at a time along with almond extract; blend until smooth.
- Sprinkle in flour, baking powder, and salt; blend just until combined.
- Spread batter evenly into a greased 8-inch round cake pan.
- Top with sliced almonds and a little sugar.
- Bake at 350°F (175°C) for 30–35 minutes, until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Store in an airtight container at room temperature for 2–3 days or refrigerate up to 5 days. Freeze for up to a month. Serve with powdered sugar, whipped cream, berries, or a drizzle of honey.
Nutrition Information:
Serving Size:
1 sliceAmount Per Serving: Calories: 260Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 60mgSodium: 120mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 5g
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