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This almond paste cake is soft, buttery, and packed with real almond flavor. It’s my go-to almond cake recipe with almond paste because the whole batter comes together in a food processor. Almond paste gets blitzed with sugar, then butter, eggs, and milk go right in. It bakes up with a tender, moist crumb and a crackly top of sliced almonds and vanilla bean sugar. One pan, no mixer, and no frosting needed!
This is not your regular cake. A cake with almond paste has a nutty sweetness and a moist, tender texture that plain almond extract cakes just can’t match. It’s the best almond cake recipe I know, and the cake I’d make for my own mom, which is why it’s a star in my Mother’s Day cake ideas. If you want that same almond flavor in cookie form, try my soft almond sugar cookies.
Quick Look: Almond Paste Cake
- 🍰 What it is: A one-layer almond cake made with almond paste, topped with sliced almonds and vanilla bean sugar.
- ⭐ Why it works: Pulsing the almond paste with sugar first breaks it into fine crumbs, so it melts into the batter with no lumps.
- 💛 Why you’ll love it: The whole batter is made in a food processor, and the cake stays moist for days.
- ⚠️ What to watch for: Use almond paste, not marzipan. Marzipan is sweeter and firmer and throws the cake off.
- 🍳 Pan notes: A greased, parchment-lined 9-inch round pan. A silicone Flexipan needs no greasing at all.
- ❄️ Make ahead: Bake it a day early. Don’t mix the batter the night before, the baking powder loses its lift.
Why This Recipe Works
- Real almond paste: a full 7 oz tube goes into the batter. An almond cake with almond paste tastes deep and natural, not just like extract.
- One-bowl food processor method: no stand mixer and no softening-and-creaming guesswork.
- Crackly sugar and almond top: vanilla bean sugar and sliced almonds bake into a crunchy, bakery-style crust.
- Stays moist for days: almond paste cakes age well, which makes this an easy make-ahead dessert.
- Beginner friendly: no layers, no frosting, and no complicated techniques.
It sits somewhere between a pound cake and a snack cake. It’s richer than my easy vanilla pancake-mix cake and lighter than my chocolate pound cake, with the same no-fuss, one-pan energy as my red velvet snack cake.
Table of Contents
Almond Paste Cake Ingredients
- Almond paste: the star of this cake. It’s a soft dough of ground almonds and sugar, less sweet and softer than marzipan. One 7 oz tube is exactly what you need. If yours feels firm, grate it on a box grater so it breaks down easily.
- Room temperature butter, eggs, and milk: pull all three out about 30 minutes before you start. Cold ingredients make the batter split and bake up with dense spots.
- Almond and vanilla extract: almond extract boosts the almond paste, and a little vanilla rounds it out so the flavor doesn’t taste sharp.
- Vanilla bean sugar (for the topping): this is my favorite trick for the top! Regular granulated sugar works, but vanilla bean sugar takes the crunchy crust to a whole new level.
- Sliced almonds: optional, but they toast in the oven and give every slice that bakery look and crunch.
You’ll also need granulated sugar, all-purpose flour, baking powder, salt, and powdered sugar for dusting. Full measurements are in the almond paste cake recipe card below.
Substitutions and Additions
- Gluten-free: swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
- Citrus: add orange or lemon zest to the batter. Both pair really well with almond.
- Berries: fold in raspberries or blueberries. Toss them in a little flour first so they don’t sink to the bottom.
- Chocolate: finish the cooled cake with a drizzle of chocolate glaze.
- Frosting: skip buttercream, it’s too sweet here. A lightly sweetened cream cheese frosting works, but my favorite is a dollop of whipped cream with a homemade berry coulis.
How to Make Almond Paste Cake
- Pulse the almond paste and sugar. Preheat the oven to 325°F and grease and line a 9-inch round cake pan with parchment. Add the almond paste and granulated sugar to a food processor and pulse until it looks like fine crumbs.
- Add the butter. Add the softened butter and process until the mixture is smooth and creamy.
- Add the wet ingredients. Add the eggs, milk, almond extract, and vanilla extract and blend until combined.
- Add the dry ingredients. Whisk the flour, salt, and baking powder in a separate bowl, add them to the food processor, and blend just until the flour disappears. Don’t overmix.
- Fill the pan and add the topping. Spread the batter into the prepared pan and smooth the top. Sprinkle with the vanilla bean sugar and sliced almonds.
- Bake and cool. Bake for 45 to 55 minutes, until a toothpick in the center comes out clean or with a few moist crumbs. Cool in the pan for 10 minutes, then move to a wire rack and dust with powdered sugar before serving.
Pan note: I bake mine in a 9-inch Flexipan, so I don’t need to grease or line it, one less step to worry about! In a regular metal pan, I like brushing it with my homemade cake release before adding the parchment.
Expert Tips
- Break up the almond paste first. Pulsing it with the sugar before anything else is what keeps the batter smooth. Add the butter too early and you’ll get little almond paste lumps.
- Use room temperature ingredients. Room temp eggs, butter, and milk blend into a smooth batter and bake evenly, without dense spots.
- Choose a good almond paste. It’s the star of the show, so it’s worth buying a quality brand for that rich, authentic almond flavor.
- Don’t overmix after the flour. Stop as soon as the flour disappears. Overmixing develops gluten and makes the cake tough instead of tender.
- Test for doneness carefully. This cake is very moist, so the toothpick should come out clean or with a few moist crumbs. Pull it then so it doesn’t dry out.
Almond Paste Cake FAQs
No, marzipan won’t work in this almond paste cake. Marzipan has a lot more sugar than almond paste, so it throws the flavor off, and it’s firmer, which makes it harder to blend smoothly into the batter.
Not in this almond paste cake. An almond cake using almond paste gets its sweetness and moist texture from the paste itself. Almond flour has neither, and almond extract only adds flavor. Neither one is a swap here.
Yes! You can make this almond paste cake with a stand mixer and paddle attachment, or a large bowl and an electric hand mixer. Break the almond paste into small pieces, or grate it on a box grater, then beat it with the sugar until crumbly before adding the butter.
I don’t recommend it. The baking powder in this almond paste cake batter loses some of its rising power overnight, so the cake won’t be as light. Bake the whole cake a day ahead instead, since it stays moist for days.
Store almond paste cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze it for up to 3 months. Let it come to room temperature before serving.
More Almond Desserts to Try
Looking for more easy recipes using almond paste? It’s the same flavor that makes my braided almond croissant danish and almond croissant blondies so good.
If you tried this Almond Paste Cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it goes in the comments! I love hearing from you!
Almond Paste Cake
Ingredients
- 7 oz almond paste
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 3 large eggs room temperature
- 1 tsp almond extract
- 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup whole milk room temperature
- 1/2 cup sliced almonds optional, for topping
- 3 tbsp granulated sugar for topping, I used vanilla bean sugar
- Powdered sugar for dusting, optional
Instructions
- Preheat the oven to 325°F. Grease a 9-inch round cake pan, line the bottom with parchment paper, and lightly grease the paper.
- In the bowl of a food processor, add the almond paste and granulated sugar. Pulse until the mixture resembles fine crumbs.7 oz almond paste, 3/4 cup granulated sugar
- Add the softened butter to the food processor. Process until the mixture is smooth and creamy.1/2 cup unsalted butter
- Add in the eggs, vanilla extract, almond extract, and milk and mix until combined.3 large eggs, 1 tsp almond extract, 1/2 tsp vanilla extract, 1/4 cup whole milk
- In a separate bowl, whisk together the flour, salt, and baking powder.1 cup all-purpose flour, 1/4 tsp salt, 1 tsp baking powder
- Add in the dry ingredients into the food processor and blend just until the flour mixture disappears. Make sure to not overmix.
- Pour the batter into the prepared cake pan and smooth the top. Sprinkle with granulated sugar and sliced almonds if desired.1/2 cup sliced almonds, 3 tbsp granulated sugar
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Dust with powdered sugar before serving, if desired.Powdered sugar
Notes
- Use almond paste, not marzipan. Marzipan is sweeter and firmer, so it throws the flavor off and won’t blend smoothly into the batter. One 7 oz tube is exactly what this cake needs.
- Firm almond paste? Grate it on a box grater before it goes into the food processor so it breaks down with no lumps.
- Make ahead: bake the cake up to a day early, but don’t mix the batter the night before since the baking powder loses its lift. Store it airtight at room temperature for up to 3 days, or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use a 9 inch springform pan instead of a regular cake pan?
Yes you can! A couple quick tips:
– Make sure the bottom is well-lined with parchment paper (still important even with springform)
– Wrap the outside bottom lightly in foil if your pan isn’t totally leak-proof (just in case)
– Bake time should stay about the same, but start checking around 40–45 minutes
As long as the batter doesn’t leak, it’ll work just fine 👍
Third time I have made this. As It is a third request! I tripled the recipe as it is for a funeral. My 16 cup food processor handled it beautifully. Such a wonderfully moist and flavorful cake. It is certainly my go to dessert and A great comfort dessert for a funeral dinner.
Thank you so much for your kind words! I’m honored that you chose this recipe for such a special and meaningful occasion. It’s great to hear that your food processor handled the bigger batch so well, and I’m so glad the cake was a comforting and flavorful addition to the meal. Wishing you strength and peace during this time.
If I double this recipe, will it fit in. 13×9 pan successfully? I’d like to make it in a single larger pan for serving at funeral dinners at my church. Thank you!
Yes doubling this recipe should fit in 13×9 pan!
Fabulous! Question: could this be prepped the night before, then baked the next morning?
I don’t recommend it only because the baking powder in the batter will lose some of its rising ability and might not have the light and airy texture the next day.
Thank you. This has to be the BEST recipe ever. Rave reviews from my guests with demands I continue to make it.
I’m so glad to hear this!