Rich, nutty, and beautifully elegant, this Sweet Almond Cake is a true showstopper! Light, fluffy almond-flavored cake layers are stacked with a smooth and creamy almond buttercream, then finished with a dreamy white chocolate drip and a sprinkle of sliced almonds. It’s just the kind of cake that feels like a celebration in every bite — simple enough for a casual get-together but fancy enough to steal the show at birthdays, showers, and holiday parties.
About The Recipe
This Sweet Almond Cake came to life during one of my “let’s make something cozy but classy” baking weekends. I was craving something that felt nostalgic and comforting, but also special — and that’s when I remembered how much I love almond desserts. Not overpowering, just that sweet, nutty warmth that balances beautifully with the richness of butter and sugar.
After a few test rounds (and quite a few bowls of frosting taste tests with my mom), we landed on this final version — and honestly? It’s magic. The cake layers are soft and tender, thanks to a mix of cake flour and buttermilk, and they carry that pure almond essence so well. The frosting is silky, lightly sweet, and whipped just enough to be spreadable but not too stiff. Add a white chocolate drip and toasted almonds for crunch, and you’ve got yourself a cake that looks as amazing as it tastes.
Trust me — if you’re a fan of almond pastries, this one’s going to be a new favorite!
Reasons You Will Love This Almond Cake
- Perfectly soft and fluffy almond cake layers.
- Easy-to-make almond buttercream that’s rich but light.
- A gorgeous white chocolate drip for that “wow” factor.
- Great for weddings, birthdays, brunches, and everything in between.
- Can be served cold or room temperature — delicious either way!
- Make-ahead friendly and easy to decorate.
Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Three 8-inch cake pans
- Cooling racks
- Offset spatula
- Parchment paper
- Microwave-safe bowl (for the drip)
Ingredients
For the Almond Cake
- 1 cup (220g) unsalted butter, room temperature
- 1 1/2 cups (300g) granulated sugar
- 1 cup (125g) all-purpose flour
- 2 cups (230g) cake flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 large egg whites, room temperature
- 1 whole large egg, room temperature
- 2 teaspoons almond extract
- 1/2 teaspoon vanilla extract
- 1 1/4 cups (305ml) buttermilk, room temperature
Ingredient Notes:
- Unsalted Butter – The foundation of our cake, butter adds richness and structure. Make sure it’s at room temperature for easy creaming.
- Cake Flour + All-Purpose Flour – A blend of both flours gives the cake just the right structure: soft, but with a good crumb.
- Almond Extract – The star of the show. Use a quality extract for that bold, aromatic almond flavor.
- Egg Whites + Whole Egg – This combo keeps the cake light but still rich and satisfying.
- Buttermilk – Adds tang and moisture. You can also make your own by combining whole milk with vinegar (see notes at the bottom!).
For the Almond Buttercream
- 1 1/2 cups (330g) unsalted butter, room temperature
- 2 teaspoons almond extract
- 4 cups (480g) powdered sugar, sifted
- 2–3 tablespoons milk, as needed
Ingredient Notes:
- Butter – Again, room temperature is key. It whips into a creamy base for our frosting.
- Powdered Sugar – Sift it for a silky-smooth buttercream texture.
- Almond Extract – Just a bit goes a long way in flavoring the frosting.
- Milk – Used to loosen the frosting to your desired consistency.
For the White Chocolate Drip (Optional)
- 1 cup (160g) white candy melts or white chocolate chips
- 1/4 cup (60ml) heavy cream
- Wilton white-white icing color, optional (for a brighter white)
- 1/2 cup sliced almonds, for garnish
Ingredient Notes:
- White Candy Melts – Melt beautifully and give a consistent drip.
- Heavy Cream – Makes the drip pourable and smooth.
- Icing Color – Totally optional, but gives the drip a bright, opaque look.
- Sliced Almonds – A crunchy, elegant topping to finish it off.
How To Make This Sweet Almond Cake
Step 1: Bake the Almond Cake Layers
Start by preheating your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. I also like to use cake strips for even baking.
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set this aside.
In your stand mixer (or using a hand mixer), cream together the room temperature butter and granulated sugar on medium-high speed until light and fluffy—this should take about 3-4 minutes. Don’t rush this step—it’s what gives the cake its airy texture.
Mix in the egg whites and the whole egg, one at a time. Be sure to scrape down the sides of the bowl as needed. Add in the almond extract and vanilla extract, blending until just combined.
Now, it’s time to alternate the dry ingredients and buttermilk. Add the flour mixture in three parts, with the buttermilk in between (starting and ending with dry). Mix just until everything is incorporated—don’t over-mix!
Divide the batter evenly between your prepared pans. Bake for 25-28 minutes, or until a toothpick comes out clean. Let the cakes cool in their pans for about 20 minutes, then carefully remove them and transfer to a cooling rack to cool completely.
Tip: I like to wrap my cake layers in plastic wrap and chill them overnight. This makes them sturdier and easier to frost. If you’re short on time, 2 hours in the fridge will work too.
Step 2: Make the Almond Buttercream
Once your cakes are completely cool, it’s time for the frosting. In a large mixing bowl, beat the room temperature butter on medium speed until creamy. Slowly add the powdered sugar, one cup at a time, mixing well after each addition.
Add in milk, one tablespoon at a time, until you reach your desired frosting consistency. Finish by adding the almond extract and beat until smooth and fluffy.
This buttercream is rich, silky, and bursting with almond flavor. If you’re into piping, this one holds its shape beautifully too!
Step 3: Optional White Chocolate Drip
If you’re going for that elegant bakery-style finish, make the white chocolate drip. In a microwave-safe bowl, combine white candy melts and heavy cream. Microwave in 30-second intervals, stirring until smooth.
For a bright white color, stir in 15-20 drops of white-white icing color.
Let the mixture cool in the fridge for 15–20 minutes until slightly thickened. It should be pourable but not runny.
Pour the drip over the chilled cake, using a spoon or offset spatula to nudge the chocolate toward the edges so it drips down the sides.
Assemble, Decorate, and Serve
Assemble the Cake
Once your cakes are chilled and your almond buttercream is ready, it’s time to build!
- Place your first cake layer on a cake board or serving plate.
- Spread an even layer of almond buttercream on top.
- Add your second layer, followed by more buttercream.
- Top with your final cake layer and give the whole cake a light crumb coat.
Chill the cake for about 20–30 minutes to let the crumb coat firm up. Then, apply your final coat of buttercream—smooth it out with an offset spatula for a semi-naked look, or go full coverage for a classic finish.
Once frosted, drizzle your white chocolate drip over the top (if using). Let it gently flow over the edges. Finish by sprinkling sliced almonds on top for that irresistible nutty crunch and an elegant garnish.
Decorating Ideas
This cake is already stunning, but here are a few extra ideas to elevate it:
- Add gold leaf accents for a touch of luxury.
- Sprinkle with toasted coconut for added flavor and texture.
- Use a piping bag to add buttercream rosettes around the edges.
- Decorate with edible flowers or sugared berries for a springtime vibe.
How to Store
Leftover almond cake can be stored in an airtight cake container:
- At room temperature for up to 2 days.
- In the fridge for up to 5 days.
- Freeze slices or the whole cake (wrapped tightly) for up to 2-3 months.
To serve from frozen, let it thaw in the fridge overnight, then bring to room temp before enjoying.
FAQ’s and Troubleshooting
Can I use only all-purpose flour instead of cake flour?
You can, but the texture won’t be as light. If needed, make your own cake flour by removing 2 tablespoons of all-purpose flour per cup and replacing it with cornstarch.
Can I flavor the buttercream with something else?
Absolutely! Try adding a splash of orange, lemon, or coconut extract for a twist.
Can this be made gluten-free?
Yes! Swap in a gluten-free flour blend (like King Arthur’s Measure for Measure) for both the cake and all-purpose flour portions.
Why is my cake dry?
Dryness is usually caused by over-baking or over-mixing. Be sure to check the cake a few minutes before the timer ends and stop mixing as soon as everything is incorporated.
Can I make this into cupcakes?
Definitely. Divide the batter into cupcake liners, filling each ¾ full. Bake for 18–20 minutes at 350°F.
