Almond Butter Cake

Almond Butter Cake is a simple butter cake made with almond flour. It is a perfect cake to start for a beginner baker in the kitchen.

Almond butter cake is a pretty easy cake to practice baking for a beginner. It is super easy to make and it has very little chance of failure.

I have once made almond poppy seed butter cake and sold it online to my customers. It has sold very well. Since it can be packed neatly in a box, customer from out of cities can order this cake.

Other butter cakes that you might like:

• Marble Butter Cake
• Dutch Butter Cake
• Thousand Layer Butter Cake
• Lapis Surabaya Butter Cake
• Fruit Butter Cake
• Lemon Butter Cake
• Coconut Butter Cake

Recipe Ingredients

Ingredient Notes

Sugar – Use castor sugar or powdered sugar for a smoother texture.

Butter – I highly recommend you use premium unsalted butter if you want a moist cake. You may use your own favorite brand.

Cake Flour – Cake flour or all-purpose flour may be used.

Almond Powder – Almond powder adds a different level to this butter cake.

Milk – Milk (liquid) will add moistness to the cake.

Chia Seeds – I add chia seeds into the batter to make it more full in body.

Variations

For chocolate lover, you may pour melted chocolate on top of the cake or mix some chocolate chip inside the batter.

Add some blueberry or cranberry (fresh or dried) into the batter to create surprises in each bite!

How to Make

1. Prepare 20×10 cm baking pan, greased and lined with parchment paper. Preheat the oven at 180°C.
2. Put in the butter in a mixing bowl. Add sugar. Mix with spatula so the sugar will not scatter when you beat it. (image 1, 2, 3)
3. Beat with low speed gradually going up to high speed for 10 minutes. The butter should be pale and light. Add salt. (image 4, 5)

1. Add the egg one by one. Don’t worry if the butter and eggs do not seem to incorporate. Scrape the sides of the mixing bowl once in a while.  (image 6, 7, 8)
2. Sieve the flour and milk powder. Put them into the mixture. Add almond powder, baking powder, and milk. Add chia seeds. Mix well. (image 9, 10, 11, 12, 13, 14, 15)
3. Pour the batter into the baking pans. Sprinkle some almond slices on top. (image 16, 17, 18)

1. Put them in the preheated oven. Bake for 40 minutes until the top is golden brown and when you insert a skewer, it is dry and clean with little crumbs.
2. Take out from the oven. Take the cake out of the baking pan and let it cool on the cooling rack. When it is cooled down, slice the cake. (image 19, 20)
3. Serve with a dollop of ice cream or whipped cream. Enjoy!

Serving

Add your favorite jam on top of the cake slices or you may use a dollop of ice cream or whipping cream.  

Serve it warm or just in room temperature.

Can almond butter cake be made gluten-free?

How can I tell when the cake is perfectly baked?

Are there any tips for making the cake more moist?

Use a good brand of butter and add some milk, the cake will be more moist. In this recipe, I used Wijsman butter and some milk. Another tip is to cover the cake with cling wrap and set aside for a day. The next day the cake will be more moist.

Storage

The cake can stay fresh for up to 3 days in room temperature. If you want to keep it longer, wrap with a cling wrap and keep in the chiller for up to one week.

Almond Butter Cake

Indulge in the rich flavors of Almond Butter Cake! A step-by-step guide with detailed explanations to make sure your cake is a success!

5 from 1 vote

Print Pin Rate

Course: Cake, Dessert

Cuisine: International

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 8 slices

Calories: 452kcal

Author: Claudia

Equipment

• ▢
  1 baking pan 8×4 inch baking pan

Ingredients

• ▢ 180 gr sugar
• ▢ 227 gr unsalted butter
• ▢ 4 gr salt
• ▢ 5 eggs
• ▢ 195 gr cake flour
• ▢ 8 gr baking powder
• ▢ 30 gr milk powder
• ▢ 20 gr almond powder
• ▢ 20 gr milk
• ▢ 20 gr almond slices

Instructions

• Prepare two 20×10 cm baking pan, greased and lined with parchment paper. If you want a bigger pan, you can use 25×12 cm baking pan.
• Preheat the oven at 180°C.
• Put in the butter in a mixing bowl. Add sugar.
• Beat with low speed gradually going up to high speed for 10 minutes. The butter should be pale and light.
• Add the egg one by one. Don’t worry if the butter and eggs do not seem to incorporate. Scrape the sides of the mixing bowl once in a while.  
• Sieve the flour and milk powder. Put them into the mixture.
• Add almond powder and milk. Mix well.
• Pour the batter into the baking pans. Sprinkle some almond slices on top
• Put them in the preheated oven. Bake for 40 minutes until the top is golden brown and when you insert a skewer, it is dry and clean with little crumbs.
• Take out from the oven. Take the cake out of the baking pan and let it cool on the cooling rack.
• When it is cooled down, slice the cake.
• Serve with a dollop of ice cream or whipped cream. Enjoy!

Video

Notes

• Butter has to be in room temperature. It should be soft but not too soft.
• Powdered sugar is highly recommended.
• Beating the butter with a balloon whisk is better. It will make the butter smooth and silky.
• Don’t worry when you see the butter and the eggs are not well mixed. It will be fine when the flour is put in.

Nutrition

Serving: 1slice | Calories: 452kcal | Carbohydrates: 43g | Protein: 8g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 358mg | Potassium: 142mg | Fiber: 1g | Sugar: 24g | Vitamin A: 897IU | Vitamin C: 0.3mg | Calcium: 129mg | Iron: 1mg

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