This delicious caramel almond cake is moist, has a wonderful texture, a subtle almond flavor and is frosted with a soft and fluffy caramel buttercream. It’s perfect as a birthday cake.
For the cake:
*Note: Be sure to use blanched almond flour, which is ground from almonds without the skin.
For the buttercream frosting:
*Note: If you want to make your own caramel sauce, here is a caramel recipe. Just leave out the lavender.
How to make the cake:
See full ingredients & instructions in the recipe card below!
Step 1. Heat the oven to 350 degrees F., then grease and flour a 9-inch round cake pan. (You’ll slice the cake lengthwise later to make two layers.)
Step 2. In a large mixing bowl, whisk together both flours, sugar, baking powder and salt.
Step 3. Add butter and half of the milk to the dry ingredients and whip with an electric mixer until the batter starts to get crumbly.
Step 4. In a separate bowl, whisk together eggs, egg white and the remaining milk.
Step 5. Add the egg mix to the batter and whip until smooth.
Step 6. Fill the batter into the cake pan.
Step 7. Bake until an inserted toothpick comes out clean (35 to 40 minutes). Let the cake cool completely in the pan.
Make the buttercream:
Step 8. While the cake is cooling, make the buttercream frosting. Whip powdered sugar and butter together until creamy.
Step 9. Whip in caramel sauce.
Step 10. Once the cake is cooled completely, unmold it. Using a large serrated knife, slice the top crust of the cake off and discard. (You want both layers of buttercream to go directly onto the crumb of the cake.)* Slice the cake into two layers horizontally. Spread a little less than half of the buttercream on one layer using an offset spatula.
*RECIPE NOTE: The top crust will be quite sticky and would get soggy in contact with the buttercream. That’s why you want to slice it off.
Step 11. Stack the second layer on top and cover with the remaining buttercream. (Reserve some of the buttercream if you want to pipe decorations on top of the cake.) Decorate with whole almonds (optional).
How to serve/store the cake:
Store the cake in the fridge, covered tightly with aluminum foil, and serve cold.
Can I freeze this cake?
Yes, this cake freezes very well. Transfer the fully frosted cake into a freezer bag (either whole or cut into quarters) and freeze. To thaw, let it sit on the kitchen counter for about 30 minutes.
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Full Printable Recipe
Caramel Almond Cake
- measuring cups and spoons
- 9-inch round cake pan
- large mixing bowls
- standing mixer or handheld mixer
- rubber spatula
- large serrated knife
- offset spatula
For the cake:
- ¼ cup almond flour*
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- 8 tablespoons unsalted butter, softened
- ½ cup whole milk, divided
- 2 large whole eggs
- 1 large egg white
For the buttercream:
- 1 cup powdered sugar
- 10 tablespoons unsalted butter, softened
- 3 tablespoons caramel sauce**
- whole almonds to decorate (optional)
For the cake:
- Heat the oven to 350 degrees F.
- Grease one 9-inch round cake pan. Sprinkle the pan with flour, then shake out the excess. (You only need one pan because you'll slice the cake lengthwise later to make two layers.)
- Whisk almond flour, all-purpose flour, sugar, baking powder and salt together in a large mixing bowl.
- Add butter and ¼ cup milk to the dry ingredients, then whip with a standing or handheld mixer until the batter turns crumbly. Set aside.
- In a separate bowl, whisk together the eggs, egg white and the remaining ¼ cup milk.
- Add the egg mix to the batter and whip until very smooth. Scrape down the sides of the bowl as needed.
- Fill the batter into the pan and bake until an inserted toothpick comes out clean (35 to 40 minutes).
- Let the cake cool completely. While the cake cools, prepare the buttercream.
- Unmold the cake. Using a serrated knife, slice the top crust of the cake off and discard.*** Now slice the cake in half lengthwise so that you end up with two layers.
For the buttercream:
- Whip butter and sugar until they have a creamy consistency.
- Whip in the caramel sauce.
- Spread a little less than half of the buttercream on one cake layer using an offset spatula. Stack the second layer on top and spread the remaining buttercream on it. (Reserve some buttercream if you want to pipe some of it on top.) Decorate with whole almonds (optional).
- Store the cake in the fridge in an airtight container or covered tightly in aluminum foil and serve cold.
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed.