Caramel Almond Cake

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This caramel almond cake is super-moist (thanks to three eggs), has a wonderfully coarse texture (thanks to almond meal), a delightful nuttiness (see previous) and a buttery caramelliness (thanks to a buttercream frosting that is flavored with caramel sauce).

caramel almond cake

My starting point for the recipe was this hazelnut butter cake from Bon Appetit but I went with almonds instead of hazelnuts and added the caramel buttercream for extra deliciousness.

How to make caramel almond cake:

You start by greasing one 8-inch round pan for this cake. (You’ll slice the cake lengthwise later to make two layers.)

To make the batter, whisk almond meal, all-purpose flour, baking powder and kosher salt together in a bowl. Set those dry ingredients aside for now and move on to your wet ingredients:

In a standing mixer or with an electric mixer, beat butter and sugar together until light and fluffy. Beat in eggs and then your dry ingredients.

Fill the batter into your cake pan and bake for about 45 minutes.

While the cake is cooling you can make the buttercream:

Again with your standing or electric mixer, beat powdered sugar and softened butter together until they’re nice and creamy, then beat in caramel sauce.

Once the cake has cooled, slice it into two layers, fill with the caramel buttercream and decorate with almonds.

More delicious cake recipes:

caramel almond cake
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5 from 1 vote

Caramel Almond Cake

This moist and buttery caramel almond cake is made with nutty almond meal and frosted with a buttercream that’s flavored with caramel sauce. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: caramel almond cake, caramel cake
Servings: 6
Calories: 720kcal


For the cake:

  • 1/2 cup almond meal
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • 14 tablespoons sugar
  • 3 eggs

For the buttercream:

  • 1 cup powdered sugar
  • 10 tablespoons unsalted butter, softened
  • 3 tablespoons caramel sauce (see notes)
  • whole almonds, for garnish


For the cake:

  • Heat the oven to 350 degrees F.
  • Cut a round piece of parchment paper and fit it into the bottom of a 7-inch round baking pan. Secure the parchment to the bottom of the pan with a few dabs of vegetable shortening. Grease the pan well with vegetable shortening (including the surface of the parchment bottom)
  • Whisk almond meal and all-purpose flour, baking powder and salt together in a bowl. Set aside.
  • Beat butter and sugar until light and fluffy, 2-3 minutes.
  • Beat in the eggs, one at a time, until well incorporated.
  • Beat in the dry ingredients.
  • Fill batter into the pan and bake until a toothpick comes out clean (40 to 45 minutes).
  • Once the pan is cool enough to handle, run a knife around the edges to loosen the cake from the sides of the pan . Turn the cake out and slice it in half lengthwise.

For the buttercream:

  • Beat butter and sugar until you have a nice, creamy consistency.
  • Beat in the caramel sauce.
  • Spread the buttercream on the cake and garnish with almonds.


I have a recipe for caramel sauce here, just leave out the rosemary: caramel sauce recipe.


Calories: 720kcal

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caramel almond cake


  1. Caroline says:

    I am hosting a link up next month where I got to choose the theme. I picked treat yourself to give myself the excuse (not that I really needed one) to make this cake. I have been tasting caramel sauce all week just to make it is right for the cake.

  2. annie@ciaochowbambina says:

    This cake is superb on so many levels. I can’t wait to make it and tell my family that the chef has clearly stated in her instructions that I eat the entire thing by myself. ;) Thanks, Nicole! This is stunning!

  3. Kathleen | HapaNomNom says:

    Buttercream frosting that’s flavored with caramel sauce?? Sign me up – this sounds ridiculously good! Any cake that surpasses your number one, is certainly worth trying! Gorgeous photos…. as always :)

  4. Cheryl says:

    Well, damn, now I can skip dinner and go right to dessert. Except.. will you make it for me? And mail to me? That’d be great, thanks.. you wouldn’t want to disappoint a sweltering, moody pregnant woman now would you?! Of course, this looks amazing and pairs two of my absolute favorite flavors. I feel like I should recreate this and *attempt* to recreate the gorgeously bright photo. I’m so used to juicy shadows from you, I love seeing your versatility!

    • Nicole B. says:

      I would never dream of upsetting a moody, pregnant woman in hot and humid Memphis, absolutely not! :) Thank you for your kind words, I was temporarily tired of the dark and thought to myself, “there is sunlight coming through that window, why not be crazy and use it?”

  5. Patti @ Honey, I Shrunk the Sugar says:

    This looks lovely. I love a slightly naked cake! I’m missing all of the amazing things I can make with sugar. Maybe I can try to substitute? Ah, probably not!

    • Nicole B. says:

      Thank you, Patti! I’m not sure that you can substitute anything for the sugar here but I have to admit I do hear you about sugar intake in general. We started a few months ago to use agave syrup instead of sugar in tea and that has reduced our intake drastically but I still use sugar for baking…

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