Caramel Almond Cake

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This delicious caramel almond cake is moist, has a wonderful texture, just a hint of almond flavor and is frosted with a pillowy buttercream that is flavored with caramel sauce. It makes a perfect birthday cake.

A two layer almond cake with caramel frosting and almonds.

This post was originally published on June 10, 2015.

How to make caramel almond cake step by step:

Step 1. Start by heating the oven to 350 degrees F., then grease and flour one 9-inch round cake pan. (You’ll slice the cake lengthwise later to make two layers.)

Step 2. To make the batter, whisk 1/4 cup almond flour, 1.5 cup all-purpose flour1 cup granulated sugar1.5 teaspoons baking powder and 1/8 teaspoon salt together in a large mixing bowl.

A greased and floured round cake pan and a large mixing bowl with the dry ingredients needed to make cake batter.

Step 3. Add 8 tablespoons softened, unsalted butter and 1/4 cup whole milk and beat with an electric mixer until the batter starts to get crumbly.

Step 4. In a separate bowl, whisk together 2 whole eggs1 egg white and 1/4 cup whole milk.

Step by step photos of how to make cake batter: a large mixing bowl with whipped cake batter ingredients and a small mixing bowl with eggs and milk being whisked.

Step 5. Add the egg mix to the batter and beat until completely smooth. Scrape down the sides of the mixing bowl as needed.

Step 6. Fill the batter into the cake pan.

Raw cake batter in a large mixing bowl and a round cake pan filled with raw cake batter.

Step 7. Bake until an inserted toothpick comes out clean (35 to 40 minutes). Let the cake cool completely.

Step 8. While the cake is cooling, make the frosting. Again with your standing or electric mixer, beat 1 cup powdered sugar and 10 tablespoons softened, unsalted butter together until they’re nice and creamy.

A baked cake in a round cake pan and a small mixing bowl with whipped frosting for a cake.

Step 9. Beat in 3 tablespoons caramel sauce.

Step 10. Once the cake cool is cooled completely, unmold it and slice it into two layers horizontally, using a serrated knife.

A small mixing bowl with whipped frosting and two horizontally sliced layers of cake.

Step 11. Spread the frosting on one layer using an offset spatula.

Step 12. Stack the second layer on top and cover with frosting.

Cake frosting being spread on cake and a fully frosted cake.

13. Store the cake in the fridge, covered tightly with aluminum foil.

More delicious cake recipes:

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A two layer almond cake with caramel frosting and almonds.
Print Recipe
4.67 from 12 votes

Caramel Almond Cake

This delicious caramel almond cake is moist, has a wonderful texture, just a hint of almond flavor and is frosted with a pillowy buttercream that is flavored with caramel sauce. It makes a perfect birthday cake. The batter recipe is adapted from Baking at Home with the Culinary Institute of America.
Prep Time:15 mins
Cook Time:40 mins
Total Time:55 mins
Course: Dessert
Cuisine: American
Keyword: caramel almond cake, caramel cake
Servings: 8
Calories (estimated): 519kcal

Ingredients:

For the cake:

  • 1/4 cup almond flour
  • 1.5 cup all-purpose flour
  • 1 cup granulated sugar
  • 1.5 teaspoon baking powder
  • 1/8 teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • 1/4 cup whole milk
  • 2 whole eggs
  • 1 egg white
  • 1/4 cup whole milk

For the buttercream:

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

Instructions:

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 excess flour.
  • Whisk almond flour, all-purpose flour, sugar, baking powder and salt together in a large mixing bowl.
  • Add butter and 1/4 cup milk and beat until the batter turns crumbly.
  • In a separate bowl, whisk together the eggs, egg white and 1/4 cup milk.
  • Add the egg mix to the batter and beat until very smooth. Scrape down the sides of the bowl as needed.
  • Fill batter into the pan and bake until a toothpick comes out clean (35 to 40 minutes).
  • Let the cake cool completely, then unmold.
  • Slice the cake in half lengthwise.

For the buttercream:

  • Beat butter and sugar until they have a creamy consistency.
  • Beat in the caramel sauce.
  • Spread the buttercream on the cake and decorate with almonds.

Notes:

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

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A two layer almond cake with caramel frosting and almonds.

34 comments

  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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