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 1/2 cup almond meal, 1 cup all-purpose flour, 3/4 teaspoon baking powder and 1/8 teaspoon 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 8 tablespoons softened, unsalted butter and 14 tablespoons granulated sugar together until light and fluffy. Beat in 3 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 1 cup powdered sugar and 10 tablespoons softened, unsalted butter together until they’re nice and creamy, then beat in 3 tablespoons 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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