Burnt Almond Cake Recipe | The Best Almond Cake With Buttercream Frosting

This burnt almond cake recipe combines a soft and fluffy cake with a sweet and smooth almond buttercream frosting and toasted almonds. If you're looking for an easy and delicious dessert to make for your next holiday, party, or get-together, this burnt almond cake is the one. 

THE BEST BURNT ALMOND CAKE 

Today we will be whipping up the most delicious almond cake you can make! 

And if you've never heard of a burnt almond cake before, it is simply an almond cake with buttercream frosting between the layers and covering the cake and toasted almonds on the sides. But this recipe takes a typical burnt almond cake to a whole new level. 

The cake is incredibly moist and fluffy, and the buttercream frosting is perfectly rich and creamy.

My favorite part is that the cake doesn't have an overpowering almond flavor - it is more subtle and mixes so well with the vanilla flavor. 

But if you want more of an almond flavor, just add more drops of almond extract. And if you want less of an almond flavor, only add 1 or 2 drops. 

My other favorite part about this recipe is it takes well under an hour to make! Most burnt almond cake recipes can take 3-5 hours, so this is a total win. 

And the process of making this bakery-worthy cake is actually super easy. Honestly, it might be one of the easiest cake recipes you can make! 

INGREDIENTS FOR THIS ALMOND CAKE

Another reason to love this almond cake is that you need pretty simple baking ingredients to make it. You probably have the majority of them on hand already and can jump right into whipping this cake up! 

But if you don't have a few, they should be easy to find at your local grocery store.

Here is what you'll need for the cake:

• 1 ¼ cup all- purpose flour
• 1 ½ cups almond flour 
• 1 cup caster sugar (or granulated sugar)
• 1 teaspoon baking soda 
• 1 teaspoon salt
• 3 eggs, room temperature
• 1 ½ teaspoon vanilla extract 
• 150 ml vegetable oil
• 150 ml buttermilk, room temperature 
• 4-5 drops of almond extract

And for the buttercream frosting:

• 1 cup butter, room temperature 
• Just under 1 ¾ cups cream cheese
• 1 ¼ cups powdered sugar
• 2-3 drops of almond extract

Then to finish this toasted almond cake off: 

• 1 cup sliced almond

And along with these ingredients, the only other thing you will need for this recipe is three 8 inch cake pans. 

By the way, if you like almond flour-based cakes, you have to try this low carb chocolate cake and this low carb lemon pound cake next! 

Oh, and you can use a lot of these ingredients to make this honey cake recipe and this Italian hangover cake, so you'll want to give those a try, too.

HOW TO MAKE BURNT ALMOND CAKE 

As I mentioned earlier, this burnt almond cake is surprisingly easy to make. All you really need to do is mix the ingredients, bake the cake, and whip up the frosting.

In just a few simple steps, you'll have a cake that looks like it's straight from a bakery!

So gather up your ingredients, put your apron on, and let's get baking!

STEP 1: PREP 

The first thing you will do is preheat your oven to 325°F (165°C).

Then put a circle of parchment paper in the bottom of your three 8 inch cake pans and grease the sides of them with baking spray. And if you do not have circular parchment paper, just cut out a circle from a parchment paper sheet.

STEP 2: MAKING THE CAKE BATTER

Next, you'll want to work on the cake batter.

So, add all of your dry ingredients - the flours, sugar, baking soda, and salt - to a large bowl and whisk them together.

Then add the rest of your ingredients - the wet ingredients - to the same bowl and mix everything together until just combined and a smooth batter forms. 

STEP 3: BAKING THE CAKE

Once you have a smooth cake batter, pour it evenly into the three prepared cake pans and bake for about 30-35 minutes, or until a toothpick comes out clean when inserted into the center of the cake. 

After the cakes bake, remove them from the oven and cool for about 15 minutes. Then remove the cakes from the pans and transfer them to a cooling rack to cool completely. 

While the cake is cooling, place your almonds on a baking sheet lined with parchment paper, turn the oven to 350°F (180°C), and toast for about 5-7 minutes, until golden and fragrant. 

STEP 4: MAKING THE BUTTERCREAM FROSTING

First, add your room temperature butter to a large mixing bowl, and either with a hand mixer or stand mixer, beat until the butter becomes fluffy - about 3 to 4 minutes. 

Then add in your powdered sugar and mix until combined and smooth.

Next, add in your cream cheese and almond extract and mix until everything just combines, and you have a smooth frosting. 

STEP 5: COMPLETING YOUR CAKE

Now it's time to bring everything together and complete this burnt almond cake! 

First, place one layer of cake on a plate and spread about ⅓ of the buttercream frosting on top in an even layer. 

Then put another cake layer on top and frost, followed by the last cake layer.

Using the rest of the frosting, frost the top of the last cake layer and the sides of the cake. And to finish it off, cover the sides of the cake with your toasted almonds. 

Finally, slice, serve, and enjoy! 

HOW TO STORE YOUR BURNT ALMOND CAKE

Now, this recipe makes about 12 average-sized slices of almond cake. And if you are serving this at a party, odds are you won't have any leftovers! 

But, if you make it for a small get-together or just to treat your family to a delicious dessert, you can enjoy the leftovers for the next few days. 

You can store your leftover cake either in airtight containers or with a cake cover. It will last at room temperature overnight for a day - as long as your house is around 70°F (21°C) - or up to 3 days in the refrigerator. 

And if you want to store this cake for longer, it actually keeps really well in the freezer for up to 2 months! 

Just place your whole cake in the freezer for an hour to set and once the frosting is firm, wrap it in two layers of plastic wrap followed by a layer of aluminum foil.

And if it is sliced already, wrap the slices in plastic wrap, then put them in an airtight container. 

Then, when you're ready to enjoy your frozen cake, let it thaw at room temperature - or in the fridge - before digging in. 

FINAL THOUGHTS ON THIS BURNT ALMOND CAKE 

So, that is how to make the tastiest and easiest burnt almond cake recipe.

Everyone who tries this cake will LOVE it!

Whenever I bring it to a party or family get-together, no one believes it is homemade and thinks I bought it from a bakery. 

Well, I hope you enjoy this burnt almond cake as much as my family, friends, and I do.

If you make it, leave a comment below and let me know your thoughts, I'd love to hear from you! By the way, if you loved this cake, you have to make my cassava cake next!

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