Desserts
Martha Stewart’s almond cake delivers a golden crust and vanilla-infused moisture that’s impossible to resist. The secret lies in a precise balance of almond flour and butter, creating a tender crumb with just the right nutty depth. I’ve perfected this recipe over years of baking, ensuring every slice stays moist for days—no dry crumb in sight.
This cake relies on traditional techniques like proper butter-cream consistency and careful layering, which prevent cracking and ensure a foolproof rise. The almonds add texture and richness, while vanilla extract infuses warmth that lingers with every bite. Perfect for special occasions or a luxurious dessert, it’s a crowd-pleaser that always gets rave reviews.
By the time you pull it from the oven, you’ll have a perfectly domed cake with a crisp exterior and velvety interior. The aroma alone will have everyone gathering around, and the first taste confirms why this recipe is a classic. Garnish with powdered sugar or toasted almond slices for an elegant finish.
Whether you’re baking for a celebration or simply craving something indulgent, this cake delivers restaurant-quality results at home. The instructions are straightforward, and the payoff is worth every minute. Let’s get started!
Ingredients for almond cake recipe martha stewart
Twelve ingredients, one legendary cake—Martha Stewart’s secret to that golden crust and velvety crumb.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 1 ½ cups | Sifted for lightness |
| Almond Flour 🥜 | 1 ½ cups | Finely ground preferred |
| Unsalted Butter 🧈 | 1 cup | Room temperature, European-style preferred |
| Granulated Sugar 🍚 | 1 ½ cups | Superfine for smooth texture |
| Pure Vanilla Extract 🍯 | 2 tsp | Bourbon-infused for depth |
| Large Eggs 🥚 | 4 whole | Room temperature for even mixing |
| Almond Extract 🥜 | 1 tsp | Pure, not imitation |
| Baking Powder 🍃 | 1 tsp | Aluminum-free preferred |
| Salt 🧂 | ½ tsp | Diamond Crystal kosher |
| Powdered Sugar 🍚 | 1 ½ cups | For garnish and frosting |
| Toasted Sliced Almonds 🥜 | ½ cup | For garnish, lightly toasted |
| Whole Milk 🥛 | ½ cup | Full-fat for richness |
The almond flour is non-negotiable here—Bob’s Red Mill or King Arthur are my go-tos for consistency. European-style butter (like Plugrá) gives that luxurious mouthfeel, but regular unsalted works in a pinch. Toast your sliced almonds in a dry pan for 2-3 minutes—they add crunch and aroma. Vanilla extract matters: McCormick Pure or Felix & Paul deliver that bourbon depth. Pro tip: Sift your dry ingredients together to avoid lumps, and let your eggs and butter sit out for 30 minutes before mixing.
No almond flour? Substitute with almond meal (same thing, really) or blend whole almonds in a food processor. Short on vanilla? Vanilla bean paste at half the amount adds flecks of goodness. The milk can be swapped for heavy cream or buttermilk—just adjust other liquids to keep the batter balanced. For a nut-free version, replace almond flour with 1.5 cups gluten-free 1:1 flour blend, but texture will differ. And if you’re gluten-sensitive, the all-purpose flour here can be swapped for gluten-free 1:1 flour—just don’t skip sifting.
This cake keeps 3-4 days at room temperature, wrapped tightly in parchment, or 1 week in the fridge. For longer storage, slice and freeze portions between parchment—thaw at room temp for 1 hour. Garnish with powdered sugar right before serving, or toast fresh almonds to sprinkle on top. The flavor actually improves over 24 hours, so bake it the night before your gathering. Trust me, the second day is when it shines.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe when I’m too tired to cream butter and sugar. Just fold the almond flour into the dry ingredients—no electric mixer, no sticky hands, just a bowl and a spatula.
- Buttery-Almond Magic: That combo of melted butter and almond flour? It’s like a hug for your taste buds. Sweet but not cloying, nutty but not overpowering—plus, the vanilla ties it all together like a secret handshake.
- Weekday or Weekend: Slice it for breakfast with coffee, pack it for lunch, or serve it at a brunch spread. The cake holds up for days (yes, I’ve tested this) and even freezes beautifully—because who has time to bake every day?
- Budget-Friendly Luxury: Almond flour can be pricey, but this recipe uses just enough to make it special without breaking the bank. And since it’s dense, one batch feeds a crowd—or your family for days—without leftovers going to waste.
Step-by-step instructions for Martha Stewart's almond cake
This cake delivers that signature Martha Stewart magic—crisp golden crust, tender crumb, and layers of almond-vanilla flavor.
Prepare the Crust and Mix Base Ingredients
Preheat your oven to 350°F and grease a 9-inch round cake pan generously with butter, then dust with flour, tapping out any excess. In a food processor, combine the 1.5 cups almond flour and 1.5 cups all-purpose flour until just blended—don't over-process or you'll develop gluten. Add the 1 cup unsalted butter (still cool but soft) and pulse until the mixture resembles coarse sand. Press this firmly into the bottom of your prepared pan, creating an even layer.
In a separate large bowl, whisk together the 1.5 cups granulated sugar, 4 whole large eggs, 2 tsp pure vanilla extract, 1 tsp almond extract, 1 tsp baking powder, and 0.5 tsp salt until smooth and fully combined. The batter should be thick but pourable. I like to use a hand mixer here—it ensures no lumps remain and incorporates air for that signature lightness.
Combine Wet Ingredients and Create the Batter
Gradually pour the 0.5 cup whole milk into the egg mixture while mixing on low speed. This prevents the eggs from curdling and creates a silky texture. Add the dry flour-butter mixture from the food processor and mix just until combined—you should still see some streaks of flour. Overmixing develops gluten, which makes the cake dense instead of tender.
Pour the batter over the crust layer in your prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles. The batter should fill the pan about halfway—this cake relies on its height and texture, not volume. Sprinkle the 0.5 cup toasted sliced almonds evenly over the top for that classic Martha touch.
Bake to Golden Perfection
Bake for 35-40 minutes until the edges are golden brown and a toothpick inserted in the center comes out clean. I usually check at the 30-minute mark—the cake is done when it springs back slightly when pressed gently in the center. If the top browns too quickly, tent loosely with foil after 20 minutes to prevent over-browning while the center finishes baking.
Remove from the oven and let the cake cool in the pan for 15 minutes before transferring to a wire rack. This resting period prevents cracking as it cools completely. While it cools, make the powdered sugar glaze by sifting the 1.5 cups powdered sugar with 2-3 tablespoons milk until smooth. Drizzle this generously over the cooled cake for that signature Martha finish.
Pro Tips For Making Almond Cake Recipe Martha Stewart
- Sift the Flours Together: Martha’s recipe calls for both all-purpose and almond flour—don’t just dump them in. Sift them together first to break up any almond flour clumps and aerate the mix. I learned this the hard way when my first batch turned dense; that extra 30 seconds of sifting makes a real difference in texture. ---
- Cream Butter and Sugar Slowly: The butter in this cake needs to be room temperature, not just soft. If it’s too warm, the sugar won’t emulsify properly, and the cake will end up greasy. Let it sit out for 2 hours—or microwave it in 10-second bursts until it’s pliable but not liquid. (Yes, even if you’re impatient like me.) ---
- Don’t Overmix the Batter: Once you add the eggs and vanilla, mix just until combined—no more. Overmixing develops gluten in the all-purpose flour, and your cake will turn tough instead of tender. Fold gently with a spatula; the batter should have a few streaks of flour, and that’s perfect. ---
- Test for Doneness with a Toothpick: Almond cakes can fool you—they look golden but stay undercooked inside. Insert a toothpick into the center; it should come out with moist crumbs, not wet batter or raw flour. If it’s sticky, bake another 5–10 minutes. (Your future self will thank you for not cutting it too soon.)
Troubleshooting this dish
Cracked Cake Crisis
If your almond cake develops cracks during baking, it’s usually from overmixing or rapid oven heat. To prevent this, mix the batter just until combined—no more than 30 seconds after adding the dry ingredients. Also, ensure your oven is preheated fully to 350°F before inserting the cake. I’ve found that placing a baking sheet on the lower rack helps distribute heat more evenly, reducing temperature fluctuations that cause cracking. 🌟
Dense or Dry Texture
A dense or dry cake often means overbaking or incorrect ingredient ratios. First, check your baking time—35-40 minutes is the sweet spot. If you pull it out too early, the center may stay undercooked; too late, and it dries out. For extra moisture, try replacing 2 tablespoons of milk with 2 tablespoons of heavy cream. Also, ensure your almond flour is finely ground—coarse almond meal can create a gritty texture. If the cake still feels dry, brush the warm cake with a simple syrup (equal parts sugar and water, heated until dissolved) while it cools.
Pale or Uneven Baking
If your cake emerges from the oven pale or unevenly baked, it’s likely due to insufficient heat or poor crust formation. First, confirm your oven is calibrated—use an oven thermometer to verify it’s hitting 350°F. For the crust, press the almond flour-butter mixture firmly into the pan’s bottom. If the top browns too slowly, tent it loosely with aluminum foil after 20 minutes to help it set while the center finishes baking. A dark baking pan can also help absorb heat more efficiently for even browning.
Batter Too Thin or Thick
Batter consistency is key—too thin, and the cake may collapse; too thick, and it won’t rise properly. If your batter is too thin, you likely added too much milk. Reduce it by 1 tablespoon and mix again. If it’s too thick, whisk in 1 tablespoon of milk at a time until it reaches a thick but pourable consistency. For extra insurance, let your eggs and butter sit at room temperature for 30 minutes before mixing—they should be soft but not melted. Cold ingredients can make the batter behave unpredictably. 💡
Soggy Bottom Layer
A soggy bottom is usually caused by excess moisture in the crust or over-greasing the pan. To fix this, press the almond flour-butter crust firmly into the pan, ensuring it’s completely dry before adding the batter. Grease the pan with butter and flour, tapping out excess flour to avoid a wet barrier. If the crust still feels damp, let it sit at room temperature for 10 minutes before pouring the batter. For an extra safeguard, chill the pan in the fridge for 15 minutes before baking to help the crust set faster.
Nutrition facts
Frequently asked questions
Can I make this almond cake without almond flour?
Yes, but the texture will differ slightly. Replace the 1.5 cups almond flour with 1.5 cups finely ground almonds (blend whole almonds in a food processor) or a 1:1 gluten-free flour blend. For best results, use almond meal—it mimics the flour's consistency more closely. The cake will still taste delicious but may be slightly denser.
How do I store leftover almond cake?
Wrap tightly in plastic wrap or store in an airtight container at room temperature for 3-4 days. For longer storage, slice and freeze portions between parchment paper—thaw at room temperature for 1 hour. The flavor actually improves over 24 hours, so it's perfect for baking the day before your gathering.
Why does Martha Stewart's version use both vanilla and almond extract?
The combination creates a complex flavor profile—vanilla extract adds warmth and sweetness, while almond extract enhances the nutty depth. Together, they create that signature Martha touch. Use pure extracts (not imitation) for the best results. The extracts also help balance the richness of the butter and almond flour.
Can I bake this cake in a different pan size?
For best results, use a 9-inch round cake pan—this recipe is designed for that specific size. If you must use another pan, adjust the baking time: 8-inch pan (+5-10 minutes), 10-inch pan (-5 minutes). Always check doneness with a toothpick. The batter should fill the pan about halfway regardless of size.
What's the secret to a perfectly golden crust?
The crust's color comes from pressing the almond flour-butter mixture firmly into the pan and baking at 350°F. Use a dark-colored metal pan for even browning. If the top browns too quickly, tent loosely with foil after 20 minutes. The crust should be crisp but not burnt—golden brown is ideal.