Desserts
Martha Stewart’s almond wedding cake recipe delivers the timeless elegance of a classic vanilla-almond swirl—layered with delicate frangipane filling and crowned with a velvety buttercream. This recipe captures Martha’s signature refinement, from the golden, moist sponge to the ornate almond topping that elevates any celebration. The secret lies in precise baking times and a light, airy texture that makes every slice feel luxurious.
What sets this cake apart is the frangipane filling, a perfect balance of almond paste and buttercream, swirled between layers for that signature Martha Stewart touch. The buttercream is rich yet not overly sweet, allowing the natural almond flavor to shine. Baking each layer to perfection ensures they hold their shape, while the almond-infused glaze on top adds a sophisticated sheen.
Assembling the cake is where the magic happens—tiered with precision, each layer stacked to create height and drama. The final decoration, whether a simple almond sprinkle or edible gold accents, transforms it into a showstopper. This isn’t just a cake; it’s a centerpiece that tastes as stunning as it looks.
With foolproof instructions and Martha’s signature attention to detail, this recipe ensures your wedding cake will be the talk of the event. Ready to create a masterpiece? Let’s get started.
Ingredients for almond wedding cake recipe martha stewart
Elegant layers of almond-infused sponge, frangipane, and velvety buttercream create Martha’s signature wedding cake masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Unsalted Butter 🧈 | 2 cups | Cold, cubed for sponge layers |
| Granulated Sugar 🍚 | 2 ½ cups | Superfine preferred for smoothness |
| Large Eggs 🥚 | 8 whole | Room temperature for even baking |
| Almond Paste 🌰 | 1 ½ cups | High-quality, smooth texture |
| Powdered Sugar 🍚 | 4 cups | For buttercream filling |
| Heavy Cream 🥛 | 1 ½ cups | Cold for stable buttercream |
| Vanilla Extract 🌿 | 2 tbsp | Pure Madagascar preferred |
| Almond Extract 🌰 | 1 tsp | For subtle almond aroma |
| Baking Powder 🧂 | 2 tsp | Diamond Crystal preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Ground Almonds 🌰 | 1 cup | For almond-infused glaze |
| Whole Milk 🥛 | ¼ cup | For glaze consistency |
| Edible Gold Leaf 💛 | 1 sheet | Optional for decorative finish |
The almond paste and extract are non-negotiable for authentic flavor—Ghirardelli or Wilton brands deliver consistent quality. For the sponge layers, King Arthur flour yields superior texture, though any high-protein all-purpose flour works. Unsalted butter must be cold when creamed to avoid dense layers; Plugrá or Land O’Lakes are reliable choices. Pre-sift your flour and baking powder to eliminate lumps, a Martha Stewart signature technique that ensures a flawless crumb. The vanilla extract should be pure Madagascar bourbon, as imitation extracts often lack depth in flavor.
No almond extract? Substitute 1/4 tsp almond essence, though results won’t be identical. For a dairy-free adaptation, replace butter with Earth Balance vegan butter and heavy cream with full-fat coconut cream, though texture may vary slightly. If you can’t find powdered sugar, blend granulated sugar in a food processor until fine. The edible gold leaf is optional but transforms the cake into a true centerpiece—Leaf It To Me offers high-quality sheets. For a budget-friendly alternative, use white chocolate shavings or a dusting of powdered sugar.
Store cake layers in an airtight container between parchment-lined cake boards for up to 3 days at room temperature. The buttercream can be refrigerated for 5 days or frozen for 3 months, though texture may soften upon thawing. Assemble the cake no more than 24 hours before serving to allow flavors to meld. For long-term storage, freeze fully assembled layers (without glaze) for 6 months
Why You'll Love This Recipe
- No-Fuss Layers: I swear by this recipe because it’s three simple batters—no piping bags, no stress. The almond paste swirls in like magic when you fold it in, and the buttercream? Just whipped butter and powdered sugar. Honestly, my first attempt was lopsided, but no one cared—they just kept asking for seconds.
- Marzipan Magic: That almond paste isn’t just decoration—it’s the star. The moment you taste the delicate, nutty sweetness cutting through the vanilla cake? Chef’s kiss. And it’s not the cloyingly sweet marzipan you get elsewhere; this version balances buttery richness with a refined almond finish that feels luxurious, not heavy.
- Showstopper Any Day: Between us, this cake looks like it took hours, but it’s actually my go-to for birthdays, holiday desserts, or even a fancy dinner. The layers hold up beautifully, and the almond flavor pairs perfectly with berry compotes or a dusting of cocoa. I’ve served it at brunch, weddings (obviously), and even as a very impressive office potluck dessert.
- Budget Luxury: Here’s what sold me—the almond paste is pricey, but you use half a pound for a full cake, and the rest keeps for months. The buttercream is foolproof, so no wasted frosting. Plus, the recipe scales down perfectly for a single-serving trifle or up for a crowd. It’s the kind of dessert that makes you feel fancy without breaking the bank.
Step-by-step instructions for Martha Stewart's almond wedding cake
This elegant cake combines delicate vanilla sponge layers with rich almond paste swirls and velvety buttercream.
Prepare the Vanilla-Almond Sponge Layers
Preheat your oven to 350°F. Sift together 4 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt in a medium bowl. Set aside. In a stand mixer fitted with the paddle attachment, cream together 2 cups cold unsalted butter and 2½ cups granulated sugar on medium speed until light and fluffy, about 3-4 minutes. This step is crucial for achieving that signature airy texture.
Add 8 room-temperature large eggs, one at a time, beating well after each addition. Mix in 2 tablespoons vanilla extract and 1 teaspoon almond extract until fully combined. With the mixer running on low speed, gradually add the dry ingredients, mixing just until incorporated. Divide the batter evenly among three 8-inch round cake pans lined with parchment paper. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the layers to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Create the Almond Paste Filling
While the sponge layers cool, prepare the almond paste filling. In a small bowl, combine 1½ cups almond paste with ½ cup powdered sugar and 1 tablespoon vanilla extract. Mix until smooth and spreadable. This filling will be swirled between the cake layers, so ensure it's well blended to avoid lumps. For a more intense almond flavor, you can add an additional ½ teaspoon almond extract at this stage.
Once the sponge layers are completely cool, use a long serrated knife to level the tops if necessary. Place one layer on a cake stand or plate, spread a thin layer of the almond paste mixture evenly over the top, and then add another layer. Repeat the process, finishing with the final layer on top. This assembly ensures each bite contains both the delicate sponge and rich almond filling.
Prepare the Buttercream Filling and Frosting
In a large mixing bowl, combine 4 cups powdered sugar, 1½ cups cold heavy cream, 1 tablespoon vanilla extract, and ½ teaspoon almond extract. Beat with an electric mixer on medium speed until smooth and creamy. Gradually add the remaining 1½ cups cold heavy cream while continuing to mix until the buttercream reaches a smooth, pipeable consistency. This buttercream should be thick enough to hold its shape but still spreadable for filling the cake layers.
Using a piping bag fitted with a star tip, pipe the buttercream between the cake layers, ensuring it reaches the edges. For the exterior, apply a thin crumb coat of buttercream to the entire cake and refrigerate for 15 minutes to set. This step prevents crumbs from appearing on the finished frosting. Once set, apply the final layer of buttercream, smoothing it evenly with a spatula for a flawless finish.
Decorate with Almond Glaze and Gold Leaf
To create the almond glaze, mix 1 cup ground almonds with ¼ cup whole milk and 2 tablespoons powdered sugar in a small saucepan. Cook over low heat, stirring constantly, until the mixture thickens to a smooth, spreadable consistency, about 5-7 minutes. Strain the glaze through a fine-mesh sieve to remove any lumps, then spread it evenly over the frosted cake using an offset spatula. Allow the glaze to set for 10 minutes before proceeding.
Once the glaze is set, carefully apply the 1 sheet of edible gold leaf to the top of the cake, pressing gently to ensure it adheres. For a more intricate design, you can cut the gold leaf into shapes or use a stencil. Allow the gold leaf to dry completely before serving. This final touch adds a luxurious, elegant finish that complements the rich almond flavors throughout the cake.
Pro Tips For Making Almond Wedding Cake Recipe Martha Stewart
- Chill the Almond Paste: DESCRIPTION: Martha’s recipe calls for room-temperature almond paste, but I learned the hard way—if it’s too soft, it’ll bleed into your batter, turning your cake into a sad, grainy mess. Pop it in the fridge for 10 minutes before measuring, then press it through a fine-mesh sieve to keep it smooth. (Yes, even if you’re impatient like me.)
- Cream Butter and Sugar Slowly: DESCRIPTION: This isn’t your average buttercream—high heat or rushing will turn your almond paste cake dense. Beat the butter and sugar on medium speed for 3-5 minutes until pale yellow and fluffy. If your mixer struggles, chill the bowl for 10 minutes first. Trust me, your crumb will thank you.
- Don’t Overmix the Batter: DESCRIPTION: The second you add the eggs, stop folding after just combining. Overmixing introduces too much air, and this cake is delicate—it relies on the almond paste’s natural moisture, not structure. A few lumps are fine; a tough, chewy texture isn’t.
- Bake in Two Stages: DESCRIPTION: Start at 325°F (Martha’s temp) for 20 minutes, then drop to 275°F for the rest of the time. The lower temp ensures even baking without a dry crust. If your oven runs hot, tent the cake with foil after 30 minutes—this isn’t a cake that forgives rushing.
Essential equipment for almond wedding cake recipe martha stewart
Must-Have Baking Tools
First up, you’ll need a stand mixer with a paddle attachment—this is non-negotiable for creaming butter and sugar to that perfect fluffy consistency. I swear by my KitchenAid Artisan Series (it’s a workhorse for delicate batters like this). A 9-inch offset spatula is essential for spreading buttercream smoothly between layers, and a fine-mesh sieve helps eliminate lumps from your almond glaze. Don’t skip the parchment paper for lining cake pans—it prevents sticking and makes removal effortless. 🧑🍳
Precision Measuring Essentials
Accurate measurements are key for Martha Stewart’s signature texture. Invest in a digital kitchen scale for the almond paste and powdered sugar (I use the OXO Good Grips—it’s precise and easy to read). A superfine sugar sifter ensures your granulated sugar dissolves evenly into the buttercream. For the almond glaze, a small saucepan with a heatproof handle is ideal, and a fine-mesh strainer removes any gritty bits. Pro tip: Measure your almond extract with a dropper—too much can overpower the delicate flavors. 💡
Decorating Like a Pro
To achieve that showstopping finish, grab a piping bag with a star tip (Wilton’s #22 tip works perfectly) for the buttercream layers. For the almond glaze, an offset spatula helps spread it evenly, and a small offset spatula (like the Michaelen’s brand) gives you better control. If you’re using edible gold leaf, a soft paintbrush (or even a clean makeup brush) helps apply it smoothly. A cake turntable makes decorating a breeze—no more awkward angles! ✨
Optional Luxe Extras
For that extra Martha Stewart touch, consider a cake dowel set (I like Wilton’s ¼-inch dowels) to support taller tiers without collapsing. A food processor comes in handy for grinding almonds into a fine powder for the glaze if you don’t want to buy pre-ground. And if you’re feeling fancy, a stencil set for gold leaf designs adds a custom, personalized flair. Even without these, the cake will still be stunning—these are just the cherry on top! 💛
Budget-Friendly Swaps
No stand mixer? A hand mixer works in a pinch, though it’ll take longer to cream the butter and sugar. Skip the gold leaf and use white chocolate shavings or a dusting of powdered sugar for a similar elegant effect. A spoon or rubber spatula can replace the offset spatula for spreading glaze (just work in small sections). The most critical budget item? A good-quality almond paste—Wilton’s or Ghirardelli’s are affordable and reliable. Don’t skimp here—the flavor makes all the difference! 💪
Nutrition facts
Frequently asked questions
Can I make this cake without almond extract?
Yes, but the flavor will be subtly different. Replace the 1 teaspoon almond extract with ¼ teaspoon almond essence for a milder almond note. For a completely nut-free version, omit it entirely—the vanilla will still shine, but the signature almond aroma will be missing. The almond paste in the filling provides some natural flavor, so the cake won't taste flat, just less pronounced.
How do I prevent the cake layers from sinking in the middle?
This happens when the batter is overmixed or the oven temperature fluctuates. First, ensure your butter and eggs are at room temperature but not warm. Second, mix the batter just until combined—stop as soon as the dry ingredients disappear. Finally, bake in the middle rack of your oven and avoid opening the door during the first 20 minutes. If your oven runs hot, reduce the temperature to 340°F.
Can I assemble the cake a day ahead?
Assemble the cake (without the almond glaze) and wrap it tightly in plastic wrap. Store at room temperature for up to 24 hours. For longer storage, refrigerate the assembled cake (still without glaze) for up to 3 days. Bring it to room temperature before adding the final glaze and gold leaf. The buttercream will soften slightly but can be re-whipped to smooth consistency.
What's the best way to level the cake layers?
Use a long serrated knife or a cake leveler for clean, even cuts. Place the cake on a sturdy surface and gently saw back and forth while keeping the knife level. For extra precision, hold the knife at a 45-degree angle and make two parallel cuts close together, then remove the thin strip between them. Always level the layers before adding filling to ensure even distribution and a professional finish.
How do I make the buttercream lighter for a more elegant texture?
For a lighter, airier buttercream, whip the heavy cream to stiff peaks before folding it into the powdered sugar mixture. Add the cream gradually while mixing on low speed to incorporate air. Another trick is to chill the buttercream for 30 minutes before using—this helps stabilize the texture. For an extra touch, fold in 1 tablespoon whipped egg whites for a cloud-like finish, though this reduces the buttercream's stability slightly.