Almond Caramel Cake

Posted on

This cake features three layers of moist almond sponge cake, filled with gooey almond caramel, and wrapped in creamy caramel buttercream. It’s topped off with a caramel drizzle and sprinkled with flaked almonds. Sweet and nutty, with a delightfully soft texture, it’s a treat you’ll love.

Almond Caramel Cake

Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Course Dessert



  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • cups all-purpose flour
  • tsp baking powder
  • ½ tsp salt
  • ½ cup milk dairy or almond milk

Caramel Topping:

  • ¾ cup light brown sugar
  • ½ cup unsalted butter
  • ¼ cup heavy cream
  • ½ tsp vanilla extract
  • ½ cup sliced almonds


Prepare the Cake:

  • Preheat your oven to 350°F (175°C).
  • Grease a 9-inch round cake pan and line the bottom with parchment paper.
  • In a large bowl, cream together the sugar and butter until light and fluffy.
  • Beat in the eggs, one at a time, then add the vanilla and almond extracts.
  • In a separate bowl, mix the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  • Pour the batter into the prepared pan and spread evenly.


  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Caramel Topping:

  • In a small saucepan, combine the brown sugar, butter, and heavy cream.
  • Heat over medium heat, stirring constantly, until the mixture comes to a boil.
  • Reduce heat and simmer for 2-3 minutes, stirring occasionally, until the caramel thickens.
  • Remove from heat and stir in the vanilla extract.


  • Place the cooled cake on a serving plate.
  • Pour the warm caramel sauce over the cake, allowing it to drip down the sides.
  • Sprinkle the sliced almonds over the caramel.


  • Allow the caramel to set for about 20 minutes before slicing.
  • Serve the cake at room temperature or slightly warm. Enjoy with a cup of coffee or tea!


  • For a dairy-free option, use almond milk in the cake and coconut cream in the caramel topping.
  • To add more almond flavor, consider adding ¼ cup of almond flour to the cake batter, reducing the all-purpose flour by the same amount.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating