Almond Butter Cake

Name: Almond Butter Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 180 gr sugar; 227 gr unsalted butter; 4 gr salt; 5 eggs; 195 gr cake flour; 8 gr baking powder; 30 gr milk powder; 20 gr almond powder; 20 gr milk; 20 gr almond slices

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This Almond Butter Cake is rich, nutty, and buttery-soft—the kind of treat that melts in your mouth and keeps you coming back for another slice. Chia seeds add a little crunch, and it’s easy to customize!

A loaf of Almond Butter Cake with some cake slices on parchment paper.

If you’re a fan of rich, nutty, and tender butter cakes that practically melt in your mouth, this Almond Butter Cake is about to be your new favorite. It’s soft and moist with just the right balance of buttery goodness and fragrant almond flavor with crunchy chia seeds—perfect for tea time, dessert, or sneaky little snacks straight from the fridge.

This cake is part of my growing collection of melt-in-your-mouth butter cakes, just like my zesty Lemon Butter Cake, tropical Coconut Butter Cake, and classic Vanilla Butter Cake. Simple ingredients, minimal fuss, and maximum flavor—exactly how homemade cake should be.

Why You Will Love This Recipe

Deep almond flavor – Thanks to a mix of almond flour and almond extract, every bite is nutty, buttery, and incredibly fragrant. It’s like a hug… from an almond.
Moist, buttery crumb – This isn’t your average dry cake. It’s rich, tender, and melts on your tongue (especially the edges—those are gold).
Simple ingredients – No need for fancy tools or ingredients. This cake comes together with pantry staples and a handful of fresh basics.
Perfect for any occasion – Whether it’s tea time, a weekend brunch, or a slice-before-bed kind of night, this cake fits the mood.
Great Make-Ahead Dessert – The flavor gets even better the next day, making it a great bake-ahead treat for entertaining or gifting.

Recipe Ingredients

Almond butter cake ingredients with labels.

Ingredient Notes

Sugar – Use caster sugar or powdered sugar for a smoother crumb and softer texture. Caster sugar dissolves easily, which helps keep the batter nice and silky.

Butter – Go for premium unsalted butter for the best flavor and a rich, moist texture. The quality of your butter really shines through in butter cakes, so use your favorite trusted brand.

Cake Flour – For that tender, melt-in-your-mouth crumb, cake flour is ideal. But if you don’t have it on hand, all-purpose flour works too—just sift it well for a lighter result.

Almond Powder (Almond Flour) – This adds a subtle nutty flavor and a slightly denser texture that makes the cake feel extra luxurious. It’s what gives almond butter cake that distinctive flavor.

Milk – A splash of liquid milk keeps the cake moist and helps the batter come together smoothly. Whole milk works best, but any milk you like will do the job.

Chia Seeds – These little seeds add a lovely pop and body to the batter. They soak up a bit of moisture while baking, giving the cake a slightly heartier texture without weighing it down.

Be sure to check out the full recipe and ingredient list below

Variations

Chocolate Twist – For chocolate lovers, you can fold in chocolate chips or chunks into the batter, or drizzle melted dark chocolate on top once the cake has cooled. It turns this classic into a rich almond-chocolate dream.

Berry Burst – Add blueberries or cranberries—fresh or dried—for juicy, tart surprises in every bite. Dried berries will give you chewy pops of flavor, while fresh ones add moisture and a touch of tang.

Nuts All Over – Sprinkle sliced almonds on top before baking for a toasty crunch, or mix in a few crushed pistachios or walnuts for added texture and depth.

How to Make Almond Butter Cake

Step by step process photos of mixing the butter and sugar until pale.

STEP 1. Prepare a 20×10 cm baking pan by greasing it and lining it with parchment paper. Preheat your oven to 356°F (180°C). In a mixing bowl, add the butter and sugar (Images 1, 2). Mix them briefly with a spatula first—this helps prevent the sugar from flying everywhere once you turn on the mixer (Image 3). Then, beat on low speed, gradually increasing to high speed, for about 10 minutes, until the mixture is pale and fluffy (Image 4).

Step by step process photos of mixing eggs and other ingredients.

STEP 2. Add the salt (Image 5), then add eggs one at a time, mixing well after each addition (Image 6, 7). Don’t worry if the mixture looks a little split or curdled at this stage—it’ll come together later. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed (Image 8).

Step by step process photos of mixing the flour, chia seeds, almond flour into the batter.

STEP 3. Sift in the almond flour, milk powder, and cake flour (Images 9, 10, 11). Mix gently to combine, then add the chia seeds (Image 12).

Step by step process photos of preparing the batter to bake.

STEP 4. Use a spatula to fold the batter until everything is fully incorporated and smooth (Image 13). Pour the batter into the prepared pan (Image 14). Sprinkle sliced almonds on top for extra crunch and a pretty finish (Image 15).

Bake in the preheated oven for 40–50 minutes, or until the top is golden brown and a skewer inserted in the center comes out clean or with just a few moist crumbs (Image 16). Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.

Slice, serve, and enjoy every buttery, nutty bite!

Pro Tips

Use room temperature butter – Your butter should be soft but not melty—it should leave a slight dent when pressed. This helps it cream smoothly with the sugar.
Go with powdered sugar – Powdered sugar dissolves more easily into the butter than granulated, giving you a finer, more tender crumb.
Whisk it right – Beating the butter with a balloon whisk attachment (or by hand with a sturdy whisk) creates a smooth, silky base. It incorporates air better than a paddle attachment, which means fluffier cake.
Don’t panic if it curdles – It’s normal for the butter and egg mixture to look a bit separated. Once you add the flour, everything comes together beautifully—just trust the process.
Sift the dry ingredients – Sifting the flours helps prevent lumps and keeps the batter light.
Let it rest before slicing – The flavor improves as it cools, and slicing a warm cake may crumble those lovely edges.

How to Serve

This Almond Butter Cake is delicious on its own, but a few simple additions can take it to the next level:

Spread it with coconut kaya jam for a tropical twist that pairs beautifully with the nutty crumb.
Top it with a generous dollop of ube halaya for a vibrant pop of color and flavor.
Want something cool and refreshing? Serve it with a scoop of mango ice cream—the contrast of warm, buttery cake and cold fruity ice cream is irresistible.

Perfect with a cup of tea, oolong milk tea, or even rose milk tea if you’re feeling fancy. This cake plays well with everything!

FAQs about Almond Butter Cake

What is almond butter cake made of?

Almond butter cake is typically made with butter, almond flour (or almond powder), sugar, eggs, and cake flour. My version also includes chia seeds for extra body and texture, plus milk to keep it moist and tender.

Can I use almond butter instead of almond flour in almond butter cake?

This recipe uses almond flour to create a light, nutty crumb. Almond butter has a very different texture and fat content, so substituting it will change the structure of the cake. If you’re after an almond butter-based cake, it’s best to follow a recipe developed specifically for that.

Why is my almond cake dry?

If your almond butter cake turns out dry, it may be overbaked or the flour ratio may be too high. Be sure to measure your ingredients accurately, and keep an eye on the cake during the last 10 minutes of baking. Using quality butter and not overmixing the batter also helps retain moisture.

Can I make almond butter cake gluten-free?

Yes! You can swap the cake flour with a gluten-free flour blend and still get a lovely texture, especially since almond flour already makes up part of the base.

Storage

Let the almond butter cake cool completely before storing—this helps preserve its soft, buttery texture.

Freezer: This cake also freezes beautifully! Wrap individual slices in cling wrap, then store in a freezer-safe bag or container for up to 1 month. Thaw overnight in the fridge or leave on the counter for a few hours when ready to enjoy.

Room temperature: Store in an airtight container for up to 3 days. Keep it in a cool, dry spot away from direct sunlight.

Refrigerator: For longer freshness, keep the cake in the fridge for up to 5 days. Bring it to room temperature or give it a quick warm-up in the microwave before serving.