by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
Easy Brown Butter Almond Cake is an incredibly delicious and moist cake with a brown butter icing. This is seriously one of the best cakes that I have EVER had! This is a must-make for that baking list!
We love almond flavored desserts and thankfully, McCormick does, too! I’ve teamed up with them to show you my favorite holiday flavor. The best part? This partnership is twice as nice because I am showing you TWO ways to use almond extract during your holiday season. Once you make this cake, you must try these Almond Thumbprint Cookies with a Salted Caramel Center too!
Easy Almond Cake
Holiday baking is in full swing at our house, and my Christmas heart could not be happier. I have so many little helpers in the kitchen. They love helping me bake as much as I used to enjoy helping my mom. I love that she used McCormick’s Pure Almond Extract in the kitchen, and now my little helpers see me using it. Don’t you just love the scent of almond? There’s no flavor more like home and nothing better than the wonderful almond aroma in the kitchen as it bakes. To me, this really brings the holidays to life.
Today, I am showing you how to use one quintessential flavor, Almond extract, in TWO delicious baked goods. I am always trying to find new desserts to make for the holidays, and everyone is going to go crazy for these two new recipes!
This Brown Butter Almond Cake is hands down one of the best things I have ever made. You have to put this at the top of your holiday baking list. It is literal perfection. Super moist and tender and has the best flavor. I especially love the slivered almonds hidden with each bite. Just when you think this cake can’t get any better… you drizzle it in a brown butter almond glaze. Oh.my.gosh. You guys have got to trust me on this one. Go grab your McCormick Pure Almond Extract and get baking!!
How do you make an easy almond cake?
- Preheat oven to 350°F. In a small mixing bowl mix together flour, baking powder and salt. Next, In a large mixing bowl, mix together butter and brown sugar with a high speed mixer. Blend on high until light and fluffy, scraping sides occasionally.
- Add in eggs, oil and almond extract and continue mixing on medium speed until fully incorporated. Add in slivered almonds and repeat with flour mixture until cake batter is smooth.
- Pour batter into a greased 8” cake pan and bake on center rack for 40-50 minutes or until a toothpick comes out clean.
Once cooked, transfer to a a cooling rack and allow to sit untouched for 15 minutes. Using a sharp knife, slide along the edges of the cake to be sure it isn’t sticking. Transfer the cake to your desired serving dish.
- While cake is baking prepare the brown butter icing by placing the butter in a small skillet over medium heat. Allow butter to bubble and start to turn a light amber color. Remove from heat and transfer to a small bowl. Mix in powdered sugar, heavy cream and almond extract and whisk until smooth.
- Lastly, drizzle your almond glaze over the almond cake, sprinkle with slivered almonds and serve.
3 things to know about McCormick’s Almond Extract:
- Almond extract has a delicate yet nutty fruity flavor.
- It is gluten free, non-GMO, and has no added corn syrup.
- It is the key ingredient to make your dessert a huge hit
How much almond extract should I use to make a cake?
You can substitute almond extract one for one with vanilla in a recipe. It is usually recommended to use one teaspoon in most recipes, but this cake recipe calls for two teaspoons. This really brings out rich almond flavoring in this cake.
Is almond extract stronger than vanilla extract?
Almond extract has a warmer, sweeter, and definitely stronger taste. It brings out rich almond flavor that is strong, pure and sweet. It is one of my favorite extracts to use while baking.
Can I freeze almond cake?
Yes. You can freeze the leftover part of the cake. Wrap it tightly in a double layer of plastic wrap or foil. It will keep up to about a month in the freezer.
This post was sponsored by McCormick. All opinions expressed are my own. I love supporting brands that I use for myself in the kitchen!
Click HERE to get the Almond Thumbprint Cookies with Salted Caramel Center
Easy Brown Butter Almond Cake
Ingredients
- 1¾ cup all-purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon salt
- 1.5 sticks butter room temperature
- ⅔ cup brown sugar
- 4 eggs
- ½ cup canola oil
- 2 teaspoon McCormick Almond Extract
- ½ cup slivered almonds plus more for topping
Brown Butter Icing:
- 1 cup powdered sugar
- ¼ cup butter
- ¼ cup heavy cream
- 1 teaspoon McCormick Almond Extract
Instructions
- Preheat oven to 350°In a small mixing bowl mix together flour, baking powder and salt.
- In a large mixing bowl, mix together butter and brown sugar with a high speed mixer. Blend on high until light and fluffy, scraping sides occasionally.
- Add in eggs, oil and almond extract and continue mixing on medium speed until fully incorporated. Add in slivered almonds and repeat with flour mixture until cake batter is smooth.
- Pour batter into a greased 8” cake pan and bake on center rack for 40-50 minutes or until a toothpick comes out clean.
- Once cooked, transfer to a a cooling rack and allow to sit untouched for 15 minutes. Using a sharp knife, slide along the edges of the cake to be sure it isn’t sticking. Transfer the cake to your desired serving dish.
- While cake is baking prepare the brown butter icing by placing the butter in a small skillet over medium heat. Allow butter to bubble and start to turn a light amber color. Remove from heat and transfer to a small bowl. Mix in powdered sugar, heavy cream and almond extract and whisk until smooth.
- Pour almond glaze over the almond cake, sprinkle with slivered almonds and serve.
Nutrition
Serves: 8
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Quite yummy! My son is allergic to eggs so I substituted Ricotta and applesauce + extra baking powder. It came out great. Good flavor. Could definitely serve with a side of vanilla ice cream or whipped cream with some raspberries. Would make again!