You may have heard or tasted this almond goodness from your favorite bakery. But perfecting it at home may seem like a hard task. But that’s okay! Because with this recipe, you’ll not only nail your Burnt Almond Cake but also satisfy all your cravings.

So, to make your sweet tooth satisfied and to add more nutrition to your health. Let’s jump onto the ingredients and recipe of this deliciousness.

Burnt Almond Cake

Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Course Dessert
Cuisine American
Servings 14 People
Calories 839 kcal


Almond Cake Ingredients:

  • 2 tsp Vanilla Extract.
  • 1 cup Milk.
  • 4 Egg Whites, extra large.
  • cup Granulated Sugar.
  • tsp Almond Extract.
  • 4 tsp Baking Powder.
  • 6 oz Butter (room temperature).
  • ¾ tsp Salt.

Sugar Syrup Ingredients:

  • ½ cup Sugar (granulated).
  • ½ cup Water.
  • 1 tbsp Almond extract or Amaretto.

Almond Pastry Ingredients:

  • 1 tbsp Cold water.
  • 1 Egg whole.
  • 4 Yolks.
  • 1 tsp Unflavored powder gelatin.
  • 3 tbsp Cornstarch.
  • ½ cup Granulated Sugar.
  • 2 cup Milk.
  • Pinch of salt.
  • 1 tsp Vanilla extract.
  • ½ tsp Almond extract.
  • 2 tbsp Butter.
  • 3 tbsp Powdered Sugar.
  • ½ cup Heavy cream.

Almond Butter Cream Ingredients:

  • 12 oz Butter.
  • cup Milk.
  • ½ cup All-purpose flour.
  • 2 tsp Vanilla Extract.
  • 1 tsp Almond Extract.
  • cup Granulated sugar.
  • ¼ tsp Salt.

Caramelized Almonds Ingredients:

  • cup Sliced Almonds
  • 2 tbsp Water.
  • ½ tsp Lemon juice.
  • ½ tsp Salt.
  • ½ Granulated sugar.
  • 1 tbsp Butter.


Almond Cake Instructions:

  • First, preheat your oven to 350 F. Next prepare two 9 inch cake pans with butter or parchment paper and spray them with some Oil.
  • Whisk the 1/4 cup Milk, Egg whites, Vanilla, and Almond extracts in a small mixing dish.
  • Mix on low speed until the flour is combined, then add the softened butter and the remaining 3/4 cup milk to the bowl.
  • Scrape the bottom and sides of the bowl with a spatula after stopping the mixer. In three parts, add the egg white mixture, beating well after each addition. Scrape the bowl's bottom and sides once more. Then, using a spatula, evenly distribute the batter between the two pans.
  • Bake for about 25 minutes at 350°F, or until the tops softly spring back when lightly pushed. Allow 15 minutes for the cakes to cool before gently inverting them out of the pans, inverting them again until they're right-side-up, and cooling entirely on a wire rack.

Sugar Syrup Instructions:

  • In a small sauce pan over medium heat, combine the sugar and water. Heat the sugar syrup until it just begins to boil, constantly stirring until the sugar dissolves. Allow it to cool to room temperature after removing it from the heat. Add the amaretto or almond essence and mix well.

Almond Pastry Cream Instructions:

  • In a small bowl, combine the gelatin with cold water and put it aside for 5 minutes to allow the gelatin to absorb the water. Microwave the bowl for 10-15 seconds, or until the gelatin has turned liquid after being absorbed. Set aside for the time being.
  • Whisk together the cornstarch, eggs, yolks, 1/ cup of sugar in a medium bowl.  Combine the remaining 1/4 cup of sugar, milk, and salt in a saucepan. Over medium heat, heat the milk until it begins to boil. Begin stirring the egg mixture and pour a little hot milk into the eggs as you go. Proceed to whisk and add until you’ve added half of the milk.
  • Bring the pan to the stove and warm the cream constantly while whisking. Scrape the bottom with a rubber spatula to keep it from burning. Heat until the pastry cream firms and begins to bubble gently, then cook for another 2 minutes. Whisk in the liquid gelatin, butter, almond extract, and vanilla extract after removing the pan from the heat.
  • Using a wire mesh strainer, drain the cream into a bowl. Because it will be thick, use a spatula to help push it through, squeezing off any egg clumps that have formed. Refrigerate for at least 2 hours after pressing a layer of cling film immediately on top of the pastry cream.
  • Whip the heavy cream and powdered sugar together until firm peaks form before using the pastry cream in the cake. Fold the pastry cream and whipped cream together gently.

Instructions for Almond Buttercream:

  • Whisk together the flour and milk in a mixing dish. Pour it into a medium saucepan through a fine wire mesh strainer, pressing off any flour clumps. Warm the flour mix, whisking continually over medium heat till it thickens. It will change consistency from a thin liquid to a paste form. When you're done, it should have the consistency of a sticky pudding.
  • Allow the flour mixture to cool completely after removing the pan from the stove.  To speed up the process, fill my sink half way with cold water and immerse the bottom of the pan in it, ensuring water doesn't enter the pan.  While the mixture cools, stir it occasionally.
  • In the bowl of a large stand mixer fitted with a whisk attachment, combine the sugar and butter. Beat the sugar and butter together at medium-high speed until very smooth and creamy and no longer grainy for about 5-7 minutes.
  • Add the flour, salt, almond extract, and vanilla extract to the mixing bowl once the flour mixture is not warm and the butter/sugar mixture is light and fluffy. Blend for 2-3minutes, or until well blended, light, and fluffy.

Instructions for Caramelized Almonds:

  • Heat the oven to 350 degrees Fahrenheit. Spray a baking pan with nonstick spray and cover it with foil. While you're making the caramel, spread the nuts out on a baking sheet and toast them in the oven.
  • Combine the sugar, lemon juice, water, and salt in a small saucepan over medium-high heat. Stir constantly until the water has completely dissolved and the mixture has come to a boil. Use a candy thermometer and boil the sugar until it becomes a golden brown shade, and the thermometer reads between 310-325 degrees Fahrenheit.
  • Take the pan off the heat and add the hot nuts straight from the oven. Stir constantly until the nuts are completely covered in caramel. Stir in the butter before pouring the nuts onto the baking sheet. Spread the nuts in a thin layer on the baking sheet without overlapping them.
  • Allow the nuts to cool completely before breaking them apart. Then, chop them coarsely if they're in large parts.
Keyword Almond, almond cake, Burnt Almond, Burnt Almond Cake, Burnt Cake

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Burnt Almond Cake Recipe; Nutritional Facts

One perfectly delicious Almond Cake Recipe contains around 839 calories. Additional nutritional information includes:

  • Fats 45g
  • Saturated Fats 24g
  • Cholesterol 171mg
  • Proteins 11g
  • Iron 1.2mg
  • Calcium 183mg
  • Potassium 342mg

Which Cuisine is Burnt Almond Cake From?

This Almond Cake recipe originally has its roots in San Jose, USA.

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