Easy Brown Butter Almond Cake

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.

Easy Brown Butter 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.

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’s literal perfection. It’s super moist, tender, and packed with the best flavor. I especially love the slivered almonds hidden in each bite. And just when you think this cake can’t get any better, you drizzle it in a brown butter almond glaze. Oh.my.gosh. Trust me on this one. Go grab your McCormick Pure Almond Extract and get baking! If you love simple, flavorful cakes, you’ll also want to try my Olive Oil Cake .

How do you make Brown Butter Almond Cake?

1. 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.
2. 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.

1. Pour batter into a greased 8” cake pan and bake on center rack for 40-50 minutes or until a toothpick comes out clean.
2. 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.

1. 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.

1. 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.

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Ingredients1x2x3x

• ▢ 1¾ cup all-purpose flour
• ▢ ½ tablespoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ¾ cup softened unsalted butter
• ▢ ⅔ cup light brown sugar
• ▢ 4 large eggs
• ▢ ½ cup canola oil
• ▢ 2 teaspoon McCormick almond extract
• ▢ ½ cup slivered almonds plus more for topping

Brown Butter Icing:

• ▢ ¼ cup unsalted butter
• ▢ 1 cup powdered sugar
• ▢ ¼ cup heavy cream
• ▢ 1 teaspoon McCormick almond extract

Instructions

• Preheat oven to 350° degrees Fahrenheit. Grease an 8 inch cake pan and set aside. In a small mixing bowl mix together 1¾ cup all-purpose flour , ½ tablespoon baking powder and ¼ teaspoon salt .
• In a large mixing bowl, mix together ¾ cup softened unsalted butter and ⅔ cup light brown sugar with a high speed mixer. Blend on high until light and fluffy, scraping sides occasionally.
• Add in 4 large eggs , ½ cup canola oil and 2 teaspoon McCormick almond extract and continue mixing on medium speed until fully incorporated. Add in ½ cup 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.
• Remove from the oven and transfer to a cooling rack and let it sit 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.

To make the brown butter icing

• Add ¼ cup unsalted 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 1 cup powdered sugar , ¼ cup heavy cream , and 1 teaspoon McCormick almond extract and whisk until smooth.
• Pour almond glaze over the almond cake, sprinkle with slivered almonds and serve.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Easy Brown Butter Almond Cake

Ingredients

• 1¾ cup all-purpose flour
• ½ tablespoon baking powder
• ¼ teaspoon salt
• ¾ cup softened unsalted butter
• ⅔ cup light brown sugar
• 4 large eggs
• ½ cup canola oil
• 2 teaspoon McCormick almond extract
• ½ cup slivered almonds plus more for topping

Brown Butter Icing:

• ¼ cup unsalted butter
• 1 cup powdered sugar
• ¼ cup heavy cream
• 1 teaspoon McCormick almond extract

Instructions

• Preheat oven to 350° degrees Fahrenheit. Grease an 8 inch cake pan and set aside. In a small mixing bowl mix together 1¾ cup all-purpose flour , ½ tablespoon baking powder and ¼ teaspoon salt .
• In a large mixing bowl, mix together ¾ cup softened unsalted butter and ⅔ cup light brown sugar with a high speed mixer. Blend on high until light and fluffy, scraping sides occasionally.
• Add in 4 large eggs , ½ cup canola oil and 2 teaspoon McCormick almond extract and continue mixing on medium speed until fully incorporated. Add in ½ cup 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.
• Remove from the oven and transfer to a cooling rack and let it sit 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.

To make the brown butter icing

• Add ¼ cup unsalted 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 1 cup powdered sugar , ¼ cup heavy cream , and 1 teaspoon McCormick almond extract and whisk until smooth.
• Pour almond glaze over the almond cake, sprinkle with slivered almonds and serve.

Nutrition

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