This Burnt Almond Cake tastes just like your favorite bakery’s burnt almond cake! It features fluffy almond cake, almond pastry cream, and almond frosting, covered in candied almond slices.
The city where I grew up, San Jose, doesn’t have a nationally known signature dish. It’s more suburban sprawl than cutting-edge culinary destination. However, there are certain foods that I will always associate with San Jose. During high school I practically lived on falafels from Falafel Drive-In, and to this day I swear their spicy falafels and banana shakes are the best I’ve ever tasted.
In the sweet realm, I can’t talk about San Jose without talking about burnt almond cake, made famous by Dick’s Bakery and Peter’s Bakery.
People tend to divide into two camps—you’re either on Dick’s side, or Peter’s side. There’s no equivocating, and there’s no neutral territory. For myself, I’m a Peter’s Bakery girl. This small hole-in-the-wall bakery was near my house, and I actually had my wedding cake made there, so of course I stay loyal, and would defend the superiority of Peter’s burnt almond cake over Dick’s any day of the week.
I haven’t tasted or thought about burnt almond cake in years, but I recently read something that referenced a different almond cake recipe, and suddenly I couldn’t stop thinking about the cake that reminds me so much of my childhood. I had to make one myself.
If you’re not familiar with burnt almond cake, you may wonder what all the fuss is about. (And also why anyone sane would put the word “burnt” in a cake title in the first place.) Put simply, it’s a fluffy white cake filled with almond pastry cream, frosted with buttercream, and coated with a thick layer of caramelized almonds. My version has almond flavor in every single component, so if you’re an almond fan who’s tired of vanilla or chocolate (or passion fruit!) having all the fun, allow me to introduce you to your new love.
Just to be clear, this is my version of a burnt almond cake, not a recreation of the bakery ones. (I feel like I need this disclaimer so that crazed Dick’s and Peter’s fans don’t track me down chanting “Not the same! Not the same!”) It’s been ages since I’ve tasted the real thing, and I don’t remember the details well enough to be confident of getting things right.
That doesn’t mean that it’s not AWESOME, though. The almond-flavored white cake is moistened by both an almond simple syrup and the creamy almond pastry cream layers. The buttercream is one of those wacky flour-based ones (newly obsessed with them) that has the light texture and flavor of whipped cream but the stability of buttercream. And the homemade caramelized almonds are the crowing touch, adding a great crunch, a bit of chew, and a whole lot of flavor from the deep, darkly caramelized toasted nuts.
No, it’s not the cake of my childhood—but at the risk of boasting, I think it’s even better. And the fact that I can make it in my own kitchen any time I want? That’s the best part of all.
💛More Almond Desserts to Try
- Raspberry Almond Chocolate Chunk Cookies
- Cranberry Curd Almond Cake
- Raspberry Rhubarb Almond BarsPersimmon Almond Rosette Tarts
- Chocolate Raspberry Almond Truffle Tart
- Raspberry Almond Spiral Cake
Strawberries and Cream Layer Cake
Blueberry Layer Cake
Burnt Almond Cake
Ingredients
For the Almond Cake:
- ⅔ cup large egg whites, (from approximately 4-5 large eggs)
- 1 cup milk
- 2 tsp vanilla extract
- 1 1/2 tsp almond extract
- 10.5 oz cake flour, (3 cups)
- 10.5 oz granulated sugar, (1 ½ cups)
- 4 tsp baking powder
- 3/4 tsp salt
- 6 oz unsalted butter, at room temperature
For the Simple Syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tbsp amaretto, or 1 tsp almond extract
For the Almond Pastry Cream:
- 1 tsp unflavored powdered gelatin
- 1 tbsp cold water
- 4 large egg yolks
- 1 large egg
- 3 tbsp cornstarch
- 2 cups milk
- 1/2 cup granulated sugar
- Pinch of salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tbsp unsalted butter
- 1/2 cup heavy cream
- 3 tbsp powdered sugar
For the Almond Buttercream:
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 12 oz unsalted butter
- 1 1/2 cups granulated sugar, I used superfine so it dissolved quickly
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1/4 tsp salt
For the Caramelized Almonds:
- 6 oz sliced almonds, (1 1/2 cups)
- 2 tbsp water
- 1/2 cup granulated sugar
- 1/2 tsp lemon juice
- 1/2 tsp salt
- 1 tbsp unsalted butter
Instructions
To Make the Almond Cake:
- Preheat the oven to 350 F. Line two 9” cake pans with parchment, and spray them with nonstick cooking spray.
- In a small bowl whisk together the egg whites, 1/4 cup milk, and vanilla and almond extracts. Set aside for now.
- In the bowl of a large stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Mix on low speed for 30 seconds to mix and sift the ingredients. Add the softened butter and the remaining 3/4 cup milk to the bowl, and mix on low speed until the flour is moistened. Raise the speed to medium and beat for 90 seconds.
- Stop the mixer and scrape down the bottom and sides of the bowl. Add the egg white mixture in 3 parts, beating well after each addition. Scrape down the bottom and sides of the bowl once more. Divide the batter evenly between the pans.
- Bake at 350 for about 25 minutes, until the tops spring back lightly when pressed. Let the cakes cool for 15 minutes, then gently invert them out of the pans, invert them again until they’re right-side up, and let them cool completely on a wire rack.
To Make the Simple Syrup:
- Combine the water and sugar in a small saucepan over medium heat. Stir them together until the sugar dissolves, and heat the sugar syrup until it just starts to boil. Remove it from the heat and let it cool to room temperature. Stir in the amaretto or almond extract.
To Make the Almond Pastry Cream:
- Combine the gelatin and cold water in a small bowl and set aside for 5 minutes to let the gelatin absorb the water. Once absorbed, microwave the bowl for 10-15 seconds, until the gelatin is liquid. Set aside for now.
- In a medium bowl, whisk together the yolks, egg, cornstarch, and 1/4 cup of sugar. In a medium saucepan, combine the milk, remaining 1/4 cup sugar, and salt. Heat the milk over a medium burner until it just starts to boil. Start whisking the egg mixture, and while you’re whisking, drizzle a little hot milk into the eggs. Continue to whisk and drizzle until you’ve added about half of the milk. Switch to whisking the milk, then pour the eggs into the milk mixture while whisking.
- Return the pan to the burner and heat the cream, whisking constantly. Use a rubber spatula to periodically scrape the bottom of the pan so it doesn’t scorch. Cook until the pastry cream thickens and starts a very gently bubbling, then cook for about 2 minutes longer. Remove the pan from the heat and whisk in the liquid gelatin, vanilla extract, almond extract, and butter.
- Pour the cream through a wire mesh strainer into a bowl. It will be somewhat thick, so use a spatula to help work it through, straining out any clumps of egg that have developed. Press a layer of cling wrap directly on top of the pastry cream, and refrigerate until cold and firm, at least 2 hours. (To speed the cooling process, the cream can be spread onto a baking sheet and put in the freezer for 15-20 minutes, but don’t forget it in the freezer!)
- Right before you’re ready to use the pastry cream in the cake, whip the heavy cream and powdered sugar together until it forms firm peaks. Gently fold together the pastry cream and whipped cream together.
To Make the Almond Buttercream:
- In a bowl, whisk together the flour and milk. Pour it through a fine wire mesh strainer into a medium saucepan, straining out any flour clumps. Heat the flour mixture over medium heat, whisking constantly, until it thickens. It will go from being a thin liquid to being a very thick paste. It should have the consistency of a very thick pudding when you’re done. Remove the pan from the heat, and let the flour mixture cool completely. To speed this process, I like the fill my sink with an inch or two of cold water, and submerge the bottom of the pan in the water, making sure to not get any in the pan. Stir occasionally while the mixture cools.
- Combine the butter and sugar in the bowl of a large stand mixer fitted with a whisk attachment. Beat the butter and sugar together on medium-high speed until very light and fluffy and no longer gritty, about 5-7 minutes.
- Once the flour mixture is no longer warm at all, and the butter/sugar is light and fluffy, add the flour to the mixing bowl, along with the vanilla extract, almond extract, and salt. Whip together for 2-3 minutes until well-combined, light, and fluffy. If it seems to separate continue to beat it until it comes back together.
To Make the Caramelized Almonds:
- Preheat the oven to 350 F. Cover a baking sheet with foil and spray it with nonstick spray. Place the nuts on the baking sheet and toast them in the oven while you prepare the caramel.
- Combine the water, sugar, lemon juice, and salt in a small saucepan over medium-high heat. Stir until the water dissolves and the mixture comes to a boil. Insert a candy thermometer and boil the sugar until it starts to turn a golden brown and reads between 310-325 on the thermometer.
- Remove the pan from the heat, and add the hot nuts from the oven. Stir until the nuts are coated with caramel. Add the butter and stir, then pour the nuts out onto the foil-lined baking sheet. Use a spatula to spread them into a thin layer without many nuts overlapping.
- Let the nuts cool completely, then break them apart. If they’re in large chunks, chop them coarsely.
To Assemble:
- Using a large serrated knife, cut each cake layer in half. Place one layer on a cake cardboard (or your serving plate) and use a pastry brush to brush it generously with the simple syrup.
- Scoop some buttercream into a pastry bag fitted with a 1/2-inch round tip. Pipe a ring of buttercream all along the edge of the cake round to act as a barrier and hold in the filling. Scoop 1/3 of the pastry cream onto the cake, and spread it in an even layer until it covers the cake and reaches the buttercream ring. Top the cake round with a second round, and repeat the process of brushing it with simple syrup, piping a ring of buttercream, and spreading the pastry cream in the center.
- Repeat with the remaining layers, until you have a 4-layer cake with 3 layers of buttercream. Spread buttercream along the sides and top of the cake. It doesn’t have to be super-smooth since most of the surface will be covered with almonds.
- Press caramelized almonds into the sides of the cake. This is easiest if you use a cardboard cake round—hold the cake in one hand, over the baking sheet full of almonds, and use the other to press almonds into the sides, letting the excess fall back onto the sheet.
- Fit a pastry bag with a large star tip and pipe rosettes along the top of the cake. Decorate them with more caramelized almonds, if desired. The almonds will start to get sticky after about a day, so for optimal texture enjoy it on the day it’s made, but the flavor is still wonderful several days after.
Recipe Notes
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
I too am from San Jose and just came back from a recent visit as I now live in Seattle. The burnt almond cake is a San Jose classic! Can’t wait to try to recreate this at home 🙂
Hi Elizabeth! I’m gonna try this recipe soon. One question though, Is the butter salted or unsalted? Thanks! 🙂
Hi Rahman,
I always like to use unsalted butter in my recipes–that way I can always control how much salt is in them. 🙂 That being said, if you use salted, you probably won’t notice much difference, with the exception of maybe the frosting, where the butter flavor is stronger.
And please let me know how the recipe turns out for you!
I have so been needing a break lately and now I know I am going to take a day and make this cake. It looks too good to miss!
Thanks Laura! If you’re an almond lover then I think you will love this cake!!
has anyone made this cake and how did it turn out?
Elizabeth; you are the woman after my taste. I lived in San Jose as well from 1972 to 2004. I now live in Raleigh, NC. And boy; do i miss the Burnt Almond cake from Peter’s bakery and the flafals from the Flaffal Drive-in on San Carlos and Highway 17. What memories. I actually ate my first falaffal pita at that place in December of 1972 – i was there a year ago and those benches and trash-cans are still there. Albeit painted a thousands times over. I was just showing your receipe to my wife and pleading her to please bake the cake tomorrow.
Moe, that is so cool! I didn’t realize it had been around since the early 70s (although heaven knows it looks like it!). I haven’t eaten at the falafel place for probably a decade, and I don’t know how I’ve let it go that long! Did you know that place was featured on the Food Network Show Diners, Drive-Ins, and Dives? Aaaanyhow, please let me know what you think if you give it a try!
Hi Elizabeth, I grew up in San Jose as well. 🙂 This is by far my fav. cake. I am so very happy I found your’s!! I plan on it being a Christmas treat for my family. Thank you so much!! 🙂
Awesome, Cathy! Please let me know what you think, and feel free to email with any questions! 🙂
Born and raised two blocks from Dick’s bakery. Burnt almond cake is no exception top of the food chain! My sister and my mother worked at Dick’s many years ago and I know there secret to the awesome crunch of the frosting… They keep a hot poker in the oven and lay it quickly across the top to make the cross marks. The cake is a sponge cake and it is made at the bakery from start to finish.. Im a Willow Glen girl now stuck in Michigan missing Dick’s bakery and Race St. Fish and chips!
Ooh, inside info! I love it! The hot poker tip is amazing. Sorry to hear about the lack of burnt almond cake in your life–hope you’re able to take a trip to SJ and try some again soon!
I too am a Peter’s girl stuck in Maryland! I plan to make this for our Easter celebration next month! I am sooooo excited! My family just sent me pics of their Peter’s cake from a birthday celebration… My jealousy found your webpage! lol 🙂
Haha, that is awesome! Peter’s lovers unite! Let me know if you have any questions or run into any problems!
I’m going to make this for the first time this weekend!
I am going to make this cake for Easter! I am going to do the 2 day process as you suggested. What would you say is the best way to keep the simple syrup, pastry cream and buttercream until the next day? Covered in the refrigerator? And the cakes what is the best way to keep them moist until the next day?
Thanks!
Awesome! The simple syrup can be kept at room temperature. I usually just cover the saucepan and leave it near the stove until I’m ready to use it. (Or you can transfer it to a container with a lid–it’s not too picky.) The pastry cream can be stored in the refrigerator with a layer of cling wrap on top, to keep it from getting a skin. I’d hold off on adding the whipped cream to the pastry cream until you’re ready to fill the cake. The buttercream should also be stored in the refrigerator in a container with a lid. Let it come to room temperature before using it. For the cakes, if it’s only a day, I wouldn’t worry about them too much. I’d just wrap them well in cling wrap and leave them at room temperature. Freezing is actually the best way to keep cakes fresh and moist, but because you’ll be brushing them with the syrup (which adds moisture) and because it’s only a day, it’s not a big concern. If you do want to freeze them, let them defrost partially before you use them, to make them easier to cut. Good luck, Lyndsee, and let me know how it goes!