Moist Almond Paste Cake Recipe with Tender Crumb
This almond cake achieves a tender, melt-in-your-mouth crumb and a bold almond aroma thanks to almond paste. It’s moist throughout and finished with melted dark chocolate swirled into the batter for a striking, bakery-quality marble effect.
This is a favorite recipe originally developed for a cookbook. The cake takes inspiration from the old-fashioned Wonder Cake often found in traditional bakeries. Like those classic loaves, it gets a pronounced almond note from almond paste and almond extract. A ribbon of melted dark chocolate is drizzled over the batter and gently swirled in, giving the cake a subtle chocolate accent and an attractive marble finish.
This cake is not a dense marble pound cake. It is delicate and slightly crumbly, with an elegant twist that feels both nostalgic and timeless.
Key Ingredients
Below are the main ingredients that define the cake’s flavor and texture, plus simple substitutions where possible.
- Almond paste and almond extract. Almond paste provides the real, pronounced almond flavor; the extract enhances that note. Do not substitute marzipan for almond paste—marzipan is much sweeter and less intensely flavored.
- Whole milk at room temperature. You can substitute sour cream, buttermilk, or a full-fat plant milk if desired.
- Semi-sweet or dark melted chocolate for the swirl—choose a chocolate you enjoy eating for the best flavor.
- All-purpose flour. Unbleached all-purpose flour works well; for a finer crumb, cake flour can be used instead.
Make It
This cake is made using the creaming method. The steps below and the photos provide visual cues. Read the notes and tips before starting to ensure the best texture and even baking.
- Bring all ingredients to room temperature — butter, eggs, and milk. If ingredients are too cold, the batter can separate or become lumpy and the finished cake may be dense.
- Stop the mixer periodically and use a rubber spatula to scrape the bottom and sides of the bowl. Paddle attachments don’t always reach every area and you don’t want any unmixed bits of batter.
- When adding flour and milk, reduce the mixer speed to low. This minimizes gluten development and keeps the cake tender. Finish mixing the batter by hand with a rubber spatula after the last addition of flour.
- Do not over-swirl the melted chocolate. One gentle swirl around the pan is enough to achieve a beautiful marble pattern without blending the chocolate completely into the batter.
Yields and Pan Options
This recipe fits a 9-inch loaf pan, a 6-cup bundt pan, or a 9-inch round pan and yields about 10–15 slices depending on slice size. Baking time varies by pan shape and oven. Check the cake rather than relying solely on the timer — a toothpick inserted into the center should come out with a few moist crumbs when the cake is done.
Storing
Store the cake at room temperature, loosely covered, for up to three days. For longer storage, wrap tightly in plastic wrap and place in an airtight container; freeze for up to four weeks. Thaw overnight in the refrigerator or at room temperature before serving.
Almond Paste Cake | With Chocolate Swirls
20 mins
45 mins
9 inch loaf pan
Dikla Levy Frances
Ingredients
- 1 1/2 Cups All purpose flour (180 g / 6 oz)
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1/2 Cup Full fat milk (120 ml / 4 fl oz)
- 1 tsp Almond extract
- 1 tsp Vanilla extract
- 1 Cup Granulated sugar (200 g / 7 oz)
- 3/4 Cup + 1 tbsp Unsalted butter, softened (180 g / 6 oz)
- 3 TBSP Almond paste (45 g / 2 oz)
- 3 Large Eggs
- 1/3 Cup Melted dark chocolate (45 g / 2 oz)
Instructions
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Grease your pan with softened butter and dust with flour. Preheat the oven to 350°F (180°C).
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In a medium bowl, sift together the flour, baking powder, and salt. Whisk with a fork to combine and set aside.
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Pour the milk into a large measuring cup and stir in the almond and vanilla extracts.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, sugar, and almond paste on medium-high speed until light and fluffy, about 4–5 minutes. Scrape the bowl once or twice during creaming.
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Increase the mixer speed to high and add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
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Reduce the mixer speed to low. Add the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the flour. After the last addition of flour, stop the mixer and fold the batter gently with a rubber spatula until fully combined.
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Spread the batter into the prepared pan. Drizzle the melted chocolate over the top and use a large skewer or wooden stick to swirl the chocolate into the batter, creating marble veins.
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Bake for 40–45 minutes, or until a cake tester or toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Baking time will vary with pan shape and oven.
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Remove the cake from the oven and let it cool in the pan for 20 minutes. Then invert onto a wire rack, allow to cool slightly, and slice when comfortable handling.
Notes
- Room-temperature ingredients create a smoother, more cohesive batter and a lighter crumb.
- Do not substitute marzipan for almond paste; marzipan is sweeter and will change the balance of flavor and texture.
- Pan shape affects baking time: wide, shallow pans will bake faster than tall, narrow pans. Approximate times — loaf and almond bundt cake: 38–45 minutes; 9-inch round pan: 30–35 minutes. Rely on a tester or toothpick for doneness rather than the clock.
- For serving, this cake is lovely slightly warm or at room temperature. It pairs well with lightly whipped cream or fresh berries for contrast, but it is also delightful on its own as a simple teatime loaf.