Toasted Almond Cake

Nancy Johnson


I cut each layer in half to make this a four layer cake. The frosting/filling finishes off this cake. I have also substituted 1/4 cup amaretto liquor and 1 tsp. vanilla extract for the almond extract.


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15 Min
25 Min


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  • 2 1/2 c
    cake flour
  • 1 Tbsp
    baking powder
  • 1/2 tsp
  • 1/2 c
    butter, softened
  • 1 1/2 c
  • 2 large
  • 1/4 c
  • 1 c
    half and half
  • 1 1/2 tsp
    almond extract

  • 8 oz
    marscapone cheese
  • 8 oz
    cream cheese
  • 1 1/2 c
    confectioners sugar
  • 3/4 tsp
    almond extract
  • 1 1/4 c
    heavy whipping cream

  • 1/2 c
    chopped almonds
  • 1 c
    shredded coconut

How to Make Toasted Almond Cake


  1. Sift together flour, baking powder, salt and sugar. Cut in butter until fine crumbs form.
  2. Add eggs, kahula, half and half and almond extract. Beat at low speed for one minute, then high speed for about two minutes scraping the bowl.
  3. Pour into greased and floured 2-9 inch round pans or 1 9x13 pan. Bake 25 minutes at 350 degrees or until toothpick comes out clean.
  4. Cool completely before frosting.
  5. Combine ingredients for frosting and mix well. Frosting is used for filling in between layers. I usually cut each layer in half and have frosting in between each layer but you can make it a regular two layer cake. I frost both the top and sides of cake.
  6. Take the chopped almonds, and shredded coconut and spread across the top of the cake.

Printable Recipe Card

About Toasted Almond Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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