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Layers of cake, custard, frosting, and coated with sugared toasted almonds – this Burnt Almond Torte Cake Recipe has to make an appearance on your next dessert spread, STAT!

A slice of almond torte cake recipe on a white plate with striped blue linen and glass of milk

This burnt almond torte cake are what dreams are made of. If you are an almond lover like me, then this is THE cake for you!

With almond flavor in each element of this dessert, it is no wonder it’s one of the most purchased items on GoldBelly.

That’s right, my friends, this recipe is a copycat of Prantl’s Bakery, which you can get shipped directly to you, btw. It’s amazing – I highly recommend it.

But, if you are more on the ambitious side, as I am, you can make this baby yourself.

This delicious dessert is a labor of love but so, so worth it. Prantl’s burnt almond torte has four different components to it; moist cake, vanilla pastry cream, buttercream frosting, and candied toasted sliced almonds.

If one of your favorite things is almond desserts, then this one is a must.

Try our Almond Torte Cake Recipe, then come back here and leave us a comment below telling us how amazing it is! Can’t wait to hear from you.

Our other favorite cake recipes on our site include: Ding Dong Cake, Layer Turtle Cake, and Sticky Toffee Pudding.

A slice of almond torte cake on a spatula in air with the rest of the cake in the background and blue striped linen

WHY THIS RECIPE WORKS:

  1. Makes a smaller cake, perfect for snacking.
  2. Spot on copycat of the famous Prantl’s Bakery Burnt Almond Torte.
  3. Basic ingredients help this recipe come together quickly.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • All-purpose flour
  • Baking powder
  • Baking soda
  • Fine sea salt
  • Unsalted butter, softened
  • Vegetable oil
  • Granulated sugar
  • Large egg yolks
  • Large egg
  • Vanilla extract
  • Almond extract
  • Buttermilk
  • Cornstarch
  • Whole milk
  • Sliced almonds
  • Water
  • Decorators sugar
  • Powdered sugar
Overhead image of ingredients needed to make almond torte cake recipe

HOW TO MAKE ALMOND TORTE CAKE RECIPE:

  1. Preheat the oven to 350°F. Spray an 8×8 square baking dish with baking spray, and set aside.
  2. In a medium bowl, stir together the flour, baking powder, baking soda, and salt, and set aside.
  3. In the body of a stand mixer with the paddle attachment (or in a large bowl with an electric mixer), cream the butter, oil, and sugar together until light and fluffy, 3 minutes on medium speed. 
  4. Add the egg yolks and egg one at a time, mixing the first one in fully until adding the next. Stir in the vanilla and almond extract.
  5. Add half of the flour mixture and mix it in. Add half of the buttermilk, and stir it in until combined. Repeat with the remaining flour and buttermilk, and scrap down the sides of the bowl as needed.
  6. Spread the batter into the prepared pan. Bake for 26-28 minutes until light golden brown and it begins to pull away from the sides, a toothpick inserted into the center will come out clean, a few moist crumbs are okay, but any wet batter and it needs longer. Cool cake in the pan completely on a wire rack.
Overhead collage of images on how to make the cake for almond torte cake recipe on a grey marble table top
  1. Next, make the filling. Place the cornstarch, salt, and egg yolks into a medium-sized bowl and whisk until combined, set aside.
  2. Place the milk and sugar into a small saucepot and stir to combine. Place over medium heat, constantly stirring until it comes to a simmer. Once at a simmer, very slowly stream the milk mixture into the egg yolk mixture, constantly whisking until fully combined.
  3. Pour the mixture back into the pot. Stirring constantly, bring to a boil. 
  4. Take off the heat and stir in the butter, vanilla, and almond extract. 
  5. Place a fine mesh strainer over a large mixing bowl. Pour the filling through the strainer and press it through to get any lumps out. Place a piece of plastic wrap touching the filling on top. Place in the fridge for 2 hours to chill completely.
Collage of images showing how to make the custard filling for almond torte cake recipe
  1. For the almonds, line a sheet tray with parchment paper, and set aside. Place the almonds on the sheet tray in a single layer. Bake for 18 minutes, tossing the nuts around every 3 minutes.
  2. Place the nuts into a large bowl. Add the water and sugar, and stir to combine. Place them back on the sheet tray in a single. Continue to bake for 12-15 minutes, stirring every 3 minutes until they reach your desired toastiness. Immediately transfer them to a cold sheet tray to cool, or they will continue to toast.
Collage of images showing how to make the almonds for almond torte cake recipe
  1. For the frosting, in a large bowl with an electric hand mixer, whip the butter until smooth. Add the powdered sugar a little at a time until fully combined.
  2. Add the salt, vanilla, almond extract, and milk, and stir until combined. Place on medium-high speed and whip for 3 minutes until light and fluffy.
Collage of images showing how to make the frosting for almond torte cake recipe
  1. Once the cake is completely cooled, and the filling is chilled, assemble the cake. Take the cake out of the pan and cut it in half lengthwise. Place one of the cake layers on the bottom of your cake plate or serving platter.
  2. Smooth the filling on top, leaving a ½-inch border. Place the top of the cake on top, press down gently.
  3. Add a thin layer of frosting on the top and sides of the cake for a crumb coat. Place in the fridge for 1 hour to set.
  4. Add the remaining frosting to the outside of the cake. Take the almonds and press them all over the cake into the frosting so it will stick. Serve immediately.
Collage of images showing how to assemble almond torte cake recipe

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

WHERE IS BURNT ALMOND TORTES ORIGIN?

Burnt Almond Torte originated in Pittsburg, PA. They even have a chocolate almond torte – swoon.

50 years ago, Henry Prantl made a trip to California and was inspired by what he saw and came up with the iconic recipe for their signature cake.

The Huffington Post has called it “The Best Cake America Has Ever Made.”

IS THIS A LAYER CAKE?

Technically, yes. It is made in one 8×8 square baking dish, then once ready to assemble we cut it in half lengthwise, add the filling, and stack them on top of each other making the two layers.

Up close image of a slice of almond torte cake on a white plate with glass of milk and blue striped linen

IS IT HARD TO ASSEMBLE?

While there are 4 elements to the recipe, overall it is a simple cake.

You really need to break the recipe down into separate components and focus on each step at a time. That way you will not get overwhelmed by the recipe.

DOES IT NEED TO BE REFRIGERATED?

Yes, with the custard filling, this cake will need to be refrigerated.

I believe it is best eaten and served at room temperature, so leave it out on the counter before enjoying it.

Then, any leftovers need to be placed back in the fridge in an air-tight container or wrapped well.

WHERE TO BUY BURNT ALMOND CAKE?

You can purchase it directly on Gold Belly.

All you have to do it sign up, purchase your Burnt Almond Torte here and will be on the way to sample the original!

A piece of almond torte cake on a silver fork in air, blurred out in the background is a blue linen, glass of milk

HOW TO STORE:

Store leftovers in the fridge in an airtight container for up to 5 days. Best served and eaten cold or at room temperature.

Freeze for up to 3 months.

Wrap leftover slices in plastic wrap, then freezer-safe foil—place in the freezer in a freezer-safe container.

Place the leftovers in the fridge overnight or on the countertop to thaw.

DANA’S TIPS AND TRICKS:

  • This makes a 2-layer 8×8 square cake, perfect for snacking but you can easily double it and make two cakes to feed a crowd.
  • Great for a make-ahead dessert.
  • This freezes well, see my tips above on how to store.
  • Make sure the ingredients called for in the recipe are at room temperature; this will allow the batter to come together smoothly.
  • Purchase the original on Gold Belly by Clicking Here.
A piece taken out to show the interior of a slice of almond torte cake on a white plate with blue striped linen and glass of milk

Next time you are looking for that show-stopper dessert to make and surprise your friends and family. This Burnt Almond Torte Cake Recipe is the one for you!

If you’ve tried this BURNT ALMOND TORTE CAKE RECIPE, let me know how it turned out in the comments! You can follow me on PINTEREST, INSTAGRAM OR FACEBOOK to find more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 6 votes

Burnt Almond Torte Cake Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 30 minutes
Cook: 35 minutes
Chill Time 3 hours
Layers of cake, custard, frosting, and coated with sugared toasted almonds – this Burnt Almond Torte Cake Recipe has to make an appearance on your next dessert spread, STAT!
Servings 9 servings

Ingredients
  

For the cake:

For the filling:

For the almonds:

For the frosting:

Instructions

  • Preheat the oven to 350°F. Spray an 8×8 square baking dish with baking spray, and set aside.
  • In a medium bowl, stir together the flour, baking powder, baking soda, and salt, and set aside.
  • In the body of a stand mixer with the paddle attachment (or in a large bowl with an electric mixer), cream the butter, oil, and sugar together until light and fluffy, 3 minutes on medium speed. 
  • Add the egg yolks and egg one at a time, mixing the first one in fully until adding the next. Stir in the vanilla and almond extract.
  • Add half of the flour mixture and mix it in. Add half of the buttermilk, and stir it in until combined. Repeat with the remaining flour and buttermilk, and scrap down the sides of the bowl as needed.
  • Spread the batter into the prepared pan. Bake for 26-28 minutes until light golden brown and it begins to pull away from the sides, a toothpick inserted into the center will come out clean, a few moist crumbs are okay, but any wet batter and it needs longer. Cool cake in the pan completely on a wire rack.
  • Next, make the filling. Place the cornstarch, salt, and egg yolks into a medium-sized bowl and whisk until combined, set aside.
  • Place the milk and sugar into a small saucepot and stir to combine. Place over medium heat, constantly stirring until it comes to a simmer. Once at a simmer, very slowly stream the milk mixture into the egg yolk mixture, constantly whisking until fully combined.
  • Pour the mixture back into the pot. Stirring constantly, bring to a boil. 
  • Take off the heat and stir in the butter, vanilla, and almond extract. 
  • Place a fine mesh strainer over a large mixing bowl. Pour the filling through the strainer and press it through to get any lumps out. Place a piece of plastic wrap touching the filling on top. Place in the fridge for 2 hours to chill completely.
  • For the almonds, line a sheet tray with parchment paper, and set aside. Place the almonds on the sheet tray in a single layer. Bake for 18 minutes, tossing the nuts around every 3 minutes.
  • Place the nuts into a large bowl. Add the water and sugar, and stir to combine. Place them back on the sheet tray in a single. Continue to bake for 12-15 minutes, stirring every 3 minutes until they reach your desired toastiness. Immediately transfer them to a cold sheet tray to cool, or they will continue to toast.
  • For the frosting, in a large bowl with an electric hand mixer, whip the butter until smooth. Add the powdered sugar a little at a time until fully combined.
  • Add the salt, vanilla, almond extract, and milk, and stir until combined. Place on medium-high speed and whip for 3 minutes until light and fluffy.
  • Once the cake is completely cooled, and the filling is chilled, assemble the cake. Take the cake out of the pan and cut it in half lengthwise. Place one of the cake layers on the bottom of your cake plate or serving platter.
  • Smooth the filling on top, leaving a ½-inch border. Place the top of the cake on top, press down gently.
  • Add a thin layer of frosting on the top and sides of the cake for a crumb coat. Place in the fridge for 1 hour to set.
  • Add the remaining frosting to the outside of the cake. Take the almonds and press them all over the cake into the frosting so it will stick. Serve immediately.

Notes

  • This makes a 2-layer 8×8 square cake, perfect for snacking but you can easily double it and make two cakes to feed a crowd.
  • Great for a make-ahead dessert.
  • This freezes well, see my tips above on how to store.
  • Make sure the ingredients called for in the recipe are at room temperature; this will allow the batter to come together smoothly.
  • Purchase the original on Gold Belly by Clicking Here.

Nutrition

Calories: 717kcal | Carbohydrates: 76g | Protein: 13g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 153mg | Potassium: 404mg | Fiber: 4g | Sugar: 54g | Vitamin A: 822IU | Calcium: 195mg | Iron: 2mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 6 votes (6 ratings without comment)

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