This brown butter almond cake is exactly the kind of recipe I want in my weeknight-into-weekend rotation: simple steps, familiar ingredients, and a reliably tender crumb with nutty depth. It keeps things straightforward—brown butter for flavor, almond extract for lift, and a glossy glaze to finish. No fussy techniques, just good results.

You’ll coax deep, toasty notes from a small amount of butter and turn basic pantry staples into a cake that feels elevated. The texture is moist but not dense, dotted with slivered almonds for a little bite. The almond glaze pulls it together into a dessert that looks like you spent more time than you actually did.

Read through the method before you start; browning butter and baking times are the two places where a little attention matters. Otherwise, this is a forgiving cake that comes together quickly and keeps well—great for hosting or for a slice with coffee any afternoon.

Gather These Ingredients

1¾ cup all-purpose flour — provides structure; measure by spooning into the cup and leveling for accuracy.
½ tablespoon baking powder — leavening to lift the cake; make sure it’s fresh for best rise.
¼ teaspoon salt — balances sweetness and strengthens flavor.
¾ cup softened unsalted butter — creamed with sugar to incorporate air and flavor the batter.
⅔ cup light brown sugar — adds moisture and a hint of caramel that complements browned butter.
4 large eggs — bind and enrich the cake; use room temperature if possible for better emulsification.
½ cup canola oil — keeps the cake tender and adds extra moisture.
2 teaspoon McCormick almond extract — concentrated almond flavor; a little goes a long way.
½ cup slivered almonds — folded into the batter for texture; reserve extra for topping.
¼ cup unsalted butter — used to brown briefly for the glaze, adding toasty complexity.
1 cup powdered sugar — creates a smooth, sweet glaze when mixed with cream.
¼ cup heavy cream — thins the powdered sugar into a spreadable glaze and adds richness.
1 teaspoon McCormick almond extract — added to the glaze for a clear almond note on top.

Stepwise Method: Brown Butter Almond Cake

Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan and set it aside—I like to lightly butter the pan and line the bottom with parchment for an easy release.
In a small mixing bowl, whisk together 1¾ cup all-purpose flour, ½ tablespoon baking powder, and ¼ teaspoon salt. Set this dry mix aside.
In a large mixing bowl, combine ¾ cup softened unsalted butter and ⅔ cup light brown sugar. Use a high-speed mixer and blend on high until the mixture is light and fluffy, pausing to scrape down the bowl occasionally (about 2–3 minutes).
Add 4 large eggs, ½ cup canola oil, and 2 teaspoons McCormick almond extract to the butter-sugar mixture. Mix on medium speed until everything is fully incorporated and the batter looks smooth.
Stir in ½ cup slivered almonds so they’re evenly distributed through the batter.
Add the flour mixture to the wet ingredients and mix until the batter is smooth and homogenous. Do not overmix—just combine until there are no visible streaks of flour.
Pour the batter into the prepared 8-inch cake pan, smoothing the top with a spatula so it bakes evenly.
Bake on the center rack for 40–50 minutes. Start checking at 40 minutes: a toothpick inserted into the center should come out clean or with a few moist crumbs attached. The top should be golden and spring back slightly when pressed.
Remove the cake from the oven and transfer it to a cooling rack. Let it cool in the pan for 15 minutes. Run a sharp knife around the edges to free it, then invert onto a serving plate or leave on the rack to finish cooling—your choice.
While the cake rests, make the brown butter glaze: In a small skillet over medium heat, melt ¼ cup unsalted butter. Allow it to bubble and cook until it turns a light amber color and gives off a nutty aroma—watch carefully so it doesn’t burn. Remove from heat and transfer the browned butter to a small bowl to stop cooking.
To the warm browned butter, add 1 cup powdered sugar, ¼ cup heavy cream, and 1 teaspoon McCormick almond extract. Whisk until smooth and pourable. If the glaze is too thick, add a teaspoon more cream; if too thin, add a bit more powdered sugar.
Pour the almond glaze over the cooled—or slightly warm—cake, letting it drip down the sides. Sprinkle additional slivered almonds on top for texture and presentation.
Allow the glaze to set for 10–15 minutes before slicing. Serve at room temperature.

Why This Recipe is a Keeper

The flavor profile is straightforward but layered: browned butter brings a toasty, caramelized depth that complements the bright almond extract. Texture-wise, the oil plus butter combo keeps the crumb moist without being heavy. It’s unpretentious—easy to make but impressive to serve.

It’s forgiving on timing and works for a variety of occasions. You can scale it up to a larger pan (watch baking times), or bake in two smaller pans to create a layered cake. The glaze is flexible: thicker if you want a candy-like crust, thinner if you prefer a sheen.

If You’re Out Of…

Canola oil — use another neutral oil like vegetable or grapeseed at the same quantity (½ cup).
Light brown sugar — substitute dark brown sugar for a deeper molasses note or white sugar plus a tablespoon molasses if you have it.
Slivered almonds — chopped whole almonds or sliced almonds work; keep the same volume (½ cup) and expect slightly different texture.
McCormick almond extract — pure almond extract from another brand is fine; reduce if it’s stronger than McCormick (start with 1½ teaspoons total between batter and glaze and adjust).

What You’ll Need (Gear)

8-inch cake pan (greased and optionally lined)
Mixing bowls (one small for dry ingredients, one large for wet)
Hand mixer or stand mixer
Rubber spatula and whisk
Small skillet for browning butter
Cooling rack and a sharp knife
Measuring cups and spoons

Avoid These Mistakes

Don’t skip the small bowl for dry ingredients—sifting or whisking the flour with baking powder and salt prevents lumps and uneven rise.
Watch the browned butter closely. Butter can go from browned to burned in seconds. Remove it from heat as soon as it smells nutty and turns light amber.
Avoid overmixing after you add flour. Overworked batter yields a tough cake—mix just until combined.
Bake time varies by oven. Start checking at 40 minutes and rely on the toothpick test rather than the clock alone.
Let the cake cool slightly before glazing. Pouring glaze onto an extremely hot cake can cause it to run off and thin out too much.

In-Season Swaps

Spring: Fold in 2 tablespoons of freshly grated lemon zest to the batter for bright contrast to the toasted butter.
Summer: Add ½ cup halved fresh stone fruit on top before glazing for a rustic finish (shorten bake time slightly if fruit is added).
Fall: Stir ½ teaspoon ground cinnamon or cardamom into the dry mix for warming spice notes.
Winter: Swap the slivered almonds for toasted chopped hazelnuts for a richer, more autumnal flavor.

Chef’s Rationale

I use both butter and oil because butter gives flavor while oil contributes stable, lasting moisture—the result is a cake that stays tender for days. Browning a small amount of butter for the glaze intensifies that nutty, almost toffee-like aroma without overwhelming the almond extract. The slivered almonds inside the batter add textural contrast; the extra on top signals the flavor and makes for a pretty finish.

Leftovers & Meal Prep

Store leftover cake at room temperature, covered, for up to 2 days. For longer storage, keep in the fridge in an airtight container for up to 5 days—bring back to room temperature before serving for best texture. You can also freeze slices wrapped tightly in plastic and foil for up to 2 months; thaw overnight in the fridge and warm briefly before serving.

Frequently Asked Questions

Can I make this as cupcakes? Yes. Fill liners about two-thirds full and bake for 18–25 minutes, checking for doneness with a toothpick.
Why did my cake sink in the middle? Likely underbaked or the oven temperature was too low/too high. Check your oven calibration and test with a toothpick near the center at the earlier end of the bake time.
How do I get the glaze smooth? Use warm browned butter and whisk vigorously with the powdered sugar and cream; warm ingredients dissolve more easily and give a glossy finish.
Can I omit the glaze? Yes—the cake is still excellent without it. A dusting of powdered sugar or a simple honey drizzle also works.

See You at the Table

This cake is one of those dependable recipes that rewards a little attention at a few key moments: creaming the butter and sugar, watching the browned butter, and testing for doneness. It’s humble yet refined—perfect for when you want a homemade dessert that feels special without being complicated.

Slice a piece, pour a cup of coffee or tea, and enjoy. If you bake it, tell me how you finished yours—extra almonds, a lemon twist, or straight-up classic glaze. Happy baking.

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