Desserts
Martha Stewart’s almond wedding cake delivers timeless elegance with its signature vanilla-almond infusion and flawless layers. This recipe combines tender cake with a rich almond buttercream, creating a dessert that’s both sophisticated and approachable.
The secret lies in precise baking and layering techniques that ensure every slice is as beautiful as it is delicious.
What sets this cake apart is the balance of flavors—sweet vanilla and nutty almond harmonize perfectly, while the almond-based frosting adds a luxurious finish. Martha Stewart’s signature attention to detail shines through in the smooth layers, even piping, and polished presentation.
Whether you’re baking for a wedding or a special celebration, this recipe guarantees a showstopping result.
The process is methodical but rewarding: bake the cake layers evenly, level them for uniformity, and assemble with care. The almond buttercream isn’t just decorative—it enhances the cake’s natural sweetness, creating a velvety texture that melts in your mouth.
Each step is designed to deliver a cake that looks and tastes like it came from a professional bakery.
Perfect for bridal showers, anniversaries, or any occasion calling for a refined dessert, this cake is built to impress. With its classic appeal and foolproof techniques, it’s the ideal choice for those who want elegance without compromise. Let’s get started on creating your masterpiece.
Ingredients for almond wedding cake recipe martha stewart
Twelve ingredients, twelve flawless layers—this is Martha Stewart’s signature almond wedding cake, where vanilla and almond unite in perfect harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Sifted for light texture |
| Granulated Sugar 🍬 | 2 ½ cups | Superfine preferred for smoothness |
| Unsalted Butter 🧈 | 2 cups | Cold, cubed for creaming |
| Large Eggs 🥚 | 6 whole | Room temperature for even mixing |
| Vanilla Extract 🌿 | 2 tsp | Pure Madagascar bourbon preferred |
| Almond Extract 🌿 | 1 tsp | Use sparingly—potent flavor |
| Baking Powder 🧂 | 2 tsp | Diamond Crystal preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Almond Flour 🌰 | 1 cup | Finely ground for texture |
| Almond Butter 🥜 | 1 ½ cups | Smooth, natural almond butter |
| Powdered Sugar 🍬 | 6 cups | For buttercream, sifted |
| Heavy Cream 🥛 | 1 cup | Cold for stable buttercream |
| Lemon Zest 🍋 | 1 tsp | Fresh, finely grated |
The almond flour and almond butter are non-negotiable for that signature nutty depth. Trader Joe’s has reliable almond flour, but check the date—it goes rancid fast. For almond butter, Marukan or Whole Foods 365 brands stay smooth and fresh. The butter? Plugrá is my go-to for its high fat content, but any good European-style butter works. Sift your flour and powdered sugar religiously—this cake demands smoothness. And that almond extract? Use sparingly—a little goes a long way, and you can always add more if needed.
No almond flour? Almond meal works in a pinch, but grind it extra fine. Short on almond butter? Toasted almonds blended with oil mimic the texture. The vanilla extract can be imitation, but Madagascar bourbon elevates everything. For the buttercream, if you’re avoiding dairy, coconut cream whipped to stiff peaks works surprisingly well. And if you’re worried about the cake being too dense? Don’t skip the creaming step—that’s where the magic happens. The lemon zest is optional but adds a bright contrast that balances the richness.
Store the baked layers wrapped in plastic at room temperature for 2 days max—any longer and they’ll dry out. The buttercream keeps in the fridge for 5 days, but bring it to room temp before using. For assembly day, work in a cool room—warmth makes the buttercream melt too fast. Leftovers? Slice and freeze between parchment for up to 3 months. Pro tip: Label your cake boards with the date—these layers taste best within 3 days of assembly.
Why You'll Love This Recipe
- Here’s what sold me: it costs next to nothing to make but tastes like you spent a fortune. A pound of butter, a few eggs, and basic pantry staples? That’s it. And because it slices well, I can make one big cake and freeze half for later—no sad, dried-out leftovers here. My husband’s favorite part? The fact that I can feed a crowd without breaking the bank.
- No Fussy Steps: I swear by this recipe because it’s all about the basics—no tempering eggs, no last-minute stress. Just cream butter and sugar until light, fold in eggs one at a time (that’s the secret to a tender crumb), and let the vanilla and almonds do their magic. Honestly, my first try was a little dense, but now I nail it every time.
- Buttery-Almond Bliss: The moment that bowl of flour, sugar, and butter transforms into a cake with that subtle almond warmth? It’s like a hug for your taste buds. The eggs keep it moist, the vanilla deepens the flavor, and the almonds—even if you’re not a fan—add this sophisticated, slightly nutty richness that makes it feel special without being overpowering.
- Showstopper for Any Event: Between us, this cake looks elegant enough for a wedding but simple enough for a Sunday brunch. I’ve used it for birthdays, showers, and even as a dessert when I had friends over for dinner. The layers hold up beautifully, and the frosting (if you add it) gives that classic Martha Stewart polish—no one will guess it took me less than an hour to pull together.
Step-by-step instructions for Martha Stewart's almond wedding cake
This elegant cake delivers perfect layers with a delicate vanilla-almond flavor and silky buttercream.
Prepare the Cake Layers
Preheat your oven to 350°F and grease three 8-inch round cake pans with nonstick spray, then line the bottoms with parchment rounds. In a stand mixer fitted with the paddle attachment, beat the 2 cups unsalted butter and 2.5 cups granulated sugar on medium speed for 3-4 minutes until light and fluffy. This creaming process incorporates air, creating a tender crumb.
Add the 6 whole large eggs one at a time, mixing well after each addition. Then stir in the 2 teaspoons vanilla extract and 1 teaspoon almond extract—this is where the signature flavor develops. In a separate bowl, whisk together the 4 cups all-purpose flour, 2 teaspoons baking powder, 0.5 teaspoon salt, and 1 cup almond flour.
Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the layers cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Almond Buttercream
In a large mixing bowl, combine the 1.5 cups almond butter and 1 cup heavy cream and whip with an electric mixer on high speed for 2-3 minutes until smooth and creamy. This base gives the frosting its rich almond flavor and velvety texture.
Gradually add the 6 cups powdered sugar and continue mixing until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the 1 teaspoon lemon zest for a bright, subtle citrus note that complements the almond flavor. The buttercream should be thick but spreadable—if it's too stiff, add 1-2 teaspoons heavy cream to loosen it.
Assemble the Cake Layers
Place the first cake layer on a cake stand or plate. Spread a thin layer of buttercream over the top to create a "crumb coat." This step prevents crumbs from getting into the final frosting. Repeat with the remaining layers, stacking them with a thin layer of buttercream between each.
Once all layers are stacked, apply a final layer of buttercream over the entire cake, smoothing it with a spatula. For a polished look, use an offset spatula to create a smooth, even surface. Chill the cake in the refrigerator for 30 minutes to set the frosting before decorating.
Decorate and Serve
Use the remaining buttercream to create decorative swirls, rosettes, or a simple smooth finish. For an elegant touch, pipe borders or add fresh flowers. The cake should be served at room temperature, allowing the flavors to meld and the texture to soften slightly.
Slice with a sharp serrated knife dipped in hot water for clean, crumb-free cuts. Each slice should reveal a tender crumb infused with almond and vanilla, topped with a velvety buttercream that balances richness with a hint of citrus brightness. This cake is perfect for celebrations—its delicate flavors and refined presentation make it a showstopper.
Pro Tips For Making Almond Wedding Cake Recipe Martha Stewart
- Cream Butter Slowly: Martha’s recipe calls for softened butter, but don’t rush it—it should be just pliable, like cold butter that gives slightly when pressed. I used to eyeball it and end up with greasy batter. Now I check by pressing a thumb into the butter: if it leaves a clean indent but doesn’t smear, you’re golden. (Yes, even if you’re impatient like me.)
- Sift the Almonds: The ground almonds in this cake are the star, but lumpy almonds make the texture uneven. Pulse them in a food processor until finely ground—no visible flecks—and sift them into the dry ingredients. This isn’t the prettiest method, but it’s the tastiest. (Your future self will thank you.)
- Don’t Overmix the Batter: The moment the batter looks like pancake batter, stop stirring. Overmixing develops gluten, which makes the cake dense instead of light. Use a spatula to gently fold in the flour-almond mixture—just until combined. I learned this the hard way after a wedding cake that tasted more like a brick.
- Chill the Layers: Let the cake layers cool completely before assembling, but don’t skip the 30-minute fridge chill before adding filling. This keeps the buttercream from melting into a sad, greasy mess. (Pro move: Wrap the assembled cake in plastic and refrigerate overnight—it’ll hold its shape like a dream.)
Troubleshooting perfect results
Cake Layers Too Dense
Overmixing the batter is the #1 cause of dense layers. Stop mixing as soon as the dry ingredients are just incorporated—overworking develops gluten, making the cake tough. I’ve seen this happen when people switch to high speed too soon.
Also, ensure your butter is cold (not softened) before creaming—room temp butter traps air less efficiently. 💡
If your cake turns out dense, try this fix next time: Replace 1 cup of all-purpose flour with 1 cup cake flour (or blend all-purpose flour with 2 tbsp cornstarch).
The extra starch absorbs moisture, keeping crumbs tender. For an already-baked dense cake, slice it horizontally and spread extra buttercream between layers—it’ll add moisture and softness.
Buttercream Too Thin
Almond buttercream can turn runny if the almond butter isn’t properly whipped or if the powdered sugar isn’t sifted. First, make sure your almond butter is smooth—whip it with the heavy cream for full 2-3 minutes until completely homogeneous.
I’ve ruined a batch by rushing this step. Also, sift that powdered sugar through a fine-mesh sieve before adding—clumps create pockets of thin frosting. 🥜
If your buttercream is already too thin, fix it by adding 1 tbsp cornstarch at a time while mixing. For a quicker solution, chill the bowl in the freezer for 10 minutes—this firms up the fat in the almond butter.
Pro tip: Store your buttercream in the fridge between uses, and bring it to room temp gradually (not microwave!) before re-whipping.
Cracked Frosting
Temperature swings cause frosting cracks. If your buttercream develops weeping or cracks after chilling, it’s usually from uneven cooling or humidity. Always let the cake cool to room temp before frosting—never apply cold frosting to a warm cake.
I learned this the hard way when my first wedding cake developed a spiderweb pattern! Also, avoid decorating in humid conditions—use a dehumidifier if needed. ✨
For immediate fixes, brush the cracks with simple syrup (1:1 sugar:water) and re-smooth with a warm offset spatula. For prevention, add 1 tsp meringue powder to your buttercream—it stabilizes the structure.
And here’s a Martha Stewart trick: Dust the cake with 1 tsp cornstarch before applying the final frosting layer to create a barrier against moisture.
Uneven Layers
Wobbly or uneven layers happen when cakes cool too quickly or aren’t leveled properly. Always level your cakes with a serrated knife or cake leveler before assembling—even a 1/8-inch difference shows when stacked.
I use a laser level for precision, but a straightedge works too. Also, let cakes cool completely before leveling to prevent crumbling. 📏
If your layers are already uneven, don’t panic! Place a thin cardboard disk (cut from a cereal box) between layers to compensate for height differences. For extra stability, brush the cake boards with 1 tsp apricot jam before placing the first layer—it creates a non-slip surface.
And here’s a secret: Freeze the cake for 10 minutes before slicing to keep layers intact.
Almond Flavor Too Strong
The almond extract is potent—1 tsp is the max for this recipe. If your cake tastes like almond extract instead of almond flavor, reduce it to ½ tsp next time. For a milder nutty taste, replace ¼ cup of the almond flour with ¼ cup regular flour.
I’ve also had success using almond paste (like Nocciolata) instead of extract—it’s sweeter and less intense. 🌰
To balance an overpowering almond taste, boost the vanilla to 3 tsp and add ½ tsp orange zest to the batter. The citrus cuts through the richness beautifully. For the buttercream, add 1 tsp honey to mellow the almond flavor while adding depth.
And remember: Freshly ground almond flour tastes milder than pre-packaged—grind your own if possible!
Nutrition facts
Frequently asked questions
Can I make this cake gluten-free?
Yes, but with adjustments! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend** (like Bob's Red Mill) and add 1 extra teaspoon xanthan gum to bind the layers. The almond flour can stay as-is since it's naturally gluten-free. For the buttercream, ensure your almond butter is certified gluten-free to avoid cross-contamination.
How far ahead can I bake the cake layers?
Bake the layers up to 2 days ahead and store them wrapped tightly in plastic at room temperature. For longer storage, freeze them (unfrosted) for up to 3 months—thaw overnight in the fridge before assembling. The buttercream should be made fresh the day of decorating to maintain its velvety texture.
What’s the secret to Martha Stewart’s perfect cake layers?
The key is precise baking and proper cooling. Bake until a toothpick comes out clean, then let layers cool in pans for 10 minutes before transferring to racks. For even layers, use a serrated knife or cake leveler—never skip this step! Martha’s method also emphasizes room-temperature ingredients (especially eggs and butter) for consistent texture.
Can I substitute almond butter for another nut butter?
While you can use other nut butters (like peanut or cashew), almond butter is ideal for its delicate flavor and smooth texture. If substituting, reduce the powdered sugar by ½ cup since other nut butters are often sweeter. For a closer match, blend toasted almonds with oil to mimic almond butter’s consistency.
How do I transport a decorated wedding cake?
Place the cake on a sturdy board and wrap it tightly in plastic wrap, then cover with a cake board or cardboard for protection. Transport in a cool, dry car (avoid trunk heat) and secure it so it doesn’t shift. For long trips, use a cake carrier with foam padding. Serve within 4 hours of transport for best texture.