💡 Recipe at a Glance
- •The Cake: A quick and easy almond butter sheet cake featuring a tender, moist base topped with a rich caramelized almond layer.
- •Time & Effort: Super fast and fuss-free to pull together—perfect for unexpected company or a cozy afternoon coffee break.
- •Method: The cake batter and the sweet almond topping are mixed and heated step-by-step right in your Thermomix®.
We’ve all been there: guests drop by last minute, or you’re just craving a delicious homemade sweet treat without spending hours in the kitchen. That’s where this quick almond butter sheet cake comes to the rescue!
The batter comes together in a flash using your Thermomix®, and it bakes right on a single sheet pan. That means fast prep and way fewer dishes to clean up afterward.
The combination of soft, melt-in-your-mouth cake and a bubbly, caramelized almond topping makes this recipe a crowd-pleasing classic you’ll make again and again.
You’re going to love this cake because it’s:
- Super quick and easy to whip up
- Made right on a sheet pan (perfect for feeding a crowd!)
- Totally beginner-friendly (especially if you’re using a Thermomix®)
- Wonderfully nutty thanks to toasted sliced almonds
- Topped with an irresistible caramelized crunch
- Ideal for last-minute guests or afternoon coffee breaks
- A fabulous treat to bring to potlucks or get-togethers
- Moist, tender, and perfectly buttery all at once
My Top Baking Tips
Whisk the flour and baking powder together thoroughly in a separate bowl before adding them to the batter. This ensures the baking powder gets evenly distributed so your cake rises light and fluffy.
Be sure to spread the almond topping over the pre-baked base quickly right after it comes out of the oven. The warmth from the cake makes it so much easier to smooth out!
Keep a close eye on the cake once the almond topping is on. You want it to get beautifully golden brown and caramelized, but take care not to let it get too dark.
Definitely let the cake cool for a bit before slicing into it. This gives the caramelized topping time to set so it doesn’t crack or crumble everywhere when you cut it.
Can I make this cake ahead of time?
Yes, this cake is wonderful for making ahead! Since it’s baked on a sheet pan, just cover it tightly and it will stay deliciously fresh and moist for several days.
You can easily keep it at room temperature in a cake carrier or covered tightly with plastic wrap.
Easy Variations & Swaps
Flour Options: Good old all-purpose flour works best for this quick cake batter.
Sugar: Standard granulated sugar is all you need here, just as listed in the ingredients.
What You’ll Need for This Sheet Pan Almond Butter Cake
For the Batter:
- 4 large eggs
- 200 g (approx. 7 oz) granulated sugar
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 200 g (approx. 7 oz) heavy cream (unwhipped)
- 300 g (approx. 10.5 oz) all-purpose flour
- 1 packet baking powder (approx. 1 tbsp)
For the Topping:
- 200 g (approx. 7 oz) heavy cream (unwhipped)
- 100 g (approx. 3.5 oz) granulated sugar
- 150 g (approx. 5.5 oz) butter, cubed
- 200 g (approx. 7 oz) sliced almonds
How to Make Almond Butter Sheet Cake
Instructions:
Preheat your oven to 220°C (425°F).
Add the eggs, sugar, and vanilla sugar to the mixing bowl. Mix for 1 min / Speed 5.
In a separate bowl, whisk together the flour and baking powder until combined. Add the flour mixture along with the heavy cream to the bowl with the egg mixture, and combine for 30 sec / Speed 4.
Spread the batter evenly onto a sheet pan lined with parchment paper, smoothing the top with a spatula. Par-bake the crust for about 10 minutes.
While the crust is in the oven, add the heavy cream, sugar, butter, and sliced almonds to the rinsed mixing bowl. Cook for 7 min / 100°C (210°F) / Reverse / Speed 1.
Remove the sheet pan from the oven and pour the warm almond mixture evenly over the hot cake base. Bake for another 10 minutes, or until the almond topping is golden brown and beautifully caramelized.
Let the cake cool down before slicing into squares.
Enjoy!
I hope you love baking this quick treat as much as I do!
Looking for another delicious bake? Check out my Mandarin Sour Cream Streusel Cake!
Happy baking,
Christoph
Quick Almond Butter Sheet Cake
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Start cookingIngredients
For the Batter
- 4 Eggs
- 200 g Sugar (approx. 7 oz)
- 1 packet Vanilla sugar
- 200 g Heavy cream liquid (approx. 7 oz)
- 300 g All-purpose flour Type 405 or similar (approx. 10.5 oz)
- 1 packet Baking powder
For the Topping
- 200 g Heavy cream liquid (approx. 7 oz)
- 100 g Sugar (approx. 3.5 oz)
- 150 g Butter cubed (approx. 5.5 oz)
- 200 g Sliced almonds (approx. 7 oz)
Instructions
- Preheat your oven to 220°C (425°F) on conventional bake (top/bottom heat).
- 4 Eggs, 200 g (approx. 7 oz) Sugar, 1 packet Vanilla sugarAdd the eggs, sugar, and vanilla sugar to the mixing bowl.
- Mix these ingredients for 1 min. / speed 5.
- 300 g (approx. 10.5 oz) All-purpose flour, 1 packet Baking powderIn a separate bowl, whisk the flour and baking powder together until well combined.
- 200 g (approx. 7 oz) Heavy creamAdd the flour mixture along with the heavy cream to the egg mixture and mix for 30 sec. / speed.
- Spread the batter evenly onto a parchment-lined baking sheet and smooth it out with a spatula.
- Place the baking sheet in the lower third of your oven and pre-bake the crust for about 10 minutes.
- 200 g (approx. 7 oz) Heavy cream, 100 g (approx. 3.5 oz) Sugar, 150 g (approx. 5.5 oz) Butter, 200 g (approx. 7 oz) Sliced almondsWhile the cake is in the oven, add the heavy cream, sugar, butter, and sliced almonds to the clean mixing bowl.
- Heat the mixture for 7 min. / 100°C (210°F) / reverse / speed 1.
- Carefully remove the pre-baked crust from the oven and spread the prepared almond mixture evenly over the hot batter.
- Pop the cake back into the oven and bake for another 10 minutes, or until the almond topping is beautifully golden brown and caramelized.
- Let the almond cake cool slightly after baking before slicing it into squares. Enjoy!
