Joanna Gaines’ Easy Honey Almond Cake Is So Good, My Family Devoured It in Record Time

When Joanna Gaines shares a recipe inspired by her childhood, you know it will be memorable. This cake pays homage to the almond cookies served at her favorite Asian restaurant when she was a child. Those cookies were a sweet, crunchy finale to many family meals, and now Gaines has transformed that nostalgic flavor into an elevated dessert. So when I was asked to test this recipe for Almond Butter Cake with Honey Glaze, I immediately said yes. As someone who loves almond-flavored anything and Gaines’ down-to-earth approach to cooking, I was really looking forward to this cake recipe. Plus, the method seemed straightforward, with ingredients I already had on hand. No last-minute grocery run? I was in.

Get the recipe: Joanna Gaines’ Almond Butter Cake with Honey Glaze

The recipe itself is straightforward and uses pantry staples, which I love. Start by preheating your oven to 350°F and preparing a 9-inch round cake pan with baking spray. Then cream together softened butter and granulated sugar until light and fluffy. Gradually mix in the eggs, one by one, and the vanilla and almond extracts. The dry ingredients — flour, baking soda, and salt — get folded in alternately with the buttermilk. 

The batter bakes up, in about 40 minutes, into a tender crumb with golden edges. Once the cake has cooled, you drizzle on a heavenly honey-butter glaze that sets up with a beautiful sheen. To finish it off, you press toasted sliced almonds all over the top and sides (although I kept mine just on the top). 

My family devoured this cake in record time. It’s not overly sweet and, for that reason, can easily (too easily?) be eaten at any time of day. The recipe is straightforward; there are no complicated steps or ingredients, which makes it accessible even for less experienced bakers. The active time is also relatively short (about 20 to 25 minutes), and the cake bakes up in just over half an hour.

The almond flavor was subtle, but distinct, and it was emphasized by the crunch of the toasted almonds on top. The toasted almonds also added a more casual, homey look, which I loved. I’m not great at fancy cake decorating, so this rustic look is totally my speed. I appreciate that it could garner applause at a dinner party with a dusting of icing sugar and, just as equally, be served as a satisfying, comforting anytime treat with a hot cup of coffee or tea. My absolute favorite thing about the cake, though, was the crumb; thanks to the buttermilk, the cake has an incredibly moist, spongy texture that isn’t at all dense but lies just on the cusp, enough to give it a gentle, irresistible chew. 

• Use room-temperature ingredients. Ensuring your ingredients are at room temperature before you start (even the flour), helps them incorporate seamlessly.
• Properly cream the butter and sugar. It might be tempting to hurry this part along, but taking the time to cream the butter and sugar together for the full three to four minutes is essential for incorporating air into the batter and giving the cake a light and fluffy texture.
• Don’t overmix. Once you add the final amount of flour, mix until no dry streaks remain. Overmixing can lead to a tough, dense crumb. And the crumb is the top selling point of the cake.
• Watch your timer. Keep a close eye on the cake in the oven. You want it to start to pull away from the edges and just set in the center so that when you insert a wooden pick, it only comes out with a few moist crumbs. This took 34 minutes in my oven. 
• Let the cake cool. Take a break and let the cake cool completely before glazing so the glaze can set up nicely.
• Always toast your nuts. In my opinion, this goes for any dessert. Please don’t skimp on getting the almonds nice and golden before pressing them onto the cake. Toasted nuts have an amplified flavor and a more satisfying crunch. To toast your almonds, spread them on a baking sheet and toast in a 325°F oven for 7 to 10 minutes, or until golden-brown and fragrant.

Get the recipe: Joanna Gaines’ Almond Butter Cake with Honey Glaze