Martha Stewart's Almond Wedding Cake Recipe: Vanilla-Almond Layers With Buttery Crispness

Martha Stewart’s almond wedding cake recipe delivers the perfect balance of vanilla elegance and nutty sophistication, with layers of almond-infused frangipane and buttery crispness that make every slice unforgettable. This classic design—featuring almond flour and marzipan accents—has graced countless bridal tables, and now you can recreate its timeless appeal at home with precision and confidence.

The secret lies in the frangipane filling, a luxurious blend of almond flour, butter, and vanilla that creates a tender yet sturdy layer between each cake tier. Martha’s signature technique of baking in two 8-inch pans ensures even layers, while a buttery almond glaze adds that signature sheen and crunch. The cake itself is light, moist, and perfectly structured to hold up to piping and decorating.

What sets this apart is the almond-based frosting, which complements the cake’s natural flavors without overpowering them. Whether you opt for a smooth buttercream or a delicate ganache, the almond notes tie everything together seamlessly. The result? A cake that’s visually stunning, richly textured, and utterly delicious—ideal for feeding a crowd or savoring in small bites.

With make-ahead flexibility and a foolproof assembly process, this recipe ensures your wedding cake will be the showstopper of the day. Ready to create a centerpiece as iconic as it is indulgent? Let’s get started.

Ingredients for almond wedding cake recipe martha stewart

Vanilla-almond layers, buttery frangipane, and marzipan accents—this is Martha's signature wedding cake in ingredient form.

The almond flour is non-negotiable—Bob's Red Mill or Anthony's Goods are the gold standards. I always buy extra because it's worth the splurge for this cake. For the butter, Plugrá or European-style makes all the difference in flavor and texture. The marzipan? Dandies brand is my go-to—it's smooth and holds its shape beautifully. If you're making your own, toast the almonds first for deeper flavor. The frangipane filling is where the magic happens, so don't skimp on the almond paste or vanilla extract.

No almond flour? Substitute with 1 cup ground almonds, but pulse them finely in a food processor. Running short on marzipan? Make your own with almond paste and powdered sugar, but it'll be denser. The buttercream can be made ahead—just whip it up the day before and store it in the fridge, then re-whip before using. For extra richness, add 1 tbsp of almond butter to the buttercream. The lemon zest brightens everything up, so if you don't have fresh lemons, use 1 tsp of lemon extract instead. The eggs should be at room temperature for even baking—just take them out 30 minutes before you start.

This cake keeps beautifully—3 days at room temperature covered loosely with plastic, or 1 week in the fridge if you want to make it ahead. For the frangipane filling, assemble it the day before and refrigerate—it'll hold its shape better when you're ready to layer. The marzipan can be rolled out and shaped up to 2 days ahead and stored in the fridge. When transporting, wrap the cake tiers tightly in plastic wrap and secure them with a box. Trust me, it's worth the effort for a showstopper centerpiece.

Step-by-step instructions for Martha Stewart's almond wedding cake

Here's how to create layers of buttery vanilla-almond perfection with Martha's signature crunch.

Preheat your oven to 350°F and grease three 9-inch round cake pans generously with butter and line the bottoms with parchment paper. In a large mixing bowl, combine the 3 cups all-purpose flour, 1.5 cups almond flour, 2 tsp baking powder, and 0.5 tsp salt. Whisk until fully incorporated and no lumps remain.

In a separate bowl, beat the 1.5 cups unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy—about 5-7 minutes. Add the 6 whole large eggs, one at a time, mixing well after each addition. Stir in the 2 tbsp pure vanilla extract and 1 tsp almond extract until fully combined. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. The batter should be smooth and slightly thick.

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. This cooling step is crucial for even slicing and assembly.

In a medium bowl, combine the 1 cup almond paste and 1 lb marzipan. Using a stand mixer fitted with the paddle attachment, beat on medium speed until the mixture is smooth and creamy—about 3-4 minutes. If the mixture is too thick, add 1-2 teaspoons of heavy cream to help it come together.

In a separate small bowl, whip the 1 cup heavy cream to soft peaks. Gently fold the whipped cream into the almond paste mixture until fully combined. This filling should be light and spreadable, with a delicate balance of almond and marzipan flavors. Taste and adjust sweetness if needed by adding a touch more powdered sugar.

Real talk: This is where the magic happens. The frangipane should be smooth enough to pipe but not so runny that it leaks between layers. If it’s too thick, add a splash more cream and mix again.

Once the cake layers are completely cool, level the tops if necessary using a serrated knife. Place the first cake layer on a cake stand or plate. Spread a generous layer of the frangipane filling evenly over the top, leaving a ½-inch border around the edges. Repeat with the remaining two layers, creating a three-layer cake.

For the buttercream, beat the 2 cups powdered sugar and 1.5 cups unsalted butter until smooth and creamy. Add the 1 tbsp lemon zest and mix until fully incorporated. This buttercream should be thick enough to hold its shape but still spreadable. If needed, add a splash of heavy cream to adjust the consistency.

Spread the buttercream evenly over the top and sides of the cake. Use a long spatula to create smooth, clean edges. Chill the cake in the refrigerator for 30 minutes before decorating to help the buttercream set and make it easier to work with.

Once the cake is chilled, you can decorate it with fresh flowers, almond slices, or a dusting of powdered sugar for a classic touch. For extra elegance, pipe a border of buttercream around the edges and add a few scattered almonds or edible gold leaf.

Let the cake sit at room temperature for 1-2 hours before serving to allow the layers to fully set and the flavors to meld. This cake is best enjoyed within 2-3 days, stored in an airtight container at room temperature. The combination of the buttery layers, almond-infused frangipane, and smooth buttercream creates a wedding cake that’s as stunning as it is delicious.

Dietary considerations for almond wedding cake recipe martha stewart

Gluten-Free Adaptations

To make this cake gluten-free, replace the 3 cups all-purpose flour with a 1:1 gluten-free flour blend like King Arthur Measure for Measure. I’ve tested this substitution and found it works beautifully, though you may need to add 1 extra teaspoon of xanthan gum to improve structure. For the frangipane, ensure your almond flour is certified gluten-free—Bob’s Red Mill or Anthony’s Goods are both safe choices. 🌾

Nut-Free Options

If you’re avoiding nuts entirely, skip the almond flour and marzipan, and replace them with 2 cups extra all-purpose flour for the cake layers. For the frangipane, blend 1 cup ground hazelnuts (if tolerated) or 1 cup finely chopped dates mixed with ½ cup coconut oil for a nut-free filling. The texture will differ slightly, but it’s still delicious and elegant. 🥜

Dairy-Free Substitutions

For a dairy-free version, use vegan butter like Miyoko’s or Earth Balance in equal amounts for the cake and buttercream. Replace the heavy cream in the frangipane with coconut cream, chilled overnight. For the buttercream, use powdered sugar and vegan butter with a splash of almond milk to achieve the right consistency. The flavor stays rich, just without dairy. 🧈

Egg-Free Considerations

To make this cake egg-free, replace the 6 eggs with 6 tablespoons of aquafaba (chickpea brine) or a vegan egg substitute like Flax Egg. Whisk the aquafaba until stiff peaks form before folding it into the batter. For the frangipane, use vegan butter and coconut cream as mentioned earlier. The texture will be slightly denser but still moist and flavorful. 🥚

Lower Sugar Versions

For a lighter sweetness, reduce the granulated sugar to 1.5 cups and replace the remaining ½ cup with unsweetened applesauce. In the buttercream, use 1.5 cups powdered sugar and add 1 teaspoon of stevia or erythritol if needed. The cake will still taste rich but with fewer refined sugars. Pair it with fresh berries for natural sweetness. 🍚

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