Every Helping
Sign in

Baking recipe · from the recipe book

Almond Butter Snack Cake with Vanilla Ribbon

A tender, nutty almond butter cake with a creamy vanilla cheesecake ribbon through the middle and a crisp toasted almond top.

Almond Butter Snack Cake with Vanilla Ribbon

Ingredients

  • 1¾ cups220 gAll-purpose flour
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ¾ tsp4 gSalt
  • ½ cup120 gAlmond butter, no salt addedstirred well
  • ⅓ cup85 gUnsalted buttermelted and slightly cooled
  • ⅔ cup packed150 gBrown sugarpacked
  • ½ cup100 gGranulated sugardivided
  • 4 large200 gEggsroom temperature, divided
  • 1 tbsp12 gVanilla extractdivided
  • 1 cup (240 ml)240 gWhole milkroom temperature
  • 1 cup225 gCream cheesesoftened
  • ½ cup whole60 gAlmondssliced

Steps

  1. Heat the oven to 350°F (175°C). Grease a 9x13-inch pan and line the bottom with parchment.
  2. Make the vanilla filling first: beat the cream cheese with two-fifths of the granulated sugar until smooth, then beat in one of the four eggs and one-third of the vanilla extract. Set aside.
  3. In a medium bowl, whisk the flour, baking powder, baking soda and salt.
  4. In a large bowl, whisk the almond butter, melted butter, brown sugar and the remaining three-fifths of the granulated sugar until smooth. Whisk in the remaining three eggs one at a time, then the remaining two-thirds of the vanilla extract.
  5. Stir the flour mixture into the almond butter mixture in two parts, alternating with the whole milk, just until no dry flour remains.
  6. Spread half of the batter in the pan. Spoon the vanilla filling over it and spread gently, leaving a small border. Dollop the remaining half of the batter on top and spread to cover the filling.
  7. Scatter the sliced almonds evenly over the top.
  8. Bake 35 to 40 minutes, until the almonds are golden and a toothpick inserted in the cake part comes out clean.
  9. Cool the cake in the pan on a rack for 30 minutes, then chill 30 minutes so the vanilla layer sets before cutting into 12 slices. Store leftovers in the fridge.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book