A light yellow sponge cake layered with custard buttercream and coated in toasted, candied almond crunch. Prantl's Bakery's signature, widely called one of America's best cakes.

Prantl's Bakery, a long-running Pittsburgh bakery, debuted its Burnt Almond Torte around 1970, when Henry Prantl reworked a candied-almond cake at the Walnut Street shop in Shadyside. The cake layers a light sponge with a custard buttercream and a coating of caramelised, toasted almonds. It became the city's default birthday and celebration cake, sold from the Shadyside and downtown shops, and was named one of America's best cakes by national outlets. Locals ship it across the country.

Where to eat Burnt Almond Torte in Pittsburgh

1 editor pick for Burnt Almond Torte in Pittsburgh, ranked by editorial score. All Pittsburgh signature dishes · Burnt Almond Torte across every city.

Book food experiences in Pittsburgh

See all 81 food experiences in Pittsburgh

More places near Prantl's Bakery

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 103 hrAdvanced

Ingredients

  • Light yellow sponge cake, two layers
  • 500ml whole milk
  • 4 egg yolks
  • 100g sugar
  • 30g cornflour
  • 250g unsalted butter, softened
  • 200g sliced almonds
  • 150g sugar for the candied almonds
  • 60g butter for the almonds

Method

  1. Make a custard by heating the milk, then whisking in the yolks, sugar and cornflour; cook until thick and cool fully.
  2. Beat the softened butter, then beat in the cooled custard a spoonful at a time to make a custard buttercream.
  3. For the almond crunch, melt butter and sugar with the sliced almonds and cook to a light caramel; spread on parchment to cool, then break up.
  4. Slice the sponge into layers and spread buttercream between them.
  5. Coat the top and sides with the remaining buttercream.
  6. Press the candied almond crunch all over the surface.
  7. Chill at least an hour before slicing.

Editor tip. Cook the custard until very thick before beating it into the butter, or the buttercream will be loose.

Common allergens: Gluten, Dairy, Egg, Nuts.