Amaretto Cake with Buttercream Frosting Recipe

Amaretto Cake with Buttercream Frosting Recipe
Amaretto Cake with Buttercream Frosting Recipe photo by Taste of Home
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Amaretto Cake with Buttercream Frosting Recipe

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I came up with this recipe because I was craving something that tasted like wedding cake. The texture is similar to pound cake, which is exactly what I wanted. Everyone who tastes it LOVES it.—Megan Dudash, Youngsville, North Carolina
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 30 min. + cooling

Ingredients

  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup sour cream
  • 1/2 cup 2% milk
  • 1/2 cup Amaretto
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 eggs
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • BUTTERCREAM:
  • 1-1/3 cups butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 7-1/2 to 8 cups confectioners' sugar
  • 2/3 cup Amaretto
  • Optional decorations: toasted sliced almonds, milk chocolate M&M's and melted chocolate

Directions

Preheat oven to 325°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition.
Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping.
Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting.
Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired. Yield: 16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Amaretto Cake with Buttercream Frosting in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup sour cream
  • 1/2 cup 2% milk
  • 1/2 cup Amaretto
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 eggs
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • BUTTERCREAM:
  • 1-1/3 cups butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 7-1/2 to 8 cups confectioners' sugar
  • 2/3 cup Amaretto
  • Optional decorations: toasted sliced almonds, milk chocolate M&M's and melted chocolate
  1. Preheat oven to 325°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
  2. In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition.
  3. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping.
  5. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting.
  6. Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired. Yield: 16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Amaretto Cake with Buttercream Frosting in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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