Experience the unforgettable flavors of Italy with this homemade amaretto cake. Combining the delicate almond aroma of amaretto liqueur in a rich buttercream with a moist, tender crumb, this cake is as elegant as it is indulgent.
The straightforward process will result in a bakery-quality cake that’s bound to have you and your guests going back for seconds—but don’t worry, the recipe makes 16 servings, so you’ll have plenty to go around. Plus, the irresistible aroma of almonds and vanilla that fills your home as it bakes is reason enough to preheat your oven!
Ingredients for Amaretto Cake
- Flour: All-purpose flour provides the structure and base for this amaretto cake.
- Baking powder:Â A teaspoon of baking powder acts as a leavening agent, helping the cake rise and giving it a light, fluffy texture.
- Sour cream: The sour cream adds moisture and tanginess to the cake. Out of sour cream? Here are our no-fail sour cream substitutes.
- Milk: The 2% milk adds moisture and helps create a soft, tender texture in the cake.
- Amaretto liqueur: Amaretto adds a distinctive almond flavor to both the cake and frosting.
- Butter: Softened butter provides richness and flavor to both the amaretto cake and the frosting.
- Shortening: The shortening adds stability and gives the cake its distinctive moist and tender crumb.
- Sugar:Â Granulated sugar sweetens the cake and helps it get golden brown while it bakes.
- Eggs: Six large room-temperature eggs provide structure and help bind the ingredients.
- Almond extract:Â Almond extract enhances the almond flavor of this decadent cake and complements the amaretto liqueur.
- Vanilla extract:Â A teaspoon of vanilla extract adds depth to the overall flavor profile of the cake and frosting.
- Confectioners’ sugar: Powdered sugar is key for the buttercream frosting. Sift the powdererd sugar to avoid a lumpy buttercream.
- Optional decorations: Toasted sliced almonds, milk chocolate M&M’s and melted chocolate will add texture and visual appeal to the finished amaretto cake.
Directions
Step 1: Prepare the baking pans
Preheat the oven to 325°F. Grease three 9-inch round baking pans, line the bottoms with parchment paper, then grease the paper.
Step 2: Prep the dry and wet ingredients
In a medium bowl, whisk together the all-purpose flour and baking powder, then set the bowl aside. In a separate bowl, whisk together the sour cream, milk and amaretto until blended.
Step 3: Cream the fats, and add the eggs
In a large bowl, cream the butter, shortening and sugar until light and fluffy, five to seven minutes. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then beat in the almond and vanilla extracts.
Step 4: Combine the mixtures
Gradually add the flour mixture to the butter mixture, alternating with the sour cream mixture, beating well after each addition. Begin and end with the flour mixture.
Step 5: Bake the cakes
Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before removing them to wire racks. Peel off the parchment paper and let them cool completely before frosting.
Step 6: Make the frosting
In a large bowl, beat the butter, vanilla and salt until creamy. Gradually add the confectioners’ sugar, alternating with amaretto, until you reach the desired consistency. Reserve 2/3 cup of frosting for piping.
Step 7: Assemble, frost and decorate
Place one cake layer on a serving plate, and spread it with 1/2 cup of frosting. Top it with the remaining cake layer, then frost the top and sides of the cake with the remaining buttercream. Pipe the reserved frosting around the bottom edge of the cake. If desired, decorate the cake with toasted sliced almonds, milk chocolate M&M’s and melted chocolate.
Amaretto Cake Variations
- Add an almond praline layer: For extra crunch and nuttiness, add a layer of homemade cinnamon almond praline between the cake layers or sprinkle it on top of the frosted cake.
- Add fruit: Incorporate fresh or dried fruit, like cherries or apricots, into the batter for a fruity twist.
- Try a different liqueur: For a unique flavor profile, swap the amaretto with hazelnut liqueur or Kahlúa for a coffee-almond fusion.
- Make it extra boozy:Â For an adult version with a more pronounced almond flavor, brush each cake layer with additional amaretto before frosting with the amaretto buttercream.
- Top with Italian meringue: For a lighter, more elegant finish, top the cake with a layer of Italian meringue instead of buttercream frosting.
How to Store Amaretto Cake
Store leftovers of this almond amaretto cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate the cake for up to a week.
Can you freeze amaretto cake?
Yes, you can freeze the cake layers—minus the frosting. Cut the cake into individual sliced portions and wrap them tightly in plastic wrap and aluminum foil. Transfer the slices to freezer-safe containers or zip-top bags and store them in the freezer for up to three months. Thaw in the refrigerator overnight before frosting and serving.
Amaretto Cake Tips
What can you serve with amaretto cake?
You can serve slices of this amaretto cake with a side of whipped cream or a scoop of homemade vanilla ice cream to complement the almond flavor. A glass of ice wine or an after-dinner drink would also complement this decadent dessert.
How can I enhance the almond flavor in amaretto cake?
Using toasted sliced almonds as a garnish can help intensify the almond flavor of this amaretto cake. You can also brush each cake layer with a mixture of amaretto and simple syrup before frosting.
What can I do if the amaretto buttercream is too sweet?
If you find your buttercream too sweet, add a pinch of salt or a squeeze of lemon juice. These will help balance the sweetness without altering the texture. You can also substitute some of the powdered sugar with cornstarch to reduce the sweetness while maintaining the right consistency.
How do you achieve a smooth buttercream finish?
For a smooth buttercream finish, start with a crumb coat. Apply a thin layer of frosting to the entire cake and refrigerate for 15 to 20 minutes to seal in the crumbs and set the base layer. Then apply the final coat of frosting for a smooth appearance.
