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Amaretto Cake Recipe

Amaretto Cake Recipe

This Amaretto Cake is rich, moist, and bursting with almond flavor. Made with almond flour, sour cream, and real Amaretto liqueur, it’s topped with a smooth glaze and perfect for any special occasion or teatime treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: Italian-American
Calories: 633
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unsalted Butter Softened (2 sticks)
  • 1 ¾ cups Granulated Sugar
  • 4 Eggs Large
  • 2 cups All-Purpose Flour
  • ½ cup Almond Flour
  • 1 tbsp Baking Powder
  • ½ tsp Salt
  • ½ cup Whole Milk Room temperature
  • ½ cup Sour Cream Room temperature
  • ¼ cup Amaretto Liqueur
  • 1 tsp Almond Extract
  • 1 tsp Vanilla Extract
For the Glaze
  • 1 cup Powdered Sugar Sifted
  • 2 tbsp Amaretto Liqueur
  • 1 tbsp Milk Add more to adjust texture

Equipment

  • 1 Bundt Pan 10-inch,greased and floured
  • 1 Mixing Bowl Large
  • 1 Hand or Stand Mixer
  • 1 Wire rack For cooling
  • 1 Whisk For glaze preparation

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, cream the softened butter and sugar until light and fluffy.
  3. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
  5. In another bowl, mix whole milk, sour cream, Amaretto, almond extract, and vanilla.
  6. Alternately add the dry and wet mixtures to the creamed butter, beginning and ending with the dry ingredients. Mix just until combined.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. Prepare the glaze: whisk powdered sugar, Amaretto, and milk until smooth.
Glaze Tip:
  1. If the glaze is too thick, add milk 1 tsp at a time. If too thin, add more powdered sugar until pourable.
  2. Drizzle the glaze over the cooled cake. Slice and serve!

Notes

  • For a non-alcoholic version, substitute Amaretto with almond-flavored syrup.
  • Garnish with slivered almonds or fresh berries for an elegant finish.
  • Store covered at room temperature for 3 days, or freeze for up to 2 months.