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Almond Amaretto Cake

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This Almond Amaretto Cake is a must for any almond lover! Almond cake layers infused with Amaretto liqueur paired with a classic vanilla buttercream.

Almond cake layers infused with Amaretto liqueur paired with a classic vanilla buttercream

I was never a fan of almond flavoured cakes. I found them strong and perfumey, and generally didn’t like the flavour — at least of the almond cakes I had tried in the past, which I’ll admit, was not many. As it turns out, what I don’t like about almond cake is the flavour of almond extract. Amaretto is a whole ‘nother delicious level. 

Almond cake recipe

Ryan and I were in London this June visiting family, and Ryan’s stepmother, Carol, suggested we try this famous chocolate and cake boutique called Choccywoccydoodah. I had never heard of it before, but there was no need to twist my arm — chocolate AND cake? I’m there. The name is crazy and the creations in the shop are even more so. It is amazing what they can do with chocolate! If you’re ever in London, it’s worth checking out.

They have this little cafe on the upper level of the shop, so naturally we had to stop in and sample. We hadn’t even had lunch yet, but we were all pretty okay going straight to the dessert. Naturally, wanting to sample everything, I got this over-the-top 5 layer cake where each layer was different. The almond cake layer was my favourite by far, and since then I’ve had it in my mind to make a delicious Almond Amaretto Cake.

Almond cake with toasted almonds

In order to up the almond flavour, I added some almond flour to the cake batter. I really like the texture this gives the cake, but it’s totally optional. Almond flour is expensive, so if you don’t have any laying around, feel free to just replace it with flour. The Amaretto in the cake layers and the Amaretto syrup are both must-do’s in my opinion. It really helps to enhance the flavour, and the syrup adds amazing moisture too.

I chose to pair this almond cake with a simple vanilla buttercream, but you could add Amaretto to that too if you prefer. If you’d rather make a non-alcoholic version of this cake, you can use almond extract instead, but use it sparingly. Almond extract is very easily overpowering, definitely a case where less is more.

Almond Amaretto Cake

I kept the decoration on this cake simple — toasted almonds pressed into the sides, and some dollops on top with an Ateco 867 (or Wilton 6B) tip. If you’re an almond lover or have one in your life, or if you’ve hated almond cakes all your life like I have and want to try something that just might convert you, this cake is a must!!

Cut slice of Almond Amaretto Cake.

Looking for more boozy desserts?

Tips for making this Almond Cake recipe:

  • If you don’t have almond flour and can’t be bothered buying it (I don’t blame you), you can just leave it out and increase the flour to 2 1/4 cups.
  • If you prefer a non-alcoholic version, you can use almond extract instead. For the cake, use 1 tsp almond extract (at most) and increase the milk to 1 cup. For the syrup, use 1 tsp of almond extract instead of Amaretto. Almond extract is strong and it’s easy to overdo it. Less is more here.
  • For nut lovers, check out my Pear & Walnut Cake, Ferrero Rocher Cake, and Walnut Cake.
  • Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
  • To help ensure your cake layers bake up nice and flat, see my Flat Top Cakes post.
 

This Almond Amaretto Cake is a must for any almond lover! Almond cake layers infused with Amaretto liqueur paired with a classic vanilla buttercream. | livforcake.com
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Almond Amaretto Cake

This Almond Amaretto Cake is a must for any almond lover! Almond cake layers infused with Amaretto liqueur paired with a classic vanilla buttercream.

Course Dessert
Type Cake
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 12
Calories 747 kcal
Author Olivia

INGREDIENTS

Cake:

Amaretto Syrup:

Vanilla Swiss Meringue Buttercream:

Assembly:

US Customary - Metric

INSTRUCTIONS

Cake:

  1. Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.

  2. In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside.

  3. Combine milk and Amaretto. Set aside

  4. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.

  5. Alternate adding flour mixture and milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.

  6. Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
  7. Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.

Amaretto Syrup:

  1. Place sugar and water into a small pot. Bring to a boil and simmer 2 mins. Remove from heat, stir in Amaretto. Cool completely

Vanilla Swiss Meringue Buttercream:

  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  2. Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot (160F) and no longer grainy to the touch (approx. 3mins).
  3. Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

  4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add vanilla and mix until incorporated.

Assembly:

  1. Trim tops of each cake layer just slightly (to help the syrup absorb).

  2. Place one layer of cake on a cake stand or serving plate. Brush generously with Amaretto Syrup. Top with approximately 2/3 cup of buttercream and spread evenly. Repeat with remaining layers.

  3. Frost and smooth the outside with a thin crumb coat. Chill for 20mins. Frost the top and sides of the cake and pipe dollops on top of desired using an Ateco 867 or Wilton 6B tip.

  4. Press toasted almonds into the bottom and sprinkle on top of the cake.

NOTES

* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.

Note:
- If you don't have almond flour and can't be bothered buying it (I don't blame you), you can just leave it out and increase the flour to 2 1/4 cups.
- If you prefer a non-alcoholic version, you can use almond extract instead. For the cake, use 1 tsp almond extract (at most) and increase the milk to 1 cup. For the syrup, use 1 tsp of almond extract instead of Amaretto. Almond extract is strong and it's easy to overdo it. Less is more here.

Almond Amaretto Cake collage

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The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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Comments

  1. Elaine says

    Hi! I am planning on making this with amaretto “extract” flavoring and use the kid-friendly approach. Should vanilla still be used?
    Also, I am planning on using a salted caramel frosting for inside, maybe even the external buttercream flavoring as well – do you think I should still do the amaretto syrup?

    Reply

    • Olivia says

      Hi Elaine! You could still use vanilla for sure, or leave it out — either way 🙂 I would do the syrup both for flavour and moisture still.

      Reply

  2. Cliff says

    I’ve noticed several questions on resizing, I wanted to do 3 9” pans with enough height to potentially slice for a 6 layer cake…would doubling the recipe be adequate or way too much, would 1-1/2 the recipe be better?

    Reply

  4. Susan says

    Hi I’d love to make this for an upcoming family holiday. Could I use almond cream cheese frosting instead? Also I have 2 8 inch pans. Should I bake two and bake the third layer in the pan when it’s cooled?

    Reply

    • Olivia says

      Hi Susan! You could totally use almond cream cheese frosting instead — I think that would be delicious! The recipe as is will work for two 8″ pans. If you want three layers, then I would suggest whipping up another separate batch of half the recipe. It’s not good to let cake batter sit out once it’s been made. I hope that helps!

      Reply

  5. Donna says

    I have made this cake 3-4 times and am having a terrible time with it. Don’t get me wrong…the taste is amazing!(That’s why I keep trying!). But the cake never seems to be done at 35 minutes. It takes much longer. The center then falls and after 45 minutes or longer in the oven (about the time it’s on the verge of burning), I remove it from the oven. Clearly not done in the center. At this point, I just crumble it in a container and pour the syrup over it…can’t waste such good taste! But I really want it in a formed cake state. What am I doing wrong? I follow the recipe to a tee. I have been using European butter (I believe it has higher fat content). Could that be where I’m going wrong?

    Reply

    • Olivia says

      Hi Donna! That definitely sounds like something is off. Have you tested your oven temperature? Though it shouldn’t also be burning but then raw in the middle. It could be the butter – how much higher is the fat content? I recently had issues with a cake falling in the center due to using a nut flour which increased the overall fat. Also, are you at high elevation at all? That could contribute too.

      Reply

  6. CAROLYN L says


    I followed this recipe with the exception of using two 9 inch pans for 2 layers instead of 3 and it came out wonderfully! Thanks for the great recipe!

    Reply

  7. Jessica says

    Hello! Is it 3/4 cup packed almond flour or just regular? I’ve noticed it’s really fluffy and could be packed, just wondering if you measured it packed or not 🙂

    Reply

  11. Jean Lopez says


    Do you need to add flour for high altitude? If so, how much. I also had a problem with the cake falling apart. But the flavor is amazing. I want to pare this by stacking a white chocolate and almond amaretto cheesecake on top of the cake. This is for our 50th anniversary party.

    Reply

  12. Katie says

    Hi Olivia! Can’t wait to make this. Can you tell me how many cups of batter it makes? I’m guessing about 6 cups? Thabks! 🙂

    Reply

  13. Judy says


    I made this cake and it came delicious! I brought a piece to my coworker who had just bought an amaretto cake for her birthday. She said that it was amazing! The frosting on this cake was the best I have ever had! I do not like frosting and scrape it off. Not this frosting!

    Reply

  15. Susan says


    I want to make this recipe so bad! Is it possible to omit the frosting? By doing so, will it take away for the final flavor?

    Reply

  17. Anita says

    Just made this today but frosted with a white chocolate ganache….it tasted wonderful but the cake falls apart very easily. It’s not dense or overly dry but it crumbles easily. Any idea why and how i can fix?

    Reply

  20. Elise says


    Delicious everytime. I’ve been layering puréed fresh fruit between the layers for my friends who aren’t huge frosting fans and it’s just the best. Almond is my favorite flavor and finally a good almond cake!

    Reply

      • Hellen Lawrie says


        This cake has become a favorite, layered with fresh blueberries ans strawberries, Ganache, and swiss meringue buttercream. Topped with more berries, Ganache drip, and broken French Almond slice. Incredible. My customers are always amazed by the flavour combination. Now to attempt it with Frangelico and switching out almond meal for hazelnut meal.

        Reply

  21. Nicola says


    So this is currently baking in the oven and if the batter is anything to go by, it’s going to be delicious. Sadly I’m a little low on Anaretto (didn’t realise how much of the bottle I got through the other night 🤪). I’m going to layer it up with a raspberry and amaretto jam alongside the buttercream to make sure the kick is there and to give my husband the Bakewell tart cake he’s been asking for!! Fingers crossed! Xx

    Reply

  24. Marizza says


    I made this cake for a wedding and it was a great success. I made this cake 5 times and every time, it came out delish. I am going to try your vanilla and chocolate recipes next. Thank you so much for this fantastic recipe.

    Reply

  26. Samuel says


    Wanted to bake this for a social event coming up this weekend and my schedule is a little flooded so timing to bake is tricky, would it be ok if I baked and drizzled one day and then frosted and reassembled the morning of the event? Or would that ruin the overall experience of it?

    Reply

    • Olivia says

      Hi Samuel! Yes that would be totally fine. I often spread out my baking. Normally I’d recommend that you freeze the cake layers, but since it’s only a day between just wrap them in plastic wrap and leave them on the counter. I would recommend drizzling with syrup as part of the cake assembly, not in advance, though it won’t be a disaster either way 🙂 Let me know how you like it!!

      Reply

  28. Kathleen says

    This looks amazing! Excited to try it, but I really struggle with making high altitude adjustments to cake recipes. Any suggestions for a high altitude version?

    Reply

  29. Kim says


    Attended an Italian-themed dinner party Saturday evening and, after convincing the hostess to allow me to bring a cake, we settled on the Almond Amaretto Cake. This was the sixth course of the evening (yes, 6!) and I couldn’t believe how many guests ate the entire piece of cake! It was incredible. Every time I make one of your cakes (this is my 4th) I think, “Oh, this is my favorite!” I can’t wait to make it again….but there are so many others to try!

    Reply

    • Olivia says

      Hi Kim! You just made my Monday 🙂 Thank you so much and I’m so happy to hear that everyone liked this one!! It’s one of my faves for SURE.

      Reply

  30. Vany says

    in my case use almond and amaretto essence, 1 teaspoon each, but the cakes sank from the center, what could it be? ☹

    Reply

  31. Rachel says


    This flavor is AMAZING. I made it w/o modifications to the recipe, and it is very dense and almost greasy. Any ideas on whether I did something wrong or a possible modification? But I don’t want to modify too much, because the taste is exactly everything I could have hoped for.

    Reply

    • Olivia says

      Hi Rachel! It shouldn’t have been dense or greasy, hmm. Overmixing can sometimes cause a dense cake, so make sure to only mix until the flour is just incorporated. Also, is your baking powder still good? Glad you liked the flavour, it’s one of my favourites!!

      Reply

  32. Joyce says

    This cake is wonderful. Made it for my moms birth Day and everyone loved it. One question though. Your image looks like the icing is dense mine was not so dense. What did I do wrong?

    Reply

    • Olivia says

      Hi Joyce! So glad everyone liked this one — it’s one of my favourites! Was your icing runny? There are a few factors that could have cause that:

      – grease in the bowl or yolk in the whites
      – meringue to warm when butter was added
      – butter too soft

      If it’s one of the latter two then you can save it by sticking it in the fridge for 20mins and rewhipping. I hope that helps!

      Reply

  33. Milo says


    This is one of the best cakes I’ve ever eaten. Had it for a birthday dinner and it was devoured by all! Wonderful recipe! Thank you!

    Reply

  36. Carol says


    This cake looks so beautiful! You are very professional and artistic with your photography, so lovely. I will look forward to making this recipe soon.I want to find 6″ pans and make it just to look the same way as yours. I hope I can achieve such pretty results.

    Reply

  37. Sindy says


    If this cake is a must for anyone who likes almonds, then it was created thinking of me, I love almonds and I put them and almost everything that, as you imagine a cake that takes almonds, should be all good.

    Reply

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