This Almond Amaretto Cake is a must for any almond lover! 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.
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.
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.
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!!
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.
Almond Amaretto Cake
Ingredients
Cake:
- 1 1/2 cups all-purpose flour
- 3/4 cup almond flour
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature
- 1 1/2 cup granulated sugar
- 3 large eggs room temperature
- 1 1/2 tsp vanilla
- 3/4 cup milk room temperature
- 1/4 cup Amaretto liqueur
Amaretto Syrup:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup Amaretto liqueur
Vanilla Swiss Meringue Buttercream:
- 5 large egg whites
- 1 1/2 cup granulated sugar
- 1 1/2 cups unsalted butter room temperature
- 1 tsp vanilla
Assembly:
- 1 cup sliced almonds toasted
Instructions
Cake:
- Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
- In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside.
- Combine milk and Amaretto. Set aside
- 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.
- 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.
- Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
- Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.
Amaretto Syrup:
- 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:
- Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
- 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).
- 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)).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add vanilla and mix until incorporated.
Assembly:
- Trim tops of each cake layer just slightly (to help the syrup absorb).
- 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.
- Press toasted almonds into the bottom and sprinkle on top of the cake.
Recipes You May Like
Notes
** 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.
Nicole Ducharme says
The cake is so good. Thank you for the recipe.
Olivia says
Hi Nicole! So glad you loved it ๐
Rose says
This cake has good flavor but, I believe too much baking powder. I am an avid baker and followed the recipe exactly as written and all three layers sunk. My baking powder was brand new and my oven temperature is right on.
Olivia says
Hi Rose! Sorry to hear that your cakes sank. Are you at high elevation by chance? That could be a culprit. The amount of baking powder in the recipe is correct (did you use baking soda by accident?). The only other reason they could have sunk is if they were not fully baked when taken out of the oven.
Kathleen says
Hi! My husband and I have our wedding anniversary this coming Tuesday, and I was hoping to make this cake for us. We live in Colorado at about 6500ft in elevation. Should I make any adjustments to the cake to keep it from sinking?
Thank you!
Kathleen
Olivia says
Hi Kathleen! Happy anniversary! You will need to make some adjustments, but it might require some experimentation. Here are some tips: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Deanna says
I love your cakes!! I was wondering if you would consider providing ingredient measurements by weight since measuring with measuring cups can be a bit inaccurate, especially with flour. Iโm never quite sure I have it right.
Olivia says
Hi Deanna! There is a Metric converter below the list of ingredients ๐
Tammy says
This cake is luxurious. Moist and full of almond flavor. The buttercream is silky and smooth. It is truly lovely.
Olivia says
Hi Tammy! Thanks for the awesome feedback. I’m so glad you like it as much as I do ๐
Tammy says
I’m eating it for breakfast on day 2, and it is even better after sitting overnight. ๐
Olivia says
What better breakfast to have?? ๐
Linda Mathieu says
Absolutely delicious! Extraordinary flavor and texture. Beautiful as well . Used GF flour as we have a celiac in the family. Took a little longer to bake as is normal with GF flour.
Olivia says
Hi Linda! Thanks for the amazing feedback! And for your GF tip ๐
Mary says
How would I make the recipe if I u see three 8 inch pans . Also why use parchment paper on the pans if Grease and flower it.
Olivia says
Hi Mary! For three 8″ pans I would change the Servings to 16 to increase the amounts and use those. The layers will be slightly thinner, but the amounts are easier to work with. I like to use parchment as an extra assurance that my cakes will come right out of the pans.
Julie Johns says
I am not sure what I am doing wrong but my first attempt wouldn’t seem to cook despite using the correct size tin and temperature. Second attempt is in the oven and although this one had risen more it’s still taking a lot longer than 35 minutes and is very soft on the top.
Any tips on where I might be going wrong? Baking powder new so it’s not that and I was extra careful following the recipe the second time.
Olivia says
Hi Julie! Have you tested your oven temp? It sounds like it might run a bit on the cool side which would explain the longer baking time. You can buy and inexpensive oven thermometer and see if it gets to the right temp.
Stacey says
Weโre pretty positive that it is the amount of butter in the cake. My daughter and I made this โcakeโ and questioned the density of it before even putting it in the over. Definitely more of a cookie texture. We even checked the recipe several times because it did not seem right.
Olivia says
Hi Stacey! This cake recipe is a pretty common ratio of ingredients. The butter amount is correct. If the cake had more of a cookie texture then I think there may have been too much flour in it. I recommend spooning and leveling the flour into your cup rather than using the cup as a scoop. The latter can pack in much more flour.
Lauren says
Hello! I couldn’t resist making this cake, almond and amaretto are my favorite. I haven’t tasted it yet, because I was planning on assembling for a bridal shower this weekend and just freezing the layers for a few days ahead of time. I followed the recipe to a T, but the layers only came out 1 inch thick. I don’t know what happened! My baking soda was definitely active, and the layers do feel pretty spongey, it was just a small amount of batter. Any insight? No worries if not. Thanks!
Olivia says
Hi Lauren! Did you use 6″ pans? The cakes baked right to the top of my 2″ tall 6″ pans. The recipe doesn’t use baking soda, but I assume you meant baking powder. Did you make any adjustments to it? Sounds like something was off!!
Carol says
We loved the cake. Just wondering if you use all the amaretto syrup on the three 6โ layers? I made the cake but did not use all the syrup as I thought using it all may have made the cake layers soggy.
Olivia says
Hi Carol! I did not use it all, no. Just a couple Tbsp per layer, but its hard to make a small amount! The extra can be used in cocktails or iced coffee or future cakes (it freezes well!).
Martha says
I used almost all of the syrup and my cake was wonderful!!! I received so many compliments that I lost count. Now Iโve been asked to make a larger one for a special work party. I used a straw to poke holes into the cake and brushed the syrup over the layers . I did this for several hours to allow the syrup to be slowly absorbed.
Olivia says
Hi Martha! So happy you liked it, thank you for your syrup soaking tips ๐
Alisha says
I’m doubling this cake since I’m using 9″ pans, should I double the SMBC too?
Olivia says
Hi Alisha! I think doubling it would be safest — always better to have too much than too little!
Lisa says
I’m excited to make this cake for my Christmas table! Can I make the cake rounds ahead of time and freeze them?
Olivia says
Hi Lisa! For sure! Just wrap them well in plastic wrap and pop into the freezer. The buttercream can be made in advance too and refrigerated. Be sure to bring it completely to room temperature before use (I leave it out overnight) and rewhip before use. See this post for troubleshooting if you run into issues: https://livforcake.com/swiss-meringue-buttercream-recipe/
Lisa says
Thanks, Olivia! I usually make my layers ahead and freeze them, but just wanted to make sure.
JJ says
I am wanting to freeze mine as well. Do I add the syrup before I freeze or after?
Olivia says
Hi JJ! I’d add it after the freezer during cake assembly.
Marisol says
What are substitutions that can be made to make this a vegan cake?
Olivia says
Hi Marisol! I haven’t experimented with alternative baking with this recipe so wouldn’t want to steer you wrong. You can replace the milk with almond milk and the butter with vegan butter (in the cake, not sure if it would work well in the frosting), but I’m not sure about the eggs.
Taube says
I made this for my friendโs birthday. I mostly followed the recipe except I cut back on the sugar a little bit because the amaretto was already so sweet. It was easy and delicious! I got lots of compliments. The cake was moist and the frosting was fluffy and tasty. I would make this again.
Olivia says
Hi Taube! So happy to hear you loved it as much as I do ๐
Hailey says
I made this and its AMAZING, but I only got two layers out of it, how do I make it to where I get three???? I used 9 inch pans, is that way too big?
Olivia says
Hi Hailey! The cake recipe is for three 6″ pans or two 8″ pans — the layers will be much thinner in 9″ pans. You’ll want to double the recipe if using those.
Kenna says
I made this without alcohol, just the almond flour and almond extract for the almond flavor, and it was SOOOO good! Iโm not a big almond fan either. Highly recommend to make this, as I will definitely make it again at some point! Thank you!
Olivia says
Hi Kenna! This is one of my all time faves and I’m so glad you loved it too. I’m not a huge almond fan either but this cake is SO yummy.
Conny says
This recipe sounds amazing! Can’t wait to try it this weekend for a birthday celebration!!! Does the cake require refrigeration? How many days in advance can I make it? I need it for Saturday evening…
Thank you
Conny
Olivia says
Hi Conny! It doesn’t need to be refrigerated, but I prefer to do so. The frosting will be quite soft the longer it sits at room temp, especially if it’s warm. It will be good for 2-3 days on the counter or refrigerated.
Molly says
I have made this cake twice and both times it was both beautiful and delicious. My family has asked me to make sure I keep the recipe for future cake eating celebrations! Give it a try. You won’t be disappointed.
Olivia says
Hi Molly! Thanks so much for the awesome feedback. This one is one of my faves!
Nena says
I had been meaning to make a flavorful cake for a long time. I think I found it. The cake is delicious and I can’t wait to make it again in the future. Thank you โค๏ธ
Olivia says
So happy you liked it Nena! ๐
Connie Swanteck says
Hi Olivia,
I made this cake for a friendโs birthday party. The icing was runny, but I know where I went wrong with that. I diced the butter in a cuisinart at half inch squares and left it out too long. The cake was delicious but didnโt rise well. Could altitude have anything to do with that?
Btw, you may be thinking, โpoor birthday friendโ, but despite the imperfections, everyone raved about the cake.
Olivia says
Hi Connie! So glad everyone loved it! Are you at a higher altitude? That would for sure have an impact on the structure of the cake, but I believe you usually need to lower leaveners at a higher alt. Here are some guidelines to experiment with: https://www.kingarthurflour.com/learn/resources/high-altitude-baking. The cake doesn’t rise a ton, but should rise to be about 2″ tall +/-. Is there a chance your baking powder is expired? Overmixing can sometimes cause thinner denser cakes too. I only mix until my flour is just incorporated.
rebecca says
can I use an alternative to the milk like soya milk?
Olivia says
Hi Rebecca! Yes, that should work fine.
Max says
I canโt wait to make this cake, Iโm planning on making it tomorrow I just have a quick question, what kind of milk did you use and would using 1% milk work for the cake or would it have to be something with more fat like whole milk?
Olivia says
Hi Max! Any milk will work. Whole milk is ideal, but I always use 1% because it’s what I have in my fridge!
Amanda says
Hi there! Wondering if I can use all almond flour instead of mixing both? I cannot wait to try this!! Thank you!!
Olivia says
Hi Amanda! I haven’t tried it with all AF myself, and worry about about the structural integrity of not having AP flour in there for some gluten. Let me know if you try it though!
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?
Olivia says
Hi Elaine! You could still use vanilla for sure, or leave it out — either way ๐ I would do the syrup both for flavour and moisture still.
Cliff says
Iโve noticed several questions on resizing, I wanted to do 3 9โ 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?
Olivia says
Hi Cliff! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html I would 2x the recipe for three 9″ pans.
Danielle says
Would it be okay to use amaretto creamer instead of liquer??
Olivia says
Hi Danielle! The flavour might not be as strong but it should work ok.
Susan says
Hi Iโd 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 itโs cooled?
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!
Donna says
I have made this cake 3-4 times and am having a terrible time with it. Donโt get me wrong…the taste is amazing!(Thatโs 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 itโs 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…canโt 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 Iโm going wrong?
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.
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!
Olivia says
Awesome, thanks for the tip Carolyn!
Jessica says
Hello! Is it 3/4 cup packed almond flour or just regular? Iโve noticed itโs really fluffy and could be packed, just wondering if you measured it packed or not ๐
Olivia says
Hi Jessica! Good question, I did not pack it. I just spooned it into my measuring cup like I do with regular flour.
Mary says
Would love to see it being sliced! Iโm afraid Iโd make a mess of three layer but want to try.
Olivia says
Hi Mary! I find slicing my cakes cold with a hot knife works best.
Alina Groblicka says
Hi Olivia: Happy Holidays!
I am about to make the Almond Cake for my husband’s birthday (Dec 24!) and was wondering if chocolate filling (gnache) and chocolate frosting will work with the Almond Cake…
I would appreciate your comment.
thanks,
Alina
Olivia says
Hi Alina! Happy Holidays to you! I think that would be delicious, in fact, I have a similar cake here: https://livforcake.com/milk-chocolate-almond-cake/
Tessa says
Hi! Can I use cake flour, or all purpose flour instead of almond flour? I can’t wait to try this cake!
Olivia says
Hi Tessa! You can for sure but it won’t have as much of that almond flavour or texture. It will work though!
MasterCakes says
Thank you for recipe !!! Delicious cake,easy direction,great website.
Olivia says
Glad you liked it!
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.
Olivia says
Hi Jean! You definitely should make some adjustments for high altitude. It can take a bit of trial and error to figure out what works best for where you live. Here are some tips for high altitude baking: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Katie says
Hi Olivia! Canโt wait to make this. Can you tell me how many cups of batter it makes? Iโm guessing about 6 cups? Thabks! ๐
Olivia says
Hi Katie! I’m not totally sure, I’ve never measured it! But it would be around there.
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!
Olivia says
So glad you liked it Judy!
Laura says
I’m making a three tier wedding cake. Does cake need to be refergirated if I use a basic white vanilla frosting ?
Olivia says
Hi Laura! I’m not sure what you mean — refrigerated at what point? For how long?
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?
Olivia says
Hi Susan! You don’t want to use any frosting at all? The cake will still be totally delicious, just less sweet overall.
Anne says
Hello! I am excited to try the recipe! However, I only have 9 inch pans. How long should I bake them for?
Olivia says
Hi Anne! Do you plan to increase the recipe at all? How many 9″ pans do you want to use? Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Anita says
Just made this today but frosted with a white chocolate ganache….it tasted wonderful but the cake falls apart very easily. Itโs not dense or overly dry but it crumbles easily. Any idea why and how i can fix?
Olivia says
Hi Anita! Is it possible that the batter was overmixed? That can happen sometimes. Or was your almond flour not very fine?
Rachel says
Can you use almond meal instead of almond flour?
Olivia says
Hi Rachel! Yes, it’s basically the same thing. Let me know how you like it!
caron says
I want to make it for kids, what can i use instead of the liquor?
Olivia says
Hi Caron! The notes section in the recipe and the tips above the recipe give instructions on how to make it kid friendly.
Elise says
Delicious everytime. I’ve been layering purรฉed 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!
Olivia says
I need to try it with fresh fruit and/or jams! I bet it would be amazing. So glad you like it too ๐
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.
Olivia says
I love the addition of fresh berries to this recipe! Especially for summer. So glad you like it! I think a hazelnut version would be delish.
Nicola says
So this is currently baking in the oven and if the batter is anything to go by, itโs going to be delicious. Sadly Iโm a little low on Anaretto (didnโt realise how much of the bottle I got through the other night ๐คช). Iโm 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 heโs been asking for!! Fingers crossed! Xx
Olivia says
I love the addition of raspberry!! Omg that will be delicious. I hope you guys like it!
Tannia says
Hola! Traduje toda su receta, fue increรญble!!! Gracias por compartirla. Saludos desde Costa Rica!
Olivia says
Yay! So happy you liked it ๐
Marshall says
Do you think this cake will bake well as cupcakes? Or will it come out to dry?
Olivia says
Hi Marshall! It should be fine, but you’ll need to reduce the baking time. Start checking at 25mins.
Marshall Perkins says
This cake worked great as cupcakes and the flavor is amazing!! I paired with a cherry Swiss meringue buttercream!
Olivia says
Yay! So glad you liked it ๐ Sounds like a delicious combo!
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.
Olivia says
Hi Marizza! I’m so happy to hear that as this cake is one of my favourites! I hope you like the other ones too ๐
Isabelle Payne says
Oh my goodness, whilst looking at your other recipes I came across this one! Saved to my Pinterest for later, made me drool! Bang goes the diet…
Olivia says
This one is SO good. One of my all-time faves. I hope you like it ๐
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?
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 ๐ Let me know how you like it!!
Karen says
Do you think I could put an amaretto cheesecake in the middle layer?
Olivia says
Hi Karen! I don’t see why not. You mean when stacking/decorating?
Karen says
Yes, I added the amaretto cheesecake in the middle when stacking, it was a success, very delicious cake!
Olivia says
Awesome! Glad to hear it!
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?
Olivia says
Hi Kathleen! I’ve never baked in high altitude myself, but here are some tips ๐ https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
Kathleen says
Lol…that’s the same website I’ve been using. Guess I’ll just have to practice some more til I get it right. Thanks for taking the time to reply and for the all the great recipes!
Olivia says
Lol, sorry!! What issues are you seeing when you bake your cakes?
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!
Olivia says
Hi Kim! You just made my Monday ๐ Thank you so much and I’m so happy to hear that everyone liked this one!! It’s one of my faves for SURE.
Vany says
in my case use almond and amaretto essence, 1 teaspoon each, but the cakes sank from the center, what could it be? โน
Olivia says
Hi Vany! Did the cakes sink in the oven or after you took them out?
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 donโt want to modify too much, because the taste is exactly everything I could have hoped for.
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!!
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?
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!
Milo says
This is one of the best cakes Iโve ever eaten. Had it for a birthday dinner and it was devoured by all! Wonderful recipe! Thank you!
Olivia says
Thank you Milo! So glad you liked it!
Robin Hernandez says
Does this cake need to be refrigerated if made a day ahead of serving?
Olivia says
Hi Robin! Yes, I would refrigerate it but take it out 2-3 hours before serving.
Olivia says
Hi, Iโve made this cake before and it was a hit! I was wanted to know if you can make cupcakes instead of cake using this recipe?
Olivia says
Hi Olivia! You can for sure make cupcakes. All you need to do is reduce the baking time. I suggest starting to check them at 15mins.
Camille says
This looks lovely! About how many cups of batter does this make? I need to make 2 x 10โ round with it.
Olivia says
Hi Camille! I’ve never measured the volume. I use this site as reference for adjusting to different pan sizes (http://www.joyofbaking.com/PanSizes.html). Looks like you should double the recipe?
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.
Olivia says
Hi Carol! Thank you! I hope you like this one as much as I do ๐ You can also make it in two 8″ pans if you can’t find the 6″ ๐
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.
Olivia says
Hi Sindy! I hope you try this one ๐