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.
rebecca says
May 30, 2019 at 3:50 PMcan I use an alternative to the milk like soya milk?
Olivia says
June 3, 2019 at 2:27 PMHi Rebecca! Yes, that should work fine.
Max says
May 14, 2019 at 9:40 PMI can’t wait to make this cake, I’m 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
May 15, 2019 at 4:52 PMHi 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
May 11, 2019 at 12:36 PMHi there! Wondering if I can use all almond flour instead of mixing both? I cannot wait to try this!! Thank you!!
Olivia says
May 13, 2019 at 12:16 PMHi 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
April 18, 2019 at 2:18 PMHi! 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
April 20, 2019 at 7:07 PMHi 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.
Cliff says
April 6, 2019 at 12:15 PMI’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?
Olivia says
April 8, 2019 at 10:08 AMHi 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
March 28, 2019 at 6:35 PMWould it be okay to use amaretto creamer instead of liquer??
Olivia says
April 1, 2019 at 4:36 PMHi Danielle! The flavour might not be as strong but it should work ok.
Susan says
March 22, 2019 at 12:29 PMHi 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?
Olivia says
March 22, 2019 at 1:22 PMHi 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
March 13, 2019 at 9:31 PMI 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?
Olivia says
March 16, 2019 at 10:21 AMHi 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
March 10, 2019 at 8:39 PMI 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
March 13, 2019 at 1:47 PMAwesome, thanks for the tip Carolyn!
Jessica says
March 5, 2019 at 7:30 PMHello! 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 🙂
Olivia says
March 7, 2019 at 1:55 PMHi Jessica! Good question, I did not pack it. I just spooned it into my measuring cup like I do with regular flour.
Mary says
December 16, 2018 at 6:31 PMWould love to see it being sliced! I’m afraid I’d make a mess of three layer but want to try.
Olivia says
December 17, 2018 at 1:47 PMHi Mary! I find slicing my cakes cold with a hot knife works best.
Alina Groblicka says
December 22, 2018 at 5:27 PMHi 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
December 23, 2018 at 9:50 AMHi 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
December 12, 2018 at 8:15 AMHi! Can I use cake flour, or all purpose flour instead of almond flour? I can’t wait to try this cake!
Olivia says
December 12, 2018 at 2:35 PMHi Tessa! You can for sure but it won’t have as much of that almond flavour or texture. It will work though!
MasterCakes says
December 12, 2018 at 1:59 AMThank you for recipe !!! Delicious cake,easy direction,great website.
Olivia says
December 12, 2018 at 2:34 PMGlad you liked it!
Jean Lopez says
November 30, 2018 at 3:10 PMDo 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
December 1, 2018 at 9:52 AMHi 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
November 8, 2018 at 4:07 PMHi 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! 🙂
Olivia says
November 8, 2018 at 4:53 PMHi Katie! I’m not totally sure, I’ve never measured it! But it would be around there.
Judy says
October 5, 2018 at 11:02 PMI 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
October 9, 2018 at 2:29 PMSo glad you liked it Judy!
Laura says
September 15, 2018 at 8:13 PMI’m making a three tier wedding cake. Does cake need to be refergirated if I use a basic white vanilla frosting ?
Olivia says
September 20, 2018 at 2:04 PMHi Laura! I’m not sure what you mean — refrigerated at what point? For how long?
Susan says
September 11, 2018 at 5:01 PMI 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
September 14, 2018 at 2:33 PMHi Susan! You don’t want to use any frosting at all? The cake will still be totally delicious, just less sweet overall.
Anne says
August 31, 2018 at 2:21 PMHello! I am excited to try the recipe! However, I only have 9 inch pans. How long should I bake them for?
Olivia says
September 4, 2018 at 3:18 PMHi 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
August 18, 2018 at 1:10 PMJust 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?
Olivia says
August 20, 2018 at 2:27 PMHi Anita! Is it possible that the batter was overmixed? That can happen sometimes. Or was your almond flour not very fine?
Rachel says
July 10, 2018 at 2:33 AMCan you use almond meal instead of almond flour?
Olivia says
July 10, 2018 at 9:30 AMHi Rachel! Yes, it’s basically the same thing. Let me know how you like it!
caron says
June 25, 2018 at 9:31 AMI want to make it for kids, what can i use instead of the liquor?
Olivia says
June 26, 2018 at 3:35 PMHi Caron! The notes section in the recipe and the tips above the recipe give instructions on how to make it kid friendly.
Elise says
June 9, 2018 at 12:29 AMDelicious 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!
Olivia says
June 11, 2018 at 1:41 PMI need to try it with fresh fruit and/or jams! I bet it would be amazing. So glad you like it too 🙂
Hellen Lawrie says
August 28, 2018 at 2:40 AMThis 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
August 28, 2018 at 4:16 PMI 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
June 7, 2018 at 5:59 AMSo 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
Olivia says
June 11, 2018 at 1:36 PMI love the addition of raspberry!! Omg that will be delicious. I hope you guys like it!
Tannia says
May 31, 2018 at 4:31 AMHola! Traduje toda su receta, fue increíble!!! Gracias por compartirla. Saludos desde Costa Rica!
Olivia says
June 5, 2018 at 3:44 PMYay! So happy you liked it 🙂
Marshall says
May 30, 2018 at 7:45 PMDo you think this cake will bake well as cupcakes? Or will it come out to dry?
Olivia says
June 5, 2018 at 3:43 PMHi Marshall! It should be fine, but you’ll need to reduce the baking time. Start checking at 25mins.
Marshall Perkins says
July 9, 2018 at 11:57 PMThis cake worked great as cupcakes and the flavor is amazing!! I paired with a cherry Swiss meringue buttercream!
Olivia says
July 10, 2018 at 9:29 AMYay! So glad you liked it 🙂 Sounds like a delicious combo!
Marizza says
May 24, 2018 at 2:44 PMI 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
May 25, 2018 at 3:52 PMHi Marizza! I’m so happy to hear that as this cake is one of my favourites! I hope you like the other ones too 🙂
Isabelle Payne says
May 16, 2018 at 12:32 AMOh 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
May 17, 2018 at 3:16 PMThis one is SO good. One of my all-time faves. I hope you like it 🙂
Samuel says
May 8, 2018 at 8:40 PMWanted 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
May 11, 2018 at 2:55 PMHi 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!!
Karen says
April 20, 2018 at 6:30 PMDo you think I could put an amaretto cheesecake in the middle layer?
Olivia says
April 23, 2018 at 10:40 AMHi Karen! I don’t see why not. You mean when stacking/decorating?
Karen says
May 13, 2018 at 3:24 AMYes, I added the amaretto cheesecake in the middle when stacking, it was a success, very delicious cake!
Olivia says
May 17, 2018 at 2:57 PMAwesome! Glad to hear it!
Kathleen says
April 16, 2018 at 4:30 PMThis 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
April 17, 2018 at 3:07 PMHi Kathleen! I’ve never baked in high altitude myself, but here are some tips 🙂 https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
Kathleen says
April 17, 2018 at 6:38 PMLol…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
April 18, 2018 at 2:27 PMLol, sorry!! What issues are you seeing when you bake your cakes?
Kim says
April 16, 2018 at 10:03 AMAttended 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
April 16, 2018 at 2:45 PMHi 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.
Vany says
March 22, 2018 at 11:21 PMin my case use almond and amaretto essence, 1 teaspoon each, but the cakes sank from the center, what could it be? ☹
Olivia says
March 25, 2018 at 10:49 AMHi Vany! Did the cakes sink in the oven or after you took them out?
Rachel says
March 3, 2018 at 5:45 PMThis 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.
Olivia says
March 5, 2018 at 2:19 PMHi 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
February 11, 2018 at 4:27 AMThis 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
February 12, 2018 at 9:15 AMHi 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
January 7, 2018 at 4:20 PMThis 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!
Olivia says
January 8, 2018 at 6:24 PMThank you Milo! So glad you liked it!
Robin Hernandez says
December 29, 2017 at 8:00 PMDoes this cake need to be refrigerated if made a day ahead of serving?
Olivia says
December 31, 2017 at 12:59 PMHi Robin! Yes, I would refrigerate it but take it out 2-3 hours before serving.
Camille says
October 9, 2017 at 9:14 PMThis looks lovely! About how many cups of batter does this make? I need to make 2 x 10” round with it.
Olivia says
October 10, 2017 at 10:18 AMHi 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
September 21, 2017 at 5:09 AMThis 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
September 23, 2017 at 4:14 PMHi Carol! Thank you! I hope you like this one as much as I do 🙂 You can also make it in two 8″ pans if you can’t find the 6″ 🙂
Sindy says
September 18, 2017 at 1:14 PMIf 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
September 19, 2017 at 3:32 PMHi Sindy! I hope you try this one 🙂