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 flavored cakes. I found them strong and perfumey, and generally didn’t like the flavor — 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 flavor 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 favorite 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 flavor, 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 flavor, 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 1/4 – 1/2 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 extract
- 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 extract
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.
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 1/4 – 1/2 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.
Glenna Black says
I’m going to make this cake this weekend. I saw a great recommendation for it on your Facebook group. This recipe says it makes 12 servings. Is this (2) 8″ cake pans or (3) 6″ cake pans. How many cups in this recipe. I’m going to also try the German Buttercream icing that you recommended since I don’t have a stand up mixer. Thanks for your write ups, your recipes, and your great service.
Olivia says
Hi Glenna! Thank you! This recipe (the 12 servings) makes either a (2) 8″ cake or (3) 6″ cake. It could make more, it just depends on how generous the portions are 🙂 I haven’t ever measured how many cups it is 🙁 How many portions would you like to make?
Heather A Goodwine says
What’s your take on adding poppyseeds to this recipe?
Olivia says
Hi Heather! I think it would be a delicious addition. I would add about 2 Tbsp and add them to the flour mixture.
Nicole Ducharme says
The cake is so good. Thank you for the recipe.
Olivia says
Hi Nicole! So glad you loved it 🙂
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. I’m never quite sure I have it right.
Olivia says
Hi Deanna! There is a Metric converter below the list of ingredients 🙂
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 🙂
Tammy says
I’m eating it for breakfast on day 2, and it is even better after sitting overnight. 🙂
Olivia says
What better breakfast to have?? 🙂
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 🙂
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
We’re pretty positive that it is the amount of butter in the cake. My daughter and I made this “cake” 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 6” 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 I’ve 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 🙂
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 friend’s 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 🙂
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! I’m 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!
Norma L Rivas-Stegall says
Hi Molly I read your comment on the ALMOND AMARETTO CAKE Can you give me any tips on the steps you did? Thank you.
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 ❤️
Olivia says
So happy you liked it Nena! 🙂
Connie Swanteck says
Hi Olivia,
I made this cake for a friend’s 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 didn’t rise well. Could altitude have anything to do with that?
Btw, you may be thinking, “poor birthday friend”, 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.