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.
Cassandra says
Can this be made in a bundt pan? Suggested changes (besides longer cook time of course)
Olivia says
Hi Cassandra! It should work in a Bundt pan just fine. No changes needed other than baking time!
Cassandra says
Thank you 😀 I’m excited to try it.
Margaret R Hill Williams says
I try this times and cake didnt raise. I don’t know what I’m doing wrong. I follow the recipe. Cake is so thin please help.
Olivia says
Hi Margaret! Are you using three 6″ pans? If so I would double check that your baking powder is still active.
Randa says
Hi!
I got barely 1inch from each layer and I’m very disappointed. I take it I was supposed to get 2inches. I still didn’t taste to see the inside texture too.
I checked my baking powder and it is active. Any other tips? I followed exactly too your guidlines. Thanks a lot!
Olivia says
Hi Randa! Yes, the cakes should bake right to the top of 2″ tall 6″ round pans (three of them). Were all your ingredients at room temperature? Is it possible the cake batter was overmixed?
Elisa says
How much armaretto liquor should be be added to the icing if we prefer that option?
Olivia says
Hi Elisa! I would just add it 1 Tbsp at a time and whip well in between. I think 2-3 Tbsp should be ok, but you want to be careful about adding too much as it can cause the buttercream to split.
Laura says
This sounds absolutely delicious and will be trying it soon!
Is it possible to substitute the milk for coconut milk? If so, do you think the amount should be different? It doesn’t specify exactly the kind of milk to use, so I figured I’d ask to be safe 😉
Olivia says
Hi Laura! Yes, that should be fine. Either canned or carton will work, but if canned make sure it’s quite liquidy rather than thick and chunky.
Persis says
I made the cake.It was delicious, not dense at all.It was nice and fluffy, which made it a bit crumbly.Any idea as to what could be the issue?
Olivia says
Hi Persis! So glad you loved it! The almond flour does give it more texture, but it shouldn’t be crumbling. That could either be due to overbaking (if it was dry) or overmixing the cake batter. If you notice that the sides of the cake are crumbling the latter is likely the culprit.
Persis says
I had put it in for 5 more mins as I found the top was slightly moist. Love the cake.Will definitely be making it again.
Vero says
For addin 3 flour and 2 milk is it splitting the amount of flour needed and adding 3 times or adding the same amount 3 times sorry want to try and make it
Olivia says
Hi Vero! I’m sorry but I don’t think I understand your question. You take the flour mixture in the recipe and divide that into three (I just eyeball it though). Add 1/3 of the flour mixture, then 1/2 of the milk mixture, then 1/3 flour, then 1/2 cup milk, then finish with the last 1/3 flour. I hope that helps!
Alex says
I made this cake tonight and really liked it. The frosting was absolutely amazing and the cake had great flavor. The only issue was that the cake was very dense. I wasn’t sure if I went wrong somewhere or if this is just dense cake.
Olivia says
Hi Alex! So glad you loved it! My cakes tend to be more on the dense side rather than light and fluffy, but it shouldn’t be too dense. Overly dense cakes can be from overmixing the cake batter once the flour is added — it develops too much gluten.
Alex says
Thanks for your response! This was the first thing I’ve ever made in my new KitchenAid so it very well could have been over mixed. I will keep a closer eye on it next time. Thanks for the great recipe!
Olivia says
Please let me know if you try it again! It really is one of my most delicious recipes 🙂
Cassandra says
Can I possibly add less sugar? It was a bit sweet for my taste so if there’s anything I can do to lessen that, that would be great.
Olivia says
Hi Cassandra! You can reduce the sugar in the cake to 1 cup if you like. For the frosting, the amount of sugar is needed for a stable meringue, but you can add a pinch of salt to cut some of the sweetness 🙂
Tia says
I have been looking for a lovely almond cake recipe and am excited to try this one! I have used many of your recipes and they have never failed me! I always convert the measurements to grams to make it easier for me. What would you say the amount of almond flour listed weighs? also would it be acceptable to use buttermilk instead of milk in this recipe?
Olivia says
Hi Tia! There is a metric converter below the list of ingredients 🙂 And yes, you can use buttermilk but the cake may be a bit more dense and a little more tangy.
Terri Sawyer says
I usually never leave reviews. I’ve made A LOT of cakes as a amateur home baker. This is hands down the best cake I’ve ever made. The crumb is moist and sturdy yet still extremely light. The flavor is exactly what I was looking for. It’s a true almond flavor without that soapy taste you can get with almond extract. I have received the most compliments on this cake than any other cake I’ve made. I followed the recipe exactly, using the almond flour. I only changed it to make the 3-layer 8-inch version that you mentioned to someone else in the comments. I made this last month for my birthday and am here again to make the 6-inch version for my hubby’s birthday tomorrow. I’m supposed to be receiving the 6-inch pans from amazon today :). Amazing and thank you for such a great recipe!
Olivia says
Hi Terri! Thank you so much for taking the time to leave a review! I really appreciate it. I am so happy you love this cake! It’s one of my all-time favourites. Thanks so much for your feedback and tips!
Joanne says
I made this back in June for a small family gathering. Even though the frosting wasn’t exactly right, everyone loved it. I was told – “It’s the bomb!”
I am making it again for my sister this coming weekend for her birthday.
Joanne says
Can the cake/cake slices with frosting be frozen? I am making for my sister for her birthday and it is just she and her husband now as they are empty nesters. Can’t share with the grandkids … She would love if she could freeze it and save it to enjoy again later.
Olivia says
Yes! I freeze mine all the time. I cut the cakes, wrap the slices in plastic wrap, then put them in a freezer bag.
Olivia says
Hi Joanne! I am so happy you loved it! Thanks for the feedback 🙂
Amanda says
I love this recipe! It comes out perfect every time!
Question, I want to create this for a 2-layer 9×13 cake. Could you recommend how much more batter I need to make? Thanks!!
Olivia says
Hi Amanda! So happy you love it! Converting pan sizes is always tricky. Here are some sites I use as a guideline:
http://www.joyofbaking.com/PanSizes.html
https://www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts
Caterina Walsh says
Can the cake be frozen without icing? Of so, should I wait and do the syrup after the frozen cake has thawed or before freezing?
Olivia says
Hi Caterina! Yes, you can freeze it for up to 3 months. And yes, simple syrup when thawed.
Ethel says
Love this cake, I will make it for sure again!
Thanks
Olivia says
So happy you liked it, Ethel!
Aura says
Hi! I want to use this recipe to make a trendy number cake. The number cakes are usually baked in sheet pans. How could I go about the recipe so that it bakes to perfection in those sheet pans? Or, would you recommend I use round 8″ pans and then cut those out to the number shape?
Olivia says
Hi Aura! Converting pan sizes is always tricky. Here’s a site I use as a guideline: http://www.joyofbaking.com/PanSizes.html
Tatjana says
Can this recipe be used as cupcakes?
Olivia says
Hi Tatjana! Yes, for sure. All you need to do is reduce the baking time. Start checking at 15mins or so.
Becky says
Hi! 😊
I really want to make this cake but need to make it gluten free. Can I substitute the regular flour for a gluten free variety?
Olivia says
Hi Becky! Yes, use a proper all-purpose GF flour blend.
Magaly says
Hi! I want to try making this cake. How can I make sure I increase the measurements for a three layer 8 inch cake? Thank you!
Olivia says
Hi Magaly! 1.5x the recipe or change the Servings to 18 to get the amounts. Changing the Servings to 16 gives easier numbers to work with though, if you done mind slightly thinner layers 🙂
MS says
I made this for my husband and it was a hit! Thank you for all the work that you out into this and for all of the tips.
Olivia says
Thanks so much MS! Glad you both loved it 🙂
TRACY says
Made this cake for my daughter’s 30th birthday and it was a hit. I followed instructions exactly. Made my own almond flour using small packet of sliced almonds ran in the food processor making it $1.99 versus $10.99 for bag of almond flour. Great time baking with my granddaughter.
Olivia says
Hi Tracy! So happy to hear you baked this with your granddaughter, and that you loved it! Thanks for your feedback and tip 🙂