Almond Amaretto Cake:
Almond Amaretto Cake is a moist, buttery delight infused with nutty almond flavor and a splash of amaretto liqueur, topped with a sweet glaze for the perfect, elegant treat.
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs room temperature
- 2 cups all-purpose flour
- ½ cup almond flour or finely ground almonds
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup sour cream or plain Greek yogurt
- ¼ cup whole milk
- 3 tablespoons amaretto liqueur
- 1 teaspoon almond extract
For the glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons amaretto
Instructions
Preheat & prep
- Heat your oven to 350°F (175°C). Grease and flour a bundt pan, loaf pan, or two round cake pans—your choice.
Cream butter & sugar
- In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes with an electric mixer).
Add eggs
- Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next.
Mix dry ingredients
- In a separate bowl, whisk together flour, almond flour, baking powder, and salt.
Combine wet ingredients
- Stir the sour cream, milk, amaretto, and almond extract in a small bowl until smooth.
Bring it all together
- Alternate adding the dry mixture and the wet mixture into the butter-sugar bowl, starting and ending with the dry. Mix until just combined (don’t overmix—nobody likes a tough cake).
Bake
- Pour the batter into your prepared pan and smooth the top. Bake for 40–50 minutes, depending on your pan size, until a toothpick inserted in the center comes out clean.
Cool
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack.
Glaze it up
- Whisk together powdered sugar and amaretto until smooth. Drizzle over the cooled cake.
Slice & enjoy
- Grab a fork. Try not to eat half the cake in one sitting (no promises).
Notes
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes
- Total Time: About 1 hour 10 minutes
- Servings: 10–12 slices
- Calories: ~420 calories per slice (based on 12 servings, with glaze)
