Almond Amaretto Bundt Cake

This Almond Amaretto Bundt Cake is soft, moist, and full of delicious almond flavor. It’s so easy to put together and so hard to resist!

Almond Amaretto Bundt Cake

Almond Amaretto Bundt Cake recipe

Almond Amaretto Bundt Cake

So I’m really looking forward to this weekend. The hubs has been working some crazy hours lately and he’s been called into work on days he’d normally have off, so it feels like we’ve barely seen each other. He’s finally going to be off this weekend and my parents will be in town so we’ve got a nice, relaxing weekend planned.

Some time will be spent on the lake, relaxing in the sun and we are going to go to the College Football Hall of Fame in downtown Atlanta for the first time. It opened last year and we got tickets for my parents and us to go for Christmas and we are finally getting around to going. Since my dad played football in high school and college, we are totally a football family and I’m excited to take him. You can pick your school and it shows you the stuff relevant to you. Pretty neat!

And then on the maybe not so fun side of things, I start some new shots for the transfer round of our IVF treatment. They will go right in the butt cheek. The needle is no joke and I can’t say I’m looking forward to that. My mom’s a nurse, so she’ll be standing by to assist. 🙂 She’s also going to stay with us for the next week leading up to our transfer a week from today. I can’t believe it’s so soon. So many feelings!

Best Almond Amaretto Bundt CakeEasy Almond Amaretto Bundt Cake

I also have many feelings about this cake. Primarily the feeling of wanting to devour the whole thing.

Almond is one of those flavors in baked goods that doesn’t actually taste like eating almonds, in my opinion. I mean almonds themselves are so earthy (and delicious!) but the flavoring of almond and amaretto in baked goods is so fresh tasting. Not earthy at all. I seriously love it! I’ve used it in this amaretto cheesecake, these almond amaretto cupcakes, this cherry almond amaretto ice cream cake and now this bundt cake. It definitely doesn’t disappoint.

The cake is somewhat dense, so moist and has so much flavor. One of the great things about bundt cakes too is that they are easy to put together. You know I love my layered cakes, but sometimes a simple cake with a nice icing on top is just what you need!

I’m a big fan of the icing on this cake too. Unlike a standard glaze that kind of soaks into a cake and disappears, this icing stays in place and looks beautiful for days. It’s cooked on the stove for a few minutes, then thickened with powdered sugar and drizzled over the cake. So good! I’ve used corn syrup in place of the honey in other versions of this icing, but since not everyone loves or has access to corn syrup, the honey is a nice replacement. You could use either though.

I hope you enjoy this cake as much as we did. The flavor is on point!

Favorite Almond Amaretto Bundt CakeMoist Almond Amaretto Bundt Cake

Read transcript


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overhead image of Almond Amaretto Bundt Cake

Almond Amaretto Bundt Cake

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Almond Amaretto Bundt Cake is soft, moist, and full of delicious almond flavor. It’s so easy to put together and so hard to resist!



  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 3/4 cup (173g) sour cream
  • 2 tsp almond extract
  • 4 large eggs
  • 2 1/2 cups (325g) all purpose flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (180ml) milk
  • 1/4 cup (60ml) amaretto


  • 2 tbsp (28g) salted butter
  • 1/3 cup (69g) sugar
  • 1/2 cup (120ml) heavy whipping cream
  • 1/2 tsp almond extract
  • 2 tsp honey
  • 3/4 cup (86g) powdered sugar, sifted
  • Sliced almonds, optional


1. Preheat oven to 350°F (176°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
2. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add sour cream and almond extract and mix until well combined.
4. Add the eggs one at a time, mixing until just combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and amaretto in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the amaretto mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Pour the batter into the prepared bundt pan and bake for about 38-42 minutes, or until a toothpick comes out with a few crumbs.
8. Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to a cooling rack to cool completely.
9. To make the icing, combine all the icing ingredients except for the powdered sugar in a small sauce pan.
10. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
11. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
12. Whisk in the powdered sugar and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a touch more water to thin it back out. If it’s too thin, add a little more powdered sugar.
13. Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely. Top the cake with some sliced almonds, if desired.

Keywords: cake recipe from scratch, bundt cake recipe, vanilla bundt cake recipe, homemade cake recipe, vanilla cake, vanilla cake recipe, homemade vanilla cake, almond cake, almond cake recipe


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Almond Amaretto Bundt Cake! Soft, moist and full of amaretto almond flavor!

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Recipe rating

  1. Judi

    I Am testing recipes for a bake sale at church and made this recipe using mini bunds pans. It made 3 cakes. Instead of the frosting I put the almonds in the bottom of the pans and then made a simple glaze to finish them off. I didn’t have milk so I used the half n half I had. Cakes turned out great. Will be trying the next batch with Greek yogurt as I am out of sour cream and don’t want to go to the store. 

  2. Tasha

    Hi Lindsey. 

    I was wondering if you can use a tad bit more  arametto than that ingredients require. Making for a friends bday and i know for rum cakes u can poke holes in the cake and let the rum sit over night before adding the icing do you think I could do this for this cake. Just asking. Thank you 

  3. Kevin

    Well. That came out amazing. A great birthday cake for my love.

    Not being an expert, it took me about two hours.

  4. Jeanne

    Hi Lindsay,

    This cake looks awesome and I can’t wait to try it. I’m wondering, have you ever added some amarena cherries to the cake itself? I have some in my fridge and I think they’d taste good in there, but I’m worried it might make it soggy. Any thoughts? 

    Thank you! Love your webpage. <3

      1. Jeanne

        I tried it with the cherries and it worked great. Thanks for the encouragement! This is a fabulous recipe! Everyone loved it and people are asking for the recipe. 🙂

  5. Beenish Ismail

    Hey Lindsay my bundt cake came out lovely. The only thing that changed my cakes presentation was the icing sugar. I ran out of white granulated sugar so using brown sugar was my only option. And it made the icing colour look caramel???? sad. Because your icing looks perfectly White. Nonetheless the cake itself is so moist like you said and I did replace the honey with Corn syrup that I had to order from amazon since I’m based in uk & we don’t get it here. I also substituted Amatetto as you instructed. 

      1. Jasmine

        Thanks! I plan on trying it for Thanksgiving. I will let you know how it goes. Also, is it safe for children to eat? 

  6. Zafiro Azul

    Cambiar a español
    Hello Lindsay… I want to know if I can substitute flour for almond flour and sugar for fructose sugar because I’m interested in making this recipe. Thanks for sharing and success in everything you do. Thanks for your attention…

    1. Lindsay

      I haven’t tried it to be able to say. I haven’t worked with fructose sugar before, but almond flour is quite different than all purpose. My guess is that it wouldn’t turn out.

  7. Stéphanie

    Hey Lindsay! I made this bundtcake and it tasted wonderful! The only issue that I had was that the crust of the cake wasn’t as dark as yours, so the icing wasn’t really showing. Before I put in the cakebatter, i used a bakingspray. Do you know a solution?
    I’m from Belgium and I just discoverd your blog and i love it. Can’t wait try your other recipes. 
    I’m also really glad to read that you are having twins. I start this week with my 3th IUI, hope to have a good result soon to. 

    1. Lindsay

      Hmm, it’s possible that it could have to do with the baking pan. Often darker pans brown the cake a little more. If you used a lighter pan, that could be why.

      Good luck with your IUI! I hope it goes well!

    2. Angela Morris

      Delicious cake! I don’t drink either so I added the 1/4 cup of water and an additional tsp of almond extract.

  8. Alyona

    I noticed you answered to another comment that you store it at room temp. Can it be stored at room temp overning? Trying to make it on Wednesday evening for Thursday.
    Thank you

  9. Alejandra

    I made this cake today and it was delicious. My only problem was the icing. It tasted delicious but I couldn’t get it to look white like yours did. I tried twice with no success. Maybe next time 😉

  10. Viviane Bonneau

    Really good recipe! Like always 🙂 The only thing I would say, is that I prefer the icing without the powdered sugar 🙂

  11. Daniellem02

    Wow, this cake is a winner! We love almond everything. The best part is the glaze. I am definitely going to use this glaze on all of my bundts going forward, switching out to vanilla extract when appropriate. The consistency is SO far superior to a glaze made with just milk and conf sugar (no cooking). It was glossy and didn’t budge, and the flavor was much more complex. Great job!

  12. Ivory

    This cake looks past yummy.  It looks so… That I can almost taste it.  I got to try making this cake even if it do not turn out as fanstatic as yours look.

  13. Jodie

    I made this cake for a last minute family dinner. It’s fast and easy to make and really really delicious. Very moist, surprising light (I thought it would be dense like a pound cake) and really flavorful. Yes, definitely a keeper. Thank you Lindsay and best of luck with the iVF.

  14. Ken Topham

    I have made several Amaretto cakes and this is hands down the very best. My family went through it like a buzz saw!  I’ll put this in my top favorites list. My icing was more a coffee with cream color so I don’t know why but it was delicious nonetheless. 

  15. Suzy-q

    Hi, Lindsay! This cake is definitely on my list of baking. I can’t wait to try it.
    Thanks for all
    the great, tasty and beautiful desserts. You Rock!!!
    Good luck with your procedure. I’ll say a prayer. Suzy-Q

  16. Kelly

    Hi Lindsay! I made this tonight with my nephew…he LOVES to help me bake! 🙂 We are having a family get together tomorrow and will be bringing this cake! Thanks so much for the recipe! Yum!

  17. Ivory

    OMG, this cake looks explosive good.  I got to try making this for my hubby for father day.  I can’t wait.  Thank you so much.

  18. Gunjan

    Can almond extract be substituted with Almond meal/vanilla extract? And in case of non availability of bundt pan, what size of the normal pan could be used and the time of baking for that would approximately be?

  19. Tomilolah

    This looks so yummy and I can’t wait to try it. Pls what brand of  almond extract and amaretto did you use? Thanks, eagerly waiting for your response.

  20. Debbie the NY Baker

    Hi, Lindsay! This is one gorgeous looking cake… but I have a bit of a dilemma. For religious reasons, I can’t/don’t use alcohol in baking, other than the minimal amount in extracts. Is there any way to keep the amaretto/almond flavor and replace the 1/4 cup liquid with something non-alcoholic? Thanks!

    1. Lindsay

      Thanks Debbie! Yes, you can replace it with water. I’d probably add an extra tsp of almond extract as well to make up for the almond flavor loss. 🙂

    2. Donna Davis

      I also don’t use alcohol for religious reasons.
      Here’s the trick to trade off.
      We know Amaretto flavor is a mix of apricot and almond.
      So I bought a can of apricot juice at walmart and added 1/4 tsp of Amaretto extract to the 1/4 cup juice which gives the right liquid needed. And flavor! I use that trick in anything that needs Amaretto liquor.
      Amaretto extract almost impossible to find I bought on Amazon.

      I made Food Networks Amoretto Pannatone bread pudding last year 2019 with warm cream Amaretto sauce and everyone wanted the whole dish! I used this garde off also.

      I’m making this cake this year 2020 Christmas I think.

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12