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
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!
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!
More Cake Recipes
- Vanilla Bundt Cake
- Blueberry Coconut Bundt Cake
- Red Velvet Bundt Cake
- Funfetti Bundt Cake
- Chocolate Pound Cake
Watch How To Make It
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Almond Amaretto Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12–14 Slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
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!
Ingredients
AMARETTO CAKE
- 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
ALMOND ICING
- 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
- 1 1/4 – 2 cups (144g-230g) powdered sugar, sifted
- Sliced almonds, optional
Instructions
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 1 1/4 cups or so of 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.
Nutrition
- Serving Size: 1 Slice
- Calories: 400
- Sugar: 33.7 g
- Sodium: 247.3 mg
- Fat: 18.7 g
- Carbohydrates: 51.8 g
- Protein: 6.7 g
- Cholesterol: 99.6 mg
Enjoy!
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Categories:
Cakes and Cupcakes, Christmas, Holidays, New Years, Recipes, Recipes with video, Sweets and Treats, Valentine's Day,
Is the amaretto an extract or is it liqueur?
It’s a liqueur
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.
I’m so glad you enjoyed it!
I want to make this a day a head. How should it be stored? Refrigerated or not?
I store it at room temperature.
Hi, Lindsay! these look amazing! Thanks for sharing:)
Hi Linsey! I was wondering can this be made in cake form? Like an 8 in pan?
Thanks!
I’m not sure exactly. I haven’t tried it. It might be ok, it might not.
You could try these cupcakes though. Or double it and make an 8 inch cake. 🙂
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
I tried this cake and it is delicious! I would reccomend it to everyone. Carol from Erie, Pa.
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!
I am enjoying a yummy slice of heaven! Thanks so much!
What a pretty cake; it looks so delicious! Almond extract in icing makes some of the yummiest icing!
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.
This recipe is a keeper as my favorite cakes are simple rather than with icing filled layers.
Hi
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?
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.
I used McCormick extract and Disaronno Amaretto.
hey girl- this looks so yummy!
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!
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. 🙂
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.