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

SHOP THE RECIPE

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
overhead image of Almond Amaretto Bundt Cake
Recipe

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

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
  • 3/4 cup (86g) 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 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

Enjoy!

This post contains affiliate links.

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

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

80 Comments
  1. Joanne

    I made this cake and loved it! I’m on a bit of a cupcake kick at the moment so wondering if the cake recipe could be used for cupcakes? If yes how many would it make? I saw your Amaretto cupcake with filling recipe but the ganache is a little outside my comfort zone. With this said could I omit the ganache in your Amaretto cupcake recipe?

    1. Lindsay

      Glad you enjoyed it! Not sure about it as cupcakes but you could certainly use the other recipe and leave out the filling.

  2. nha kinh mini

    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.

  3. Julie G

    Love this cake!!  Super easy to make and fell right out of the pan, no sticking. I added more powdered sugar to the frosting than it called for because I like a viscous glaze that drips slowly down the cake. It actually appeared whiter after it dried but that could also be due to the additional powdered sugar. 

    I toasted some raw almond slices a bit before sprinkling them on top. Not only does this cake look beautiful, the fragrant almond scent along with the delicious taste and texture of the cake make it a real winner!!

  4. Colleen

    The cake was delicious, the icing never thickened and looked terrible on the cake. Will make the cake again, but will use a different almond glaze. 

  5. Lane

    I’ve made this twice now….1st was amazing and second time the add cut off part of the sugar so I only added 1/2 cup instead of 1 1/2 cups of sugar. The second cake was obviously less sweet but just as delicious!!!

      1. Pamela

        Made this cake today for my grandparents. The ingredients got cut off by the ad so I only added 1/2 sugar but it came out delicious still. My Italian grandparents loved it. My icing also wasn’t as white as yours, it is more clear. should I add more icing sugar ? 

  6. Brinda

    Made this for my husbands birthday.  Followed recipe to a T… except in addition to almond extract, added a little vanilla to batter and an even smaller wee bit to frosting.  And lightly toasted the almonds for topping.  This was so moist and delicious.  My husband loves the taste of marzipan, and this cake has a lovely marzipan like flavor.  I did make additional frosting, about 50% more)  to get the coverage to emulate your photos.  I always make more frosting for cakes because I have often come up short which would have happened with this cake!

    Thank you for posting this amazing recipe.

  7. Lesbia Almarza

    I am delighted with your recipes!  So much so, that I bought your book even when I don’t speak English 😂, this almond cake was a success!  only that the coverage did not go white, if not that it became transparent, I do not know how I failed?  Thank you very much Lindsay!

Lindsay
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