This post may contain affiliate sales links. Please read my disclosure policy.
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!
Table of Contents
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!
Watch How To Make It
SHOP THE 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
- 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
Categories
Enjoy!
This post contains affiliate links.
Does this cake need to be refrigerated?
The cake itself doesn’t need to be, but the frosting should be after about 48 hours.
Instead of using almond extract and amaretto, is there an almond amaretto liquor that can be used instead??
Almond extract is much stronger, so to add the same amount of flavor, you’d need a good bit more Amaretto, which can alter the texture of the final cake. You could try replacing some milk with additional Amaretto, but at some point the cake texture will be compromised.
I made it!!!! This cake is so delicious! Everything about it was so good! The icing needed some extra sugar but so yummy!!!! Thank you for such an amazing and easy recipe!
If I would want to use a regular pan what size should I use?
Awesome! I’m so glad you enjoyed it! I haven’t made it in a regular cake pan, so I’m not sure how it would turn out. I’m guessing you would use a 9 x 13 pan.
if i wanted to replace the AP flour with almond flour, how much would i put?
That’s not typically a 1:1 swap, so I’m not sure.
I made this recipe before and it was delicious! But I currently don’t have a Bundt pan, just a regular 8” round pan. Will the recipe be okay to use with a round pan?
I’m glad you enjoyed it! I haven’t tested it in regular cake pans. I imagine it would be fine, just maybe not as dense.
I have never ever ever in my 60 years tasted anything as delicious as this cake. I don’t know if it is of your own making but I have to congratulate you. I have made this cake lots of times already and it always comes out perfect. The glazing is amazing. Thank you so so much for sharing.
Such a compliment! Thank you! I’m so glad you enjoy it!
I was wondering what kind of amaretto you used ! Syrup or flooring oils ?
The cake itself is delicious. I did add 1/2 teaspoon of vanilla paste. And once it was out of the pan I brushed more Amaretto on the warm cake. The icing however did not work well. It was clear and beige and very runny- not the lovely opaque white in the photos. It was not pretty. So I ended up adding a drizzle of chocolate ganache and chocolate pearls – as well as toasted almonds on top. So it ended up being very tasty. But I would look for a different icing recipe next time.
This came out delicious!! I’m vegan so I did some swaps:
For eggs, I did flax eggs (1/4c flax, 3/4c water)
For honey, agave nectar
For heavy whip and milk, just almond milk
For sour cream, I used a sugar free cream cheese flavor Jell-O mix (with half the milk it recommends since it’s almond milk)
Vegan butter for normal butter
And instead of amaretto I used 1 Tbsp of almond extract.
The icing came out absolutely wack for me, though. It was sooooo runny and clear, I added probably 6 cups of powdered sugar to make it usable. It was really yummy then and worked great, but I wish I added more almond extract to the icing.
Everyone absolutely loved it!! Very moist and soft. Will definitely make again!
Glad you enjoyed it! Thanks for sharing your adjustments!
Made this for Thanksgiving. It turned out perfectly!
Wonderful! Happy Thanksgiving!
Hey any want I can make this non dairy?
You could try substituting the sour cream with additional milk and use a non-dairy milk. Having not tried it, I can’t say how it’d turn out though.