Amaretto Cake

This amaretto cake is an easy bundt cake that’s perfect for almond lovers. It’s quick and simple to make and turns out deliciously soft and moist every time!

Is it me or do almond desserts taste best when the weather is chilly? There’s something so warm and comforting about them.

And this amaretto cake is no different. Serve slices with a big dollop of whipped cream and it’s the ultimate dessert for a cool winter’s night—not that we have all that many cool nights here in Phoenix but sometimes it’s fun to pretend. . .

Why you’ll love this amaretto cake:

• Because the cake calls for amaretto and almond extract, it’s bursting with intense almond flavor
• This recipe starts with a box of white (or yellow!) cake mix so it’s easy to make and basically foolproof
• The cake is finished with an amaretto glaze, which adds additional flavor and ensures your cake stays incredibly moist and flavorful

How to make your cake

• Combine all the cake ingredients in a large bowl
• Beat with an electric mixer until smooth
• Pour into a greased bundt pan

Then you’ll bake for about 40 minutes. When your cake comes out of the oven you’ll start making the glaze.

• Combine your glaze ingredients in a pan
• Cook until it thickens
• Spoon or pour over your cake!

And that’s it. Let it cool a bit and you’re ready to serve!

Recipe notes and tips

• As noted in the recipe, the almond extract is optional but I recommend adding it for an extra kick of almond flavor; amaretto alone doesn’t give the cake a strong taste.
• I used a white cake mix but yellow is another good option. Just be sure your cake mix is roughly 16.25 ounces.
• I use Baker’s Joy cooking spray when I make bundt cakes; see below for more information about it.
• Be sure you spray your bundt pan’s inner tube! If you miss it your cake will stick.
• I like to dust my cake with powdered sugar and serve it with whipped cream, but it’s also delicious served with ice cream, especially chocolate ice cream.

How to store your cake

Uneaten amaretto cake can be stored at room temperature, covered, for 3 or 4 days. Cool the cake completely before covering so it doesn’t sweat!

Because of the glaze, the top of the cake is a little sticky so I recommend a cake cover rather than plastic wrap or aluminum foil. If you don’t have a cake cover, that’s fine! Just be aware that plastic wrap or foil will probably stick to the cake.

You can also freeze slices, tightly wrapped, for up to 2 months. Either defrost cake slices in the fridge overnight or microwave them for a minute or so, until they’re soft enough to eat.

How do I keep bundt cakes from sticking?

If you have issues with bundt cakes sticking to the pan then I strongly recommend buying some Baker’s Joy. (This post isn’t sponsored. It’s just a great product, especially when you’re making bundt cakes.)

Baker’s Joy is a cooking spray that has flour added. I’ve tried using cooking spray and sprinkling my pan with flour but that never works as well for me because I struggle to coat the pan evenly with the flour.

Baker’s Joy is available at most grocery stores right next to the cooking spray.

However if you’re the bundt cake whisperer and don’t have trouble with your cakes sticking then keep doing whatever you’re doing; Baker’s Joy isn’t necessary for this cake, just an option to make your life easier!

What is amaretto?

Amaretto is an almond-flavored liqueur that originated in Saronno, Italy.

It was originally flavored with bitter almonds; amaretto actually means “a little bitter” in Italian. Today, however, amaretto is more likely to be made with peach or apricot pits and/or regular almonds.

(Both peach pits and apricot pits contain the same compound that provides almonds with their flavor, so it’s actually not that weird to find them used this way.)

The US didn’t start importing amaretto until the 1960s but it quickly became one of the most popular liqueurs in the states. Amaretto is consumed both on its own and also used as a mixer in drinks—and also, obviously, used in baking.

A few more recipes you might enjoy:
Kahlua Cake
Amaretto Chocolate Cheesecake
Swedish Almond Cake
Caramel Apple Crumble

Did you make this amaretto cake? AWESOME! Let me know what you think with a comment and a rating below.  And post a pic on Instagram too!  Tag @theitsybitsykitchen so I can see!

5 from 9 votes

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Amaretto Cake

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

 

This amaretto bundt cake is an easy dessert with delicious almond flavor. It turns out soft and moist every time!

Course: Dessert

Cuisine: American

Servings: 10

Author: Kelsie

Ingredients

Cake

• 1 16.25-ounce box white or yellow cake mix*
• 1/2 cup vegetable oil
• 4 large eggs
• 1/2 cup amaretto
• 1/2 cup water
• 1 teaspoon almond extract optional

Glaze

• 4 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1/3 cup amaretto
• 1/3 cup water
• 1/8 teaspoon salt
• powdered sugar for dusting if desired

Instructions

Cake

1. Preheat the oven to 325 degrees.
2. Combine the cake mix, vegetable oil, eggs, amaretto, water, and almond extract (if using) in a large mixing bowl and beat with an electric mixer for 2 minutes.

3. Generously grease a 12-cup bundt pan. Don't forget to spray the inner tube!

4. Pour into the prepared pan and bake for 35 to 45 minutes, until a toothpick inserted into the center of the cake comes out clean.
5. Cool in the pan for 10 minutes, then carefully invert onto a wire rack.

Glaze

1. While the cake is cooling in the pan, make the glaze.
2. Place the butter, sugar, amaretto, water, and salt in a medium saucepan over medium heat and bring to a boil, stirring often. Boil for 3 minutes, then carefully spoon over the top of the cake. (The glaze is basically a sugar syrup so be really careful with it; burns from molten sugar hurt!)
3. Let the cake cool for 2 to 3 hours at room temperature, then dust with powdered sugar (if desired) and serve.

Recipe Notes

• *I used Betty Crocker Super Moist white cake but you can use what you have as long as it’s roughly 16.25 ounces.
• Almond extract adds an extra boost of almond flavor, but you can leave it out if you prefer.
• Baker’s Joy (a cooking spray) is really helpful when you’re making bundt cakes because it has flour added. See the body of this post for more information about it.
• Uneaten cake can be stored at room temperature, covered, for 3 or 4 days. Cool the cake completely before covering.
• You can also freeze slices, tightly wrapped, for up to 2 months. Either defrost cake slices in the fridge overnight or microwave them for a minute or so, until they’re soft enough to eat.