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Amaretto Cake

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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!

finished cake on a pink cake plate with a slice pulled out to show the texture

 

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

how to make amaretto cake step by step

  • 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.
how to make glaze for amaretto bundt

  • 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

slice of cake on a plate with whipped cream and a fork

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 10 votes
slice of cake on a plate with whipped cream and a fork
Print
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.

Related

Comments

  1. BakerMom says

    December 17, 2024 at 10:46 am

    5 stars
    Oh my goodness! I just made this cake in my house smells so good!! I had to sneak a taste of the glaze and I can’t wait to cut into this cake tonight, for dessert. This is the second cake from your blog I’ve made in a week. I also made the peppermint white chocolate cake. Both are amazing! Thank you for your recipes and for your clear instructions. I can’t wait to explore more of what you have on your site.

    Reply
  2. Caitlin G. says

    December 20, 2023 at 6:09 pm

    Do you pour the glaze over the cake while it is still in the pan, or do you invert the cake and then pour the glaze over it? Thanks!

    Reply
    • Kelsie says

      December 20, 2023 at 6:47 pm

      You’ll pour the glaze over the cake after you’ve inverted it onto a wire rack. Enjoy!

      Reply
      • Caitlin G. says

        December 21, 2023 at 7:12 am

        Thank you so much!

        Reply
    • Lisa says

      May 22, 2024 at 4:14 pm

      Great cake !! This is keeper for sure. Only thing is Betty Crocker shrunk the box size. Only 13.25 ounces.

      Reply
  3. Raquel Escobar says

    June 11, 2023 at 9:47 pm

    Sorry, am I missing it? How much almond extract do I use?

    Reply
    • Kelsie says

      June 12, 2023 at 6:31 am

      1 teaspoon of almond extract

      Reply
  4. Kim says

    January 1, 2023 at 8:59 am

    5 stars
    Easy peasy and delicious. This will be my new go to Holiday cake.

    Reply
    • Kelsie says

      January 25, 2023 at 10:56 am

      I’m so glad you enjoyed it!

      Reply
      • Barbara says

        May 20, 2023 at 11:37 am

        5 stars
        Loved this cake. I did boil down the glaze a little longer to thicken.

        Reply
  5. Janice says

    December 23, 2022 at 5:39 pm

    I’m so happy I found this recipe. My ex-boyfriend used to make it every Winter; sadly I never got a copy of his recipe. This one is very similar. He used a springform pan and sprinkled chopped walnuts to cover the bottom, then added the cake mix. After baking, when it came out of the oven, he flipped it over, poked holes everywhere with a chopstick, then poured on the glaze so it would soak in. SOOO yummy! Super happy I found the base recipe right here. This is the best cake at Christmas time 🙂

    Reply
    • Kelsie says

      January 25, 2023 at 10:56 am

      It sounds delicious with the nuts!

      Reply
  6. Jill Krum says

    July 15, 2022 at 1:38 pm

    5 stars
    I have made this 3 times so far! A huge hit!!! So moist! Have served with cool whip or ice cream, both great. Great to eat for breakfast too if you have leftovers! I used Amaretto liquor that we got on a recent trip to Mexico. Was wondering what to use the liquor for when I purchased it in Mexico and the bottle is two thirds gone! Thanks!!!

    Reply
    • Kelsie says

      July 24, 2022 at 12:08 pm

      I’m so glad you liked it! Cake for breakfast is always a good thing!

      Reply
  7. Sharon says

    July 2, 2022 at 6:05 am

    5 stars
    This one is a keeper! Very moist. I intend to make this recipe again. Everyone enjoyed it.

    Reply
    • Kelsie says

      July 13, 2022 at 1:45 pm

      I’m so glad you liked it!

      Reply
  8. Lucy says

    July 1, 2022 at 1:56 pm

    This recipe was really good. Love amaretto. Going to try it with limonecello next. Thank you for posting it.☆☆☆☆☆.

    Reply
    • Kelsie says

      July 13, 2022 at 1:44 pm

      I’m so glad you enjoyed it!

      Reply
    • mitch says

      December 15, 2023 at 3:29 am

      Love the idea of the limoncello. First amaretto then onto limoncello,

      Reply
  9. Migdalia Hernandez says

    March 25, 2022 at 1:44 pm

    5 stars
    I just make this cake , and OMG!!!! It didn’t last 5 min after being cool, I did change the potion of the oil and used butter and also added two full tablespoons of sour cream, definitely will do it again.

    Reply
    • Kelsie says

      April 9, 2022 at 9:19 am

      I’m so glad you liked it!

      Reply
  10. Kelley | Chef Savvy says

    October 30, 2020 at 1:02 pm

    5 stars
    This amaretto cake looks perfect for Christmas and is so pretty! Can’t wait to try this cake!

    Reply
  11. Ben | Havocinthekitchen says

    October 28, 2020 at 12:21 pm

    5 stars
    Oh my goodness, this boozy cake looks and sounds fantastic; love amaretto flavour. If added some nuts and dried fruit (like cranberry), sling with some spices, that would become a splendid Christmas cake!

    Reply
  12. sherry says

    October 26, 2020 at 9:29 pm

    i love almond extract; it gives such a great flavour to cakes etc. i always get hubby to grease and flour my tins. he is such an expert at it, that nothing ever sticks:-)

    Reply
  13. Laura says

    October 23, 2020 at 11:37 am

    5 stars
    I love amaretto, Kelsie! And I’ve never seen an amaretto cake! This would be perfect for the holidays and it’s nice to have an easy recipe on hand! Love that it begins with a box mix, too!

    Reply
  14. Mary Ann | The Beach House Kitchen says

    October 22, 2020 at 12:46 pm

    5 stars
    Adding this bundt to our Thanksgiving dessert menu Kelsie! You know how much I love a bundt. and that amaretto flavor?! Sooooo good!

    Reply

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About

photo of Kelsie Roehl     Hey there! I’m Kelsie and this is where I share my buttery, sugary, and all-around delicious recipes. I LOVE to bake and I want you to love baking too, so all of my recipes are totally do-able for the home baker.  If you need a little dessert in your life, consider this your one-stop shop for anything sweet! Need a little more info? Here you go!

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