This Almond Amaretto Pound Cake is moist, buttery, and so flavorful! Topped with homemade Almond and Amaretto Cream Cheese Frosting and Slivered Almonds, it’s a total showstopper, too. Perfect for any celebration!
Almond Amaretto Pound Cake Recipe
While I’ve never actually drank amaretto, I LOVE baking with it! Last week I made you a batch of almond amaretto chocolate chunk cookies and this week, we’re making ALMOND AMARETTO POUND CAKE! And it’s a welcome addition to the cake archives. Because this bundt cake is the definition of perfect! It’s crumb is dense yet moist and super buttery. And the flavor is so rich and almondy, without being overpowering! And to top it all off, the cream cheese frosting is silky smooth and spiked with a shot of amaretto liqueur and a little almond extract. Then the cake is simply garnished with a handful of slivered almonds and it’s ready to be served.
It’s safe to say this amaretto cake is an almond lovers dream come true!!!
Tips and Tricks for Recipe Success
How to make Amaretto Almond Bundt Cake?
It’s easy and basically foolproof! Here are the ingredients you’ll need:
- butter! lots and lots of butter! this recipe calls for 12 ounces of it. this ingredient is essential!!! so please don’t reduce the amount. feel free to use salted or unsalted butter! just reduce the salt a bit in the dry ingredients if you’re using salted.
- cream cheese. this ingredient adds a ton of moisture and a delicate tang! definitely use full-fat cream cheese here!
- sugar. we use ALL granulated sugar! if all you have is brown sugar, it’ll probably be fine! but the color, taste, and texture will be a bit different than what you see here.
- eggs. you’ll use 5 large eggs for this cake. be sure they’ve come to room temperature before you add them to the batter! cold ingredients don’t bond.
- amaretto: use any brand you like! you can use any leftovers to make my easy amaretto chocolate truffles!
- almond extract: this adds a lovely almond flavor and really compliments the amaretto.
- flour: all-purpose! i have not tested this cake with other flour varieties, so I cannot advise.
- salt: to balance out the flavors.
- baking powder AND baking soda. both of these work to make our cake light and fluffy.
And that’s it! Just 9 basic ingredients needed for this amazing cake! All of the ingredients will be beaten together, in the order listed above, then scraped into a bundt cake pan and baked for 60 to 75 minutes! Be sure not to underbake this cake. It’s baked at a lower temperature – 325 degrees – so it will take longer than most cakes. But trust me, it’s worth the wait!!!
How to make Almond Cream Cheese Frosting
Making the frosting is a breeze! You’ll simply bring cream cheese and butter to room temperature, then beat them until they’re nice and fluffy. Add in confectioners’ sugar, then a splash of amaretto and almond extract, and finally a little heavy cream and a pinch of salt. Once all of the ingredients have been added, you’ll increase the mixer speed to medium-high and beat for a full two minutes. That final step is KEY to getting a fluffy frosting consistency.
Once your cake has completely cooled, frosting it is as easy as swiping the frosting on the tops and sides of the cake. Sprinkle with a handful of slivered almonds, and viola! You’re ready to slice and serve.
What tools do I need to bake this cake?
- This might be a no-brainer, but you will need a 12-cup bundt cake pan for this recipe. I have not tested this recipe using a different pan – such as a sheet pan or cupcake pan – so I cannot advise on how that would work.
- You’ll also need a stand mixer or electric hand mixer for this recipe! Unfortunately, the cake batter cannot be made without some kind of electric mixer.
- Of course you’ll also need some standard measuring cups and spoons, and a few spatulas. And that’s pretty much it!
How to store Almond Bundt Cake
This cake will keep, stored in an airtight container in the fridge, for up to 5 days!
How to Freeze Almond Amaretto Pound Cake
This almond pound cake will stay fresh, stored in the freezer, for up to 2 months! Simply bake and completely cool, then tightly wrap the entire cake in 3 layers of plastic wrap before placing it in the freezer. When you’re ready to serve, simply remove it from the freezer and place it in the fridge to thaw overnight. Frosted cakes do not freeze well!
More Almond Recipes:
More Cake Recipes:
- Lemon Raspberry Bundt Cake
- Chocolate Swirl Coffee Cake
- Lemon Pound Cake with Lemon Cream Cheese Frosting
AND IF YOU TRY THIS RECIPE FOR ALMOND AMARETTO POUND CAKE COOKIES, LET ME KNOW! LEAVE A COMMENT BELOW AND DON’T FORGET TO SNAP A PIC AND TAG IT #BAKERBYNATURE ON INSTAGRAM! SEEING YOUR KITCHEN CREATIONS MAKES OUR DAY.
Almond Amaretto Pound Cake
Prep
Cook
Inactive
Total
Yield 9" Bundt Cake
This Almond Amaretto Pound Cake is moist, buttery, and so flavorful! Topped with homemade Almond and Amaretto Cream Cheese Frosting and Slivered Almonds, it's a total showstopper, too. Perfect for any celebration!
Ingredients
For the Almond Amaretto Pound Cake:
- 2 and 1/2 cups (10 and 1/4 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces unsalted butter, at room temperature
- 8 ounces full-fat cream cheese, at room temperature
- 2 cups (14 ounces) granulated sugar
- 1/4 cup amaretto liqueur
- 1 teaspoon almond extract
- 5 large eggs, at room temperature
For the Almond Cream Cheese Frosting:
- 4 ounces full-fat cream cheese, room temperature
- 2 ounces unsalted butter, room temperature
- 2 and 1/2 cups confectioners' sugar, sifted, more if needed
- 1/8 teaspoon salt (tiny pinch!)
- 1 Tablespoon amaretto liqueur
- 1/2 teaspoon almond extract
- 1 Tablespoon heavy cream
For Decoration:
- Slivered almonds
Instructions
For the Almond Amaretto Pound Cake:
- Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the amaretto and almond extract.
- Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
- Scrape the batter into the prepared pan.
- Bake for 60 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
For the Almond Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, amaretto, and almond extract and beat smooth. Beat in the heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for two minutes.
- Spread frosting on the top and sides of the cooled cake. Top with slivered almonds. Slice and serve, or store in an airtight container in the fridge, for up to 5 days.
Courses Dessert
Cuisine Cake
Can you use amaretto extract instead of the liqueur? If so, how much would you use?
Will amaretto get me drunk?
Di Amore by itself will not get you drunk or even buzzed. It must be mixed. That means that whenever you have a bottle of this stuff, you are going to have to have a bottle of something bigger and stronger.
This cake is absolutely delicious I have made it three times and twice I used gluten-free flour (from the States). You couldn’t even tell the difference. Thanks for a wonderful recipe.
So, did you use cream cheese for the cake mix too? I know is cream cheese for the frosting but I’ve never tried the cream cheese in my cake batter.
Thanks!
I made this last no. Really delicious! Wouldn’t chanoa thing BUT I did pull it out too early since it was really brown and I was afraid of it burning. May have to bake at 300 next time and resist the urge to remove early.
Thank you for a delicious recipe
Lisa
Looks delicious and I plan to try this recipe. You say it makes a 9 inch bundt cake but call for a 10 inch bundt pan. Also, I think the sliced almonds in the picture would work much better than slivered almonds called for in the recipe. Thanks for sharing this yummy sounding recipe.
Baked for 60 minutes. Came out very dry and crumbly, but the flavor is amazing! Any ideas on what I may have done wrong? Should I shorten the baking time (it was plenty brown)? I would love any advise.
So sorry to hear that, Lisa! Off the top of my head, I can think of a few things that could be the culprit:
1) Too much flour. You could try reducing it by a 1/4 cup.
2) Over-mixing. If you over mix, the cake will end up very dry.
3) Your oven may run hot. So try baking at 300 degrees next time.
Since this is a pound cake, it should be very dense, but definitely not dry at all! I really hope this helps. And happy baking!
Ashley, last night I baked this cake exactly as the recipe stated and it took 75 minutes at 325 degrees in my oven–it baked beatifully browned to the top of the pan. I was so excited. Cooled in the pan, as you instructed then on the wire rack, cooled completely. It was then late and I didn’t want to ice it so I put it in a cake taker, sealed tightly, and left it overnight. This morning I made the icing using a bit less than a tablespoon Amaretto and a little more heavy cream, iced the cake about 3/4 of the way so that you could still see that lovely brown cake at the bottom edge and sprinkled it with sliced almonds. It was lovely. I waited about 5 minutes, cut a slice, took a picture, and tasted it. Yum!! I was happy and I will make this cake again. Thanks so much for sharing this recipe.
I will try this recipe..but can i change the amaretto with baileys? Thanks
Hi Aretha! It probably will work, but the flavor will definitely be MUCH different. You may want to omit the almonds and almond extract add a dash of cinnamon and espresso powder instead.
I would love to make this cake tomorrow have been wanting to make this for awhile, it looks amazing. I have 3 questions. I dont have a bunt pan but have an awesome angel food pan can I use this? Do you sift the flour? Have you used cake flour instead of ap?
Hi Ashley,
I can’t wait to try this. Can I make this recipe without alcohol? What should I use instead of the Amaretto?
Thanks,
Walaa
Oh wow, I CANNOT wait to try this recipe! just wondering, could you omit the amaretto altogether? I know it’s in the name of the cake but want to make a pound cake that was “friendly” for the kids too!
I did this cake yesterday, it was amazing!!! A huge success with the grownups as well as the younger ones 🙂
However I did not use all the frosting since I preferred covering only the top. Today I plan on doing a second cake, can I use the extra frosting which I refrigerated? Should I rewhip it or add some extra cream or liqueur to it?
Hi, I have made this cake twice, and I need help! The first time I think it had an air bubble, because not only did it overflow all over the oven, but one whole side collapsed after I took it out. I made it again, just to see if I made sure I tapped it and got the air out, if it would be fine. But again, it is overflowing the pan all over the oven. I followed the recipe exactly both times, and I just don’t know what I’m doing wrong. It tastes so good, and I just want it to turn out! Help!
So I know you probably dread hearing about substitutions, but I really want to share my experience. I used your recipe as a base for an almond cake I’ve been thinking about, and the way it turned out blew my mind away! As I started to gather my ingredients I realized I didn’t have enough AP flour so I compensated with 1 cup of cake flour. And since I don’t consume alcohol, I subbed the amaretto with -get this- 1 tsp vanilla, dash of rose water, dash of orange blossom water, and dash of milk to make up the 1/4 cup. I topped the batter with slivered almonds and baked for 65 minutes. When it came out I brushed it with diluted condensed milk and a dash of orange blossom water.
I know it’s not the same cake anymore lol, but I just cannot thank you enough!
If you’re into that sort of flavor profile, I urge you to try it, you’ll love it!
Definitely a five star recipe, this cake is amazing! The flavor is so delicious and one everyone in my family enjoys. It is now the most requested birthday cake in our house! Do you have a lemon pound cake recipe (similar to the cake from the famous coffee shop)? If not, that would be one I would love to see on your site!
Hi! Made this cake today! Mixture looked curdled when I added the eggs, but I still added the flour mixture and the cake came out perfect. Thank you for this recipe!