Amaretto Cake
This delicious recipe consists of moist and light almond amaretto cake layers, glazed with amaretto syrup, and frosted with almond amaretto cream cheese frosting.
Servings: 15 servings
Ingredients
- ½ cup (48g) sliced almonds, chopped (for sprinkling into the prepared pans)
- 1 ½ sticks (170g) unsalted butter, softened. (holds it shape but dents when pressed)
- 2 cups (400g) sugar
- 4 large eggs
- 3 cups (342g) cake flour See notes for substitution if needed. (If not using a scale, lightly spoon flour into measuring cup and level off).
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 ¼ cup buttermilk (296g)
- ¼ cup amaretto liqueur
- ¼ cup (54g) vegetable oil (We use canola oil.)
- 1 Tablespoon almond extract (12g)
Amaretto Simple Syrup
- ¼ cup sugar (50g)
- ¼ cup water (60g)
- ⅓ cup amaretto liqueur (70g)
For the Almond Amaretto Cream Cheese Frosting
- 3 sticks unsalted butter, slightly softened
- 16 oz cream cheese (total weight 452g),softened. (We use two 8 oz packages) Full fat is best.
- 2 teaspoons (8g) almond extract (adjust amount to your liking)
- 1 tablespoon Amaretto Liqueur (adjust amount to your liking)
- ½ teaspoon salt (2g)
- 6 to 6 ½ cups (690g to 747g) powdered sugar
Cake Decoration
- I created designs in the frosting using a cake comb, used sliced almonds as a bottom border, and piped shells using a 2D piping tip..
Instructions
Prepare Pans and Add Chopped Almonds
- Chop the sliced almonds in a blender. You can use a bullet blender for this, or just place them in a ziplock and break up the pieces with a rolling pin.
- Grease and flour three 8 inch round pans, add a circle or parchment paper or waxed paper. Sprinkle the finely chopped almonds over the parchment paper before adding the cake batter.
Prepare the Batter
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
- In another bowl, add the buttermilk, oil, almond extract, and amaretto liqueur. Set aside..
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
- Add the eggs one at a time mixing until the yellow of the yolk disappears.
- With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). Mix just until incorporated.
- Divide batter between the three cake pans, pouring the batter on top of the finely chopped almonds on the bottom of the pans.
- Bake at 350 degrees for 22 - 25 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
Amaretto Simple Syrup
- In a saucepan over medium heat bring the water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves and the mixture is clear.
- Remove from heat and stir in the amaretto. Allow to cool. As you assemble your cake, brush the top of each cake layer with the amaretto syrup- it will sink right in. We like to apply the syrup using a silicone pastry brush. Apply to your liking- we had a bit left over.
For the Almond Amaretto Cream Cheese Frosting
- Cut the softened butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the almond extract and amaretto. Gradually add the powdered sugar beating on low speed until blended.
- Increase mixing speed to medium and mix until fluffy and well combined.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use, sit out to soften slightly, then remix. Do not microwave to soften chilled frosting.
- Will frost a 3 layer 8 or 9 inch cake.
Decorating the Cake
- Place the first cake layer on a cake pedestal or cake plate. Brush the top with amaretto simple syrup. It will sink in quickly. Then, spread with a layer of the frosting. Top with the second layer and repeat the steps with the simple syrup and frosting. Top with the third cake layer, brush the top with simple syrup. (You may have a bet left over).
- Fill in any gaps between the cake layers with frosting, and frost a thin layer of frosting on top and around the sides (this is the crumb coat). At this point, we like to chill the cake (10 minutes in the freezer or longer in the refrigerator) to firm things up before applying the second layer of frosting.
- Frost the cake however you like! We applied the second layer of frosting, created a design in the frosting with a cake comb, used sliced almonds to create a bottom border, and piped a top border of shells and rosettes using a 2D piping tip.
Storing the Cake
- Because of the cream cheese frosting, the cake needs refrigeration. Store in an airtight container, bakery box, or under a cake dome. For the very best flavor and texture, remove the cake from the refrigerator 2-3 hours before serving. This will allow time for the cake to warm and soften.
Notes
Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend
Recipe makes 7 ½ cups batter