If you’re searching for a cake that delivers buttery bliss, serious almond flavor, and “can I get that recipe?” energy… girl, this is it.
This Amaretto Pound Cake Recipe is everything you love about classic Pound Cake—but leveled all the way up with cream cheese, almond extract, and a splash of smooth amaretto liqueur. The result? A velvety Almond Cake that’s rich without being heavy, moist without being soggy, and sweet without being cloying. It’s like the sophisticated cousin of all those Pound Cake Recipes you grew up with… only this one came to the party in pearls and stilettos.
This Cake Is for Almond Lovers Only (You’ve Been Warned)
Let’s just say if you love Almond Pound Cakes, you’re about to be obsessed. The amaretto and almond extract team up to give the cake that dreamy, nutty aroma and flavor that practically floats through the kitchen. And when that creamy Almond and Amaretto Cream Cheese Frosting hits the top? Game. Over.
You’ll also get some extra texture thanks to a light shower of slivered almonds on top. Nothing too wild—just enough to make it a little crunchy, a lot pretty, and super extra (in the best way).
So… What Makes This Cake So Dang Good?
We’re talking Bundt Cakes Recipes royalty here. What makes it different from your average Almond Recipes? Let’s break it down:
- Butter. So much butter. Like, a lot. 12 ounces of pure, glorious fat that gives this cake its iconic crumb. Please don’t skimp—this is Pound Cake, not a salad.
- Cream cheese: The secret weapon for moisture and that subtle tang that balances the sweet.
- Amaretto + almond extract: This dreamy duo creates that signature flavor. Boozy but elegant. FYI: You don’t need to be a drinker to appreciate Amaretto Cake—we’re just here for the flavor.
- Granulated sugar, eggs, and all-purpose flour: The holy trinity of baking, used in perfect proportion to give the cake its soft structure.
- Baking powder AND baking soda: Because we like our cake like we like our weekends—light, fluffy, and rising to the occasion.
Let’s Talk About That Frosting…
This isn’t one of those dry, naked cakes. Oh no. We’re slathering it with a cream cheese frosting that’s spiked with—you guessed it—more amaretto and almond extract. It’s whipped to fluffy perfection with a splash of cream and a pinch of salt, then lovingly spread over the cooled cake like a sweet, boozy cloud.
Pro Tip: Let your butter and cream cheese come to room temp before mixing. No one likes lumpy frosting. You’ve been warned.
Easy? You Bet.
Despite how fancy this cake looks on a pedestal, the process is shockingly simple. You don’t need to be a pastry chef to pull off this showstopper.
Here’s what you’ll need:
- A 12-cup bundt pan
- A stand mixer or electric hand mixer (sorry, a whisk isn’t gonna cut it)
- Measuring cups/spoons and a few rubber spatulas
That’s it. Throw on a playlist, pour yourself a little leftover amaretto (just saying), and you’re good to go.
Storage Tips (If It Even Lasts That Long)
Got leftovers?
- Store your cake in an airtight container in the fridge for up to 5 days.
- Want to freeze it? Skip the frosting, wrap that beauty tight in three layers of plastic wrap, and freeze for up to 2 months. When you’re ready to serve, thaw it in the fridge overnight, then frost before slicing.
When to Serve It?
This cake works literally anywhere cake is allowed (which is everywhere, IMO). Think birthdays, brunches, bridal showers, or just your average Tuesday when you’re craving some Sweet Treats. Basically, if there’s coffee (or wine), there should be this Almond Pound Cake next to it.
In the Mood for More?
Love this recipe? You’ll also flip for:
- White Chocolate Coconut Pound Cake
- Lemon Pound Cake with Lemon Cream Cheese Frosting
- Chocolate Swirl Coffee Cake
- Lemon Raspberry Bundt Cake
…and more crave-worthy Pound Cake Recipes that are perfect for any occasion.
So, ready to bake the most luscious Amaretto Cake of your life? Get that bundt pan out, because this one’s a keeper. And hey—tag me if you bake it! Nothing makes me happier than seeing your gorgeous Bundt Cakes Recipes in action.
Amaretto Pound Cake Recipe – Rich, Moist, and Buttery
- Total Time: 2 hours 10 minutes
- Yield: 1 Bundt Cake (9″)
Description
If you’re craving something rich, nutty, and completely irresistible, this Amaretto Pound Cake Recipe is calling your name. It’s ultra-moist, packed with almond flavor, and dressed up with a smooth cream cheese frosting and crunchy slivered almonds. Whether you’re celebrating a special moment or just want a standout dessert, this cake brings the wow factor.
Ingredients
For the Cake:
- 2¼ cups (330g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 12 oz (340g) unsalted butter, softened
- 8 oz (226g) full-fat cream cheese, room temp
- 2 cups (397g) white sugar
- ¼ cup (57g) amaretto liqueur
- 1 tsp almond extract
- 5 large eggs, at room temperature
For the Frosting:
- 4 oz cream cheese, softened
- 2 oz unsalted butter, softened
- 2½ cups powdered sugar, sifted
- Tiny pinch of salt
- 1 Tbsp amaretto liqueur
- ½ tsp almond extract
- 1 Tbsp heavy cream
For Garnish:
- ½ cup slivered almonds
Instructions
🥣 How to Make the Almond Amaretto Cake
- Prep the oven and pan:
- Preheat your oven to 325°F (163°C). Grab a 12-cup bundt pan and coat it thoroughly with baking spray (the kind with flour is best!) or grease with butter and dust with flour. Don’t miss the corners!
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and cream cheese:
- Using a stand mixer (or hand mixer), beat the butter and cream cheese together on medium until nice and smooth—about 1 minute.
- Add sugar and flavorings:
- Slowly add the sugar. Once it’s in, crank up the speed to medium-high and beat until light and fluffy (around 3 minutes). Then mix in the amaretto and almond extract.
- Incorporate the eggs:
- Reduce mixer speed to medium-low and add eggs one by one, fully mixing after each. Scrape the bowl often to keep it smooth.
- Add the dry ingredients:
- On low speed, slowly mix in the flour mixture until just combined. Be careful not to overmix!
- Bake the cake:
- Pour the batter into your prepared pan and smooth the top. Bake at 325°F for 25 minutes, then lower the temp to 300°F and continue baking for another 40–45 minutes. It’s done when a toothpick in the center comes out clean and the top is a deep golden brown.
- Cool the cake:
- Let it rest in the pan for 20 minutes. Then carefully flip it onto a cooling rack and let it cool completely.
🍰 Make the Frosting
- In a mixing bowl, beat the cream cheese and butter together until creamy and lump-free.
- Slowly add in the powdered sugar and mix on low until fully combined.
- Mix in the salt, almond extract, and amaretto. Then add the heavy cream.
- Turn up the mixer to medium-high and whip for 2 minutes until the frosting is fluffy and spreadable.
🎉 Decorate & Serve
- Once your cake has cooled, frost the top and sides generously with the cream cheese frosting. Sprinkle a handful of slivered almonds over the top for the perfect finish.
- Slice and enjoy! Store leftovers in the fridge in an airtight container for up to 3 days.
Notes
This Amaretto Cake is buttery, rich, and full of nutty almond flavor—basically everything a great Pound Cake should be. If you love Almond Cakes or are on the hunt for indulgent Bundt Cakes Recipes, this one’s for you. It’s also a fantastic addition to your Pound Cake Recipes collection and makes a dreamy option when you’re craving Sweets Treats or trying new Almond Recipes.
- Prep Time: 30 minutes
- Inactive Time: 40 minutes
- Cook Time: 1 hour
- Category: Desserts