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