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Amaretto Cake with Buttercream Frosting

I came up with this amaretto cake recipe because I was craving something that tasted like wedding cake. The texture is similar to pound cake, which is exactly what I wanted. Everyone who tastes it LOVES it. —Megan Dudash, Youngsville, North Carolina
  • Total Time
    Prep: 45 min. Bake: 30 min. + cooling
  • Makes
    16 servings


  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup sour cream
  • 1/2 cup 2% milk
  • 1/2 cup amaretto
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1-1/3 cups butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 7-1/2 to 8 cups confectioners' sugar
  • 2/3 cup amaretto
  • Optional decorations: Toasted sliced almonds, milk chocolate M&M's and melted chocolate


  • Preheat oven to 325°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
  • In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition.
  • Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  • In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup frosting for piping.
  • Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting.
  • Pipe reserved frosting around bottom edge of cake. If desired, decorate cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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  • Sally
    Jun 9, 2020

    This cake is AMAZING! But the icing is extremely sweet and I usually love very sweet things. And, I only used 6 cups of powdered sugar and added 5 tablespoons of milk and 1 1/2 bricks of creme cheese to tone it down. Next time, I plan to reduce the powdered sugar to 4 cups. For me 6 or 7 cups of powdered sugar was just too was too sweet and too thick.. I will definitely make this again!

  • wperryvt
    Jul 25, 2019

    Oh My Goodness, this recipe is absolutely amazing. I LOVE it. I tripled the recipe as once a month I do birthday cakes for my work and this one is now officially on my favorites list. Thank you so much for sharing the post it is much much appreciated. Wendy Perry