Amaretto Almond White Cake

Classic White Cake (from scratch) with almond flavoring. Topped with a sweet Amaretto cream cheese frosting and toasted almonds. This would be a wonderful dessert for any party or holiday!

Perfect White Cake recipe topped with an Amaretto Cream Cheese frosting and toasted almonds. YUM!!!

Sometimes as a food blogger, we make, tweak, and perfect our recipes, numerous times. Taste testing (aka eating) bite after bite of batch after batch of cookies, donuts, brownies, whatever.

And sometimes, by the time we have PERFECTED the recipe, we simply can’t take another bite. We just want to share our recipe with family and friends, and let them enjoy the bites of delicious food.

Today’s recipe was that journey for me. I made this cake and frosted it (after several attempts). By the time I had a frosting with the perfect flavor and consistency, I wanted to bring it to a potluck, untouched. Which is why there is no inside photo of this cake. I actually brought a full cake, with no cut outs, to a party. Go figure. This cake went fast, so be sure to grab a fork and get in line first!

Since I don’t have a photo of the inside, let me describe it to you! I used my favorite white cake recipe and added almond extract. I could add almond extract to almost anything and LOVE it. Well, except chicken. That might be weird.

I spread a thin layer of the Amaretto frosting between the two layers of cake. Simple. Elegant. Classy. (does not describe me, but it DOES describe this cake)!

Most importantly, let’s talk about this frosting. Cream cheese frosting can be heavy in flavor and texture. By combining the butter with the cream cheese and beating it together for a full 3 minutes using an electric mixer, you will start with a light and fluffy texture. Once you add in your Amaretto liquor and powdered sugar, you will beat an additional 4-5 minutes. It’s very important to beat this amount of time to get that airy consistency!

I spread the frosting on the sides and top of the cake and then added some simple swirls to the top. By pressing the toasted almonds into the sides, it gives the cake personality. You could also just sprinkle them over the top too! This recipe makes 24 cupcakes, if you’d rather go that route!

How about surprising your family and friends this Easter with a new cake recipe? If you want to go with a white cake from a box that would be fine too. Just add in the 2 Tbsp of almond extract to your finished batter, beating it until well blended. ENJOY!!!

MORE Cake Recipes:

Yield: serves 12

Amaretto Almond White Cake

Prep Time 45 minutes
Cook Time 25 minutes


For the Cake:

  • 5 egg whites, room temperature
  • ¾ cup buttermilk
  • ¾ cup unsalted butter, softened
  • 2 Tbsp almond extract
  • 1 ¾ cup granulated sugar
  • 2 ½ cup cake flour
  • 1 Tbsp baking powder
  • ½ tsp kosher salt

For the frosting:

  • 1 cup sliced almonds
  • ½ cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • ¼ cup Amaretto liquor
  • 4 cup powdered sugar


  1. To prepare cake, grease and flour two 9 inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside.
  2. In small bowl, mix egg whites and ¼ cup buttermilk. Set aside.
  3. In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Beat in almond extract. Add in dry ingredients and mix until combined. Slowly add in egg white mixture.
  4. Beat in remaining buttermilk for 1-2 minutes until fluffy.
  5. Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.
  6. Heat a small skillet over medium high heat. add sliced almonds and toast them for about 2 minutes, stirring with a wooden spoon. Remove from heat and cool completely.
  7. In a large mixing bowl, beat butter and cream cheese for 3 minutes until creamy and combined. Add Amaretto liquor and powdered sugar. Beat an additional 4-5 minutes until frosting is light and fluffy.
  8. To assemble, place one cooled cake on a cake plate. Spread a thin layer of frosting over the top. Add the second cake layer. I like the frost the sides of the cake first, then the top.
  9. Press the cooled, toasted almonds into the sides, or arrange as desired. ENJOY.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More delicious {from scratch} Cake Recipes:


Dark Chocolate Cake with creamy Vanilla Frosting


Lemon Cake with Lemon Curd, creamy frosting and crumb topping


Carrot Cake with Cream Cheese Pecan Frosting

Be sure to check out my Cake and Cupcake pinterest board for more ideas:

Follow Shugary Sweets’s board Cakes and Cupcakes on Pinterest.

More beautiful cakes from my favorite blogs:

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on April 15, 2014

Comments & Reviews

  1. Hi! I am making this cake for a wedding next month. It calls for 5 egg whites, would boxed egg whites work just as good?

  2. This sounds amazing, and I’m planning to make it for my Nana’s 85th birthday this weekend! Thank you for sharing!

    I do actually have a chicken recipe that takes Almond Extract, and it is delicious!

  3. I used the white cake portion of this recipe to compliment some Italian meringue buttercream frosting I had been experimenting with – it was delicious! The consistency was really soft and moist. Thank you for sharing this 🙂

  4. Hello Aimee! Thank you for the Amaretto Almond White Cake recipe! I made it for a 49th wedding anniversary celebration, our friends & my husband thought it was fabulous! The cake was easy to make, your directions were so clear. I only used 4 Oz. Cream cheese & 3 1/4 cups confectioners sugar & of course the butter & Amaretto, the frosting was great. This will be a cake I’ll be making often!????

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