Almond Amaretto White Cake is a classic White Cake with a twist. Made from scratch with almond flavoring and a sweet amaretto cream cheese frosting, this almond cake makes the perfect addition to any party!
Why this Almond Cake is Best
Make a cake that will turn heads and make your taste buds happy! This from-scratch recipe is easy to make with incredible results.
- It starts with the fluffiest layers of white almond cake you’ve ever tasted.
- Real amaretto liqueur elevates the cream cheese frosting to incredible heights of flavor.
- A toasted almond topping adds the perfect nutty crunch and makes this cake look pro quality.
- Egg whites are the secret to fluffy cake with a tender crumb! After separating the whites out from the yolks, let them come to room temperature. Save your yolks and make lemon curd!
- Buttermilk makes your cake super moist. You can use store bought or make your own (see Tips and Tricks below).
- Cake flour contains less protein than all purpose flour for a light, delicate consistency.
- Almond extract gives the cake its almond flavor. Pure extracts are preferred over imitation flavoring in this recipe.
- Amaretto. A little of this sweet and bitter liqueur goes a long way when mixed into our favorite Cream Cheese Frosting Recipe.
- You’ll also need standard ingredients used for baking cake from scratch, including butter, sugar and baking powder.
Tips and Tricks
- Toast your almonds. It only takes a couple of minutes on the stove to draw even more robust flavor from the sliced nuts. Check out this guide on How to Toast Nuts for more tips!
- Buttermilk substitute. My recipe for homemade buttermilk works just as well as the store bought version in this amaretto cake recipe.
- Frost the sides first. I find this gives the cake a smoother, neater appearance than starting at the top and working my way down.
To assemble the cake, place one cooled cake layer on a cake plate. Spread a layer of frosting on top, then cover it with the second cake layer. Frost the top and sides of the white cake. Top it off by pressing toasted almonds around the edges of the cake as desired.
No substitute will have exactly the same flavor as real amaretto liqueur. If you don’t want to use it, you can flavor the cream cheese frosting with 2 teaspoons of imitation amaretto flavoring or almond extract instead.
You would also need to add a bit of milk until the frosting reaches a spreadable consistency.
I have not tested this recipe as a sheet cake, but it should work just fine! You will need to add a few minutes of additional baking time if using a rectangular pan.
Because of the cream cheese frosting, this cake needs to be stored in the refrigerator if you’re not eating it right away. Transfer it to a cake container or cover with a cake saver before refrigerating to keep cake moist and fresh.
More Cake Recipes
Put down the boxed cake mix and make this easy Amaretto Almond Cake from scratch instead!