★★★★★

Amaretto Almond White Cake

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!

White Cake with Cranberry Filling is another variation on my white cake recipe you’ll love too. Or go rich and decadent and bake up our favorite Dark Chocolate Cake instead!

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

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.

Ingredient Notes

  • 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.

Recipe FAQ

How do you assemble Amaretto Almond White Cake?

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.

What can I use in place of amaretto?

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.

Can I make this as a sheet cake?

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.

How do I store amaretto cake?

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

Yield: serves 16

Amaretto Almond White Cake

Prep Time 45 minutes
Cook Time 25 minutes

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!

Ingredients

For the Cake:

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

For the frosting:

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

Instructions

  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.

Notes

  • 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.
  • Nutrition Information:

    Yield:

    16

    Serving Size:

    1 slice

    Amount Per Serving: Calories: 514Total Fat: 23gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 53mgSodium: 218mgCarbohydrates: 71gFiber: 1gSugar: 52gProtein: 6g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

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

    Put down the boxed cake mix and make this easy Amaretto Almond Cake from scratch instead!

    About Aimee

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

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on April 15, 2014

    Comments & Reviews

    1. Hi Aimee,

      I made the amaretto almond white cake recipe yesterday and the cake texture came out perfectly but I found the cake itself was WAY too sweet for me. I was wondering if you could recommend an alteration to the recipe to cut the sweetness–I couldn’t tell if it was the amount of sugar or almond extract.

      Thanks so much! 🙂

    2. Hello Aimee! I made this cake following your recipe and it was absolutely deeeelicious! Thank you so much for sharing!

      1. You sure can! https://www.shugarysweets.com/almond-wedding-cake-cupcakes-with-raspberry-filling

    3. This cake looks gorgeous Aimee – I love the amaretto and almond combination. I’ve had to bring an uncut cake a few times and kicked myself afterwards for not being able to get an inside shot – I can imagine how stunning this one looked inside and would surely impress all the guests 🙂

    4. Oh my. I am such a huge almond fan! This cake is beautiful. I can’t wait to try the frosting. Love that you used cream cheese in it!

    5. Hi, it looks great. Can I substitute tha amaretto with something else in the frosting? If I don’t want to put alcohol?

      1. Amaretto is an almond flavored liqour, so you could just use almond extract if you prefer!

    6. Wow! My mom would love this cake, she is a huge Amaretto fan! I should make it for her 🙂
      Beautiful!

    7. This is the classiest cake I’ve ever seen, Aimee! The almonds make it look so absolutely beautiful, and I love all the flavors. 🙂 Lovely for spring for sure!

    8. When I saw this picture on Instagram I knew I had to come grab the recipe! Almond flavor is by far one of my favorites to add to dessert. This cake is bursting with it! The cream cheese frosting sounds and looks amazing!

    9. I know this has been said before, but I’ll say it again – this cake is absoutely gorgeous! And what a flavor combo. I could see this being the star of any party!

    10. Beautiful! I don’t think our friends even know what a whole cake looks like – there’s always a piece missing 🙂 Amaretto and almond sound just heavenly together! Pinned!

    11. Buttermilk cakes are the best! You make the prettiest cakes, Aimee! Uncut cakes or bars? Wow, what’s that? Haven’t done than in 5 years 🙂

    12. What a gorgeous looking cake!!! I haven’t taken or given an uncut treat in so long…I think everyone I know would look at me funny if I brought a whole cake. Or think I had gone to the store 😉

    13. Looks amazing! I love all the flavors in this cake. I must make it soon. I can’t resist amaretto & almond!

    14. Thanks so much for the sweet link 🙂 I am loving this cake. Almond flavor is one of my all time favorites!!

      1. Anytime! Glad to hear you are an almond flavor fan too!! We will get along just fine 😉

        1. Ms. Aimee,
          If using a cake mix, would you remove 2 T. of water in order to use the extract?

          Thank you

    15. Hello! I like adding cream cheese frosting to anything, it’s my favourite thing on top of a cake…I do find it that it doesn’t ”hold” itself for very long at room temperature, especially if you beat it for a long time…am i doing something wrong?

      1. I refrigerate my cream cheese frosted cakes. I bring them out before serving and they seem to hold up just fine! ENJOY 🙂

    16. Bringing an uncut cake to a party is very unheard of for me too! My friends are not offended as they understand why and they say it tastes amazing either way. This cake looks amazing too and I love how your sat the almond slices up on the top!

      1. Thanks Erin. It was quite unusual for me, and I even got accused of bringing store bought, LOL. But in the end, they understood that it was homemade and delicious!

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