Almond Amaretto Pound Cake Recipe

This Almond Amaretto Pound Cake is moist, buttery, and so flavorful! Topped with homemade Almond and Amaretto Cream Cheese Frosting and Slivered Almonds, it’s a total showstopper, too. Perfect for any celebration!

While I’ve never actually drank amaretto, I LOVE baking with it! Last week I made you a batch of almond amaretto chocolate chunk cookies and this week, we’re making ALMOND AMARETTO POUND CAKE! And it’s a welcome addition to the cake archives. Because this bundt cake is the definition of perfect! It’s crumb is dense yet moist and super buttery. And the flavor is so rich and almondy, without being overpowering! And to top it all off, the cream cheese frosting is silky smooth and spiked with a shot of amaretto liqueur and a little almond extract. Then the cake is simply garnished with a handful of slivered almonds and it’s ready to be served.

It’s safe to say this amaretto cake is an almond lovers dream come true!!!

Tips and Tricks for Recipe Success

How to make Amaretto Almond Bundt Cake?

It’s easy and basically foolproof! Here are the ingredients you’ll need:

butter! lots and lots of butter! this recipe calls for 12 ounces of it. this ingredient is essential!!! so please don’t reduce the amount. feel free to use salted or unsalted butter! just reduce the salt a bit in the dry ingredients if you’re using salted.
cream cheese. this ingredient adds a ton of moisture and a delicate tang! definitely use full-fat cream cheese here!
sugar. we use ALL granulated sugar! if all you have is brown sugar, it’ll probably be fine! but the color, taste, and texture will be a bit different than what you see here.
eggs. you’ll use 5 large eggs for this cake. be sure they’ve come to room temperature before you add them to the batter! cold ingredients don’t bond.
amaretto: use any brand you like! you can use any leftovers to make my easy amaretto chocolate truffles!
almond extract: this adds a lovely almond flavor and really compliments the amaretto.
flour: all-purpose! i have not tested this cake with other flour varieties, so I cannot advise.
salt: to balance out the flavors.
baking powder AND baking soda. both of these work to make our cake light and fluffy.

And that’s it! Just 9 basic ingredients needed for this amazing cake! All of the ingredients will be beaten together, in the order listed above, then scraped into a bundt cake pan and baked for 60 to 75 minutes! Be sure not to underbake this cake. It’s baked at a lower temperature – 325 degrees – so it will take longer than most cakes. But trust me, it’s worth the wait!!!

How to make Almond Cream Cheese Frosting

Making the frosting is a breeze! You’ll simply bring cream cheese and butter to room temperature, then beat them until they’re nice and fluffy. Add in confectioners’ sugar, then a splash of amaretto and almond extract, and finally a little heavy cream and a pinch of salt. Once all of the ingredients have been added, you’ll increase the mixer speed to medium-high and beat for a full two minutes. That final step is KEY to getting a fluffy frosting consistency.

Once your cake has completely cooled, frosting it is as easy as swiping the frosting on the tops and sides of the cake. Sprinkle with a handful of slivered almonds, and viola! You’re ready to slice and serve.

What tools do I need to bake this cake?

This might be a no-brainer, but you will need a12-cup bundt cake panfor this recipe. I have not tested this recipe using a different pan – such as a sheet pan or cupcake pan – so I cannot advise on how that would work.
You’ll also need astand mixerorelectric hand mixerfor this recipe! Unfortunately, the cake batter cannot be made without some kind of electric mixer.
Of course you’ll also need some standard measuring cups and spoons, and a few spatulas. And that’s pretty much it!

How to store Almond Bundt Cake

This cake will keep,stored in an airtight container in the fridge, for up to 5 days!

How to Freeze Almond Amaretto Pound Cake

This almond pound cake will stay fresh, stored in the freezer, for up to 2 months! Simply bake and completely cool, then tightly wrap the entire cake in 3 layers of plastic wrap before placingit in the freezer. When you’re ready to serve, simply removeitfrom the freezer and place it in the fridge to thaw overnight. Frostedcakes donotfreezewell!

More Almond Recipes:

Almond Fudge Shortbread Bars
Chocolate Almond Clusters
3-Ingredient Roasted Almond Toffee Bark

More Cake Recipes:

White Chocolate Coconut Pound Cake
Lemon Raspberry Bundt Cake
Chocolate Swirl Coffee Cake
Lemon Pound Cake with Lemon Cream Cheese Frosting

AND IF YOU TRY THIS RECIPE FOR ALMOND AMARETTO POUND CAKE COOKIES, LET ME KNOW! LEAVE A COMMENT BELOW AND DON’T FORGET TO SNAP A PIC AND TAG IT#BAKERBYNATURE ON INSTAGRAM! SEEING YOUR KITCHEN CREATIONS MAKES OUR DAY.

Almond Amaretto Pound Cake

Ashley Manila

This Almond Amaretto Pound Cake is moist, buttery, and so flavorful! Topped with homemade Almond and Amaretto Cream Cheese Frosting and Slivered Almonds, it's a total showstopper, too. Perfect for any celebration!

5 from 14 votes

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Ingredients

For the Almond Amaretto Pound Cake:

2 and 1/4 cups (330 grams) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
12 ounces (340 grams) unsalted butter at room temperature
8 ounces (226 grams) full-fat cream cheese at room temperature
2 cups (397 grams) granulated sugar
1/4 cup (57 grams) amaretto liqueur
1 teaspoon almond extract
5 large eggs at room temperature

For the Almond Cream Cheese Frosting:

4 ounces full-fat cream cheese, room temperature
2 ounces unsalted butter, room temperature
2 and 1/2 cups confectioners' sugar, sifted, more if needed
1/8 teaspoon salt (tiny pinch!)
1 Tablespoon amaretto liqueur
1/2 teaspoon almond extract
1 Tablespoon heavy cream

For Decoration:

1/2 cup sliced almonds

Instructions

For the Almond Amaretto Pound Cake:

Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; whisk well to combine then set aside until needed.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese on medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the amaretto and almond extract.
Reduce the speed to medium-low, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
Scrape the batter into the prepared pan.
Bake for 25 minutes, then reduce the oven temperature to 300 degrees (F) and continue baking for 40 to 45 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.

For the Almond Cream Cheese Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese and butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, amaretto, and almond extract and beat smooth. Beat in the heavy cream. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for two minutes.
Spread frosting on the top and sides of the cooled cake. Top with sliced almonds. Slice and serve, or store in an airtight container in the fridge, for up to 3 days.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature

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Almond Amaretto Pound Cake Recipe - Baker by Nature (2024)

FAQs

What causes a pound cake to be gummy? ›

Those gluey pound cake streaks happen when your over-cream the butter and sugar. The cake rises in the oven and then it quickly collapses a bit while cooling which causes those gummy streaks. To prevent this, use a low speed with creaming and do so just until combined and fluffy, about 3 minutes.

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What makes a pound cake turn out dry? ›

Extra sugar or leavening causes a cake to fall; extra flour makes it dry.

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What makes a pound cake gooey in the middle? ›

Developing the flour's gluten too much means the cake will rise beautifully in the oven – then sink (a little, or a lot) as soon as you pull it out. And the sinking cake is what makes dense, moist, gluey streaks. Lesson learned: beat butter and sugar and eggs at medium speed. Once you add flour, mix gently.

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What makes a pound cake heavy? ›

If the gluten is overworked, you will end up with a tougher and dense pound cake – NOT good. Another way to avoid this is to use cake flour instead of AP flour. CHEAT NOTE 1 – CAKE FLOUR can be substituted for AP flour because it'll give a lighter texture to your pound cake.

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Is it better to bake pound cake at 325 or 350? ›

A steady 325-350 degrees is ideal when it comes to baking pound cake. Position the pan in the middle of the oven, and rotate it once, halfway through the baking time, as it bakes to account for any hot spots.

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Should you sift flour for a pound cake? ›

Sift: Sifting the flour into the batter makes the cake lighter. It also breaks up any large clumps of flour, making it easier to incorporate into the batter.

Can I use both butter and oil in cake? ›

Oh yes, you sure can. This recipe has a combination of butter and oil to give off that nice buttery taste while keeping it soft and moist at the same time. Cake using pure butter tends to be more dense and dry compared to adding oil into the batter.

How do you keep a pound cake from sinking in the middle? ›

Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.

Read The Full Story ›

How many eggs equal a pound? ›

How many eggs are in a pound? Eggs vary in weight since not all eggs are the same. Large eggs tend to weigh just short of 2 ounces each. It takes between 8 and 9 large eggs to equal one pound.

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What is the best pan for pound cake? ›

Bundt pans are a baking essential. Their unique construction allows an even browning on denser cakes, like pound cake, with the well-defined curves that are the hallmark of the form.

What is pound cake formula? ›

Pound Cake Recipe:

3 large (150 grams) eggs, at room temperature. 3 tablespoons (40 grams) milk, at room temperature. 1 1/2 teaspoons (6 grams) pure vanilla extract. 1 1/4 cups (150 grams) cake flour. 1 teaspoon (4 grams) baking powder.

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How do you fix a gummy cake? ›

Trimming Troubles: If the cake is only slightly gummy, consider trimming off the outer layer to remove any overly dense or undercooked portions. Moisture Management: Brush the trimmed cake with a simple syrup or flavored liquid to add moisture and enhance the cake's tenderness.

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Why is my cake batter gluey? ›

Overmixing the batter can increase gluten, to a dense and sticky texture. Mix the ingredients until simply combined and keep away from excessive stirring. This guarantees a soft texture and prevents stickiness on the top.

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How do you know if cake batter is overmixed? ›

An overmixed egg foam will look dull or broken, like cottage cheese. With the addition of flour, an undermixed batter will have uneven streaks or visible pockets of flour. When properly combined, the batter will be satiny, a little glossy, and able to make luscious peaks or ribbons.

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