Almond Amaretto Bundt Cake Recipe

If you’re a fan of almond-flavored treats with a boozy twist, you are going to absolutely adore this Almond Amaretto Bundt Cake Recipe. It’s rich, moist, and has that perfect balance of sweet almond and a hint of amaretto liqueur that makes every bite heavenly. Trust me, I’ve made a lot of cakes in my kitchen, and this one consistently steals the show whenever I bring it out!

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Ingredients You’ll Need

Each ingredient in this Almond Amaretto Bundt Cake Recipe plays a crucial role in delivering that perfect texture and flavor. I always recommend using high-quality almond extract and real amaretto — it really makes a difference. Also, be sure your butter is softened to room temperature for the creamiest batter.

• Unsalted butter: Using unsalted lets you control the saltiness — plus, it creams up better when softened to room temp.
• Sugar: Regular granulated sugar works perfectly, and creaming it well with butter is key for that fluffy texture.
• Sour cream: This adds moisture and richness that keeps the cake from drying out.
• Almond extract: The star of the show for that classic almond aroma — a little goes a long way.
• Eggs: Provide structure; adding them one at a time helps to incorporate air for fluffiness.
• All-purpose flour: The base for the batter, sifted for the best texture.
• Baking soda: For that gentle lift and tender crumb.
• Salt: Balanced flavor — just enough to enhance the sweetness.
• Milk: Helps loosen the batter and adds softness.
• Amaretto: The heavenly liqueur that infuses the cake with nutty warmth and a subtle boozy hint.
• Salted butter (for icing): Adds creaminess with a slight salty edge to balance the sweetness of the glaze.
• Sugar (for icing): This gets melted and boiled to create a silky almond icing.
• Heavy whipping cream: Gives the icing richness and smoothness.
• Honey: Just a touch adds natural sweetness and depth.
• Powdered sugar: Sifted for smooth, lump-free icing texture.
• Sliced almonds (optional): For an elegant crunch and that extra almond flair on top.

Variations

One of the things I love about this Almond Amaretto Bundt Cake Recipe is how easy it is to tweak. Whether you want to soften the boozy notes, add texture, or make it a bit more festive, experimenting is part of the fun!

• Gluten-Free Version: I’ve swapped regular flour for a gluten-free blend, and the cake still comes out moist and delicious — just be sure your blend includes xanthan gum for structure.
• Extra Crunch: Sometimes I toss in a handful of toasted slivered almonds in the batter for an added textural surprise.
• Chocolate Twist: Swirling in some melted dark chocolate before baking gives it a decadent marbled effect that’s a huge hit at parties.
• Non-Alcoholic: Replace amaretto with almond-flavored syrup or a bit of almond milk; it keeps the flavor without the alcohol.

How to Make Almond Amaretto Bundt Cake Recipe

Step 1: Prep and Cream Your Base

Preheat your oven to 350°F (176°C) and generously grease your bundt pan with non-stick spray — the crevices in the pan can be tricky, so a thorough coating is essential to prevent sticking. Then, in a large bowl, cream your softened butter and sugar together until the mixture is light and fluffy; this usually takes about 3 to 4 minutes on medium speed. Don’t rush this — proper creaming incorporates air, making for a light cake. You’ll know you’re there when it looks pale and holds soft peaks.

Step 2: Mix in the Flavor and Eggs

Next, add your sour cream and almond extract to the creamed butter and sugar. Mix until everything is smoothly combined — the sour cream is what keeps this cake so moist and tender, so don’t skim on it! Then, add your eggs one at a time, mixing just until incorporated after each addition. Be sure to scrape down the sides of your bowl here to get an even batter; sometimes those bits stuck to the sides need a little coaxing.

Step 3: Combine Dry and Wet Ingredients

In another bowl, whisk together your flour, baking soda, and salt. In a small measuring cup, mix the milk and amaretto together. Now, add half of the dry ingredients into your wet batter and mix until just combined. Then pour in your milk and amaretto mixture, blending gently before adding the remaining dry ingredients. The key here is to mix just until combined to keep your cake tender; overmixing can lead to a dense texture.

Step 4: Bake to Perfection

Pour the batter evenly into your prepared bundt pan and smooth the top. Pop it in the oven for 38 to 42 minutes, depending on your oven’s quirks. I always start checking at around 38 minutes by inserting a toothpick in the deepest part — it should come out with just a few moist crumbs attached. Resist the urge to open the oven door too often; it can cause the cake to sink.

Step 5: Cool and Prepare the Almond Icing

Once out of the oven, let your cake cool in the pan for about 10 minutes. This resting time helps the cake firm up just enough to unmold easily without sticking or breaking. Then, transfer it to a wire rack to cool completely while you tackle the icing.

For the almond icing, combine the salted butter, sugar, heavy cream, almond extract, and honey in a small saucepan over low heat. Stir gently until the sugar dissolves, then raise the heat to medium and bring to a boil. Let it boil for 3 minutes, stirring occasionally so it doesn’t scorch. Remove from heat immediately and pour into a heat-proof bowl. Whisk in 1¼ cups of sifted powdered sugar and let the glaze cool until slightly thickened but still pourable. If it thickens too much, add a teaspoon of water; if too thin, sprinkle in more powdered sugar until you get the perfect consistency.

Step 6: Drizzle and Garnish

Drizzle your almond icing over the cake while it’s still a bit warm—that’s the secret to a beautiful glaze that sets just right. I like to scatter sliced almonds on top to add a lovely crunch and elegant finish. If you wait too long and the glaze cools off, it will thicken too much to drizzle nicely, so time it right!

How to Serve Almond Amaretto Bundt Cake Recipe

Garnishes

I love topping the cake with sliced almonds for crunch, but feel free to sprinkle a little powdered sugar or even some edible gold dust for elegant occasions. Fresh berries also add a bright pop of color and fresh flavor if you want a fruity contrast.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For beverages, I love serving it alongside coffee or a creamy almond milk latte to echo the nutty flavors.

Creative Ways to Present

For special holidays or celebrations, I’ve baked two smaller bundt cakes and stacked them with layers of cream cheese frosting in between to create a gorgeous tiered cake. Wrapping the bundt pan with fresh flowers or sprinkling edible flowers on top can really elevate its visual charm.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days. The cake holds its moisture beautifully thanks to the sour cream and the amaretto infusion.

Freezing

If you want to save the cake for longer, I recommend freezing it without the glaze, wrapped well in plastic and foil. It freezes beautifully for up to 2 months. When ready, thaw overnight in the fridge before adding the almond icing.

Reheating

To enjoy the cake fresh from freezer or fridge, microwave individual slices for about 15-20 seconds or warm the whole cake wrapped in foil in a 300°F oven for 10-15 minutes. This lifts the flavors and softens the cake for that just-baked feel.

FAQs

Final Thoughts

This Almond Amaretto Bundt Cake Recipe has truly become a favorite in my kitchen — there’s something so comforting about its nutty aroma mingled with the subtle boozy warmth of amaretto. It’s a crowd-pleaser every single time, whether it’s a casual afternoon treat or the star dessert at your next gathering. So, go ahead and give it a try — I promise you’ll be making this one again and again, and your friends will be asking for the recipe too!

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