White Chocolate Amaretto Cake

My cake stuck to the pan does not look pretty but taste wonderful next time will put more butter and flour on bottom of pan

Glaze was too sweet. Next time less sugar and less water. Take out still warm and put back on pan until cooled.

It was fabulous! Many compliments and questions about where I got the recipe.

One of my favorite cakes to make, but I’ll be honest: I only follow the first 3 steps. I never make the glaze, use frosting or add almonds. Instead, I make a standard powdered sugar and water/milk icing and add a little bit of vanilla extract and almond extract. I assume the amaretto flavor is more subtle this way, but the cake always has a wonderful almond flavor and is always super moist. I grease the pan with unflavored shortening and it always comes out perfectly. Plus, stubbornly refusing to follow half of the recipe makes this a quick and easy bake (minus the time spent baking it and waiting for it to cool). I’ll be making it for my birthday in a few days and I’m already getting excited!

Instead of 1/4 almond extract I double it. Making it again right now. Everyone loved it.

This is my favourite cake! Everyone loves it. Everyone wants me to make it for any special occasions. Definitely a crowd pleaser.

I made this and my family devoured it even though it didn’t come out of the pan as perfectly as I had hoped. I will make it again after I get a better pan.

This cake is delicious, but I ended up making a few changes as I went along. First, I upped the almond flavor of the cake with some more almond extract. I followed others’ advice and sprayed my pan well with flour/oil spray before baking. I made the glaze – tip for people who end up with toffee: it will boil on low heat, which is what you want to use. As it cooks down stir constantly, and dip a spoon in from time to time to see if it leaves a coating. It’s done when it leaves a fairly heavy coating on the spoon. That being said, I only used amaretto (no water) in the glaze, and I ended up only using about 1/2 of it when I poured it on the cake. (I don’t like soggy cake.) This was enough for the bottom 1/2 of the cake to be well doused without the whole thing turning into a gooey mess. After I put the glaze on, I let it sit in the pan for probably about 30 min to an hour before tipping it out onto the serving plate. I was worried about it getting stuck, but it came out perfectly. For the icing, I’m not a fan of canned icing to begin with, and was worried about the whole concoction being overly sweet, so I went with someone’s suggestion and made my own frosting to drizzle on top. I used 1/2 brick of cream cheese, about a Tablespoon of butter, probably 2 cups of powdered sugar, and some amaretto. I just stirred and added liquid until it was a thick but runny consistency then put it on top. I sprinkled sliced (but untoasted) almonds on top of the icing. Beautiful and delicious

I made it numerous times and got rave reviews. It comes out very moist. I used the amaretto liquer that I made from this site. To really have the flavor I let it soak for over 4 hours. I then loosen up the edges and center from the pan and it usually comes out without any problem. I only bake it for 45 minutes tops or else it really gets dark and burnt .

I did make this exactly as written. The cake came out fine BUT all the amaretto sunk to the bottom of the cake. It is really strong and a very, very dense cake, even for a bundt cake. 12 of us had it, only one liked it.

Awesome cake and so easy to make! I used a French Vanilla cake mix, because that is what I had on hand, and sugar free white chocolate pudding. I skipped the glaze because it was for a function at work. Everyone raved about it and wanted the recipe! I will be making this again! Thanks for the great recipe! 🙂

Made this cake for a party and was really impressed! It was a very moist cake and delicious! I’ll definitely be making this cake again! Thanks!

Made this for my coworkers, family & friends – they loved it; one even ordered it for her daughters wedding cake & All the guests wanted my recepie! I have made this 10+ times; very easy and moist.. I’ve tried different brands of amaretto; Disaronno is fabulous (but can be expensive), Di Amore was much cheaper and taste “almost” the same. For the glaze use the brand you love, this is where you’ll really taste the ameretto & butter. I pour glaze sparingly as I don’t like soggy bottom cakes but I always bring a container of extra glaze for those who love a wet cake; they can heat it up in a microwave and drizzle it on their piece!

I only used about half the glaze…..and I didn’t use the icing at all. It was awesome just the way it was. Moist and light…my husband doesn’t like sweets, but he loved this!

This cake was fabulous. I have also made it by substituting devils food pudding for the white chocolate, and it was scrumptious.

6/18 – cake turned out to be success. Used salted butter; extra large eggs; found the white chocolate pudding at Kroger; the frosting in a can melts faster than 10 seconds. Will make again. 6/17 I don’t know what it tastes like yet because we haven’t cut into it but the instructions need improving. What size eggs? Salted or unsalted butter. Step 4 says cake cook in pan after pouring over glaze. If you do this glaze is on bottom of cake not on top. My glaze looks nothing like the photo. It’s much thinner although I followed the instructions. Topping uses 16 oz package of vanilla frosting. Instructions says to heat a cup of “prepared” frosting. This implies to me that it’s coming in a box or pouch-type package and it needs preparation. If there any frosting out there like this I could not find it despite going to two major supermarkets. I bought a “can of frosting.” Haven’t melted it yet. Kind of anxious about it. Cake baked beautifully; came of of pan perfectly but I took it before I glazed it rather than after. See Step 4. Hope it tastes good. It’s for father’s day later today; my Dad loves Amaretto. Hope he can taste it. The glaze seemed rather bland… no specific flavor.

I made this cake for my husbands golf league (they regularly request my cakes or other goodies) and this cake was another smashing success. Two grown men were fighting over who got to lick the plate! Ha! I did make some changes as follows: after 2 grocery stores and a walmart run, I gave up trying to find white chocolate pudding instant mix and got plain chocolate instead. I added about a cup of white chocolate morsels to kick up the flavor. I used duncan hines homestyle vanilla frosting and added about a half a cup of softened cream cheese and 1/8 tsp almond extract. It was smooth and creamy and didn’t taste store bought. I also greased and floured the bunt pan well and had no problems at all with sticking. This recipe was simple and accurate enough that I made it from start to finish with an 8 month old on my hip! Try it……its just a little different and sinfully good. Happy Baking.

This cake is delicious and does not take much time to make for the result. I am always asked to bring this cake to functions and asked for the recipe.

I made this for myself for my 24th birthday (which is tomorrow) and it is AMAZING!!! The cake was so easy to make. I didn’t stray from the recipe at all and it was perfect. I wouldn’t change a thing.

The first time I made this, the glaze was a little “over the top”…too much amaretto. I reduced the amaretto to 1/4 cup and increased the water to 1/2 cup & added 1/8 tsp almond extract. My family said it was perfect! I took this to a family reunion & had none to take home.

I AM A TRUE LOVER OF AMARETTO LET ME TELL U FOLKS THIS CAKE IS YUMOLICIOUS…I USED VERY LITTLE GLAZE IN THE CAKE AND INSTEAD OF VANILLA FROSTING I MADE A CHOC MOUSSE FROSTING WITH SHAVED WHITE CHOCOLATE AND DRIZZLED THE GLAZE ON THE TOP OF EACH PIECE……I WILL DEFINATLY BE MAKIN THIS AGAIN….:)!!!!