Amaretto Cake

I’ve made this a few times, each time trying to improve the amaretto flavor in the cake itself. I haven’t been as successful as I would like to be. The cake itself is good, moist and full of vanilla flavor. So… if you want a good vanilla cake try this.

I used a chocolate cake mix. Added maraschino cherries to top of the tree pan. Also, drizzle glaze and coconut sprinkled for snow.

I’ve made several flavors of these liquor infused box-mix cakes. Although the Irish Cream version on this site is my family’s favorite, this one and the dark rum are close. However, I think the cake needs more amaretto/almond flavor so substitute Amaretto for the water in the cake and put in a full teaspoon of almond extract. I also pour over a different glaze – after cake is just out of oven, make glaze w/ 1/2 cup of butter, 1 cup of granulated sugar and 1/4 cup water boiled for 8-10 minutes, remove from heat and stir in 1/4 cup of Amaretto. Poke holes in cake and slowly pour this warm glaze over cake. If you’re up to it – first take cake out of pan and put about half the glaze into Bundt pan and return cake so the bottom soaks up glaze too and put remaining glaze on top. Let cake cool in Bundt pan for 30-40 minutes before inverting on a plate. For a nice presentation, top with slivered almonds and a dusting of powdered sugar or use some of the thicker Amaretto glaze from this recipe.

Absolutely loved it! It was a hit! I making another one New Years Day! I did add a tad bit more amaretto

We have a version of this cake in our family for years but slightly different. 1 box yellow cake mix, 1 pkg instant vanilla OR pecan pudding, 1/2 cup cocoa, 4 eggs, 1/2 cup cold water, 1/2 cup Amaretto. Mix and pour into greased Bundt pan (I spread a thin layer of sliced almonds to the pan first) and bake at 350 for approx 50-60 minutes or until done. GLAZE: Boil for 5 minutes – 1/4 cup water, 1 stick butter, 1 cup sugar, and 1/2 cup Amaretto. Let cake cook for 10 minutes I. Pan then turn onto plate. Pout 1/2 your glaze into pan and lining up ridges turn your cake back into Bundt pan. With a toothpick make a bunch of holes into bottom or cake and pour on the rest of the glaze. Let it sit for a bit so glaze can soak in and then turn onto platter. Add a few cherry halves for a festive look. Absolutely wonderful, especially if made a day in advance! Enjoy!

It was delicious! Even better a couple days after the amaretto settled into the cake and the icing firmed a bit. As others did, I made extra icing to put on the top and added sliced toasted almond on top.

To avoid a soggy cake that falls apart, I followed other reviewers suggestions and waited until mostly cooled before glazing, using a silicone brush to apply a little less than half the glaze. The other half I thickened up with 2 cups powdered sugar and applied as a slow thick drizzle. The cake was a little drier than I would have liked without all of that soaked-in glaze. Still, it was pretty delicious, and I will definitely make again, but I will reduce baking time.

I followed this recipe to a point. No longer can find that siZe cake mix. The supermarket only had the 15.25 size cake mixes. This is about 1/3 less quantity. So I reduced the amounts of other ingredients to make it turn out. I also used a stainless infuser to get the glaze into the holes. Workegteat.

Made it for a New Year’s party. Everyone loved it!

I followed the recipe as written BUT I used 2 loaf pans—8X3, sprinkled bottom with slivered almonds before batter. I had too much glaze.! I poked holes on cooled cakes in the pans, slowly poured glaze, waited 10 mins. Turned cakes out quickly poured more glaze on top of each and allowed to cool completely. I still had glaze left over. The cake is DELICIOUS but a bit too sweet. Will definitely make again but will use less glaze.

I followed the recipe as given. It was yummy! I will make again. Thanks for the recipe!

I made as directed in the original recipe, the only difference was to cool cake a bit before pouring on the amaretto sauce. It was fantastic everyone at the party loved it. Thanks

This is delicious. I did substitute 1/4 cup of canned pumpkin for 1/4 cup of the oil and it turned out perfectly.

I have been making this for years, IT’S AWESOME.SUPER MOIST.

Instead of poking holes method, I poured the glaze into the bundt pan ( after the cooled cake was removed), and rep,

Its Sooooo good. Loved it . I will try chocolate with baileys next.

I was looking for an Amaretto cake recipe for my boyfriend who has “sweet” memory around an Amaretto cake (they had this baked by a bakery) he had for his aunt’s birthday. He wanted it really soaked in Amaretto and this recipe was perfect. It came out really well, but I now see that the key is how to fill the Amaretto glaze into the cake well. I poked many many deep holes with skewer stick and poured the glaze thoroughly, but when I cut the cake, I could see that the glaze has reached only about 1/3 from the bottom of the cake. Next time, I will try something different – either making a little larger holes or making the glaze a little thinner (more Amaretto! 🙂 so more cake will be soaked in Amaretto.

Best cake ever! I’ve made it for several occasions and it’s a hit every time. I’ve made it exactly as written, with Baileys instead of Amaretto, and with chocolate cake and pudding with Kahlua. You cannot go wrong with this recipe!

I made this cake as is. It tasted like nothing more than yellow box cake, only drier. No amaretto flavor in the 2 T. to add for the cake. Disappointed.

This was good, but it’s very sweet. I probably should have expected it, given the amaretto, but it was too much for me.

This is word for word the famous Bacardi rum cake using amaretto instead of rum and the glaze is incorrect. It should be 1 stick butter, 1 cups sugar, 1/2 cup amaretto and 1/4 cup water. Melt the butter, add sugar and water and boil for 5 mins (use timer) remove from heat add amaretto and pour over cake while it is still in pan, wait 5 mins and invert on cake plate. It amazes me that 50+ people are calling it a family recipe!