Amaretto Almond Bundt Cake Recipe

If you’re looking for a show-stopping dessert with rich flavors and a delightful twist, you’re going to absolutely love this Amaretto Almond Bundt Cake Recipe. I first tried this cake at a family gathering, and it quickly became a staple in our home because of its moist crumb and that irresistible almond-amaretto combo. Stick with me, and I’ll walk you through making this fan-freaking-tastic cake that’s perfect for special occasions or just a treat when you want to impress your friends (or yourself!).

Ingredients You’ll Need

The star players in this Amaretto Almond Bundt Cake Recipe are simple pantry staples elevated by a splash of amaretto. You’ll want to use good-quality almond extract and fresh amaretto liquor to make sure those flavors pop. Also, a fresh egg batch and room temperature butter help everything mix smoothly.

• Unsalted Butter: Always room temperature for easier creaming, which is key for cake fluffiness.
• Sugar: Regular granulated sugar is perfect here for that classic sweetness.
• Sour Cream: Adds moisture and tenderizes the crumb beautifully.
• Almond Extract: Use pure almond extract for the richest flavor; it’s the backbone of this cake’s almond charm.
• Large Eggs: Room temperature is best for incorporating air into the batter.
• All-purpose Flour: Provides structure; be sure to spoon and level to avoid dense cake.
• Baking Soda: Helps the cake rise; fresh baking soda is non-negotiable.
• Salt: Enhances all the flavors and balances the sweetness.
• Milk: Adds moisture and helps create a tender crumb.
• Amaretto: This sweet almond-flavored liqueur amps up the almond flavor and adds a boozy depth.
• Almond Icing ingredients: Butter, sugar, heavy cream, almond extract, honey, and powdered sugar – each contributing to that luscious glaze coating the cake.
• Sliced Almonds (optional): For a crunchy, pretty garnish that completes the look and flavor.

Variations

I love this recipe as is, but it’s also super versatile. Don’t hesitate to make it your own by tinkering with the almond and amaretto balance or even adding some mix-ins.

• Gluten-Free Version: Try swapping the all-purpose flour for a gluten-free baking blend with xanthan gum; I did this once and was amazed how close it stayed to the original texture.
• Extra Crunch: Toss in a handful of chopped toasted almonds or mix in some slivered almonds into the batter for my family’s favorite nutty surprise.
• Fruit Twist: Fold in fresh raspberries or dried cherries for a pop of fruitiness that complements the almond flavors beautifully.
• Booze-Free Option: Just replace the amaretto with milk or almond milk if you want to keep it kid-friendly without losing the almond essence.

How to Make Amaretto Almond Bundt Cake Recipe

Step 1: Get Your Bundt Pan Ready and Cream Butter & Sugar

Preheat your oven to 350°F (176°C) and generously grease a 10-14 cup bundt pan with non-stick baking spray. This step is crucial to getting that cake out cleanly when it’s done. Then, in a large bowl, beat your room temperature butter and sugar for about 3-4 minutes until the mixture is light, fluffy, and pale. It’s tempting to rush through this, but trust me, this creaming step traps air, giving you a lighter cake.

Step 2: Add Sour Cream, Almond Extract, and Eggs

Mix in the sour cream and almond extract until fully combined. Then add your eggs one at a time, mixing gently and scraping the bowl’s sides as you go. This keeps everything evenly distributed and prevents overmixing, which can toughen the cake.

Step 3: Combine Dry Ingredients and Amaretto Mixture

In a separate bowl, whisk together the flour, baking soda, and salt. In a small measuring cup, mix the milk with the amaretto. Now, add half of the dry ingredients to the batter and mix gently but thoroughly. Pour in your amaretto-milk combo and mix again. Finally, add the rest of the dry ingredients and continue mixing until everything is just incorporated. Scrape down the bowl as needed—this batter isn’t forgiving if flour pockets hide!

Step 4: Bake and Cool Your Bundt Cake

Pour your batter into the prepared bundt pan, smoothing the top a bit to distribute evenly. Bake for about 38-42 minutes — start checking at 38 minutes by poking a toothpick in the center; if it comes out with a few moist crumbs, you’re golden. Let the cake cool about 10 minutes in the pan before flipping it out onto a rack to cool completely. Trust me, patience here is key to that perfect slice.

Step 5: Make the Almond Icing and Glaze

For the icing, combine butter, sugar, heavy cream, almond extract, and honey in a small saucepan. Warm on low until the sugar melts, then crank the heat to medium and bring it to a gentle boil. Boil for 3 minutes, stirring a bit so it doesn’t stick. Pour immediately into a heatproof bowl and whisk in sifted powdered sugar, starting with 1 1/4 cups, until the icing thickens but is still pourable. If it thickens too much, add a bit of water; too thin, add more powdered sugar. Drizzle the warm icing over your cake, sprinkling sliced almonds on top if you like. The glaze sets beautifully as it cools and gives your cake that elegant finishing touch.

How to Serve Amaretto Almond Bundt Cake Recipe

Garnishes

I always top this bundt cake with a handful of toasted sliced almonds right after drizzling the warm glaze—they add that satisfying crunch that contrasts with the soft crumb. A dusting of powdered sugar looks lovely too if you’re feeling fancy but short on time.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. A cup of strong coffee or almond-flavored tea completes this indulgent experience perfectly, especially in the afternoon.

Creative Ways to Present

For special occasions, I like to place the glazed bundt cake on a pretty cake stand and scatter some fresh edible flowers or whole toasted almonds around the base. It instantly transforms the cake into a centerpiece. Another fun idea I discovered was serving slices with a drizzle of amaretto-spiked chocolate sauce for extra decadence.

Make Ahead and Storage

Storing Leftovers

Leftover slices keep well covered at room temperature for 2-3 days or tucked into an airtight container in the fridge for up to 5 days. I wrap my slices in plastic wrap and then place them in a zip-top bag—it really locks in moisture so the cake doesn’t dry out.

Freezing

This cake freezes like a charm. Once fully cooled, I wrap the whole bundt cake tightly in plastic wrap and foil and freeze for up to 3 months. When I’m ready to enjoy it, I thaw it overnight in the fridge, then let it come to room temp before glazing. Slices freeze well individually too, perfect for grabbing a quick treat anytime.

Reheating

If you want to warm a slice, pop it in the microwave for 15-20 seconds—it softens the butter and brings out that fresh-baked feeling without drying it out. Avoid reheating too long or the glaze might melt off completely.

FAQs

Final Thoughts

This Amaretto Almond Bundt Cake Recipe holds a special place in my heart because it manages to be both elegant and approachable. Whether you’re baking it for a holiday gathering, a birthday, or simply because you’re craving something comforting and festive, it rarely disappoints. I hope you enjoy the process as much as the delicious results—you really can’t go wrong with the flavors in this one. Now, grab your mixing bowl and amaretto, and let’s start baking something unforgettable!

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