Almond Amaretto Cake
A moist, almond-flavored cake infused with amaretto, perfect for celebrations or teatime, featuring light egg whites and a rich almond buttercream frosting.
Ingredients
Instructions
- In a mixer, whip butter until it is light and fluffy.
- Add sugar, then almond extract and vanilla extract, and mix well.
- Sift flour with salt and baking powder.
- Add one-third of the flour mixture to the butter and sugar mixture, then add half of the milk, and mix well.
- Add another one-third of the flour, the remaining milk, and the last of the flour, then mix well.
- Whip egg whites until stiff but not dry.
- Fold the egg whites into the cake batter gently.
- Divide the batter evenly into three greased and floured 9-inch cake pans.
- Bake at 350°F for 25 to 30 minutes until the cakes are firm to the touch.
- Let the cakes stand a few minutes, then remove from pans and transfer to cake racks to cool.
- Frost with Almond Butter Cream Frosting.
Tips & Substitutions
For a lighter texture, ensure your egg whites are whipped to stiff peaks but not dry. If you don't have almond extract, you can substitute with additional vanilla or use hazelnut extract for a different flavor. Make sure to sift the flour mixture to remove lumps and incorporate air, which helps the cake rise beautifully. This cake can also be made using gluten-free flour blends for a gluten-free option.
Serving Suggestions
Serve slices of the Almond Amaretto Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. This cake pairs beautifully with a cup of coffee or tea. Consider serving it alongside fresh berries or drizzling with a light glaze for added flavor. For a special occasion, you can frost it with Almond Butter Cream Frosting to enhance its almond flavor.
Storage & Reheating
Store leftover Almond Amaretto Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you need to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw in the fridge overnight and bring to room temperature before serving for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Almond Amaretto Cake contains roughly 300 calories, with 2g protein, 33g carbohydrates, and 3g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 557mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg whites?
Using whole eggs will change the texture and density of the cake, making it richer and denser. If you prefer this texture, you can substitute 6 whole eggs for the egg whites. However, for a lighter cake, stick to the original recipe using only egg whites.
What can I do if my cake sinks in the middle?
A sinking cake is often caused by underbaking or overmixing the batter. Ensure you measure your ingredients accurately and bake until a toothpick inserted in the center comes out clean. Avoid overmixing after adding the egg whites, as this can deflate the batter.
Can I make this cake ahead of time?
Yes, you can bake the cakes ahead of time. Allow them to cool completely, then wrap them tightly and store in the refrigerator for up to a week or freeze for up to 3 months. Frost the cake just before serving to maintain freshness and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).