• Almond Cake with Amaretto Filling

    by Christin Mahrlig on February 14, 2013

    in Cakes, Desserts

    Almond Cake with Almond Filling and Buttercream Frosting

    Hello and welcome to SpicySouthernKitchen.com. My name is Christin and I love food. Spicy foods and southern foods are my favorites. I love to try new things in the kitchen and it’s really not an exaggeration to say that I hardly ever cook the same thing twice. I also blog at www.fortmillscliving.com where I share recipes as well. But I’m trying to mostly post recipes that are healthy on that site. This will be where I share my guilty pleasure and indulgences.

    Almond Cake with Buttercream Frosting

    Since it’s Valentine’s Day, I thought I’d share an extra-indulgent recipe- Almond Cake with Amaretto Filling. This has to be one of my favorite cakes ever. It has a wonderful almond flavor in the filling, the frosting, and the cake itself. It’s the almond lover’s trifecta. This cake is perfect for any special occasion whether it be Valentine’s Day, Christmas, a birthday, or even a wedding. My husband and I had an almond-flavored cake for our wedding. I still think about it almost 17 years later.

    Almond Cake with Amaretto Filling

    This is a recipe that was published in Taste of the South Magazine which is one of my favorite magazine’s for recipes. But sometimes their recipes can be hit or miss and they don’t always have the best directions. I was pleased to find that this recipe turned out exceptionally well, which is good because I put a large amount of time and energy into it.

    Almond Cake with Amaretto Filling and Almond Buttercream #recipe

    I was a little uncertain about making the almond cream beacause after soaking the almonds in the 2 cups of heavy cream, I ended up with a lot less then 2 cups of almond cream, even after pressing the heck out of the almonds in the strainer. But the recipe doesn’t say how much you should end up with. I was worried I had too little and that I’d end up with a dry cake. I fugured I’d rather ere on the side of having too much liquid ingredients rather than too little, so I added in about another 1/4 cup of heavy cream. Because after all, how can you have too much heavy cream?

    I was also a little afraid that my filling would not turn out because my gelatin didn’t seem to disslove very well. But it has heavenly. I would have been perfectly happy to forget the cake layers and just sit down on the couch with a spoon and the bowl of amarreto filling.

    Almond Cake with Amaretto Frosting

    Almond Cake with Amaretto Filling
    Recipe type: Dessert
    • 2 cups heavy whipping cream
    • 2 cups sliced almonds, toasted
    • ¾ cup unsalted butter, softened
    • 2¼ cups sugar
    • 6 large eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 3½ cups cake flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    Amaretto Filling
    • 2 cups heavy whipping cream, divided
    • ½ cup amaretto liqueur
    • 1 (.25-ounce) package unflavored gelatin
    • ¼ cup sugar
    Almond Buttercream Icing
    • 1½ cups unsalted butter, softened
    • 4 cups confectioners’ sugar
    • ¼ cup reserved almond cream
    • 1 tablespoon amaretto liqueur
    • ½ teaspoon almond extract
    1. Preheat oven to 350 degrees. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. (Or butter and flour each pan.)
    2. In a large saucepan, bring cream to a simmer over medium heat. Add almonds to hot cream and remove from heat. Let stand 30 minutes. Strain almond mixture and reserve cream. (Really press down on almonds with a rubber spatula or back of a spoon to get as much liquid out as possible.) Place ¼ cup of the almond cream in a small bowl to reserve for icing.
    3. In a large bowl, beat butter with an electric mixer at medium-high speed until creamy. Add sugar and beat well. One at a time, add the eggs, stopping to scrape down sides of bowl periodically. Add extracts and beat to incorporate.
    4. In a large bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, alternating with remaining almond cream, beginning and ending with flour mixture. Beat until combined and divide batter evenly among the 3 pans.
    5. Bake until a wooden pick inserted in the center comes out clean, 23 to 26 minutes. Let cool in pans 5 minutes and remove cakes from pans and let cool entirely on a wire rack.
    6. Make Amaretto Filling. In a small saucepan, combine ½ cup cream and amaretto liqueur. Bring to a simmer over medium heat. Remove from heat. Add gelatin to cream mixture, stirring until dissolved. Refrigerate for approximately 30 minutes. Mixture should be firm, but not set.
    7. In a large bowl, beat remaining 1½ cups cream at high speed with an electric mixer until stiff peaks form. Add sugar and chilled gelatin mixture and beat well. Refrigerate for 1 hour.
    8. Beat for 2 minutes on medium-high speed and then spread between cake layers.
    9. Make Buttercream Icing. In a large bowl, beat butter at medium-high speed until creamy.
    10. Gradually add in confectioners’ sugar. Add almond cream and beat well. Add amaretto and extract.
    11. Spread Amaretto Filling between layers and refrigerate for 30 minutes.
    12. Spread icing on top and sides of cake. Store cake in refrigerator.

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    { 39 comments… read them below or add one }

    sarah June 20, 2014 at 10:09 am

    I am wanting to make this cake for someone, but it can’t have alcohol in it. Is it possible to substitute ammaretto extract for the liqueur? Any idea how much to use, our how to account for the rest of the liquid since the extract would be significantly less than the liquer? Thanks in advance!


    Christin Mahrlig June 20, 2014 at 2:13 pm

    Do you mean almond extract? You could definitely leave the amaretto out of the frosting and add a touch more almond extract. For the filling, I would use 1/2-1 teaspoon of almond extract and extra cream or milk to make up for the liquid. Most almond extracts do have alcohol in them though and some are 80% alcohol which is a higher concentration than in the amaretto. Of course you are using much less. And I think a few companies do make alcohol-free extracts.
    Hope you enjoy the cake!


    Mandy Bradford May 16, 2014 at 1:08 am

    I need to triple this recipe. Does that mean I need to triple my almonds or can the same amount be used in triple the cream?


    Christin Mahrlig May 16, 2014 at 7:17 am

    I think I would triple the almonds just to be sure.


    Dey March 8, 2014 at 11:39 pm

    When I drained the soaked almonds I was only able to extract 1 cup of heavy cream. did i do something wrong? My cake came out very dry, I’m sure it’s because i didn’t have enough cream. any recommendations?


    Christin Mahrlig March 9, 2014 at 8:49 am

    Sorry your cake came out dry :( Read through the post before the recipe and you’ll see I was worried about not having extracted enough liquid so I added some extra heavy cream. That should work.


    Dominique January 28, 2014 at 5:54 pm

    Hi this maybe a dumb question, but what is almond cream?


    Dominique January 28, 2014 at 5:53 pm

    Hi, I don’t know of this is a dumb question, but what is reserved almond cream?


    Christin Mahrlig January 28, 2014 at 6:11 pm

    It’s the cream that you soak the almonds in.


    Lauren December 6, 2013 at 1:00 am

    Could you add maybe a cup of sour cream instead of the extra heavy cream after you soak the almonds?


    Christin Mahrlig December 6, 2013 at 9:01 pm

    Hmmm… I can’t promise it would work, but I would tend to think sour cream would be a pretty good substitute for the heavy cream. Let me know if you try it.


    BoniLady May 17, 2013 at 4:42 pm

    just curious if you could use almond milk instead of the heavy cream/almonds??


    Christin Mahrlig May 18, 2013 at 12:37 am

    Hmmm. Not really sure. Almond milk is much thinner than heavy cream, so I’m sure it would change the texture of the cake and since it lacks the fat of heavy cream, I would think the taste would be different too. Whether or not it would still be good, I don’t know.


    ChristieLj April 23, 2013 at 5:29 pm

    Making it right now and house smells delicious! Thanks for the recipe.


    Christin Mahrlig April 23, 2013 at 7:55 pm

    Yay! Hope you enjoy and wish I could come over :)


    SandyH March 30, 2013 at 12:03 pm

    Just made this cake for Easter tomorrow. The layers are cooling and the filling is in the refrigerator. I will make the frosting in about an hour, then assemble. Looks great so far! And oh boy, are you right, the amaretto filling is heavenly….


    Christin Mahrlig March 30, 2013 at 8:36 pm

    Yes, the filling is heavenly! Happy Easter!


    SandyH September 22, 2013 at 5:48 pm

    I just made this as cupcakes this time, and used my cupcake filling tip to insert the amaretto cream filling into the cupcakes. I then frosted with the amaretto buttercream. Delish!


    Christin Mahrlig September 23, 2013 at 10:21 am

    Oh my! That sounds wonderful! May have to try that. Sounds easier than making a cake. Really think that is one of my all-time favorite recipes!


    Amanda March 27, 2013 at 8:39 am

    How far in advance do you think I could make the frosting and filling? I was think of making them Thursday or Friday and then make the cake on Saturday for a Sunday party.


    Christin Mahrlig March 27, 2013 at 12:37 pm

    The filling should be fine to make ahead. I always have frosted cakes right when I make the frosting so not sure about that part. You would probably need to let the frosting come to room temperature and maybe beat it with the mixer again so that it wouldn’t be too firm to spread.


    Lesley Rooney March 25, 2013 at 2:14 pm

    This sounds amazing! I will be making for a retirement party this week!


    Christin Mahrlig March 27, 2013 at 12:32 pm

    Hop it turns out well for you Lesley!


    Liz March 3, 2013 at 11:36 am

    This looks amazing! I’d love to make this cake but have a recovering alcoholic in the family. Any recommendations for substituting the amaretto? I would think almond extract would work, but since it wouldn’t be the same amount of liquid, would that be an issue? Thanks!


    Christin Mahrlig March 3, 2013 at 9:28 pm

    Hi Liz! I think it would probably work subbing almond extract. General guidelines are to sub 1/4 to 1/2 teaspoon almond extract for 2 tablespoons of amaretto. Since there is 1/2 cup amaretto in the filling, that would equal 8 tablespoons if I am doing my math right. I don’t think I’d use more than 1 teaspoon of extract since it is so strong in flavor. And I would probably add some extra heavy cream, maybe 1/4 of a cup. Hope it works for you!


    Leslie March 2, 2013 at 1:11 pm

    What do you do with almonds that you have soaked?


    Christin Mahrlig March 2, 2013 at 6:26 pm

    The almonds just get tossed out. You could probably use them for something, but they don’t taste that great once they’ve been soaked. Much of their flavor is gone.


    debbie l February 22, 2013 at 11:29 pm

    this sounds incredibly delishious! i may have to make it! :-D


    Christin Mahrlig February 23, 2013 at 7:20 am

    It is so,so good Debbie. Let me know if you try it


    debbie l March 2, 2013 at 8:33 pm

    OMG! lol i made this today! incredibly rich and very good! do you know if this can be froze? there is no way my husband and i could eat this in one week – i would love to be able to freeze some of it!


    Christin Mahrlig March 3, 2013 at 9:25 am

    So glad you liked it Debbie! I haven’t tried freezing it, but I would think that it would freeze well. If you freeze some, let me know how it turns out.


    madeline February 21, 2013 at 10:23 pm

    What would you suggest if I wanted to make this cake ahead of time? I am worried about the filling getting too runny if I make it the night before.


    Christin Mahrlig February 22, 2013 at 7:29 am

    The gelatin should keep the filling from getting runny. I made mine a day ahead of time and it was fine. Make sure to keep it in the refrigerator though.


    Rosie @ Blueberry Kitchen February 18, 2013 at 5:13 pm

    Wow such a gorgeous cake, it sounds so delicious too!


    Christin Mahrlig February 18, 2013 at 10:47 pm

    Thanks so much Rosie, it is one of my favs!


    Anjo Angela Lim February 17, 2013 at 1:49 am

    You are a person after my own heart!!! Amaretto and cream are two of my favourite things in Life!! You can probably tell how excited I am by all the exclamation marks but I am not ashamed…you deserve them!! Love this :D


    Christin Mahrlig February 17, 2013 at 2:41 pm

    I love almond flavored anything! So surprised Amaretto ckaes aren’t more popular. As much as I love Chocolate cakes, they have nothing on amaretto!


    Anjo Angela Lim February 17, 2013 at 3:01 pm

    Agreed!! Amaretto are so underrated! But well…less men more share, as the saying goes right? So the less who like ‘em and buy ‘em, the more left for us! Muahahaha! :D


    Christin Mahrlig February 18, 2013 at 10:46 pm

    Exactly! :)


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