Amaretto Almond Bundt Cake with Almond Icing Recipe

If you’ve been searching for a show-stopping cake that somehow feels both classic and a tad indulgent, this Amaretto Almond Bundt Cake with Almond Icing Recipe is exactly what you need in your baking repertoire. It’s one of those treats that instantly elevates any occasion, whether it’s a cozy afternoon coffee, a holiday gathering, or just because you deserve a little sweetness. The nutty aroma mingled with that subtle kick of amaretto is honestly irresistible and will have everyone asking for seconds.

What I love most about this Amaretto Almond Bundt Cake with Almond Icing Recipe is how it strikes this perfect balance between moist and tender crumb with the rich, creamy almond-flavored icing. The sour cream adds an incredible depth to the cake’s texture without making it dense, and that almond extract amplifies the flavor so beautifully. Plus, it’s surprisingly easy to pull together, which means you can impress guests (or yourself!) without hours of fussing in the kitchen.

Ingredients You’ll Need

Every ingredient in this Amaretto Almond Bundt Cake with Almond Icing Recipe plays a role in creating that perfect almond-forward flavor and velvety texture. Picking quality staples and fresh dairy products will make your cake even more delightful, so don’t rush through the shopping!

• Unsalted butter: Room temperature for easy creaming; using unsalted lets you control the salt level perfectly.
• Sugar: Regular granulated sugar to provide sweetness and structure.
• Sour cream: Adds moisture and a slight tang that balances the sweetness.
• Almond extract: The secret to that intense almond flavor — don’t skip or substitute it!
• Large eggs: Helps with structure and richness; I always use room temp eggs for the best rise.
• All-purpose flour: Forms the cake’s base — always sift if you want a finer crumb.
• Baking soda: Provides lift and keeps the cake light.
• Salt: Enhances overall flavor and cuts through sweetness.
• Milk: Contributes moisture and tenderness.
• Amaretto: Adds an authentic almond liquor note; if you’re serving kids, feel free to leave it out or lower the amount.
• Salted butter (for icing): Adds richness and combats the sweetness of the glaze.
• Sugar (for icing): Both granulated and powdered sugar are used — the granulated caramelizes a bit while the powdered sugar smooths out the glaze.
• Heavy whipping cream: Gives the icing that luscious, creamy texture.
• Honey: Adds a subtle floral sweetness and enhances the almond flavor.
• Sliced almonds (optional): Great for an added crunch and beautiful garnish.

Variations

I always encourage playing with this Amaretto Almond Bundt Cake with Almond Icing Recipe to make it your own. It’s flexible enough to handle tweaks without losing its signature charm.

• Orange zest addition: I’ve tossed in some fresh orange zest to brighten the almond notes — it’s such a refreshing twist, especially in spring.
• Dairy-free version: Replace sour cream and milk with coconut yogurt and almond milk for a lactose-free option that still feels indulgent.
• Chocolate drizzle: Sometimes I drizzle melted dark chocolate over the almond icing for a decadent pairing.
• Nut swaps: Try pistachios instead of almonds for the topping — it adds a lovely color pop and a slightly different crunch.

How to Make Amaretto Almond Bundt Cake with Almond Icing Recipe

Step 1: Creaming Butter and Sugar to Perfection

Start by beating the unsalted butter with the sugar until it’s light and fluffy — this usually takes about 3 to 5 minutes with a hand mixer or stand mixer. Don’t rush this step because it’s what gives your cake that tender texture and nice rise. You want it pale in color and almost silky to the touch; it’s a bit like making a buttery cloud.

Step 2: Add the Eggs and Almond Extract

Next, add your eggs one at a time, beating well after each addition so they’re fully incorporated. Then, stir in the almond extract — this is your flavor powerhouse, so feel free to be generous but don’t overdo it to keep the balance right.

Step 3: Mix in Sour Cream, Milk, and Amaretto

Blend in the sour cream for moisture, followed by the milk and amaretto. The amaretto gives the cake that distinct, slightly boozy almond flavor that makes it really special. Just be sure to mix gently so the batter stays airy.

Step 4: Combine Dry Ingredients Separately

In a separate bowl, whisk together the flour, baking soda, and salt. Sifting them ensures there are no lumps and makes the batter uniform. This also means your cake texture turns out beautifully even and tender.

Step 5: Fold Dry Ingredients into Wet

Slowly incorporate the dry ingredients into the wet mixture, folding gently with a spatula or on low speed if you’re using a mixer. Overmixing can develop gluten and make the cake tough, so stop as soon as everything is just combined.

Step 6: Bake in a Prepared Bundt Pan

Grease your bundt pan meticulously — I usually use a combination of butter and flour to prevent sticking — then pour in the batter evenly. Bake at 350°F (175°C) for about 50–60 minutes, but start checking at 50 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7: Prepare the Almond Icing While Cake Cools

While your cake cools for about 15 minutes in the pan, start the almond icing by melting salted butter in a saucepan. Stir in granulated sugar, heavy cream, almond extract, and honey, heating gently until sugar dissolves. Let cool slightly before whisking in sifted powdered sugar until smooth and pourable.

Step 8: Ice and Garnish the Cake

Once the cake is fully cool, turn it out onto a serving plate and drizzle the almond icing over the top. If you like, sprinkle with sliced almonds for a little extra texture and that lovely nutty look.

How to Serve Amaretto Almond Bundt Cake with Almond Icing Recipe

Garnishes

I usually go for a light dusting of powdered sugar in addition to the sliced almonds. Sometimes fresh raspberries add a lovely contrast in both flavor and color, and a sprig of mint for freshness never hurts if you want to get fancy.

Side Dishes

This bundt cake pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of whipped cream to mellow the almond punch. For a cozy afternoon, I love it alongside a strong espresso or chai tea – the flavors complement beautifully.

Creative Ways to Present

For holidays or special occasions, I sometimes serve slices on individual plates with a drizzle of caramel sauce and a few extra almonds scattered on top. Using a wooden board and some fresh flowers around the cake creates an inviting, rustic centerpiece your guests will admire before they even taste it.

Make Ahead and Storage

Storing Leftovers

After icing your Amaretto Almond Bundt Cake with Almond Icing Recipe, I recommend storing leftovers tightly covered in the fridge. It keeps well for up to 4 days, and the flavors actually deepen after a day or two. Just make sure the cake is fully cooled before covering to avoid sogginess.

Freezing

I’ve frozen slices of this cake wrapped in plastic wrap and then foil with great success. You can freeze it for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for best texture. The icing may lose some of its glossy finish but the taste remains incredible.

Reheating

To reheat leftovers, I gently warm slices in the microwave for 15-20 seconds. This softens the cake and slightly melts the icing for an almost freshly-baked feel. Be careful not to overheat, or the texture might get rubbery.

FAQs

Final Thoughts

This Amaretto Almond Bundt Cake with Almond Icing Recipe is one of my all-time favorites to share with friends, especially when I want to impress without spending hours in the kitchen. Its tender crumb, fragrant almond flavor, and luscious icing always bring smiles to the table. I hope you enjoy baking and savoring this cake as much as I do — trust me, it’s worth every delicious bite.

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