Best 4 Amaretto Cream Cake Recipes
Indulge in a symphony of flavors with our delectable Amaretto Cream Cake, a masterpiece that combines the nutty essence of amaretto liqueur with the velvety smoothness of creamy frosting. This exquisite cake is a harmonious blend of textures, featuring a moist and fluffy sponge cake base, layered with a rich and velvety amaretto cream filling, and adorned with a delicate almond glaze. Each bite offers a delightful burst of amaretto flavor, complemented by the subtle sweetness of the frosting and the crunchy texture of the almond glaze. Whether you're celebrating a special occasion or simply craving a moment of indulgence, this Amaretto Cream Cake promises an unforgettable culinary experience. Discover the detailed recipe inside, along with variations such as the Amaretto Cream Cupcakes and the luscious Amaretto Cream Pie, each offering a unique twist on this classic dessert.
Let's cook with our recipes!
AMARETTO CREAM CAKE
A very delicious and rich cake.
Provided by Rick Walker
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Amaretto
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9 inch pans.
- In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.
- Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
- Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.
- To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.
Nutrition Facts : Calories 333.4 calories, Carbohydrate 48.5 g, Cholesterol 44.6 mg, Fat 12.1 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 5 g, Sodium 219.5 mg, Sugar 35.4 g
CHOCOLATE AMARETTO ICE CREAM CAKE
I saw a version of this cake made by Rachel Ray on her 30 minute meals show and decided to try playing around with it at home. I loved how easy this was to put together and it doesn't look bad either! It sure does taste wonderful! I bet you could do all sorts of liqueur and ice cream combos in this or even add just syrups and fruits in it or nuts. Very versatile! Cook time includes freeze time!
Provided by CulinaryExplorer
Categories Frozen Desserts
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- NOTE: I just wanted to mention that the angel food cake I bought was in the bakery section of my grocery store and came in a rectangular size about the size of a loaf pan. You may have to fiddle around with the cuts if you can't find it that way. I also used NO SUGAR ADDED triple chocolate ice cream.
- Line a loaf pan with plastic wrap leaving a good size overhang on both sides. This will allow you to pull it out later with ease, as well as to wrap it up.
- Cut your rectangular cake lengthwise into 4 even slices. Cut 1 of the slices again lengthwise in half. Cut a second slice in half the other direction. These are your building blocks for the cake.
- Lay one of the full slices on the bottom on the loaf pan. Place the 2 smaller pieces on the ends, and the 2 longer half slices on the sides. You should have a sort of cake shell now.
- Drizzle amaretto liqueur all over the cake pieces, holding your fingers over the bottle so it doesn't come out to fast. Soak it as little or as much as you'd like!
- Scoop 4 heaping scoops of ice cream into the center of the cake shell.
- Drizzle more amaretto liqueur onto the last slice of cake and place it on the top shutting the ice cream inches Then fold the plastic wrap over it and press to really close it all together.
- Place in freezer for at least an hour to let the ice cream freeze back up and serve in slices with cocoa powder sprinkled over each piece!
AMARETTO SOUR CREAM CAKE RECIPE
Provided by pammons
Number Of Ingredients 18
Steps:
- Grease a 10" tube pan generously. In a small bowl, beat egg whites until foamy. Gradually add brown sugar, beat until stiff peaks form, about 3 min. Fold in coconut and pecans. Spread meringue mixture on bottom and sides of prepared pan, to within 1" of top of pan. In a large bowl blend cake mix, sour cream, amaretto, water, eggs, and 2 egg yolkf at low speed on electric mixer until moistened, beat 2 min. at high speed. Pour batter evenly into meringue lined pan. Bake in preheated 350 degrees oven for 35 to 65 minutes, until toothpick inserted in center comes out clean. Cool uprights in pan 10 min., loosen sides and invert onto serving plate. Cool completely. In a small bowl, blend powdered sugar, cocoa, amaretto, butter, corn syrup, and water until smooth. Spoon over top of cake, some to ride down sides. Sprinkle with ground pecans; garnish with cherries.
AMARETTO CREAM CAKE
Recipe is from razzledazzlerecipes.com and starts with prepackaged yellow cake mix with Amaretto, apricots and cream cheese.
Provided by Pinay0618
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease and flour 2 round 9 inch pans.
- In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.
- Bake at 350°F for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
- Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.
- To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.
Nutrition Facts : Calories 562.8, Fat 24.2, SaturatedFat 10.2, Cholesterol 96.1, Sodium 435.9, Carbohydrate 81.4, Fiber 1, Sugar 64.3, Protein 7.2
Tips:
- Use room temperature ingredients for a smooth batter and even baking.
- Cream the butter and sugar together until light and fluffy to incorporate air and create a smooth texture.
- Gradually add the eggs one at a time, beating well after each addition to prevent curdling.
- Incorporate the dry ingredients in three additions, alternating with buttermilk and beginning and ending with flour. Mix until just combined to avoid overmixing.
- Divide the batter evenly between the prepared cake pans and bake for the specified time or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before assembling and frosting.
- For a smoother frosting, chill the cream before whipping.
- Spread a thin layer of frosting on top of each cake layer to create a crumb coat. Chill for 15 minutes before applying the final coat of frosting to prevent crumbs from showing through.
- Decorate the cake to your liking with additional frosting, sliced almonds, or other desired toppings.
Conclusion:
This Amaretto Cream Cake is a delightful and elegant dessert that is sure to impress your friends and family. With its moist and flavorful cake layers, creamy and rich frosting, and sophisticated amaretto flavor, it is perfect for any special occasion. By following the tips and tricks provided in this recipe, you can create a stunning and delicious cake that is sure to be a hit. Whether you are a seasoned baker or a novice in the kitchen, this Amaretto Cream Cake is a must-try recipe that will leave you craving more.
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