If you’re like me and love a cake that’s moist, flavorful, and a little bit nostalgic, this Amaretto Almond Bundt Cake with Almond Icing Recipe is an absolute gem. The blend of amaretto liqueur and almond extract gives it this uniquely rich and nutty aroma that fills your kitchen and makes it impossible to wait for the first bite. I’ve found this cake works beautifully for dinner parties, holiday gatherings, or even a cozy weekend treat with a cup of coffee.

What makes this Amaretto Almond Bundt Cake with Almond Icing Recipe truly worth trying is how the sour cream keeps the crumb tender while the almond icing adds a subtle sweetness with a buttery punch. Plus, the sliced almonds on top provide a delightful crunch that contrasts perfectly with the soft cake. Trust me, it’s a real crowd-pleaser and one you’ll want to make over and over again.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in building those layers of flavor and texture we love. Here’s a quick rundown with some tips to help you shop and prep.

Unsalted Butter: Room temperature butter is key to getting a smooth batter — it blends better and helps create a tender crumb.
Sugar: Granulated sugar adds the necessary sweetness and contributes to the cake’s golden color.
Sour Cream: Adds moisture and richness to keep the cake beautifully soft.
Almond Extract: A little goes a long way to boost the nutty, signature flavor of the cake.
Large Eggs: Make sure they’re at room temperature for the best volume and texture.
All-Purpose Flour: Provides structure without weighing the cake down — don’t substitute with bread flour here!
Baking Soda: Helps the cake rise and works with the sour cream for a tender crumb.
Salt: Balances sweetness and enhances all the flavors.
Milk: I prefer whole milk for more richness, but 2% works fine too.
Amaretto: The star ingredient — adds warmth and that special boozy almond note.
Salted Butter (for icing): Adds depth and balances the icing’s sweetness.
Sugar (for icing): Use granulated sugar to melt smoothly in the cream for the icing base.
Heavy Whipping Cream: Helps achieve a luscious, pourable consistency for the almond icing.
Honey: Adds a subtle floral sweetness to the icing that pairs perfectly with the almond flavor.
Powdered Sugar: Sifted for smoothness — start with less and add more to get your desired icing thickness.
Sliced Almonds (optional): Toasted and sprinkled on top for that satisfying crunch and a lovely finish.

Variations

I love how versatile this Amaretto Almond Bundt Cake with Almond Icing Recipe is—sometimes I tweak it a bit depending on the occasion or what I have on hand. Feel free to make it your own!

Gluten-Free Version: I swapped regular flour for a gluten-free blend once and honestly, it turned out great! Just check your blend includes xanthan gum or add a teaspoon for texture.
Less Boozy: If you’re baking for kids or prefer less alcohol, reduce the amaretto by half and replace with milk—it still tastes amazing.
Extra Almond Crunch: I sometimes fold chopped roasted almonds directly into the batter to amp up the nuttiness.
Citrus Twist: Adding a teaspoon of orange zest to the batter brightens the flavor beautifully—perfect for springtime baking!
Vegan Adaptation: While I haven’t tried it myself, swapping the butter and eggs with vegan alternatives could work if you’re willing to experiment.

How to Make Amaretto Almond Bundt Cake with Almond Icing Recipe

Step 1: Cream Butter and Sugar Until Fluffy

Start by beating the room temperature unsalted butter with the sugar in a large bowl. I use my stand mixer on medium speed, and it usually takes about 3 to 5 minutes to get that light and fluffy texture. This step is crucial for incorporating air which helps your cake rise beautifully. Don’t rush it; you’ll see the mixture turn pale and creamy when it’s just right.

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

Next, mix in the sour cream and almond extract until everything is smooth. Then add the eggs one at a time, beating well after each addition. This gradual incorporation helps prevent the batter from curdling and ensures a consistent texture. If your eggs aren’t at room temperature, try warming them slightly to avoid lumps.

Step 3: Combine Dry Ingredients Separately

In another bowl, whisk together the all-purpose flour, baking soda, and salt. It’s important to sift or whisk these ingredients to break up any lumps and distribute them evenly, which means a more uniform rise and crumb texture in your cake.

Step 4: Alternate Adding Dry Ingredients and Liquids

Begin adding the dry ingredients to the butter mixture in three parts, alternating with the milk and amaretto. Start and end with the dry ingredients. This method helps keep the batter smooth and prevents overmixing, which could make the cake tough. Use a spatula to fold the ingredients gently after each addition rather than over-beating.

Step 5: Bake in a Prepared Bundt Pan

Pour your batter into a well-greased and floured Bundt pan (I like using baking spray with flour to get a clean release). Bake at 350°F (175°C) for about 50 to 60 minutes. Check for doneness by inserting a toothpick in the center — it should come out clean or with a few moist crumbs. Avoid opening the oven too early to prevent the cake from collapsing.

Step 6: Prepare the Almond Icing While Cake Cools

While the cake cools for about 15 minutes in the pan, start the icing by melting salted butter with sugar in a saucepan over medium heat. Once melted, stir in the heavy cream, almond extract, and honey. Remove from heat and gradually whisk in the sifted powdered sugar until you get a smooth and pourable glaze. If it’s too thick, add a little more cream; if too thin, add more powdered sugar.

Step 7: Glaze and Garnish Your Cake

Once the cake is cool enough to handle but still warm, place it on a serving plate and drizzle the almond icing over the top. Don’t wait too long, or the glaze won’t set properly. For that extra special touch, sprinkle toasted sliced almonds over the glaze. The look and the crunch really elevate the experience!

How to Serve Amaretto Almond Bundt Cake with Almond Icing Recipe

The image shows an overhead view of several white bowls and plates arranged on a white marbled surface, each holding different baking ingredients. Starting from the top left, a white plate is filled with light yellow cubes of butter. To its right, in a uniquely shaped white bowl, are whole almonds with a brown, smooth texture. Below the butter plate, there is a small white bowl filled with white granulated sugar. Next to it is a slightly larger bowl fully packed with fine white flour. Below the sugar bowl is a smaller container holding golden honey, and adjacent to it is another bowl with dark brown vanilla extract. To the right of this, a small white bowl contains a creamy, white swirl of sour cream. At the bottom left corner, there are five brown eggs grouped together on the marble surface, and finally, to the right of the eggs, there is a tiny white bowl with white baking powder. The arrangement is clean and well organized, all placed on a smooth white marbled background photo taken with an iphone --ar 4:5 --v 7

Garnishes

I personally love garnishing this cake with lightly toasted sliced almonds — they bring a wonderful texture and make the cake look extra inviting. Sometimes, I add a few fresh raspberries or a sprinkle of edible flowers for a pop of color and freshness, especially when serving guests.

Side Dishes

This cake pairs beautifully with a cup of strong coffee or a lightly brewed tea — I often serve it with a scoop of vanilla bean ice cream for an indulgent finish. For brunch, it’s delightful alongside fresh fruit salad or roasted nuts to complement the almond flavors.

Creative Ways to Present

For special occasions, I like to serve the cake on a decorative cake stand with extra almond icing drizzled in swirls around the edge of the plate. You can also cut the cake into elegant slices and plate each with a dollop of whipped cream and a sprinkle of toasted almond slivers to impress your guests.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake tightly covered at room temperature for up to 3 days — it stays moist and fresh if you protect it from air. If your kitchen is warm, storing it in the fridge in an airtight container works well too, just bring it to room temp before serving for the best flavor.

Freezing

Freezing this cake works beautifully if you wrap it tightly in plastic wrap and then foil. I find freezing slices individually makes thawing easier and lets you enjoy a piece whenever the craving strikes. Thaw in the fridge overnight or at room temperature for a few hours.

Reheating

To enjoy leftovers warm, I pop a slice in the microwave for about 15-20 seconds. It revives the moistness and soft texture nicely. Just be careful not to overheat or it can dry out. If you want to re-glaze, warm a little bit of the almond icing separately and drizzle before serving.

FAQs

Can I make the Amaretto Almond Bundt Cake without alcohol?

Absolutely! You can reduce or omit the amaretto and simply replace it with an equal amount of milk or almond milk for a non-alcoholic version. The almond extract will still provide that lovely almond flavor.
What’s the best way to prevent my Bundt cake from sticking to the pan?

I recommend using a baking spray that contains flour, or brushing the pan thoroughly with melted butter followed by a dusting of flour. Make sure to tap out excess flour before adding the batter. Proper greasing is key to a smooth release.
Can I use almond flour instead of all-purpose flour?

Since almond flour lacks the gluten that gives structure, I don’t recommend replacing all the flour with almond flour in this recipe. You could try substituting part of the flour for almond flour, but expect a denser, crumblier cake.
How should I store leftover almond icing?

Store any leftover almond icing in an airtight container in the fridge for up to a week. Before using again, warm gently to restore a pourable consistency and whisk it smooth.
Can I make this cake in a loaf pan instead of a Bundt pan?

You can, but the baking time will be different—expect about 50-60 minutes at 350°F, but start checking with a toothpick at 45 minutes. The loaf shape won’t have the same decorative look but will taste just as delicious.

Final Thoughts

This Amaretto Almond Bundt Cake with Almond Icing Recipe has become one of my must-bake desserts — it’s the kind of cake that sparks compliments and brings people to your kitchen with smiles. I love how it combines comfort and elegance effortlessly, and I’m confident you’ll enjoy making and sharing it just as much as I do. Give it a try—you might just find your new favorite cake!