Amaretto Cake

A delicious white layer cake with a kiss of Disaronno

Isn’t this an elegant looking cake? I baked this beauty for my SUCKER Tea Party inspired by the Jonas Brothers. In their music video, a two-layer white cake with raspberries sits half-eaten on a cake stand and this is what I came up with for my party!

Amaretto Cake | The Rose Table

Amaretto Cake | The Rose Table

This cake is super moist with a kiss of amaretto. Disaronno is my favorite but you can of course use any amaretto that you like!

Amaretto Cake | The Rose Table

Amaretto Cake | The Rose Table

Amaretto Cake | The Rose Table

Amaretto Cake | The Rose Table

If you’re worried that this will taste too strongly of alcohol, don’t be. It’s just a hint. The cake is really just a whisper of amaretto, enough to make it a delicate almond flavor. The frosting packs more almond punch, making this an elegant, dreamy slice of cake.

Amaretto Cake | The Rose Table

Amaretto Cake | The Rose Table

Amaretto Cake | The Rose Table

My friend Gabriel raved about the frosting, noting that he normally “abhors” frosting. I actually hear that quite often from my guests and it always pleases me! I don’t care for a heavy frosting so I use twice the amount of milk in my frosting. More milk leads to a whipped, light frosting that goes down so nice!

Amaretto Cake | The Rose Table

Amaretto Cake 
For the cake:
2 cups sugar
3 1/4 cups flour
2 1/2 tsp baking powder
1 tsp salt
3/4 cup unsalted butter, soft
1 1/4 cups 1% milk, at room temperature
2 Tbsp Amaretto liquor (Disaronno is my favorite) 
4 large farm fresh eggs
 
For the frosting:
6 cups powdered sugar
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp almond extract
4 Tbsp milk
 

To bake the cake:

  1. Preheat the oven to 350°F. Lightly grease and flour two 9″ round cake pans.
  2. In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
  3. Add butter to the mixer and beat until it looks sandy.
  4. Combine the milk and amaretto and add to the mixer. Mix on low speed until incorporated.
  5. Crack eggs into a bowl. This way, you won’t accidentally get egg shells in your cake batter. With the mixer running on low, add eggs one at a time. Make sure each is incorporated before adding the next.
  6. Pour batter into your prepared cake pans. Softly bang the bottom of the pans against the countertop to help settle the batter evenly in the pan.
  7. Bake for  30-35 minutes or until the cake is golden brown and a toothpick inserted in the center will come out clean.
  8. Remove the cake from the oven and place it on a rack to cool for five minutes before removing it from the pan and allowing layers to cool completely.
  9. Frost with almond frosting. Decorate with raspberries.

To make the Almond Frosting:

  1. Cream together powdered sugar and softened butter with an electric mixer. Start with two cups of powdered sugar and half a stick of butter, alternating additions.
  2. Slowly incorporate vanilla, almond extract, and milk. Beat until smooth. Add additional milk or powdered sugar if needed for desired consistency.

Read more about my SUCKER Tea Party here. Watch the video:

Happy baking,

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