• Prep Time: 45 minutes
  • Cooking Time: 25 minutes
  • Serves: serves 12

Amaretto Almond White Cake

Category: Holiday, Kids, Cakes

 Ingredients List

  • For the Cake:
  • 5 egg whites, room temperature
  • 3/4 cup buttermilk
  • 3/4 cup unsalted butter, softened
  • 2 Tbsp almond extract
  • 1 3/4 cup granulated sugar
  • 2 1/2 cup cake flour
  • 1 Tbsp baking powder
  • 1/2 tsp kosher salt
  • For the frosting:
  • 1 cup sliced almonds
  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1/4 cup Amaretto liquor
  • 4 cup powdered sugar


1. To prepare cake, grease and flour two 9 inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside.
2. In small bowl, mix egg whites and 1/4 cup buttermilk. Set aside.
3. In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Beat in almond extract. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk for 1-2 minutes until fluffy.
4. Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.
5. Heat a small skillet over medium high heat. add sliced almonds and toast them for about 2 minutes, stirring with a wooden spoon. Remove from heat and cool completely.
6. In a large mixing bowl, beat butter and cream cheese for 3 minutes until creamy and combined. Add Amaretto liquor and powdered sugar. Beat an additional 4-5 minutes until frosting is light and fluffy.
7. To assemble, place one cooled cake on a cake plate. Spread a thin layer of frosting over the top. Add the second cake layer. I like the frost the sides of the cake first, then the top. Press the cooled, toasted almonds into the sides, or arrange as desired. ENJOY.

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