Kitchen and Craft: Almond Amaretto Cake


Meghan Reyes, Features Editor

   Hi, lovelies! It’s Meghan From Kitchen and Craft! 

   Almonds have never really been my favorite. I never really thought they had much of a flavor and the texture wasn’t my favorite. Then I tried “artificial almond flavor”, cue magic sounds. My mom made this recipe for my niece’s birthday, and my tastebuds were astonished.

    This cake uses Amaretto liquor, but don’t worry, all the alcohol cooks out.




  • 1 ½  cups all-purpose flour
  • ¾  cup almond flour
  • 2 tsp baking powder
  • ¾  tsp salt
  • ¾ cup unsalted butter room temperature
  • 1 ½  cup granulated sugar
  • 3 large eggs room temperature
  • 1 ½  tsp vanilla
  • ¾  cup milk room temperature
  • ¼  cup Amaretto liqueur

   Amaretto Syrup:

  • ½ cup granulated sugar
  • ½  cup water
  • ¼  cup Amaretto liqueur

   Chocolate American Buttercream:

  • ¾ cup butter
  • 3 cups powdered sugar
  • 2 tbsp heavy cream
  • 2 tsp vanilla
  • 3 tbsp dutch processed cocoa powder




  1. Preheat the oven to 350F. Grease and flour three 6″ cake rounds and line with parchment.
  2. In a medium bowl, whisk flour, almond flour, baking powder, and salt until well combined. Set aside.
  3. Combine milk and Amaretto. Set aside
  4. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  5. Alternate adding flour mixture and milk mixture, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporated after each addition.
  6. Bake for approx. 35 mins or until a toothpick inserted into the center comes out mostly clean.
  7. Place cakes on a wire rack to cool for 10 mins then turn out onto a wire rack. Allow cakes to cool completely.

   Amaretto Syrup:

   Place sugar and water into a small pot. Bring to a boil and simmer for 2 mins. Remove from heat, stir in Amaretto. Cool completely.


Chocolate American Buttercream:

   Mix together butter, sugar, cocoa powder, vanilla and heavy cream in the bowl of a stand mixer. Set aside. 



  1. Spoon about 1 tbsp. of syrup on each cupcake. Let it absorb completely.
  2. Frost each cupcake
  3. Enjoy!