Amaretto Almond Cake

Dee Stillwell


This was a cake I came up with in my bakery. At Christmas time we made this cake in sheet pans and torted it and carved it into a yule log. We then frosted it with amaretto mousse with ground almonds in it. It looks just like a birch log. They got decorated with pine boughs and meringue mushrooms. We did the chocolate yule logs as well with shaved chocolate bark on them. They were both topped off with a red or white chocolate pointsettia and 2 red tapered candles. It's a very beautiful centerpiece dessert.
This cake can be baked in a bundt pan or in 2-8" round pans, or a 9"x13" baking pan. you choose.
This is a net pic. I will post one of mine when I make this again.

pinch tips: How to Fold Ingredients



12 - 15


15 Min


45 Min


1 box
french vanilla cake mix
1 - 3 oz box
butterscotch instant pudding
1/2 c
amaretto liqueur
1 c
2/3 c
canola oil
3 large
eggs, room temperature
2 tsp
almond emulsion
about 12 oz
almonds, ground to fine pieces in food processor. may be toasted in the oven first if desired.


2 c
powdered sugar
2 Tbsp
butter, room temperature
1 dash(es)
2 - 3 Tbsp
amaretto liqueur
2 Tbsp
reserved almonds, optional

Directions Step-By-Step

Heat oven to 350 degrees. Prepare your choice of pan, 9"x13", 2-8" rounds, or 12 cup bundt with Pam.
Put almonds in the food processor and chop until almonds are very fine pieces. Reserve 2 Tbl if you want to add them to the glaze.
In mixer bowl put all wet ingredients. Mix to combine. Add cake and pudding mixes, combine and beat for 2 minutes. Fold in the almonds until well mixed thru. Pour batter in pans. Bake for 35-50 minutes, depending on which pan is used. Let cakes cool in pan 10-15 minutes and then turn out onto rack to cool completely. Chill in fridge before decorating.
Mix glaze ingredients, adding a little amaretto at a time until you get the consistancy you want. Glaze cake and let it set a few hours before serving. Enjoy!

About this Recipe

Course/Dish: Cakes