Skip to main content New<> this month
Get the Allrecipes magazine

Amaretto Cream Cake

Rated as 4.33 out of 5 Stars

"A very delicious and rich cake."
Added to shopping list. Go to shopping list.

Ingredients

servings 333
Original recipe yields 24 servings (2 layer 9 inch cake)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9 inch pans.
  2. In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.
  3. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
  4. Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.
  5. To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.

Nutrition Facts


Per Serving: 333 calories; 12.1 48.5 3.6 45 220 Full nutrition

Explore more

Reviews

Read all reviews 22
  1. 30 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I have been making this recipe for over four years, and here are my suggestions and/or recipe changes: 1) Substitute three cans of Solo apricot filling for the apricots (will make layer filling...

Most helpful critical review

This cake tasted pretty good, but if I make it again I will make a change. The recipe states blending the amaretto and the apricots until smooth then spread filling on cake. Well, my filling di...

Most helpful
Most positive
Least positive
Newest

I have been making this recipe for over four years, and here are my suggestions and/or recipe changes: 1) Substitute three cans of Solo apricot filling for the apricots (will make layer filling...

I made this cake for my sister's birthday and everyone loved it! I did make a few changes though. I used Chambord (raspberry liqueur) instead of Amaretto, substituted canned raspberries for ap...

this cake is very delicious indeed. the only downside to this cake it that it is somewhat of a costly cake to make. but all in all, it is very delicious. more of an adult type of cake.

I made this cake for a friend that loves Amaretto and it was a "WOW" reaction. I took the advice of others and did not do this filling recipe. I could not find Solo apricot. So, I cut up 3 bag...

This cake was delicious, but after reading the reviews I changed some of the recipe. I doubled the apricots and used less Amaretto which wasn't necessary, the extra apricots could handle the Ama...

Wow, yummy! I made the recipe exactly as directed and it was fantastic. I had worried the apricot filling would be too thin and soak into the cake but it didn't. Changes I'll make next time: ...

This cake tasted pretty good, but if I make it again I will make a change. The recipe states blending the amaretto and the apricots until smooth then spread filling on cake. Well, my filling di...

I thought the cake was too strong at first. Then I put the leftovers in the refrigerator and the next day the cake tasted great! Next time I'll refrigerate the cake overnight before serving.

This recipe wasn't what I expected. When i read over the ingredients and directions, I expected the filling to be more filling and less puddle. I also wasn't expecting the frosting to be a glaze...