Amaretto Cream Cake Recipe

Reviews More Reviews

Most Helpful Positive Review

Apr 08, 2007

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 much thicker and tastier) 2) For cake mix, use Duncan Hines Butter Golden cake 3) Add two to three tablespoons of pure almond extract Enjoy!

—KARENMC8

See full review »

Most Helpful Critical Review

Feb 07, 2003

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 didn't spread.. it poured. It was like orange water. I wasn't sure about this, but went ahead and finsihed recipe. The cake tasted good, but for me and my guests...the filling had a little too much amaretto bite. I think, next time, I will use 2 cans of apricots and maybe 1/3 cup of amaretto in the filling. This isn't a cake that would appeal to little kids.

—LindaT

See full review »

28 Ratings

See other versions of this recipe!

Jun 06, 2005

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 apricots, added some raspberry fruit spread to the filling to give it a thicker consistency, and topped the icing with some fresh raspberries. It was so delicious. Only thing I will do differently next time is cut the icing measurements in half- it made way too much icing for one cake!

—CHRISTYCOOKIE

See full review »

Sep 30, 2002

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.

—RJWILLIAMS

See full review »

Sep 20, 2007

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 bags of dried apricots, soaked them in water for 20 minutes and cooked them until tender. I processed them with 3/4 c. of sugar and 2/3 c. of amaretto. It was great and enough for 3 layers. I also added 2 teas. of almond extract to the cake batter. My icing was too thin even with adding lots more sugar. Next time, I will use 12 oz. of cream cheese. I covered the cake with toasted, sliced almonds. I would make this again.

—Irene in GA

See full review »

Feb 07, 2003

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 Amaretto. I would also put some frosting on the layers with the apricots or use less powdered sugar because it was alot of icing.

—SHLOWRY

See full review »

Sep 29, 2008

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 does make a lot of frosting, I'll probably follow another reviewers suggestion and add a thin layer of frosting to the inner layers of cake. The cake was a little difficult to cut in half, next time I'll freeze the layers before cutting them.

—Simple Pie

See full review »

Dec 16, 2004

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.

—NCHIANCONE

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

White Chocolate Amaretto Cake

Amaretto Cake

Italian Creme Layer Cake

Cream of Coconut Cake

Cookies 'n Cream Cake

Chocolate Italian Cream Cake

Peaches and Cream Cake

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Italian Cream Cake I

Orange Cream Cake IV

ADVERTISE WITH US

Nutrition

Calories
333 kcal
17%

Carbohydrates
48.5 g
16%

Cholesterol
48 mg
16%

Fat
12.1 g
19%

Fiber
0.5 g
2%

Protein
3.6 g
7%

Sodium
220 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Amaretto Cream Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 333
Calories from Fat: 109

% Daily Value *
Total Fat 12.1g 19 %
Saturated Fat 5g 25 %
Cholesterol 48mg 16 %
Sodium 220mg 9 %
Potassium 88mg 2 %
Total Carbohydrates 48.5g 16 %
Dietary Fiber 0.5g 2 %
Protein 3.6g 7 %
** Sugars 35.4g
Vitamin A 11 %
Vitamin C < 1 %
Calcium 8 %
Iron 8 %
** Thiamin 5 %
Niacin 9 %
Vitamin B6 3 %
Magnesium 2 %
Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.