White Chocolate Amaretto Cake Recipe - Allrecipes.com
White Chocolate Amaretto Cake Recipe
  • READY IN 3+ hrs

White Chocolate Amaretto Cake

Recipe by  

"This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat."

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Ingredients Edit and Save

Original recipe makes 1 (10 inch) Bundt cake Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    3 hrs 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
  2. In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
  3. Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
  4. Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
  5. To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
  6. Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.
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Reviews More Reviews

Most Helpful Positive Review
Apr 06, 2003

I made this for a ladies' luncheon. These ladies love desserts and really look forward to trying new ones. I personally thought it was just so-so, and this impression was confirmed by the comments it received, just polite "It was good" rather than profuse praise and recipe requests that a lot of desserts have been met with. No one went back for seconds, and not one of 8 ladies requested the recipe. Usually out of that group at least 1 or 2 like a dessert so much that they ask for the recipe. Won't make again.

 
Most Helpful Critical Review
Jul 01, 2005

I was going to make two of these for two separate get togethers. On the first one, I followed the directions, but the cake ended up so soggy with the glaze that it stuck to the pan and came out in pieces. Needless to say it was ruined. For the second one, I removed it from the pan before applying the glaze. It came out fine, and it had a great amaretto flavor. Overall, I don't think the cake was worth the effort, and I will not be making it again.

 

124 Ratings

Dec 17, 2003

MOUTHWATERING!!! I make alot of recipes off of Allrecipes but only rate/review the ones that get 4 or 5 stars. Ya know "If you don't have something nice to say,don't say anything at all." Well, I have plenty of nice things to say about this one! DELICIOUS. I made it for a potluck today and, while there was alot of dessert there, not a crumb left of this cake. I will treasure it! Oh, and by the way, White Chocolate flavored pudding was not available at my store so I used Cheesecake flavor.

 
Feb 21, 2007

Fabulous! To avoid the sticking problem, I removed the cake (still very warm) from the pan, then immediately put the cake back in the pan (lining up the ridges carefully. I had added about a half a cup of whic chocolate chunks to the batter before baking, and only the chunks had stuck at all to the pan. I did not have any problems with the glaze, even after boiling for the full 10 minutes. I applied the glaze to the warm cake as directed, and let it cool in the pan for about an hour before inverting onto a platter. For frosting, I made a simple icing with powdered sugar, milk, and amaretto. Sprinkled toasted almond slices over the top -- beautiful and received many, many complements.

 
May 24, 2005

i had never even heard of this cake before but decided to make and enter it in a baking contest "it won first placei was so excited. I highly recommend you make a day or two before because i beleive that makes it better

 
Apr 08, 2007

I took this cake to a large family Easter dinner and everyone raved about it and asked for the recipe. It turned out fabulous and not too difficult to make. I had no difficulty with the cake sticking to the pan at allas others have said. (i sprayed liberally the "pam with flour for baking" and the cake slid right out. I used a little more amaretto and less water than the recipe calls for and i added a cup of white chocolate chips to the batter. DELICIOUS AND AMAZING--you won't be disappointed.

 
Jan 05, 2009

This was great, but super duper sweet! I usually make about another 1/3 of the glaze and add a little salt. I use an injector so the glaze really soaks in throughout cake, and you don't get all those ugly holes. Instead of pre-packaged frosting, I used 3oz cream cheese, powdered sugar, and milk. Put it in a plastic bag and drizzle over the cooled cake. Be sure to use the cheapest amaretto you can find! I first used Disarono, ($25) and got two cakes out of it. I have found ammaretto as cheap as $6 for the same size bottle, and you can't tell the high quality amaretto from the cheaper brands. Thanks for the recipe.

 
Feb 13, 2006

Yum! Very easy to make, and quite tasty. I couldn't find white chocolate pudding, so I used regular chocolate pudding and it turned out fine. Because of some prior reviews, I worried about the cake sticking to the pan, therefore, I greased and floured the pan before pouring in the batter. Still, the cake didn't fall out of the pan until I loosened ALL of the edges with a knife. I thought the glaze might make it a little too rich, so I only used half - next time, I'll use it all, the extra flavor is delicious! I don't make desserts often, but this is a keeper! Thanks!!

 

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Nutrition

  • Calories
  • 681 kcal
  • 34%
  • Carbohydrates
  • 87.6 g
  • 28%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 31 g
  • 48%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 457 mg
  • 18%

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

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