White Chocolate Amaretto Cake Recipe

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.

—KIMAR

See full review »

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.

—CZAVALA

See full review »

119 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.

—MOMTO5KIDLETS

See full review »

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.

—CAtoDCtoDR

See full review »

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

—PARCHMENT1

See full review »

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.

—babybunnies

See full review »

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!!

—Valerie

See full review »

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.

—CFITZNELSON

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

Chocolate Chip Amaretto Pound Cake

Chocolate Mocha Liqueur Cake I

White Chocolate Pound Cake

Amaretto Cake

White Chocolate Cream Cake

Swiss White Chocolate Cake

Amaretto Cream Cake

Chocolate Rum Cake

White Chocolate Cake

Easy Chocolate Chip Pound Cake

ADVERTISE WITH US

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.

Nutritional Information

White Chocolate Amaretto Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 681
** Calories from Fat: 279

% Daily Value *
** Total Fat 31g 48 %
** Saturated Fat 8.6g 43 %
** Cholesterol 92mg 31 %
** Sodium 457mg 18 %
** Potassium 103mg 3 %
** Total Carbohydrates 87.6g 28 %
** Dietary Fiber 0.7g 3 %
** Protein 4.8g 10 %
** Sugars 69.2g
** Vitamin A 7 %
** Vitamin C < 1 %
** Calcium 11 %
** Iron 11 %
** Thiamin 9 %
** Niacin 15 %
** Vitamin B6 4 %
** Magnesium 5 %
** Folate 32 %

* 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.