Almond Amaretto Pound Cake

Prep 15 mins
Cook 55 mins
Add'l 20 mins
Total 1 hr 30 mins

Almond Amaretto Pound Cake is a sweet, moist homemade pound cake flavored with almond extract and amaretto liquor, topped with a warm & buttery amaretto sauce!

A Slice of Almond Amaretto Pound Cake with a Drizzle of Amaretto Sauce

Almond Amaretto Pound Cake

Are you looking for the best poundcake recipe ever? Well guess what, I have it for you!

I know you might have heard that before, but I promise, this Almond Amaretto Pound Cake is AMAZING.

It is a super crazy moist, perfectly dense, poundcake flavored with amaretto liqueur and almond extract.

Almond Amaretto Pound Cake - A dense, moist poundcake flavored with almond and amaretto liquor topped with a warm buttery amaretto sauce. #Cake #Dessert #BundtCake #Almond

Then it’s topped with a warm buttery amaretto sauce to really put it over the top.

I promise, you are going to LOVE this new cake almost as much as you love your kids. (Kidding, kind of.)

The first time I made this cake I was salivating at the smell coming from my oven, but was still nervous when it came time to cut it.

Two Pieces of Almond Amaretto Pound Cake Being Drizzled with Amaretto Sauce

I was trying out a new recipe with more amaretto than I would usually add.

I was a little scared that I might loose the traditional pound cake texture and wind up with a fluffy cake instead.

Thankfully the first slice I cut proved that the cake was the perfect texture and the smell alone was killing me.

Three Slices of Almond Pound Cake Next to a Pitcher of Amaretto Sauce

I quickly whipped up the sauce for it and we were all on our second slice before I knew what had happened.

I have now made this cake 3 times and every single time it has been a massive hit with all of our guests.

People literally BEG for the recipe! Seriously, beg. I am not kidding.

A Piece of Almond Pound Cake with Amaretto Sauce on a White Plate with a Fork

The pound cake alone makes a great breakfast cake, but the warm buttery amaretto sauce transforms it into an impressive dessert.

Recipe Tip: If you need to make your sauce ahead of time, store it in the refrigerator and reheat it in the microwave in 30 second increments, stirring each time, until hot.


You can use any alcohol that you would like, but amaretto has such a mild taste with light hints of almond and cherry that it works perfectly in this pound cake.

It is not too strong and my kids seriously gobbled it up. (Pssst — don’t worry, the actual alcohol burns off while baking the cake and simmering the sauce.)

A Dense, Moist Slice of Almond Amaretto Bundt Cake on a Dessert Plate

The Recipe

Head on over to Dixie Crystals to get the full recipe I developed for them by clicking the button below:

Almond Amaretto Pound Cake - A dense, moist poundcake flavored with almond and amaretto liquor topped with a warm buttery amaretto sauce. #Cake #PoundCake #BundtCake

This post may contain affiliate links. Read my disclosure policy.

Related Posts


163 Responses
  1. Becka

    This cake turned out amazing! Originally I planned to make the sauce, but when I tasted the caramelized crust of amaretto I decided it didn’t need anything more.

  2. Robert L

    The first time I made this it was perfect, exquisite even.  The 2nd time it bubbled over making a major mess (too much baking soda and/or too little flour).   The 3rd it was a bit dry I guess I was trying to prevent the previous catastrophe.   So I will be weighing the flour I use and try identify the sweet spot for that ingredient.

    Why oh why with baking being such precise activity, do baking recipes rely on volume measurements for ingredients, when the density of flour can vary greatly depending on technique (as you clearly with your description of appropriate technique) and result in complete success or catastrophe using the same measured volume.  

    Does anyone have a good weight of flour for this recipe?

    1. Robert L

      I used 410 grams of flour and the cake came moist and delicious.  I also preheated the oven to 340 degrees then turned it down to 325 degrees as the recipe directs.  The thinking being the initial extra heat would bring the cake pan up to temp without cooling the oven so much that the element would be so long as to overheat.  

  3. Darlene Stanley

    I have made this twice in a week and everyone absolutely loved it. I have had people ask me to make it for them for a special occasion. I graciously agreed and will includ the recipe. Thank you for the recipe. It is amazing. 

  4. Hinode

    I’m going to try to make this recipe I believe that the first time something will go wrong I’ll try to do it the right way and make it a treat. Can not wait.

    1. Jessica

      If you do not pour the sauce over the whole cake and only as you serve a slice, it will keep well for a few days. I like to warm a slice for 10 seconds in the microwave before serving it. 
      I have not tried freezing the cake, myself. 

      Hope this helps! 

  5. Anna

    I made the cake on Saturday. It is fantastic, everyone who tried it really enjoyed it. I’m ready to use the sauce in pancakes! I’m making another today for work.

  6. Laura

    I made this cake and it was a hit at church! Unfortunately, my husband is Celiac and can’t have it using regular flour. Do you think I could do a 1:1 with all purpose GF flour? Or does it need something else to make up for the gluten?

  7. Wendy Pence

    This looks delicious! I’m going to have to try it soon. I used to have some Amaretto tea that I absolutely adored but can’t find it anywhere anymore. 🙂

  8. Tammy

    i was wondering if the sauce could be poured over cake while in pan still warm? punch holes in cake first. like you do with a rum cake? just wondering. thanks

  9. Claire

    Hi, I’m from the UK and would LOVE to try this recipe (Ameretto is my absolute fave drink!!!)
    Could you please tell me how much 1 stick of butter weighs? And what is “half and half”?
    Thanks in advance xx

    1. Jessica

      Hi Claire! A stick of butter weighs 4 ounces! And half and half is an American cream that is heavier than milk and lighter than heavy whipping cream. You can use heavy whipping cream in it’s place. Hope this helps! 

  10. Greg Hall

    Could not get recipe to print (no response after chose print size) or email(went to my email app, but not to new mail)

  11. Pickled eggs

    Can you substitute amaretto extract for the amaretto liqueur? I know it’s not intoxicating in a cake but I would have to drive far to a liquor store when the grocery store has the extract. 

  12. Beth

    Just as an fyi it is not true that all the alcohol bakes out. I have a couple cook books that are just booze cakes, brownies etc and they state that is a lie. A percentage of it does but not all of it and the higher the alcohol content the more that stays.

  13. Donna

    My husband asked me to make this amaretto pound cake for his birthday since it’s his favorite cake I have ever made. But I do not want him to eat sugar, flour, eggs, butter or alcohol. I still need it to taste good. What can I use instead? 

      1. Lori

        I’m thinking Donna is a major control freak!  I feel sorry for her husband.  He must be really weak to let this thing push him around.

  14. Lizlynne

    This is a keeper!  I’m making it for the 3rd time this holiday season!  Question. Could you make this gluten free by substituting almond flour?

  15. Ev

    As of 9/18/17 the link to the recipe does not work. I have tried it several times and also tried the links provided in the comments. None work. I get this message “Page cannot be found.” It is not my computer.

  16. Darlene Kushner

    Please help.  I only have distilled white vinegar, apple cider vinegar and white wine vinegar on hand, can I substitute anyone of these for the white vinegar.  Also, I have regular granulated sugar or ultra fine sugar, not fine sugar for the almond amaretto pound cake.

  17. Brenda Patterson

    I was unable to get this heavenly sounding recipe.  Would you please email the recipe. Thank you so much. 

  18. AnnMarie

    I made this exactly how it said and it overflowed in my oven.  I did you the confection oven, i wonder if that made a difference?    and only half of the cake baked and other half was like half baked and runny…..Help

    1. Jessica

      Hi Annmarie! I’m sorry you had this issue! With only 1/2 teaspoon baking soda in the entire cake, I think the issue has to be too small of a bundt cake pan. What size was your bundt pan? 

    1. Jessica

      Hi Anita, the baking temperature should stay the same. The loafs baking time will depend on what size pan you use. I would say the cake recipe as is would make two loafs. As for baking time, I would recommend you start checking on them around the 30 minutes mark. Good luck!

  19. Amy Wattigney

    As I was sitting in the dentist office, waiting for the dreaded drill, I came across this recipe while I was on FB. I absolutely LOVE all things almond. It’s all I could think about the rest of the appointment! I went to the nearest Liquor store that I could find and prayed no one from church would see me! Buying a big bottle of Amaretto was so worth it! This cake is the bomb! It’s my new favorite. I could even see it used for strawberry shortcake, or with thickened fruit in the middle of the batter. Oh my Goodness!  He possibilities! The sauce was wonderful. I tipped it all off with a dollop of whipping cream. Heavenly….. ☺️

  20. Helen clay

    Can I make this cake with gluten free flour and get the same delicious results? I have family members that are gluten sensitive 

    1. Jessica

      Hi Ronda, it sounds like you need a larger bundt cake pan. The cake probably sank in the middle because of the overflowing issue. Or if it was underbaked when removed from the oven. Hope this helps! 

  21. Jessica

    I was going to pour the sauce over my hot cake like I do my rum cake.  Has anybody tried it yet?  My cake is in the oven as I type, can’t wait to try it!!  The batter WAS delicious!!

  22. Tracy

    Hi! The Amaretto is it an extraxt or a liquor? Where did you buy it? Looks so good!! Cant wait to make it! Thanks  

  23. Ling O.

    The amount of sugar (2-3/4 cups) in the batter scared me a bit, so I reduced it to only 2 cups. The cake was still sweet and was delicious! I will definitely make it again and reduce the sugar once more to 1-3/4 cups.

  24. Vanessa

    HELP!!! I made this cake TWICE…. once exactly as written, and the 2nd time exactly as the video showed. BOTH times, the cake rose up, spilled over, then deflated. What am i doing wrong?? Am I supposed to be using baking POWDER, or is it supposed to be baking SODA? Directions say baking soda… this batter is absolutely DELICIOUS, so I am crushed that it fell apart whole baking….

      1. Brenda

        I am sorry this happened to you. But I am also glad as the same thing happened to me and I had read so many of the reviews and none said anything about this happening. I would love to make it again but don’t want to have the same thing happen again. I have no idea why it happened. I am an experienced baker ( over 40 yrs worth ) and have racked my brain trying to understand what went wrong.

  25. Andre Muir

    This might be a foolish question, but can I use 1 cup of buttermilk instead and get the same consistency

  26. Disappointed

    Would have truly enjoyed trying this for Easter dinner, however your site doesn’t include quantity of ingredients, nor does the Dixie Sugar link work to provide as your previous responses indicate.

    1. Jessica

      Hi, the link does work, here it is one more time:

    1. Jessica

      Hi Angela, the full recipe is found here:

  27. Adriana

    I baked it today and I just got a slice and OMG!!!  SO YUMMY!
    Thanks for this recipe. I didn’t do the sauce and I only put a cup of sugar in the batter. It’s still sweet. 
    And I use eggs and buttermilk at room temperature. I creamed the butter and sugar for 5-6 minutes!! 
    It’s sooo perfect!  I love it!  Thanks. 
    I will keep this recipe forever

  28. Jill

    I can’t wait to try this recipe for my dinner party this Friday! Is it best to make the cake the day of and serve fresh? I thought typical pound cake recipes say to make a day or two ahead for best results..??

  29. Ellis D Padilla

    Hello! I have made the recipe twice already, it’s delicious. But I have a question. Why does my sauce come out milky not like the one on the video that looks buttery and clear? What am I doing wrong?

      1. Heather Pegler

        The recipe for the sauce only says 1/2 & 1/2 
        It does not stipulate that is cream
        We in New Zealand do not have 1/2&1/2

  30. Rebecca Blackwell

    This looks amazing! For a couple of years now, I’ve been making an almond cake, also flavored with amaretto, from Thomas Keller’s cookbook “Bouchon”. It is always a hit because how can an amaretto drenched almond cake be bad? 🙂 So, knowing how much my family and friends already love this flavor combination, I am definitely going to try this recipe! Thank you for sharing!

  31. Barbara

    What can I use instead of ammaratto in cake and sauce?
    If I put 4 tablespoons of almond extract will that be too much?

    1. Jessica

      Yes, that will be way too much almond flavor. You can use a different liquor of your choosing or if you are trying to avoid alcohol, you can use a fruit juice (I would recommend orange or apple juice). 

    1. Jessica

      I heat up a slice a little in the microwave for about 5 seconds, however you can absolutely serve it at room temperature as well!

      You need to let the cake cool completely so it comes out of the bundt pan ok, but if you greased your pan super well – you can try flipping it while still warm!


    MISS JESSICA: I respectfully request that you ask the folks at the Dixie Crystals website to update the directions for the Amaretto Sauce to include the granulated sugar along with the butter and brown sugar in the small saucepan. I see where there have been a couple of inquiries regarding the omission and a resulting totally wrong comment that the granulated sugar is in the cake, which leads me to believe that person is putting 3 1/4 cups of granulated in the cake. It’s unfortunate that published recipes are not multi-person proofed to avoid confusion.

    1. Francesca

      I was thinking the same thing! And possibly topping it with toasted sliced almonds, thinking they would “stick” to the sauce. It would make a lovely presentation!!

    1. Jessica

      Hi Barara, the link to the recipe I developed for Dixie Crystals is at the very bottom of the post where it says RECIPE in all capital letters. Hope you enjoy it! 

    1. Jessica

      Hi Clare, the link to the recipe I developed for Dixie Crystals is at the very bottom of the post where it says RECIPE in all capital letters. Hope you enjoy it! 

  33. anita

    For receive keep scrolling & u will see where it says ameratto reciepe and for question on if a step was left out it was not, reciepe did say cream butter & granulated sugar, the brown sugar is used for the glaze not the cake batter

    1. Jessica

      Vinegar in milk creates a texture like buttermilk, so you get the benefits of buttermilk without having to buy an extra ingredient. However, if you happen to have buttermilk on hand, you can swap it in place of the milk/vinegar. 

      1. Phyllis

        Thank you for clarifying the vinegar and milk. I did ask that earlier but no one answered. I always have buttermilk on hand and that is what I will be using. This cake looks so delicious and I cannot wait to make it. Thank You again.

    1. Jessica

      Hi Mahmoud, the link to the recipe I developed for Dixie Crystals is at the very bottom of the post where it says RECIPE in all capital letters. Hope you enjoy it! 

    1. Jessica

      Hi Valencia, the link to the recipe I developed for Dixie Crystals is at the very bottom of the post where it says RECIPE in all capital letters. Hope you enjoy it! 

    2. Sana

      Yes I would like to know where the written recipe is I’ve been looking and looking for it why make it so hard for us to find

    1. Jessica

      Hi Geoia, the link to the recipe I developed for Dixie Crystals is at the very bottom of the post where it says RECIPE in all capital letters. Hope you enjoy it! 

  34. Jane

    This cake was a real hit when I brought dessert to a friend’s house for Christmas day! The sauce was so delicious that I will make it again soon to be served over ice cream. Yum!

  35. Susan Anderson

    The sauce recipe is confusing. The ingredients call for granulated sugar but the recipe only says to add the brown sugar…..   ?  Are the directions missing a step or are the ingredients wrong? 

    1. Kathy E

      Oh, geez………is this yet another example of a recipe being incomplete? I guess online recipes are no different from magazine recipes. Too bad……especially since online ones can be corrected so easily!

        1. silvia almaraz lugo

          Donde puedo ver las cantidades de la receta, mil gracias no leo ingles

          Me gustaría tener la receta con cantidades de los ingredientes, mil gracias

      1. breedgal

        You can make superfine sugar from the regular granulated sugar. 1 cup + 2 teaspoons of granulated will make a cup of superfine. Just put it in the blender for 30 seconds at a time until you have superfine sugar – it should feel kinda like soft sand.

Share a Comment


I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
Novice Chef eCookbooks