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White Chocolate Amaretto Cake
White Chocolate Amaretto Cake
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
210 minutes
Impress your guests with this simple and tasty white chocolate almond holiday treat.
Ingredients:
  • 1 (18.25 ounce) package yellow cake mix
  • 4 eggs
  • 1 (3.3 ounce) package instant white chocolate pudding mix
  • 0.5 cup cold water
  • 0.5 cup vegetable oil
  • 0.5 cup amaretto liqueur
  • 0.25 teaspoon almond extract
  • 0.5 cup butter
  • 0.25 cup water
  • 1 cup white sugar
  • 1 (16 ounce) package vanilla frosting
  • 0.25 cup blanched slivered almonds
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C, then lightly oil a 10-inch non-stick Bundt pan.
  • In a large bowl, mix together cake mix, eggs, pudding mix, 1/2 cup cold water, oil, 1/2 cup amaretto, and 1/4 tsp almond extract until well blended for about 3 minutes.
  • Transfer the batter into a greased 10-inch Bundt pan. Bake at 350°F (175°C) for 45-60 minutes until a toothpick inserted in the center comes out clean.
  • Once the cake is out of the oven, pierce it all over with an ice pick or skewer. While the cake is warm, generously pour the glaze over it, ensuring it covers the entire cake and reaches the edges of the Bundt pan. Let the cake cool in the pan for a minimum of 2 hours before serving.
  • For the glaze: In a saucepan, blend butter, sugar, 1/4 cup water, and 1/2 cup amaretto. Let it boil for 10 minutes while stirring continuously until thickened.
  • To make the topping, toast slivered almonds in the oven until lightly golden, around 5 to 10 minutes. Stir often to prevent burning. Warm 1/4 cup of frosting in the microwave for 10 seconds. Drizzle the softened frosting over the cake on a serving dish, then sprinkle with the toasted almonds before the frosting sets.

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