What It Is
This is a soft almond-flavored cake, split into two layers and filled with a light amaretto mascarpone cream. Amaretto is an almond-flavored liqueur, and amaretti are crisp almond cookies (see more Italian desserts with amaretti biscuits). Both give the almond note that many people associate with Italian desserts.
Many recipes online for “amaretto cake” are denser bundt or pound cakes with a buttery glaze. This version is a cream-filled cake that is closer to a celebration dessert. It is not a single traditional recipe from one region, but a home bake inspired by Italian flavors.
Ingredients
This makes one 22 cm (9 inch) cake, about 10 slices.
Cake
- 4 large eggs, at room temperature
- 200 g (1 cup) sugar
- 120 g (1/2 cup) butter, melted and cooled
- 120 ml (1/2 cup) milk
- 2 tablespoons amaretto liqueur
- 200 g (1 1/2 cups) all-purpose flour
- 50 g (1/2 cup) almond flour
- 2 teaspoons baking powder
- Pinch of salt
Amaretto cream
- 250 g (9 oz) mascarpone, cold
- 250 ml (1 cup) cold heavy cream
- 50 g (1/2 cup) powdered sugar
- 3 tablespoons amaretto liqueur
To finish
- Crushed amaretti cookies
- Toasted sliced almonds
- 2 tablespoons amaretto mixed with 2 tablespoons water, for brushing
Bake the Cake
- Heat the oven to 175 C (350 F). Grease a 22 cm round pan and line the base with parchment.
- Beat the eggs and sugar for 4 to 5 minutes until thick and pale.
- Stir in the butter, milk, and amaretto.
- Mix the flour, almond flour, baking powder, and salt, and fold in gently.
- Bake for about 40 minutes, until golden and a skewer comes out clean.
- Cool completely, then slice horizontally into two layers.
Make the Amaretto Cream
Whip the mascarpone, cream, and powdered sugar together until soft peaks form, adding the amaretto at the end. Take care not to overwhip, since mascarpone can turn grainy. Stop as soon as the cream holds its shape.
Assemble
- Place the bottom layer on a plate and brush with the amaretto syrup.
- Spread with about half of the cream and scatter crushed amaretti on top.
- Add the top layer, brush with syrup, and cover with the remaining cream.
- Decorate with toasted almonds and more crushed amaretti.
- Chill for at least 2 hours so the cake firms up before slicing.
Tips
- Use cold mascarpone and cream for a stable filling.
- Let the cake cool fully before filling, or the cream will melt.
- Toasting almonds for a few minutes in a dry pan brings out their flavor.
- Use a serrated knife and a gentle sawing motion to split the layers.
Alcohol-Free Option
Swap the amaretto for 1/2 teaspoon almond extract in the cake and 1/4 teaspoon in the cream, plus a little more milk in the syrup. Taste and adjust, as almond extract is strong.
Storage
Keep the filled cake in the refrigerator, covered, for up to about 2 days. Remove it from the fridge 20 to 30 minutes before serving.
FAQ
Is there alcohol in amaretto cake?
It depends on the recipe. Recipes that use amaretto liqueur include alcohol, and in no-bake components such as cream, it is not cooked at all. Some alcohol may remain even in baked cakes, so use an almond extract version for children or anyone avoiding alcohol.
What is a traditional Italian wedding cake?
There is no single answer. In the United States, “Italian wedding cake” often refers to a layered coconut and nut cake with cream cheese frosting, which is not necessarily what is served at weddings in Italy.
If you like cream-filled cakes, you might also enjoy the no-bake Italian biscuit cake or the light Italian margherita cake, which also works as a base for filling.