Ingredients
For the Cake:
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1½ cups (3 sticks) unsalted butter, softened
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2½ cups granulated sugar
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6 large eggs, room temperature
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3 cups all-purpose flour
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½ teaspoon baking powder
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½ teaspoon salt
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1 cup whole milk
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¼ cup Amaretto liqueur (such as Disaronno)
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1 tablespoon almond extract
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1 teaspoon vanilla extract
For the Glaze:
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1 cup powdered sugar
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2 tablespoons Amaretto
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½ teaspoon almond extract
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1–2 tablespoons milk (adjust for thickness)
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Optional garnish: sliced almonds or toasted almond slivers
Instructions
Preheat oven to 325°F (163°C). Grease and flour a Bundt pan or 10-inch tube pan generously, ensuring all crevices are covered.
In a large mixing bowl, beat butter until creamy and smooth (about 1–2 minutes). Gradually add sugar and beat for 4–5 minutes until the mixture is light and fluffy.
Add eggs one at a time, beating well after each addition. This ensures a stable emulsion and gives the cake its signature richness.
In a separate bowl, whisk together flour, baking powder, and salt.
With the mixer on low speed, add the dry mixture to the butter mixture in three additions, alternating with milk and Amaretto, beginning and ending with flour. Stir in almond and vanilla extracts just until combined.
Pour the thick, luscious batter into the prepared pan and smooth the top. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Check at the 1-hour mark and tent loosely with foil if it’s browning too quickly on top.
Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack and cool completely before glazing.
Notes
This cake is even better the next day — the almond and Amaretto flavors intensify as it sits. It’s ideal for making ahead for parties or holidays. Also, be sure your butter and eggs are room temperature for the best texture.