I need to make a BIG amaretto cake (100 servings) and I did not like the recipe in the cake mix doctor book. It was toooo strong and it didnt have a nice texture.

Does anyone have a good recipe for a amaretto cake (with no almonds) from a cake mix? (Maybe one that uses extracts or do I have to use the real thing?)

Thanks

You can use either amaretto extract or straight amaretto, but remember that if you use the liqueur, you will have to measure it out and use it in lieu of some of the liquid in the recipe. And the alcohol will burn out, so you will have to calculate your loss before deciding how much other liquid to add.

I would go with extract, and make some experimental cuppies first. Take a yellow cake mix and add about a half-teaspoon extract to it, then bake off a few cuppies (about 6)

If you don't taste the amaretto, then add another 1/4 teaspoon, repeating until you get the flavor you want.

Sometimes it takes quite a bit of amaretto flavor for it to come out.

I prefer to use amaretto extract in my icing, since that is almost always the first thing to hit the palate.

What icing are you using with the amaretto cake?

Theresa

just curious, no almonds because of texture or because of allergies? amaretto liqueur is considered a nut product.

i have a decent scratch recipe if you decide you'd like to go that way. i used it for a wedding of 150 with vanilla espresso swiss meringue buttercream and it went over well.

loriemoms-
I'm sorry, this is totally off topic but...
I've got a fever, and the only prescription, is more cowbell!

Oh, Melysa, send those recipes here! They sound dee-vine!

Theresa

melysa-
Would you mind sharing your recipe for the amaretto cake AND your vanilla espresso swiss meringue buttercream. Sounds yummy! TIA!

Ditto - I would LOVE that recipe melysa Please share? It sounds divine!

use this yellow cake recipe: http://www.epicurious.com/recipes/food/views/MOIST-YELLOW-CAKE-109358

BUT, make these changes:

use only 1 cup buttermilk
add 1/2 cup disarrano amaretto liqueur
add 1 tsp pure almond extract
use only 1 tsp pure vanilla extract

every other measurement remains the same.
dont overbake- for 8" rounds, i suggest baking times of 28-35 minutes (oven temps vary. i dont know why the recipe suggests 40-45 min)

for the smbc

2.5 cups sugar (white or packed brown)
1 and 1/4 c egg white
2 tb vanilla
2-4 tb disolved espresso or instant coffee (to taste- disolve it in the vanilla)
5 sticks unsalted butter

use instructions for swiss meringue buttercream

double boiler, whisk sugar/egg whites for 3-5 minutes until melted, add to stand mixer, whip on high for 7-10 min until cool. change to beater attachment, add soft butter in small chunks, blend on speed 1 or 2 until emulsified. add liquids.

cool room temp (68-70 F) for up to a day and a half. refrigerate leftovers. refrigerate frosted cake before adding fondant. re whip leftovers on low. if it gets too thick or bubbly, melt 1/3 down and re beat it. keeps a week or so in the fridge, a month or two in the freezer. seal container well.

Thank you, thank you!
I think I will be using this for a cake next weekend

hello, me too. i would love that recipe.

Melysa -

I see you use Chef Toba's yellow cake recipe. That is definitely a kick-butt good cake, isn't it?

Theresa

Wow - I have that book by Toba Garrett... goody for me! I have made that cake before (sans amaretto version). It is yummy all by itself...I can only imagine it doctored with amaretto flavor!

Yes, how rude of me. Thank you for sharing the recipes with us, Melysa!

Theresa

everyone raves about this yellow cake recipe... so I think I will give it a try!!

melysa-
Thank you sooo much!!! Sounds super good. Can't wait to try it.

glad to post it , hope you all enjoy! its been some time since i've made that flavor, so i posted the additions by memory..you may decide on more or less flavor for both the cake and icing. definately recommend testing it out for yourselves before making it for someone else , just in case!