Cake Central › Recipes › Amaretto Puertorican Cake

Amaretto Puertorican Cake

This moist and Delicate cake is a winner at any party! Its also know as the Famous PuertoRican Amaretto Cake. I added my own "secret" ingredients to perfection. Keep in mind that the quality of the Flour, Eggs and Margarine/Butter you use DOES make a difference .....Enjoy!!

Amaretto Puertorican Cake


  • 1/2 Cup Margarine 1 Cup Butter 3 Cups Sifted Flour 4 Large Eggs ( Separeted) 2 TSP Baking Powder ( if using a non- self rising cake four) 1 Cup Evaporated Milk ( do not dilute) 1 Cup Sugar 1 TSP Almond Extract 1 TSP Vanilla Extract 3 Ounces OR 1 small trial size bottle of Amaretto Liquor


  1. ** Butter, Margarine and Eggs must be at room temperature**
  2. 1-Beat Butter, Margarine and Sugar at medium speed until consistency is creamy and light color.
  3. 2- Add Egg Yolk one at the time and slowly
  4. 3- Add Almond, Vanilla, and Liquor blend for about 30 seconds
  5. 4- Add small amounts of flour and baking powder with small amounts of milk at the time until well mixed.
  6. *****EGG WHITES******
  7. 1-IN A SEPARETE MIXER beat egg whites at high speed until completly white and foamy consistency ( Like merengue)
  8. 2- FOLD completly with cake batter
  9. 3- Place in 10" by 2" cake pan leaving about 2 " space on top. Bake for 45 minutes or until center of cake is ready.

Comments (6)

Thank you for sharing. I have been looking for a true PR cake for years just like when I was a child. Will try it this weekend.
Is it 45 minutes at 350*?
Did anyone make this cake finally? I'm hoping to make it this week.
Thank you so much! I have been looking for one for a very long time. :)
My sister in law just made this this weekend. Very moist, delicious taste.
can this cake be stacked in a tiered wedding cake?
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