I have a potential customer who wants to order almond cake. I have searched the recipes and cannot find a basic almond cake. Do I just use yellow cake mix and add almond flavoring? I personally cannot stand the almond flavor, so I'm no judge for this. I'll probably use an extender, so how much flavor should I add? Any hints that you may have are greatly appreciated.

ohhh..I wish I was making this cake....I love almond...even put the flavoring in my _________ pies (name deleted...family secret!)


use pure almond extract (only it is good enough)

remember: less is more, like most flavorings it will strengthen over time.

when first made should be just a light hint of almond.

I'd do butter yellow cake (butter almond..yum!!!!!!!)

BC too would get a hint of almond (have it replace 1/2 the amount of the vanilla)

then tort and put almond slivers between the layers

and I finish sides w/ almond slivers smooshed on.


oh heavens...now you've got me wanting to make one!!!!!!!!

This customer want a sheet cake with an open book cake on top, so no torting and filling this time. Anyway, if I use a butter yellow cake mix, how much flavoring should I use? I do have real almond extract.

This is what I do for almond cake: take white cake (mix or scratch), add a little amaretto to the liquid you are using, add almond extract or almond oil, and I add 1/2 cup of finely ground almonds. It's a really nice taste and bakes well. Then you can imbibe it with a tiny little bit of amaretto when the cake is cooled. I like to put carmelized apricots as a filling with this, and an almond buttercream. Yum!!

Ok, feeling a little dumb here. I've heard of amaretto, and know its a liquor of some sort, but how about a name so I know what I'm looking for in the liquor store.

my favorite is: Disaronno Amaretto

pricey but oh, oh so good!

There is a recipe called: Venetian , it has Almond Paste/MArzipan mixed into the cake..It taste fabulous, but this is one of those mini cakes recipe and has a filling of Apricot and has Dark Chocolate icing over it.

I've tried it severl times..

I'm really wanting something simple, just for this customer to taste on Saturday. She's not looking for anything fancy either. Thanks for all of the tips, I will definitely be using them in the future.

then simplest would be butter yellow or a white cake mix with ground almonds in it. no extract or other flavoiring in cake. And a very small amount (1/4 to 1/2 tsp.) of extract added to BC.

I personally would add a little extract or amaretto myself, but to each his own.

VA Cake lady; I don't use top shelf amaretto in my baking. Just go to the liquor store, and ask for the amaretto section, and go with the cheapest bottle. You can pick it up for under 10 bucks. If you want to drink it, get the disaronno, but for baking, the lower shelf stuff works great.

I seriously doubt that I'd ever be drinking the stuff, just not my thing.

Ok, so I use either a white or butter yellow cake, replace some (how much?) of the liquid with amaretto and add maybe a little extract to boot. Then for the buttercream, replace 1/2 of the vanilla with almond extract. Does that about sum it up?

Sorry for so many questions, I really want to get this order.

If you owe a cup of water or milk for a mix, then substitute maybe 1/2 or 1/4 cup of that for amaretto. It depends on how much of the flavor you want. I just experiement a little with it. You are right on for the buttercream.

definately go with the amaretto.. it tastes much nicer than almond extract and is a lot subtler too. i hate almond extract myself. If you don't want to use liquer, you can use amaretto flavoured creamer. the amaretto I have at home is the original italian called Amaretto di Saronno. Its sweet and almond-y

Thank you all for your help. I haven't heard back from the customer who wanted samples yet, but I did have another customer choose the almond flavor for one tier of their wedding cake. It will remain on my list of cake flavors for future orders.

Here is one for chocolate almond cake. It calls for chocolate and a devil's food cake mix. Maybe just eliminate those two and use box of yellow cake mix for non-chocolate almond cake. Hope this helps.

http://www.cakemixdoctor.com/recipe/pagemaker.cgi?986569215.txt