Amaretto Cream Cake

Decadent and indulgent, Amaretto Cream Cake, combines yellow cake flavored with buttermilk and amaretto, filled with apricot filling and frosted with sweet amaretto cream cheese frosting. 

A very delicious and rich cake.



  • 1 (18.25 ounce) package yellow cake mix
  • 3 eggs
  • 1 cup buttermilk
  • 1/4 cup amaretto liqueur
  • 1/4 cup vegetable oil


  • 1 (15 ounce) can apricot halves, drained
  • 2/3 cup amaretto liqueur


  • 2 (8 ounce) packages cream cheese
  • 3 tablespoons amaretto liqueur
  • 4 cups sifted confectioners’ sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9-inch pans.
  2. In a large bowl, combine cake mix, eggs, buttermilk, 1/4 cup amaretto and oil. Beat for 4 minutes on medium speed. Pour into 2 round 9 inch pans.
  3. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. When cool, slice each layer in half horizontally, making 4 layers.
  4. Make apricot filling by combining drained apricots and 1/2 cup plus 2 tablespoons amaretto in a blender. Process until smooth. Place bottom layer of cake on serving dish. Spread 1/3 of apricot filling on cake layer, then repeat with other layers. Frost with Amaretto Cheese Frosting.
  5. To make Amaretto Cheese Frosting: In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add confectioners sugar and beat until smooth. Frost top and sides of cake.

Comments (5)


I really wanted to love this recipe as is, and it sure was pretty! Next time I make it, I will try making a cake from scratch; the mix I used made the cake taste too chemical-y (maybe there's a better brand vs what I bought). I'll also either double the apricots and/or use a little less amaretto in the was pretty runny and I felt like it could have used more of the apricot flavor. Finally, there was a lot of extra frosting...I might cut that in half.