Chocolate Amaretto Cream Cake

This is an AMAZING recipe I discovered while putting together a last-minute cake with the ingrediants I had on hand. People always ask for this cake when they order from me now! Also check out this recipe in a cupcake-version under the cupcake category.

Chocolate Amaretto Cream Cake


  • 1 Box Butter Fudge Recipe Cake Mix (Devil’s Food works well too)
  • 2 tsps. Almond Extract

  • 2 pkg 1/3 less fat cream cheese

  • 1.5 cups powdered sugar

  • 3/4 cup Amaretto liquer


  1. Prepare cake mix according to directions and add almond extract to the batter. Pour the batter into 2 greased 9-inch round cake pans, about 30-35 minutes. In the meantime, prepare the filling and frosting.
  2. Put the cream cheese and amaretto in a large mixing bowl and beat on low speed for 2 minutes. Gradually add in the powdered sugar and continue to beat until smooth.
  3. Once the cakes have cooled, torte them into 4 layers. Spread the filling on each layer of the cake. Use the remaining filling to frost the cake. While this cake is very good, it is also very rich. To tone it down a little, use buttercream or store-bought cream cheese icing to frost your cake.

Comments (2)


What did I do wrong? My filling is liquid. I followed the recipe exactly. Is the 3/4 CUP Amaretto correct? Any help you could offer would be appreciated. Thanks!