Apricot and amaretto cream cake

    3 hours 5 min

    This fantastic four-layer cake is perfect for birthdays or any special occasion. A moist sponge cake is layered with an apricot and amaretto filling and topped with a rich cream cheese icing.

    30 people made this

    Serves: 24 

    • For the Cake
    • 520g sponge cake mix
    • 3 eggs
    • 240ml buttermilk
    • 4 tablespoons amaretto liqueur
    • 4 tablespoons vegetable oil
    • For the Filling
    • 1 (420g) tin apricot halves, drained
    • 160ml amaretto liqueur
    • For the Topping
    • 450g cream cheese
    • 3 tablespoons amaretto liqueur
    • 475g icing sugar, sifted

    Prep:30min  ›  Cook:35min  ›  Extra time:2hr cooling  ›  Ready in:3hr5min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour 2 round 23cm cake tins.
    2. In a large bowl, combine cake mix, eggs, buttermilk, 4 tablespoons amaretto and oil. Beat for 4 minutes on medium speed. Divide batter in prepared tins.
    3. Bake in preheated oven for 35 minutes or until a skewer 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 160ml amaretto in a liquidiser. 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.
    5. In a medium bowl, beat cream cheese and 3 tablespoons amaretto until soft. Add icing sugar and beat until smooth. Spread over top and sides of cake.

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    Reviews in English (23)


    I have been making this recipe for over four years, and here are my suggestions and/or recipe changes: 1) Substitute three cans of Solo apricot filling for the apricots (will make layer filling much thicker and tastier) 2) For cake mix, use Duncan Hines Butter Golden cake 3) Add two to three tablespoons of pure almond extract Enjoy!  -  08 Apr 2007  (Review from Allrecipes US | Canada)


    I made this cake for my sister's birthday and everyone loved it! I did make a few changes though. I used Chambord (raspberry liqueur) instead of Amaretto, substituted canned raspberries for apricots, added some raspberry fruit spread to the filling to give it a thicker consistency, and topped the icing with some fresh raspberries. It was so delicious. Only thing I will do differently next time is cut the icing measurements in half- it made way too much icing for one cake!  -  06 Jun 2005  (Review from Allrecipes US | Canada)


    this cake is very delicious indeed. the only downside to this cake it that it is somewhat of a costly cake to make. but all in all, it is very delicious. more of an adult type of cake.  -  23 Jun 2001  (Review from Allrecipes US | Canada)