Amaretto Layer Cake

    2 hours 45 min

    A super-indulgent cake for birthdays or any special occasion. An amaretto-infused sponge cake is layered with an amaretto cream, drizzled with chocolate and scattered with almonds.

    102 people made this

    Serves: 10 

    • For the Cake
    • 520g sponge cake mix
    • 250ml single cream
    • 275ml amaretto liqueur
    • 3 eggs
    • 75ml vegetable oil

    • For the Cream
    • 100g instant vanilla dessert mix, such as Angel Delight
    • 250ml single cream
    • 6 tablespoons amaretto liqueur
    • 475ml double cream, whipped
    • 6 (28g) bars Daim chocolate, crushed
    • 50g chocolate, melted
    • 70g flaked almonds

    Prep:30min  ›  Cook:15min  ›  Extra time:2hr cooling  ›  Ready in:2hr45min 

    1. Preheat oven to 170 C / Gas 3. Grease and flour three 20cm round cake tins.
    2. To make the cake: Mix together the cake mix, single cream, amaretto liqueur, eggs and oil until blended. Divide batter evenly between the cake tins. Bake in the preheated oven for 15 minutes. Allow to cool completely before filling.
    3. To make the cream: Combine dessert mix, amaretto liqueur and single cream. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed Daim bars. Use to fill and ice top of the cake (do not ice sides). Drizzle cake with melted chocolate and sprinkle with almonds. Refrigerate until ready to serve.

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    Reviews in English (82)


    The cake is lush! the sponge is super moist and taste great, I've used more cake mix because it was too runny. I've also saved some cream mixture and covered the sides of the cake as for me it looks much better. The flavour is very nice and it's a cake to impress because it's tall and looks fab!  -  05 May 2014


    I'll echo what others have said in saying that this cake is amazing. And despite being pretty easy to make, it looks like it was prepared at a bakery. Just a few tips: 1. I definitely think the cake needs longer to cook than the 15 minutes they suggest. I would say closer to 30. Use the toothpick test, and wait until it's a light golden brown on the outside. 2. The part that's easiest to mess up is the filling. Make sure the whipped cream is as "firm" as possible before adding it to the pudding mixture. (It's best to keep the beaters and bowl in the freezer until ready to use). And make sure that the cake is totally cooled before you add the filling or you'll probably be dealing with a mess. 3. I'd go with more chocolate than the 1.5 oz bar they suggest. It wasn't nearly enough to drizzle over the cake. 4. It may feel like a lot of amaretto when you're making it, but the taste is definitely not overpowering when it's done. I'd recommend using the full amount. Enjoy - it's fabulous!  -  07 Aug 2005  (Review from Allrecipes US | Canada)


    What a delightful cake...I used the basic measurements and turned it into a Death by Chocolate co-workers are great chocolate fans...I used a chocolate cake...Kulaha...hazlenut creamer and chocolate pudding...I left the candy bars the same in the filling but went whith just hazlenuts on top...what a hit...I know I could of used cool whip but I wanted to give the real whipped cream a try...wonderfully rich and ohhh sooo goooddd....I will recommend this to all my friends...and this site is just great...  -  18 Aug 2005  (Review from Allrecipes US | Canada)