I’m sharing the recipe for my favorite cake. The pairing of cake flavored with rich amaretto and a fluffy vanilla buttercream is sinfully divine. I fill it with tart lemon curd and succulent raspberry preserves to offset the density of cake and the sugar-laced frosting. This cake is moist and reminiscent of a rich pound cake in texture. It is perfect for special occasions and it has become so popular with family and friends that I’m hired to make it frequently.
Ingredients for cake:
- 3 cups granulated sugar
- 2 sticks butter
- 1 cup sour cream
- 1 tablespoon amaretto liquor
- 1/2 teaspoon almond extract
- 6 eggs
- 1/4 teaspoon baking soda
- 3 cups flour
- 1/2 teaspoon salt
- Cream the softened butter and sugar on medium speed for 3-5 minutes until pale and fluffy. Add liquor, sour cream and extract.
- Beat in the eggs, one at a time, and then beat the mixture on medium speed for 3-5 minutes until to incorporate air.
- Gradually stir in the dry ingredients.
- Pour the batter into three 9-inch cake pans that have been greased and lined with parchment paper.
- Bake at 325 degrees for 30 minutes or until a toothpick comes out clean and the top is golden.
- Allow the cakes to cool before frosting.
Ingredients for buttercream:
- 2 sticks butter
- 3-4 cups confectioners sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1-3 tablespoons milk
- Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
- Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter.
- Increase mixer speed to medium and add vanilla extract, salt, and 1 tablespoons of milk and beat for for 3 minutes. (If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.)