Chocolate Amaretto Bundt Cake

While I may not be a huge fan of plain chocolate cake, I can certainly sing the praises of chocolate cake with some added interest. Cinnamon, cream cheese, peanut butter, or, in this instance, a liqueur.

I found this cake recipe while flipping through The Magnolia Bakery Cookbook. As you well know, I do love to make a Bundt cake. Plus, there’s chocolate and amaretto. How could I go wrong?

Chocolate Amaretto Bundt Cake | Bake or Break

The cake is wonderfully rich and moist. The amaretto and chocolate are a wonderful combination. One bit of warning: If you’re not a big, big fan of amaretto, then you might want to cut back on the amount in the recipe. Not only is there a lot of amaretto, there is also a good bit of almond extract. We really liked the result, but it definitely has a strong amaretto/almond flavor.

As another option, I’m sure some other liqueurs would work well for this cake. Kahlua, Frangelico, or Bailey’s would all be interesting options. What liqueurs do you like to use in baking?

Chocolate Amaretto Bundt Cake

Prep Time: 20 minutes

Cook Time: 50 minutes

Chocolate Amaretto Bundt Cake

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs, at room temperature
  • 6 ounces semisweet chocolate, melted
  • 1 cup milk
  • 3 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 4 tablespoons amaretto-flavored liqueur

Instructions

Preheat oven to 350°. Grease and lightly flour a 10-inch Bundt pan.

Sift together the flour and baking soda. Set aside.

Using an electric mixer on medium speed, mix the butter, sugar, and brown sugar until fluffy. Add the eggs, one at a time, mixing well after each. Add the chocolate and mix well. Add the flour/baking soda mixture in thirds, alternating with the milk and the extracts. Beat after each addition until smooth. Mix in the liqueur. Pour batter into prepared pan.

Bake 45-50 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool in pan for 20 minutes. Then, remove from pan and cool completely on a wire rack.

Notes

Recipe adapted from The Magnolia Bakery Cookbook.

http://www.bakeorbreak.com/2008/08/chocolate-amaretto-bundt-cake/
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47 Comments

  1. Nick August 28, 2008 Reply

    I’m not a fan of plain chocolate cake either, there’s just something missing. And it’s strange because I’m pretty much a chocolate snob with my dark chocolates. Even the Magnolia chocolate cupcakes aren’t great in my opinion, I always get the vanilla. Amaretto sounds like the perfect addition, chocolate and almonds are unbelievable together.

    I never use liquors in baking, I need to start trying it, I’ve heard it adds so much flavor. Great recipe!

  2. Monica H August 28, 2008 Reply

    Delurking to say this looks luscious!

    I found your blog a few days ago and I love your recipes.

  3. Katie August 29, 2008 Reply

    Oh yum this looks delicous. I’m a huge amaretto fan – the more the merrier. It goes so well with chocolate

  4. Morgana August 29, 2008 Reply

    Oh, my! I love Amaretto, I must try this recipe. And Frangelico too.

    I usually work with something like Madeira Sponge Cake (is the best for carving and cake decorating) and I love to add some liqueur, like baileys or a very alike liqueur made with rum instead of whisky. I love using “crema de orujo” liqueur as well. And some times a little bit of sherry and “ron miel” (honey rum). Oh, and don’t forget Kahlua or Cointreau… Just a little touch of this liqueurs can add a different touch to your cakes and desserts.

  5. stella August 29, 2008 Reply

    Yum, that looks really good!
    I like to use Cointreau too, because that flavour is simply unique. And Rum is my favourite liquid ingredient, because you can always make a dessert taste totally different with just this hint of alcohol.

  6. Kevin August 29, 2008 Reply

    This cake sounds really good with chocolate and almond flavours.

  7. Laura August 29, 2008 Reply

    Been lurking too – this looks too good not to make. I love almond flavor and with chocolate, OMG, sounds like heaven.

  8. Rachel August 29, 2008 Reply

    This looks amazing, and it makes me wish I wasn’t one of those annoying people with an aversion to almond flavoring. I love almonds, hate almond flavoring. I wonder if I could make it with some really good orange essence instead?

  9. Anna August 29, 2008 Reply

    Well, I generally like icing. However, this is a cake I will definitely make for a teachers’ luncheon or something like that. It looks like something you can slice up neatly and arrange on a plate. Plus, teachers always like a little Amaretto around noon-time. ;).

  10. Hannah August 29, 2008 Reply

    Mmm. Almond and chocolate! This looks like something my mother would like! I’m going to make it sometime!

  11. roey August 29, 2008 Reply

    how would these translate as cupcakes?

  12. quinn August 29, 2008 Reply

    @roey, I’ll leave the technical answer to Jennifer, but I can’t shake the image that cupcake versions of these would be like those tiny, little bottles of booze they used to (still do?) serve on airplanes. In other words: cute, portable, and awesome.

  13. jennifer August 29, 2008 Reply

    Nick, I am definitely a chocolate snob, too. And it’s getting worse all the time!

    Monica, thanks for commenting!

    Katie, amaretto is wonderful with chocolate. Or on its own. Or in an amaretto sour. ;-)

    Morgana, you sound like quite the liqeuer expert! I’ll know who to come to with any questions. ;-)

    stella, my grandmother always made the very best rum cake for the holidays. Yum!

    Kevin, it’s delicious! :-)

    Laura, thanks for commenting! Good to see some de-lurking going on here.

    Rachel, I think you could change the flavors around very easily. Maybe orange essence and Cointreau? Let me know if you try it.

    Anna, I think most every job makes you want some amaretto at lunch time. ;-)

    Hannah, I hope you like it!

    roey, I think Quinn sums up the idea of cupcakes very well. Little bite-sized ones would be great for entertaining.

  14. Carol August 29, 2008 Reply

    Oh my….chocolate and amaretto-what a delightful combination….and in a cake? All the more delightful! I can’t wait to try this one!!!!!

  15. Kim August 30, 2008 Reply

    Jennifer, here I thought I was alone in not being a fan of chocolate cake! This sounds like a great recipe for those of us that fit into that catergory. It also looks very moist and I always like the result I get using a bundt pan. Thanks for the inspiration.

  16. bakingblonde August 30, 2008 Reply

    Oh yeah, that looks like a winning recipe!! I rarey make goods using Amaretto, but this looks amazing!

  17. jennifer August 30, 2008 Reply

    Carol, I hope you like it!

    Kim, you’re welcome. It’s a wonderful twist on chocolate cake.

    Thanks, bakingblonde.

  18. Nan (and Jim) August 31, 2008 Reply

    This looks so good! One day when I get my nerve up I might try it w/ the Frangelico! You have made me a big fan of that!! Did you put ice cream on top, too? Bet that would be good with the amaretto.

  19. the caked crusader September 1, 2008 Reply

    what a great photo – you can see the moist lovely texture of the cake.

  20. jennifer September 1, 2008 Reply

    No ice cream, Nan. That would have been good, but I don’t think it needs it. It’s good all on its own.

    Thanks, caked crusader!

  21. Holly September 1, 2008 Reply

    I’ve been wanting to make a rum cake, but now I might try this instead!

    I bet Chambord would be an interesting variation for fans of the chocolate raspberry combo.

  22. giz September 2, 2008 Reply

    My expertise is eating. My love is Magnolia Bakery. Your bundt with the fabulous combinations is da bomb – what more can I say.

  23. jennifer September 2, 2008 Reply

    Holly, Chambord sounds like a great idea. I do love raspberries.

    Thanks, giz!

  24. Ethan September 4, 2008 Reply

    Chocolate Earl-Gray Bundt Cake. It’s amazing in the same way. I infuse a little whipping cream with earlgray as well and whip that up to go with it. This looks great. I love chocolate and almond.

  25. Susan September 4, 2008 Reply

    Jennifer, I swear, I print out recipes from blogs every day, but yours seems to be the one site from where I make them *immediately* (rather than putting them in the endless “to make” file). This one did not disappoint – my hubby is a huge amaretto fan and I think he wants to renew his vows now! ;)

  26. Bakerella September 4, 2008 Reply

    That bite’s just right for me.

  27. jennifer September 5, 2008 Reply

    Ethan, that sounds interesting!

    Susan, thank you so much. Glad it was such a success!

    Bakerella, for me, too. :-)

  28. Michelle September 5, 2008 Reply

    How do you think it would turn out if I just used the almond extract and omitted the liqueur? It looks delish as is — but I always seem to embellish things with ganache on top. Yum!

  29. Hélène September 6, 2008 Reply

    This looks so yummy & delicious.

  30. Author
    jennifer September 6, 2008 Reply

    Michelle, give it a shot. I think it will work just fine.

    Thanks, Helene!

  31. Kathy September 6, 2008 Reply

    Oh, it’s good! I made it this afternoon after reading the recipe which I followed exactly and wouldn’t change a thing. Of course we had to have a little scoop of vanilla bean ice cream on top!

  32. angel September 7, 2008 Reply

    um…yes please?

  33. jennifer September 7, 2008 Reply

    Kathy, I’m glad you liked it. I kinda wish we’d had some ice cream. Yum!

    Thanks, angel. :-)

  34. kimberly September 9, 2008 Reply

    I ran out and bought the anniversay bundt pan at Williams Sonoma (clerk said bundt cake pans are measured by batter – not inches, but she measured it as a 10″). I made the cake, baked for 45 min and cake tester came out clean, but the cake shrunk more than half it’s size while cooling. It tasted okay (covered in ganache) but, was it supposed to shrink like that or did it not get done?

  35. jennifer September 9, 2008 Reply

    kimberly, as most cakes cool, they will shrink. That’s not unusual at all.

  36. stacy September 10, 2008 Reply

    AS SOON as I checked your website and found this recipe, I ran out and made it! Sure, I felt like an idiot buying 4 tablespoons of amaretto (not my liquor style), but it’s all done!

    Anyway, I’m new to cake baking and I’m learning as I go and just in case this tip helps anyone else (my grandma said it should have been a no-brainer, but I sure didn’t know it): use shortening, not butter or spray, to grease the bundt pan. This cake is so moist and it just works better. =)

    For icing, I just used a VERY small amount of butter-cream, melted to the consistency of water, and drizzled it around the outside to make it look marbled. I don’t even LIKE chocolate cake but it looked so good I had to eat it. =)

  37. Kristen September 13, 2008 Reply

    Oh you are killing me with all of this chocolate! Another YUM :)

  38. jennifer September 13, 2008 Reply

    Thanks, stacy! I don’t use much shortening. I like Baker’s Joy or some other spray with flour. That drizzle sounds delicious!

    Thanks, Kristen!

  39. Stephanie October 19, 2008 Reply

    Amaretto is a great idea–sweet and a little spicy. My friend has an amazing chocolate Kahlua cake…wonder if this could be used in a similar way?

  40. Tonda December 17, 2008 Reply

    I was so eager to try this cake. Had all the ingredients in the house.
    Mixed it up, thought I’d use half buttermilk, half milk. That is the only thing I changed. It ran over while baking and made a huge mess in my oven.
    And I had to cook it about 40 mins. longer than recipe said too.
    I’m a seasoned cook and baker. Wonder what went wrong??
    I have to say, it is very moist. Love that. Love the color. But not overjoyed by the taste. To me it needs something???
    I love this site. Baked the chocolate, dried cherry oatmeal cookies and they were awesome!!
    I’m still a fan and will try more recipes from here. Just not this chocolate amaretto cake again.
    Thanks.

  41. jennifer December 17, 2008 Reply

    Tonda, I’m sorry you had troubles with the cake. I liked the flavor, but it was definitely all about the Amaretto. Maybe a bit too much for a lot of people.

  42. Rico January 19, 2009 Reply

    choc and amaretto what a combo ..it has me drooling over the pic.thx for sharing this …saw you on blogged

  43. Les June 16, 2009 Reply

    I’ve baked this cake several times and everyone loves it. My ownly problem seems to be I need to cook it 7 extra minutes – and then the edges are a little over done with a ring towards the center still undercooked on the top. Any suggestons?

  44. jennifer June 17, 2009 Reply

    Les, are you using a dark pan? If so, try a lighter one. Also, you could try adjusting the oven temperature. Most people’s ovens vary in temperature, so you might try getting an internal thermometer so you can adjust accordingly. Glad you like the cake!

  45. Cindy May 12, 2013 Reply

    Sadly, I did not find this overly flavorful at all. I regret that I won’t be making this again despite the beautiful pictures.

  46. Karen February 20, 2014 Reply

    Ok, I was soon excited to make this, the batter tasted delicious!! It is boiling all over my oven and it’s only been in 25 minutes. House smells terrible. What did I do wrong??

    • Author
      Jennifer McHenry February 21, 2014 Reply

      Oh no, Karen! Is it possible your Bundt pan was too small?

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