Amaretto Cake with Buttercream Frosting

Amaretto Cake with Buttercream Frosting

  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup sour cream
  • 1/2 cup 2 percent milk
  • 1/2 cup amaretto
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 eggs
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract

Buttercream

  • 1-1/3 cups butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 7-1/2 to 8 cups confectioners' sugar
  • 2/3 cup amaretto

Optional decorations: toasted sliced almonds, milk chocolate M&M's and melted chocolate

Preheat oven to 325. Line bottoms of three greased 9-inch round baking pans with parchment paper; grease paper.

In a bowl, whisk flour and baking powder. In another bowl, whisk sour cream, milk and amaretto until blended. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the extracts. Add flour mixture alternately with sour cream mixture, beating well after each addition.

Transfer batter to prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

In a large bowl, beat butter, vanilla and salt until creamy. Beat in enough confectioners' sugar, alternately with amaretto, to reach desired consistency. Reserve 2/3 cup of frosting for the piping.

Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting.

Pipe reserved frosting around bottom edge of cake. If desired, decorate the cake with flowers, using almonds for petals and M&M's for the centers. Pipe designs on frosting with melted chocolate as desired.

Note: To toast nuts, spread in a 15- by 10-inch baking pan. Bake at 350 for 5 to 10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

(Recipe courtesy of "Holiday & Celebrations Cookbook 2014")

Follow community news editor Sally Ann Shurmur on Twitter @WYOSAS.

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