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Chocolate Amaretto Bundt Cake

This Chocolate Amaretto Bundt Cake pairs a moist chocolate cake with the delicate almond flavor of amaretto liqueur. It’s the perfect Bundt cake for a party!

Slice of chocolate amaretto bundt cake on plate with raspberries

Moist Chocolate Bundt Cake Infused With Almond Flavor

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: Chocolate Cake with Marshmallow Frosting, Chocolate Peppermint Cake, etc. In the case of this chocolate Bundt cake, the added interest is amaretto liqueur.

I found this Chocolate Amaretto Bundt 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?

Well, the answer is that I couldn’t go wrong, and I didn’t! The cake is rich and moist, and the amaretto and chocolate prove to be a wonderful combination. You don’t even need to add icing or a glaze, but a dusting of powdered sugar is a nice touch.

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 this Chocolate Amaretto Bundt Cake definitely has a strong amaretto/almond flavor.

Overhead view of ingredients for chocolate amaretto bundt cake

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • All-purpose flour – Learn more: How to Measure Flour
  • Baking soda
  • Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
  • Granulated sugar
  • Light brown sugar – Don’t substitute dark brown sugar; its flavor is too strong for this recipe.
  • Eggs – Let these come to room temperature.
  • Semisweet chocolate – Melt this in the microwave or a double-boiler.
  • Milk – I recommend using whole milk for baking.
  • Almond extract – This plays up the amaretto flavor in the recipe.
  • Vanilla extract
  • Amaretto-flavored liqueur
  • Confectioners’ sugar

What can I substitute for amaretto?

I’m sure some other liqueurs would work well for this cake. Kahlua, Frangelico, or Bailey’s would all be interesting options.

For a nonalcoholic option, you can omit the amaretto. Use water to replace the volume of the liqueur.

Chocolate amaretto bundt cake on cake stand with pieces removed

How to Make Chocolate Amaretto Bundt Cake

This is quite an easy Bundt cake recipe, especially since you don’t need to frost or glaze it. Here’s what you’ll need to do.

Prepare. Preheat your oven to 350°F. Grease and lightly flour a 12-cup Bundt pan, tapping out any excess. Alternatively, you can coat the pan with a cooking spray with flour, like Baker’s Joy or Pam Baking.

Mix the dry ingredients. Whisk the flour and baking soda in a small bowl. 

Mix the wet ingredients. Use an electric mixer on medium speed to cream the butter, sugar, and brown sugar until they’re fluffy. Beat in the eggs one at a time, followed by the chocolate.

Combine the wet and dry ingredients. Add the flour mixture in three portions, alternating with the milk and the extracts. Beat after each addition, then mix in the liqueur. 

Overhead view of chocolate amaretto bundt cake batter in pan

Bake. Pour the batter into the prepared Bundt pan and spread in an even layer. Bake for 45 to 50 minutes, or until a cake tester inserted into the middle comes out clean. 

Overhead view of chocolate amaretto bundt cake on cooling rack

Cool. Let the Bundt cake cool in the pan for 20 minutes. Then, carefully remove it from the pan and let it finish cooling on a wire rack. Dust with confectioners’ sugar before serving, if desired.

Overhead view of chocolate amaretto bundt cake on cake stand with slice removed

Do You Flip a Bundt Cake Right Away?

No, you should not flip a Bundt cake right away, but you also don’t want to let it cool completely. There’s a sweet spot between hot-out-of-the-oven and completely cool when you can invert a Bundt cake pan and it falls out easily and cleanly. For this particular Bundt cake, it’s just around the 20 minute mark.

Whole chocolate amaretto bundt cake on cake stand

Tips for Success

Here are some simple tips and hints to help you get a perfect Chocolate Amaretto Bundt Cake.

  • Flour the pan. Don’t skip this! Bundt cake pans have so many little nooks and crannies, and this will help the cake release smoothly. This is especially important for a cake that’s not glazed or frosted—you don’t have anything to cover the imperfections!
  • Measure the flour properly. Instead of scooping the flour into measuring cups, spoon the flour in gently and use a butter knife to level the top. Extra flour will result in a dry cake. If you have a digital kitchen scale, you can opt to measure by weight, which is the most accurate method.
  • Use room temperature butter, eggs, and milk. Not only do these distribute more evenly into the batter when you mix it, they’ll also hold more air, which means a lighter cake texture. Remember that butter shouldn’t be quite all the way to room temperature. Learn more: How to Soften Butter
Whole chocolate amaretto bundt cake on cake stand

How to Store

Store your Chocolate Amaretto Bundt Cake wrapped at room temperature, or transfer smaller amounts of leftovers to an airtight container. It will keep for 3 to 4 days.

Can This Recipe Be Frozen?

You can freeze this Bundt cake, wrapped well, for up to 3 months. Let it thaw at room temperature before serving.

Slice of chocolate amaretto bundt cake on plate with raspberries

Chocolate Amaretto Bundt Cake

Yield 10-12 servings
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

This moist and fluffy chocolate Bundt cake is perfectly flavored with almond extract, vanilla, and amaretto. An easy dessert with a touch of elegance.

Slice of chocolate amaretto bundt cake on plate

Ingredients

  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) firmly packed light brown sugar
  • 4 large eggs, at room temperature
  • 6 ounces (170g) semisweet chocolate, melted
  • 1 cup (236ml) milk
  • 3 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1/4 cup (59ml) amaretto-flavored liqueur
  • confectioners' sugar, for garnish

Instructions

  1. Preheat oven to 350°F. Grease and lightly flour a 12-cup Bundt pan. (Or coat with a cooking spray that contains flour.)
  2. Sift together the flour and baking soda. Set aside.
  3. 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.
  4. Add the flour mixture in three portions, alternating with the milk and the extracts. Beat after each addition until smooth. Mix in the liqueur. Pour the batter into the prepared pan, and spread evenly.
  5. Bake 45-50 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool in the pan for 20 minutes. Then, remove from the pan and cool completely on a wire rack.
  6. If you like, dust the cake with confectioners' sugar before serving.

Notes

Recipe adapted from The Magnolia Bakery Cookbook.

Store your Chocolate Amaretto Bundt Cake wrapped at room temperature, or transfer smaller amounts of leftovers to an airtight container. It will keep for 3 to 4 days.

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    53 Comments on “Chocolate Amaretto Bundt Cake”

  1. 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. Delurking to say this looks luscious!

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

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

  4. 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. 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. This cake sounds really good with chocolate and almond flavours.

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

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

  11. how would these translate as cupcakes?

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

  17. Carol, I hope you like it!

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

    Thanks, bakingblonde.

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

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

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

    Thanks, giz!

  24. 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. 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. That bite’s just right for me.

  27. Ethan, that sounds interesting!

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

    Bakerella, for me, too. 🙂

  28. 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. This looks so yummy & delicious.

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

    Thanks, Helene!

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

    Thanks, angel. 🙂

  33. 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?

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

  35. 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. =)

  36. Oh you are killing me with all of this chocolate! Another YUM 🙂

  37. 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!

  38. 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?

  39. 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.

  40. 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.

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

  42. 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?

  43. 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!

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

  45. 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??

  46. Hey Jennifer, thanks so much for sharing this recipe! It’s SO good! 

    I cut the milk by 2 tbsp and replaced it with amaretto – since I love that flavor – and added a light chocolate glaze to it to bring the chocolate out in the cake. It turned out rich but absolutely delicious! 

  47. A little fear when I thought the cake was going to overflow but finally no (I’ll add a little less milk next time). I covered the cake with aluminum foil after 40 minutes and extended the cooking time by 5 minutes.
    We feasted on this bundt cake very very chewy served with a coconut whipped cream.
    Thank you for this delicious recipe !

  48. I tried this one twice now, out of magnolia. Like everyone says, it smells SO GREAT! But as others have mentioned, we’ve had it just gushing out of the pan after 10 – 20m of cooking. So disappointed! Maybe it is all bundt pans just aren’t made the same and it’s a volume issue. We’re at about 5500ft elevation, so not sure if that would have an issue. I literally thought I put too much baking soda in the first time. At least the second time I was prepared and didn’t start my oven on fire though!

    • Hi! Perhaps the pan was too small? I use a metal pan, so it’s also possible that a different material could make a difference. I can’t help much with high altitude baking, as I live basically at sea level here in New York.

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