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Amaretto Italian Cream Cake

Italian Amaretto Cake from the Austin Statesman

Italian Amaretto Cake is an Italian Cream Cake made with Amaretto.
Course Dessert
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Author Cookie Madness


  • 5 eggs separated
  • 2 1/2 cups sugar divided use
  • 1 cup butter softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon each vanilla and coconut extracts
  • 2 teaspoons baking soda
  • 1 cup buttermilk
  • 1/2 cup Amaretto
  • 3 cups all-purpose flour
  • 1 cup chopped pecans
  • 1 cup sweetened flaked coconut

Italian Cream Cheese Frosting

  • 3/4 cup butter softened
  • 12 ounces cream cheese
  • 1 teaspoon vanilla
  • 4-5 cups powdered sugar
  • 1/4 cup amaretto


  • Using an electric mixer, beat egg whites until soft peaks form. Slowly add 1/2 cup of the sugar and beat until stiff peaks form. Set aside.
  • Cream butter, the remaining sugar, salt, baking powder, and extracts; add the yolks, 1 at a time, beating well after each.
  • Stir baking soda into buttermilk. Alternately, add buttermilk and amaretto with flour to the creamed butter mixture, beginning and ending with flour. Fold in egg white mixture, then pecans and coconut.
  • Pour batter into 3 greased and floured 9-inch cake pans. Bake in a 325-degree oven for about 40 minutes or until cakes test done. Remove from oven and cool in pans for 10 minutes. Remove from pans and cool completely on wire racks. Fill and frost cake.
  • Frosting: Cream the butter, cream cheese and vanilla. Gradually add powdered sugar and amaretto and beat until frosting reaches spreading consistency. Fill and frost cake, and store in refrigerator.


The recipe is from Marsha Wallace Lawson of Pflugerville via The Austin American Statesman