📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This is crucial to prevent the cake from sticking!
2. In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Make sure there are no lumps!
3. In a separate bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 2 cups granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
4. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract and 1 teaspoon amaretto extract. You can find amaretto extract at most baking supply stores, but if you don't have it, feel free to use almond extract instead.
5. In a small bowl, whisk together 1 cup buttermilk and 2 tablespoons red food coloring. This is what gives the cake its signature color!
6. Add the buttermilk mixture to the creamed mixture alternately with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix!
7. In a small bowl, combine 1 teaspoon white vinegar and 1 teaspoon baking soda. The mixture will fizz. Add it to the batter and mix quickly.
8. Pour the batter evenly into the prepared cake pans.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be pulling away from the sides of the pan.
10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking and breaking apart.
11. While the cakes are cooling, prepare the amaretto frosting. In a large bowl, beat together 8 ounces cream cheese, softened, and 1 cup (2 sticks) unsalted butter, softened, until smooth and creamy. Make sure there are no lumps!
12. Gradually add 4 cups powdered sugar, beating until light and fluffy. Stir in 2 tablespoons amaretto liqueur. This is what gives the frosting its amazing flavor! (If you prefer a stronger amaretto flavor, you can add a bit more liqueur, a teaspoon at a time, until you reach your desired taste.)
13. Once the cakes are completely cool, level the tops with a serrated knife if necessary. This will make it easier to stack and frost the cakes.
14. Place one cake layer on a serving plate and spread with a generous layer of amaretto frosting.
15. Top with the second cake layer and frost the entire cake. Get creative with your frosting technique! You can use a spatula to create a smooth finish, or pipe on swirls and rosettes.
16. Garnish with chocolate shavings or sprinkles, if desired. A little extra touch can make all the difference!
17. Refrigerate the cake for at least 30 minutes before serving. This will help the frosting set and make the cake easier to slice.
18. Slice, serve, and enjoy your delicious Red Velvet Amaretto Kiss Cake! I hope it brings you as much joy as it brings me.