Craving a decadent dessert that combines the rich flavors of chocolate, almonds, and coconut? Look no further than Almond Joy Cake! This delightful treat is inspired by the beloved Almond Joy Candy Bar, featuring chocolate almond cake layers, a luscious coconut buttercream, and a toasted coconut and almond filling, all topped with a luxurious chocolate ganache.
Despite my initial hesitation towards raw coconut, creating this Almond Joy Cake recipe turned out to be a pleasant surprise. With a brownie-like base, creamy coconut filling, and a dark chocolate topping, this dessert captures all the essence of the classic candy bar in a homemade delight. Whether you’re a fan of Almond Joy candy bars or simply enjoy indulging in a rich and flavorful dessert, this recipe is sure to impress your taste buds.
Ingredients
Creating this Almond Joy Cake is a delightful journey with its mix of chocolate, coconut, and almonds. Below are the essential ingredients you will need to bring this delicious cake to life.
For the Cake:
- 1 box Duncan Hines Dark Chocolate Fudge dry cake mix (16.5 ounces)
- 3 large eggs
- 1 cup whole milk
- 1/3 cup canola oil
For the Frosting:
- 1 1/2 cups butter (softened)
- 2 teaspoons coconut extract
- 6 cups powdered sugar
- 1/4–1/3 cup heavy cream
- 1 1/2 cups shredded coconut
For the Ganache:
- 2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1/2 cup sliced almonds
- Almond Joy fun-size candy bar for garnishing (optional)
Equipment Needed
For this Almond Joy Cake recipe, you will need some essential equipment to help you perfect this delightful dessert. Here is a list of what you’ll need:
- Two 9-inch round baking pans
- Mixing bowls
- Stand or electric hand mixer
- Double boiler (or a heatproof bowl and saucepan)
- Wire racks
- Spatula
Having the right equipment on hand will make the baking process smooth and enjoyable. Be sure to gather all your tools before starting!
Prep Work
Before diving into making the delicious Almond Joy Cake, it’s essential to prep some key components to ensure the baking process runs smoothly.
Preparing the Cake Pans
Grease and flour two 9-inch round cake pans thoroughly. This step will ensure your cake layers bake evenly and release seamlessly for that perfect presentation.
Directions
Let’s dive into the step-by-step process of creating the Almond Joy Cake. From making the chocolate cake to assembling the final masterpiece, each step brings us closer to a scrumptious dessert that captures the essence of the classic candy bar.
Making the Cake
- Preheat the oven to 350°F (175°C).
- In the bowl of a stand mixer, combine the dry cake mix, eggs, milk, and canola oil. Beat on low speed for 30 seconds, then on medium speed for 2 minutes until the batter is smooth.
- Divide the batter evenly between the two prepared cake pans.
- Bake at 350°F (175°C) for 24 minutes, or until the top of the cake bounces back when touched.
- Allow the cakes to cool in the pans for 5–6 minutes, then carefully run a knife around the edges and transfer the layers to wire racks to cool completely.
Making the Coconut Buttercream
- While the cakes are cooling, prepare the frosting. In the bowl of a stand mixer, whip the butter on medium speed for 2–3 minutes until light and fluffy.
- Add the coconut extract and mix until incorporated.
- Gradually add the powdered sugar, one cup at a time, mixing after each addition.
- Add 1/4–1/3 cup of heavy cream and beat until you achieve a spreadable consistency.
- Whip the frosting for an additional 2–3 minutes until light and fluffy. Fold in the shredded coconut.
Assembling the Cake Layers
- Place the first cake layer on a cake plate or stand. Spread the coconut buttercream evenly over the top.
- Sprinkle 1/4 cup of the sliced almonds over the frosting.
- Place the second cake layer on top. Use the remaining frosting to frost the entire cake, covering both the top and sides. Optionally, reserve 1/4–1/2 cup of frosting for garnishing later.
Making the Ganache
- In the top pan of a double boiler, combine the chocolate chips and heavy cream. Heat over medium-low, stirring frequently, until the chocolate melts completely and the ganache is smooth and glossy.
- Remove from heat and let the ganache cool for about 25 minutes, allowing it to thicken.
Decorating the Cake
- Spoon the cooled ganache onto the center of the cake. Gently spread it toward the edges, letting it drip slightly down the sides for a beautiful finish.
- While the ganache is still wet, sprinkle the remaining sliced almonds on top.
- For an optional decorative touch, pipe reserved frosting on top using a piping bag fitted with a star tip (Wilton 1M). Place a fun-size Almond Joy candy bar in the frosting swirl for added flair.
Serving Suggestions
Take your Almond Joy Cake to the next level with these serving suggestions:
- Serve with Ice Cream: A scoop of vanilla or coconut ice cream on the side is a perfect companion to this indulgent dessert.
- Pairing with Beverages: Serve alongside coffee, coconut-flavored tea, or a glass of cold milk to enhance the cake’s coconut and chocolate flavors.
- Adding Fresh Fruits: Garnish with sliced strawberries or raspberries for a pop of color and freshness.
Storage Tips
Keep your masterpiece fresh by following these simple storage tips:
- Room Temperature Storage: Store the cake at room temperature in an airtight container for up to 2 days.
- Refrigeration: For longer storage, refrigerate the cake in an airtight container for up to 5–7 days.
- Freezing: Freeze the cake for up to 1–2 months. Thaw overnight in the refrigerator before serving.
Conclusion
The journey of creating this Almond Joy Cake is as sweet as the dessert itself. Each layer—rich chocolate cake, creamy coconut buttercream, and glossy ganache—evokes the nostalgic essence of the beloved candy bar. Whether for a special occasion or a weekend indulgence, this cake is sure to delight. Happy baking!
Enjoy every bite of this decadent and luxurious treat, and don’t forget to share it with those you love for the ultimate dessert experience!
PrintAlmond Joy Cake Recipe
Indulge in the flavors of the classic Almond Joy candy bar with this decadent dessert. Featuring moist dark chocolate fudge cake layers, fluffy coconut buttercream, a rich chocolate ganache, and crunchy almonds, this cake is a true showstopper for any occasion. It’s a homemade treat that’s easy to make and perfect for lovers of chocolate, coconut, and almonds!
- Prep Time: 25 minutes
- Cook Time: 24 minutes
- Total Time: 1 hour 15 minutes (includes cooling and assembling)
- Yield: 12 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the Cake:
- 1 box Duncan Hines Dark Chocolate Fudge dry cake mix (16.5 ounces)
- 3 large eggs
- 1 cup whole milk
- 1/3 cup canola oil
For the Coconut Buttercream:
- 1 1/2 cups butter (softened)
- 2 teaspoons coconut extract
- 6 cups powdered sugar
- 1/4–1/3 cup heavy cream
- 1 1/2 cups shredded coconut
For the Ganache:
- 2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1/2 cup sliced almonds
Optional Garnishes:
- Almond Joy fun-size candy bars
- Reserved coconut buttercream for piping
Instructions
Step 1: Prepare the Cake Layers
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix the Batter: In a large mixing bowl, combine the dry cake mix, eggs, milk, and canola oil. Use a stand or hand mixer to mix on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until smooth.
- Bake: Divide the batter evenly between the two prepared pans. Bake for 24 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 5–6 minutes. Run a knife along the edges, then transfer the cakes to a wire rack to cool completely.
Pro Tip: Use a kitchen scale to divide the batter evenly for uniform layers. Avoid overmixing the batter to prevent a dense texture.
Step 2: Make the Coconut Buttercream
- Whip the Butter: In the bowl of a stand mixer, beat the softened butter on medium speed for 2–3 minutes until pale and fluffy.
- Add Coconut Flavor: Mix in the coconut extract until evenly combined.
- Incorporate Powdered Sugar: Gradually add the powdered sugar, one cup at a time, while mixing on low speed to avoid a sugar cloud.
- Adjust Consistency: Drizzle in heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency. Beat for 2–3 minutes until light and fluffy.
- Fold in Coconut: Gently fold in shredded coconut for texture.
Step 3: Assemble the Cake
- Layer 1: Place one cooled cake layer on a cake plate or stand. Spread a generous layer of coconut buttercream evenly over the top. Sprinkle 1/4 cup sliced almonds over the frosting.
- Layer 2: Place the second cake layer on top and frost the entire cake, including the top and sides. For an elegant look, smooth the frosting with an offset spatula.
- Optional Garnish: Reserve 1/4–1/2 cup of buttercream for piping decorations.
Pro Tip: Chill the cake for 10–15 minutes before frosting to reduce crumbs and make decorating easier.
Step 4: Make the Chocolate Ganache
- Melt Chocolate: In a double boiler (or heatproof bowl over simmering water), combine the chocolate chips and heavy cream. Heat while stirring until fully melted and glossy.
- Cool and Thicken: Remove from heat and let the ganache cool for about 25 minutes until it thickens to a spoonable consistency.
Common Mistake to Avoid: Make sure the ganache is cool enough before pouring onto the cake to prevent it from sliding off completely.
Step 5: Decorate the Cake
- Apply Ganache: Spoon the ganache onto the center of the cake. Carefully spread it to the edges, allowing some to drip down the sides for a polished “drip” effect.
- Add Crunch and Candies: While the ganache is still wet, sprinkle the remaining sliced almonds on top. Use a piping bag and star tip (like Wilton 1M) to pipe decorative swirls with reserved frosting. Garnish with fun-size Almond Joy candy bars.
Pro Tip: For clean slices, refrigerate the cake for 20–30 minutes before cutting.
Notes
Serving Suggestions:
- Pair with coffee, a latte, or a glass of cold milk.
- Add a scoop of vanilla or coconut ice cream on the side.
- Garnish individual slices with fresh raspberries for a pop of color.
Tips & Tricks:
- Uniform Layers: Use a serrated knife to level the cakes if needed.
- Chilling: Chill the cake briefly after applying the buttercream to make applying ganache easier.
- Ganache Consistency: If ganache is too thick when cooling, stir in 1–2 teaspoons of warm cream to loosen it.
Storage:
- Room Temperature: Store the cake in an airtight container for up to 2 days.
- Refrigeration: Refrigerate for up to 5–7 days. Bring to room temperature before serving for the best flavor.
- Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating (Optional):
- Serve cold or bring to room temperature. For a warm, gooey treat, microwave individual slices for 10–15 seconds.
