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Almond Joy Cake Recipe

Almond Joy Cake Recipes
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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!

Ingredients

Scale

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

  1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. Add Coconut Flavor: Mix in the coconut extract until evenly combined.
  3. Incorporate Powdered Sugar: Gradually add the powdered sugar, one cup at a time, while mixing on low speed to avoid a sugar cloud.
  4. 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.
  5. Fold in Coconut: Gently fold in shredded coconut for texture.

Step 3: Assemble the Cake

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. 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

  1. 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.
  2. 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.

Find it online: https://cakeshungry.com/almond-joy-cake/