Description
This Almond Joy Layer Cake is a rich and indulgent dessert inspired by the classic candy bar, featuring moist chocolate cake layers, chewy coconut filling, almond slivers, coconut frosting, and a smooth chocolate ganache topping—perfect for special occasions.
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup hot water
- 14 oz can sweetened condensed milk
- 3 cups sweetened shredded coconut
- 2–4 tbsp sliced almonds
- 1 1/4 cup butter
- 1 1/4 cups shortening
- 10 cups powdered sugar
- 1 1/2 tbsp coconut extract
- 5–6 tbsp water or milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- Almond Joy candy bars, optional for garnish
Instructions
- Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with non-stick spray and parchment paper.
- In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
- In a separate bowl, mix milk, oil, vanilla, and eggs.
- Add wet ingredients to dry and beat until smooth. Gradually mix in hot water until fully combined.
- Divide batter evenly among pans and bake for 22–25 minutes. Let cool completely.
- Mix sweetened condensed milk and shredded coconut for the filling. Set aside.
- For frosting, beat butter and shortening. Add half of powdered sugar, then coconut extract and 4–5 tbsp milk/water. Add remaining sugar and adjust consistency with more liquid if needed.
- Level cooled cakes. Place one layer on a plate, pipe a frosting dam, and add half of the coconut filling. Sprinkle with sliced almonds.
- Repeat with second layer, then top with third layer.
- Apply a crumb coat and fully frost the cake with coconut frosting.
- Heat cream to boiling, pour over chocolate chips, let sit, then whisk to make ganache. Drizzle and spread over top of cake.
- Decorate with extra frosting, coconut, almonds, and Almond Joy pieces as desired. Refrigerate until serving, bring to room temperature before slicing.
Notes
- Use dark chocolate for a richer ganache.
- Toast coconut for extra flavor.
- Cream cheese frosting can be used for a tangier taste.
- Refrigerate cake for up to 4 days, bring to room temperature before serving.
- Cake layers can be made ahead and frozen.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 58g
- Sodium: 230mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
