Almond Joy Cake

Almond Joy cake is a luscious dessert inspired by the classic candy bar. The layer cake combines rich chocolate, creamy coconut and crunchy almonds, offering a delightful mix of flavors and textures.

It’s sure to bring back fond memories for anyone who enjoyed Almond Joy as a child, but the cake is also an adult indulgence that satisfies various taste preferences. Think of it like an amped-up chocolate almond cake.

If you’re more of a Sour Patch Kids or Reese’s lover, we have even more nostalgic dessert recipes that taste just like your favorite sweets.

Almond Joy Cake Ingredients

• Cake mix: Devil’s food provides a rich, chocolatey base for the cake. A boxed cake mix simplifies preparation while ensuring a moist and fluffy texture. Here are our Test Kitchen’s favorite chocolate cake mix brands.
• Buttermilk: This tangy milk adds moisture and flavor to the cake, enhancing its chocolateyness and ensuring a tender crumb.
• Eggs: Room-temperature eggs provide structure and stability to the cake and help bind the ingredients together.
• Oil: Canola oil adds moisture to the cake, ensuring it stays soft and tender.
• Marshmallows: Melted marshmallows create a gooey filling in the cake, adding a delightful texture contrast and a sweet, chewy element.
• Sugar: Sugar sweetens the cake and helps create a tender texture. It also contributes to the caramelization of the marshmallow layer.
• Evaporated milk: Evaporated milk adds creaminess to the marshmallow mixture and provides a smooth consistency.
• Cornstarch: Cornstarch helps thicken the marshmallow mixture, ensuring that it holds its shape and doesn’t become too runny.
• Coconut: Sweet shredded coconut adds a macaroon-like chewy texture, perfectly complementing the cake’s chocolate and almond elements.
• Almonds: Chopped almonds provide a crunchy texture and a nutty flavor, balancing the sweetness of the cake and adding a satisfying bite.
• Chocolate frosting: Canned fudge frosting adds a rich, creamy chocolate finish to the cake, enhancing its overall decadence and tying all the flavors together.
• Large coconut flakes and toasted almonds: These toppings add visual appeal and extra texture, making the cake even more irresistible.

Directions

Step 1: Bake the cake layers

Eric Kleinberg for Taste of Home

In a large bowl, combine the cake mix, buttermilk, eggs and oil. Beat at a low speed for 30 seconds, then increase the speed to medium for two minutes. Divide the batter between two 9-inch round baking pans and bake at 325°F until a toothpick inserted in the center comes out clean, 28 to 32 minutes. Cool the cakes in the pans for 10 minutes before removing them to wire racks to cool completely.

Step 2: Make the filling

Eric Kleinberg for Taste of Home

In a large saucepan, combine the marshmallows, sugar, milk and cornstarch. Cook and stir the mixture over low heat until the marshmallows are melted. Increase the heat to medium and bring the mixture to a boil, stirring constantly. Stir in the coconut and almonds, then remove the saucepan from the heat. Refrigerate the filling until cold but still spreadable, about 45 minutes.

Step 3: Assemble the cake

Eric Kleinberg for Taste of Home

Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate. Spread a third of the filling on the cake layer. Repeat the layering two more times. Top with the remaining cake layer and spread the fudge frosting over the top and side of the cake. Refrigerate for at least one hour or until set. Garnish the cake with coconut flakes and almonds if desired.

ERIC KLEINBERG for Taste of Home

Almond Joy Cake Recipe Variations

• Almond Joy cupcakes: Divide the batter into cupcake liners and bake for 18 to 20 minutes. Top each cupcake with a dollop of the marshmallow mixture and a swirl of chocolate frosting. You can also follow this recipe for Almond Joy cupcakes.
• Milk chocolate Almond Joy cake: For a lighter, sweeter chocolate flavor, use a regular chocolate cake mix and milk chocolate frosting.
• Almond Joy sheet cake: Pour the batter into a greased 9×13-inch baking pan and bake for 30 to 35 minutes. Spread the marshmallow mixture over the cooled cake and top with chocolate fudge frosting.

How to Store Almond Joy Cake

Place any leftover cake in an airtight container and refrigerate for up to five days. Let the cake come to room temperature before serving. You can freeze the cake by wrapping slices tightly in plastic wrap and then aluminum foil. Freeze for up to three months.

Can you make almond joy cake ahead of time?

You can bake the cake layers and prepare the marshmallow mixture a day ahead. Assemble and frost the cake on the day you plan to serve it.

Recipe Tips

ERIC KLEINBERG FOR TASTE OF HOME

Can I use a different type of frosting?

You can use any chocolate frosting you prefer. Dark chocolate or milk chocolate frosting would both work well.

How can I make Almond Joy cake gluten-free?

Substitute the devil’s food cake mix with a gluten-free chocolate cake mix, ensuring all other ingredients are gluten-free as well.

Can I make Almond Joy cake without nuts?

Absolutely. If you have a nut allergy or prefer a nut-free version, simply omit the almonds and call it a Mounds cake.