Get ready to indulge in an Almond Joy Cake Recipe that combines the delicious flavors of chocolate, coconut, and almonds. Whether it’s a birthday, anniversary, or just a sweet treat for yourself, this cake is perfect for any occasion if you’re a fan of Almond Joy candy bars.
With multiple layers of moist chocolate cake, creamy coconut filling, and almond slivers, this cake is sure to satisfy your sweet tooth. In this article, we will explore different recipes for Almond Joy Cake and show you how to make this delectable dessert at home.
Almond Joy Cake Recipe
Get ready to indulge in an Almond Joy Cake Recipe that combines the delicious flavors of chocolate, coconut, and almonds. Whether it's a birthday, anniversary, or just a sweet treat for yourself, this cake is perfect for any occasion if you're a fan of Almond Joy candy bars.
Ingredients
- 1 package devil's food cake mix (regular size)
- 1 cup buttermilk
- 4 large eggs, room temperature
- 1/3 cup canola oil
- 20 large marshmallows
- 1 cup sugar
- 1 cup evaporated milk
- 2 tablespoons cornstarch
- 3-1/2 cups sweetened shredded coconut
- 1 cup chopped almonds
- 1 can (16 ounces) chocolate fudge frosting
Instructions
- To prepare your delicious cake, start by preheating the oven to 325°F. Grease and flour two 9-inch round baking pans. In a spacious bowl, combine the cake mix, buttermilk, eggs, and oil. Begin by beating the mixture on low speed for 30 seconds, then switch to medium speed and beat for an additional 2 minutes. Next, evenly divide the batter between the prepared pans. Bake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center comes out clean. Once done, allow the cakes to cool for 10 minutes before gently removing them from the pans and transferring them to wire racks to cool completely.
- In a large saucepan, mix marshmallows, sugar, milk, and cornstarch. Begin by melting the marshmallows over low heat, then gradually raise the heat to medium while stirring continuously until it reaches a boil. Incorporate coconut and almonds, and let it cool. Refrigerate until it's cold yet easy to spread, roughly 45 minutes.
- Begin by slicing each cake horizontally with a serrated knife. Place the first cake layer on a serving plate and generously spread one-third of the delicious coconut filling. Repeat this process two more times, creating delightful layers. Finally, add the remaining cake layer and skillfully frost the entire creation with luscious fudge frosting. Allow it to set in the refrigerator for a minimum of one hour. For an extra touch of elegance, consider adorning it with coconut flakes and almonds. Remember to refrigerate any remaining slices for future enjoyment.
