Almond Joy Layer Cake

User Reviews

4.3

30 reviews
Good
  • Prep Time

    30 mins

  • Cook Time

    30 mins

  • Total Time

    54 mins

  • Servings

    15 servings

  • Calories

    954 kcal

  • Course

    Dessert

  • Cuisine

    American

Almond Joy Layer Cake

Turn a much-loved candy bar into a cake! This Almond Joy Layer Cake starts with a cake mix, but has homemade coconut buttercream and chocolate ganache.

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Ingredients

Servings
  • 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

Coconut Buttercream:

  • 2 cups butter 4 sticks, softened
  • 3 teaspoons coconut extract
  • 8 cups powdered sugar
  • 1/3-1/2 cup heavy cream
  • 2 cups shredded coconut

Chocolate Ganache:

  • 2 cups semi-sweet chocolate chips
  • 1 cup heavy cream
  • 1/2 cup sliced almonds
  • Almond Joy fun-size candy bar for garnishing
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Instructions

  1. Pre-heat the oven to 350 degrees. Grease and flour two 9" round cake pans
  2. In the bowl of a stand mixer, combine the dry cake mix, eggs, milk and oil. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Divide the batter evenly between the two prepared cake pans.
  3. Bake the cake at 350 degrees for 24 minutes, or until the top of the cake bounces back when you touch it.
  4. Allow the cakes to cool for 5-6 minutes. Run a knife around the outside edge of a cake and remove them to a wire rack to cool completely.
  5. While the cakes are cooling, prepare the coconut buttercream.
  6. Place the butter in the bowl of a stand mixer. Whip the butter on medium speed for 2-3 minutes until the butter is almost white.
  7. Add the coconut extract and mix again.
  8. Add the powdered sugar, one cup at a time, to the butter mixture, mixing as you add the sugar.
  9. Add about 1/3 cup of heavy cream and beat well. Continue to drizzle in the buttercream until it is a spreadable consistency.
  10. Whip the frosting for 2-3 minutes until it is light and fluffy. Fold in the shredded coconut.
  11. Once the cakes are cool, place the bottom cake layer on a cake plate. Spread frosting on top of that layer.
  12. Sprinkle 1/4 cup sliced almonds over the buttercream.
  13. Place the second cake on top of the frosted cake.
  14. If desired, set aside 1/4-1/2 cup of frosting for garnishing the top of the cake. With the remianing frosting, frost the cake all over the top and sides, making sure that the cake looks even and as smooth as possible.
  15. For the chocolate ganache: In the top pan of a double boiler, place two cups of chocolate chips and 1 cup of heavy cream. Place water in the bottom pan. Place the double boiler over medium-low heat. As the water heats, stir the chocolate chips and cream until the chocolate is fully melted into the cream. The mixture should be shiny and smooth.
  16. Remove the top pan from the bottom pan and set it on a wire rack to cool. Allow it to cool and thicken for about 25 minutes.
  17. Once the ganache has thickened, spoon it on top of the cake. Start in the center and use a spoon to smooth the ganache barely to the edges of the cake. As you spread the ganache to the edges, a little bit will start to spill over the edge, creating the dripping look. Be careful that the ganache is cool and thick enough and that you are careful spreading it to the sides so that it doesn't all drip off.
  18. While the ganache is still "wet", sprinkle the rest of the sliced almonds on top.
  19. Add a spoonful or swirl (I used Wilton Tip 1M) of frosting to decorate the top. Place a fun-size Almond Joy candy bar in the frosting swirl if desired.

Notes

  • You can make the layer cakes a day in advance and freeze them as a time-saver. Double wrap them in plastic wrap and put them in a large Ziploc bag or plastic storage container with a lid. Pull them out of the freezer in the morning on the day you want to frost them. Leave them completely packaged (as they were frozen) until they are fully thawed, then unwrap and frost!

Nutrition Information

Show Details
Calories 954kcal (48%) Carbohydrates 105g (35%) Protein 6g (12%) Fat 58g (89%) Saturated Fat 31g (155%) Cholesterol 134mg (45%) Sodium 518mg (22%) Potassium 357mg (10%) Fiber 3g (12%) Sugar 88g (176%) Vitamin A 1160IU (23%) Vitamin C 0.2mg (0%) Calcium 115mg (12%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 15servings

Amount Per Serving

Calories 954 kcal

% Daily Value*

Calories 954kcal 48%
Carbohydrates 105g 35%
Protein 6g 12%
Fat 58g 89%
Saturated Fat 31g 155%
Cholesterol 134mg 45%
Sodium 518mg 22%
Potassium 357mg 8%
Fiber 3g 12%
Sugar 88g 176%
Vitamin A 1160IU 23%
Vitamin C 0.2mg 0%
Calcium 115mg 12%
Iron 3.4mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.3

30 reviews
Good

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