Almond Joy Layer Cake

If you love Almond Joy candy bars, you’ll fall for this Almond Joy Layer Cake. It’s a chocolate cake with coconut buttercream. Don’t forget the dripping chocolate ganache!

Well hello there, dripping chocolate ganache. Are you in love yet?

A classic candy bar that has stood the test of time is the Almond Joy. This Almond Joy Layer Cake celebrates that timeless chocolate bar in an elegant way.

Almond Joy Cake on a cake plate

Almond Joy Cake

This cake makes a gorgeous statement, but is also easy to make.

It  starts with a cake mix chocolate cake but is topped with homemade coconut buttercream. Make up a simple batch of chocolate ganache, pour it over the top and you have a gorgeous drip cake that will make you drool.

This cake is simply decorated with sliced almonds, a frosting swirl, and a fun-size Almond Joy candy bar. No one will believe it started with a box mix.

Let’s walk through each step!

Chocolate Cake

Choose your favorite brand of box cake mix to make this cake. As long as it fits a 9×13 pan (or two round 9″ cake pans, you’ll be set.

mixing cake batter with a hand mixer

If you want to make a chocolate cake from scratch, use this easy chocolate cake recipe. It’s no fail and has an amazingly moist texture.

chocolate cake batter pouring in a pan

**Pro Tip: If you don’t want to make a layer cake, you can easily make this in a 9×13 pan. Just watch the baking time. You’ll need less frosting, which will help save on calories!**

Coconut Buttercream

You’ll find that this is a classic buttercream frosting recipe with two additions that make it coconut: coconut extract and shredded coconut.

It’s best to use a stand mixer (either Kitchenaid or this amazing Bosch mixer)

  • 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.
Almond Joy Cake frosting mixing in a mixer
  • Add the coconut extract and mix again.
  • Add the powdered sugar, one cup at a time, to the butter mixture, mixing as you add the sugar.
  • Add about ⅓ cup of heavy cream and beat well. Continue to drizzle in the buttercream until it is a spreadable consistency.
  • Whip the frosting for 2-3 minutes until it is light and fluffy. Fold in the shredded coconut.
coconut buttercream frosting in a mixer

Chocolate Ganache

There are many different methods to make chocolate ganache. You can easily make it in the microwave, or you can make it in a double boiler on the stovetop. Today we’re teaching you the double boiler method.

  • 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.
chocolate chips and heavy cream in a pan
  • 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.
  • Remove the top pan from the bottom pan and set it on a wire rack to cool.

**Important Tip: Allow the ganache to cool and thicken for about 25 minutes before putting it over the cake. It will be very hot and will melt the buttercream if you don’t let it cool.**

Almond Joy Cake with dripping ganache

Assemble the Cake

Find a pretty cake plate or cake stand for this cake. It’s gorgeous and demands a pretty presentation!

Here are the layers:

  • cake
  • frosting
  • sliced almonds
  • cake
  • frosting
  • ganache
  • almonds

The thing I love about coconut buttercream is that it doesn’t have to be smooth. Just make sure there is an even layer. The coconut texture of the frosting gives it such a pretty rustic look.

And remember…allow the ganache to cool and thicken slightly before topping the cake!

Almond Joy Cake on spatula

How to Store Cake

This cake is safe to store at room temperature for 2-3 days. Make sure that you store it in an airtight container, especially after you slice it.

You can store it in the refrigerator if you’d like. If it is warm outside, you may want to store it in the fridge so the ganache and frosting don’t get melty.

Can you freeze cake?

Yes! This cake freezes well. Store any leftover pieces in an airtight container and freeze for up to 2 months.

Allow the cake to fully defrost in the storage container before you open it. This will help your cake stay fresh.

A piece of chocolate cake on a plate, with Almond Joy and butterCream

Tools to Make Cake

slice of chocolate cake with coconut buttercream
slice of chocolate cake with coconut buttercream

Almond Joy Chocolate Cake

5 from 1 vote
If you love Almond Joy candy bars, you'll fall for this Almond Joy Layer Cake. It's a chocolate cake with coconut buttercream. Don't forget the dripping chocolate ganache!
Servings 15

Ingredients
 

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 frosting:

  • 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
  • Almond Joy fun-size candy bar for garnishing

Instructions
 

  • Pre-heat the oven to 350 degrees. Grease and flour two 9″ round cake pans
  • 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.
  • Bake the cake at 350 degrees for 24 minutes, or until the top of the cake bounces back when you touch it.
  • 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.
  • While the cakes are cooling, prepare the coconut buttercream.
  • 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.
  • Add the coconut extract and mix again.
  • Add the powdered sugar, one cup at a time, to the butter mixture, mixing as you add the sugar.
  • Add about ⅓ cup of heavy cream and beat well. Continue to drizzle in the buttercream until it is a spreadable consistency.
  • Whip the frosting for 2-3 minutes until it is light and fluffy. Fold in the shredded coconut.
  • Once the cakes are cool, place the bottom cake layer on a cake plate. Spread frosting on top of that layer.
  • Sprinkle ¼ cup sliced almonds over the buttercream.
  • Place the second cake on top of the frosted cake.
  • If desired, set aside 1/4-½ 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.
  • 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.
  • 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.
  • 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.
  • While the ganache is still “wet”, sprinkle the rest of the sliced almonds on top.
  • 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!
 
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition

Calories: 817.95kcal | Carbohydrates: 88.08g | Protein: 6.73g | Fat: 51g | Saturated Fat: 26.45g | Cholesterol: 121.23mg | Sodium: 457.35mg | Potassium: 344.27mg | Fiber: 3.46g | Sugar: 71.8g | Vitamin A: 958.41IU | Vitamin C: 0.16mg | Calcium: 112.01mg | Iron: 3.35mg
Course Drinks
Cuisine American
Calories 817.95
Keyword chocolate cake, coconut cake, easy layer cake
title image for almond joy layer cake

About Julie Clark

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Loved this! I don’t even care for chocolate cake, but my sister loves almond joys and I wanted to treat her to this cake for Thanksgiving. It came out very delicious. I don’t own a stand mixer, so the frosting was a strain on my poor hand and my ninja food processor overworked the battery, but all in all, it was a huge success! The frosting was way too sweet in my opinion, but the dark chocolate cake helped cut that sweetness down a good bit. Also, I think I put too much of the ganache, so the chocolate part… Read more »