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Almond Joy Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 89 reviews
  • Author: Nora
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Almond Joy Cake is a rich and indulgent chocolate cake inspired by the classic Almond Joy candy bar. Featuring a moist chocolate fudge cake base topped with a luscious sweetened coconut and condensed milk layer, finished with a smooth chocolate glaze and crunchy sliced almonds, this dessert offers the perfect blend of chocolate, coconut, and nuts in every bite.

Ingredients

Scale

Chocolate Cake

  • 1 box chocolate cake mix (chocolate fudge or devil’s food cake)
  • Ingredients needed to make cake as per box instructions (eggs, oil, and water)

Coconut Topping

  • 14 ounce can sweetened condensed milk
  • 7 ounce bag sweetened coconut flakes

Chocolate Glaze

  • 1/2 cup (1 stick) salted butter
  • 12 ounce bag chocolate chips (milk or semi-sweet)
  • 1/3 cup milk (2% or higher)

Garnish

  • 2 ounce bag sliced or slivered almonds

Instructions

  1. Prepare the cake batter: Mix together the chocolate cake mix with the required eggs, oil, and water according to the package directions until smooth.
  2. Bake the cake: Pour the batter evenly into a 9×13-inch baking dish and bake as instructed on the cake mix box, generally about 25 to 30 minutes, until a toothpick inserted into the center comes out clean.
  3. Poke holes in warm cake: While the cake is still warm, gently poke holes all over the surface using a fork to allow the topping to seep into the cake for extra moisture and flavor.
  4. Prepare the coconut topping: In a bowl, combine the sweetened condensed milk and sweetened coconut flakes until well mixed.
  5. Add coconut topping: Pour the coconut and condensed milk mixture evenly over the warm cake, ensuring some seeps into the holes you created.
  6. Make the chocolate glaze: In a medium saucepan over medium heat, melt the salted butter along with the chocolate chips and milk. Stir continuously until the mixture is smooth and fully melted, making sure not to bring it to a boil.
  7. Pour glaze over cake: Remove the chocolate mixture from heat and pour it evenly over the coconut topping on the cake. Use the back of a spoon or an offset spatula to spread it out smoothly.
  8. Add almond garnish: Sprinkle the sliced or slivered almonds evenly over the top of the chocolate glaze.
  9. Slice and serve: Allow the cake to set briefly, then slice into servings and enjoy this decadent Almond Joy inspired treat.

Notes

  • Almond Joy Cake is an easy and delicious dessert inspired by the Almond Joy Candy Bar, blending chocolate cake with creamy coconut and a rich chocolate glaze topped with almonds.
  • For best results, use freshly baked warm cake before adding the coconut topping so it properly soaks in.
  • You can substitute semi-sweet or milk chocolate chips depending on your preferred chocolate intensity.
  • This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • Allow the cake to come to room temperature before serving if refrigerated, for best chocolate texture.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 592 kcal
  • Sugar: 56 g
  • Sodium: 491 mg
  • Fat: 31 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 73 g
  • Fiber: 3 g
  • Protein: 9 g
  • Cholesterol: 77 mg

Find it online: https://littlespoonbites.com/almond-joy-cake-recipe/