Description
Almond Joy Cake is a luscious layered cake inspired by the classic candy bar, combining moist vanilla cake with a sweet coconut almond filling, topped with a rich chocolate fudge glaze. This decadent dessert features a harmonious blend of flavors and textures, perfect for special occasions or indulgent treats.
Ingredients
Cake Batter
- 1 ½ cups cake flour (200g)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 3/8 cup sugar (300g)
- ½ cup unsalted butter, room temperature
- ½ cup coconut cream (such as Coco Lopez)
- 2 large eggs, separated
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Coconut Almond Filling
- ½ cup sweetened condensed milk
- 1 ½ cups sweetened shredded coconut (280g)
- 2-4 tablespoons sliced almonds
Chocolate Fudge Glaze
- ½ cup chocolate chips
- ⅓ cup heavy cream
- ½ cup chocolate
- ¼ cup heavy cream
- 2 cups vanilla buttercream
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F. Butter two 6-inch cake pans, line the bottoms with parchment paper, and dust with flour to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt ensuring even distribution.
- Make Cake Batter: Using an electric mixer, beat the sugar, unsalted butter, and coconut cream until the mixture is light and fluffy. Add the egg yolks one at a time, followed by the vanilla extract. On low speed, alternate adding the dry ingredients and the buttermilk in five total additions, starting and ending with dry ingredients. Mix just until blended.
- Beat Egg Whites: In a separate large bowl, beat the egg whites with an electric mixer until stiff peaks form but not dry. Gently fold the beaten egg whites into the cake batter to maintain airiness.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pans on a rack for 10 minutes. Run a knife around the edges, then turn out onto racks to cool completely.
- Optional Freezing: For easier frosting, wrap each cooled cake round in plastic and freeze until ready to assemble. If not freezing, ensure cakes are completely cool before frosting.
- Prepare Filling: In a bowl, combine the sweetened condensed milk, shredded coconut, and sliced almonds. Mix well and set aside.
- Make Chocolate Fudge: Heat the ⅓ cup heavy cream to a gentle boil. Pour over the chopped chocolate chips in a bowl. Slowly stir with a whisk until smooth and glossy.
- Assemble Cake: Place the first cake round on a plate or cake board. Spread the coconut almond filling evenly over the top.
- Add Fudge Layer: Drizzle the chocolate fudge filling over the coconut layer and gently spread with a spatula.
- Top Cake: Place the second cake layer on top of the fudge layer.
- Frost Cake: Finish by frosting the assembled cake with the vanilla buttercream evenly across the top and sides.
Notes
- Ensure cakes are completely cool before frosting to prevent melting.
- Freezing the cake rounds before frosting makes handling easier and less messy.
- Use good-quality chocolate for the fudge to achieve a smoother, richer flavor.
- You can toast the sliced almonds for added crunch and flavor if desired.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
