Rich, gooey, and chocolaty, this Almond Joy Cake recipe checks all the right boxes for chocolate and coconut fans. And it’s easy to make – no fancy pans or tricky cake layering required!
THE FLAVOR OF ALMOND JOY CANDY BARS IN CAKE FORM!
Ever since I was a little girl, Almond Joys have been one of my favorite candy bars. I’m a huge fan of chocolate and coconut in just about any form, but this cake is next level!
It starts with a moist chocolate cake made from scratch. The middle layer is sweet, creamy, and packed with shredded coconut. To top it off, crunchy almonds are folded into a rich chocolate ganache mixture.
I’m telling you, this cake is to die for! I think after one bite you’ll agree that it’s even better than Almond Joy candy bars!
How to make easy almond joy cake:
- ALMONDS – If you have raw almonds, you need to toast them first. Whole almonds will take about 10-15 minutes in the oven at 350 degrees, longer if they are cold. Almond slices will take less than 10 minutes. Shake the pan often so they brown evenly.
- PREP – Spray a 9×13″ pan with cooking spray. Preheat your oven to 350°. Boil the water.
- CAKE BATTER – In a large bowl, whisk together the dry ingredients. Add the milk, oil, eggs, and vanilla; whisk until just combined. Add the boiling water and whisk until smooth.
- BAKE – Pour the batter into the prepared pan and bake at 350° for about 35 minutes. Press the edges of the cake down so that the surface is even. Use a layer of parchment, then a hot pad or dish towel so you don’t burn your hands! Let cool for about 30 minutes.
- FIRST LAYER – Bring the evaporated milk, milk, sugar, and butter to a boil over medium heat in a large pot. Add the marshmallows and turn to low heat. Cook and stir until the marshmallows are mostly melted. Remove from the stove and add the salt, vanilla, and coconut.
Spread on top of the cake.
- SECOND LAYER – Combine the 3/4 cup evaporated milk, sugar, and butter in a medium sauce pan. Bring to a boil over medium heat. Remove from heat and add the chocolate chips. Stir until melted, then stir in the chopped almonds.
Spread over the coconut layer.
- SERVE – You can serve the cake warm or at room temperature.
If you want, you can garnish each piece with sliced almonds or coconut.
PRO TIPS:
- You want the top of your cake to be flat so that the filling will spread into an even layer. Rather than trying to cut off the top of the cake, simply press down the edges of the cake as soon as you remove it from the oven. Use a clean dish towel or folded paper towel with parchment so you don’t burn your hands.
- Using toasted almonds really does make a difference in the flavor. You can either buy roasted and salted almonds, or roast them yourself in the oven for about 10-15 minutes at 350°.
FAQ:
Can I use a cake mix instead?
Yes, you can use your favorite cake mix. You do want the cake to have a relatively flat top, so if it’s peaked in the middle, gently press down the hot cake with a clean dish towel.
Do I have to store the cake in the refrigerator?
I always store this cake at room temperature and it’s fine for 2-3 days. You can store it in the fridge, but I recommend warming it up before serving. It’s not as moist when cold.
ALMOND JOY SHEET CAKE VARIATIONS:
- For even more coconut flavor, add some coconut extract to the filling, the chocolate topping, or both.
- Prefer Mounds Bars? You can replace the almonds with toasted coconut, or simply omit them.
- For a special treat, serve the cake warm with a scoop of vanilla ice cream!
MORE DELICIOUS CAKE RECIPES:
- German Chocolate Cake
- White Texas Sheet Cake
- Easy Coconut Cake (with cream cheese coconut frosting)
- Brownie Bundt Cake
- Scandinavian Almond Cake
- Cream of Coconut Bundt Cake
- Heath Bar Cake
- Strawberry Poke Cake with Pudding
- Pumpkin Bundt Cake
Almond Joy Cake Recipe
This cake has all the flavors of an Almond Joy candy bar, but it is even more decadent and delicious!
Ingredients
Cake
- 2 cups all purpose flour (10 oz)
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
Coconut Filling:
- 3/4 cup evaporated milk
- 1/4 cup milk
- 1/2 cups sugar
- 2 Tbsp salted butter
- 8 oz mini marshmallows (about 5 cups)
- 14 oz bag of sweetened shredded coconut (4 1/2 - 5 cups)
- 1/8 tsp salt
- 1 tsp vanilla extract
Topping:
- 3/4 cup evaporated milk
- 1/2 cup sugar
- 1/2 cup salted butter
- 2 cups semi sweet chocolate chips
- 1 cup almonds, roasted and chopped
Instructions
- Spray a 9x13 inch cake pan with cooking spray. Preheat your oven to 350 degrees. Start the water boiling.
- Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
- Whisk in the milk, oil, eggs, and vanilla till smooth. Stir in the boiling water, mixing till smooth.
- Pour batter into prepared cake pan. (Batter will be quite thin.)
- Bake cake at 350° for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
- The cake may rise more on the edges than the middle, and you want it to be flat so you can get an even layer of filling. As soon as you take it out of the oven, gently press down the high spots with a clean hot pad wrapped in parchment.
- Let the cake cool for about 30 minutes.
- For filling: In a large pot, bring the evaporated milk, milk, sugar, and butter to a boil over medium heat. Add the marshmallows and turn to low heat. Cook and stir until mostly melted.
- Remove from the heat and stir in the coconut, salt, and vanilla. Spread the coconut mixture over the warm cake.
- For topping: In a small saucepan, bring the 3/4 cup evaporated milk, sugar, and butter to a boil over medium heat. Remove from heat and add the chocolate chips. Stir until melted, then stir in the chopped almonds.
- Spread the melted chocolate mixture over the coconut layer.
- You can serve the cake warm, or let it sit for several hours until the chocolate starts to set up.
- If desired, sprinkle sliced almonds or toasted coconut over the top of each slice.
Notes
-The sides of the cake tend to rise up higher than the middle. To ensure that you get an even layer of filling, use a clean dish towel to press down the hot cake until it is level in the pan.
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Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 567Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 41mgSodium: 456mgCarbohydrates: 76gFiber: 5gSugar: 56gProtein: 7g
This easy almond joy cake is sinfully decadent and always a crowd pleaser! If you love chocolate and coconut, it’s a dream come true!