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Be Creative Out Of A Favorite Candy Bar With A Gorgeous Statement Of Almond Joy Layer Cake!

Make a cake out of a favorite candy bar! This Almond Joy Layer Cake starts with a boxed cake mix but is transformed into a beautiful dessert with handmade coconut buttercream and a silky chocolate ganache.

Almond Joy Cake takes the best candy bar in the world and turns it into a sumptuous layer cake! A fluffy coconut frosting and filling, toasted almonds, and chocolate ganache are stacked on top of an easy, handmade coconut cake. Sliced almonds, a frosting swirl, and a fun-size Almond Joy candy bar are all that’s needed to finish this cake. Nobody will believe it began with a boxed mix.

This Almond Joy Layer Cake celebrates that timeless chocolate bar in an elegant way. This cake makes a gorgeous statement, but is also easy to make. It’s the perfect cake for any celebration!

If you love Almond Joy candy bars, you’ll fall for this Almond Joy Layer Cake. Let’s walk through each step!

INGREDIENTS

For the cake:

3 large eggs

1 box Dark Chocolate Fudge dry cake mix

1/3 cup canola oil

1 cup whole milk

For the frosting:

6 cups powdered sugar

1/4-1/3 cup heavy cream

1 1/2 cups shredded coconut

1 1/2 cups butter (softened)

2 teaspoons coconut extract

For the ganache:

1 cup heavy cream

1/2 cup sliced almonds

2 cups semi-sweet chocolate chips

Almond Joy fun-size candy bar for garnishing

INSTRUCTIONS

To make the cake:

Preheat the oven to 350 degrees Fahrenheit. Two 9-inch round cake pans should be greased and floured.

Combine the dry cake mix, eggs, milk, and oil in the bowl of a stand mixer. Beat everything for 30 seconds on low speed, then 2 minutes on medium speed. Divide the batter evenly between the two cake pans that have been prepared.

Place the cake in the preheated oven and bake it for 24 minutes, or until the top springs back when touched.

Once it’s done, allow 5-6 minutes for the cakes to cool. After running a knife over the outside edge of the cake, remove it to a wire rack to cool completely.

To make the coconut buttercream:

In the bowl of a stand mixer, place the butter and whip for 2-3 minutes on medium speed, or until it is almost wḧïẗe.

Mix in the coconut extract thoroughly. Continue to add powdered sugar to the butter mixture, one cup at a time, combining as you go.

Add about a third of a cup of heavy cream and beat thoroughly. Drizzle the buttercream in until it reaches a spreadable consistency.

Whip the frosting until light and fluffy, about 2-3 minutes. Carefully combine in the shredded coconut to retain the soft and fluffy effect.

Place the bottom cake layer on a cake plate after the cakes are ready. Apply a layer of icing on top of that. Over the buttercream, scatter 1/4 cup sliced almonds.

On top of the frosted cake, place the second cake.

Set aside 1/4-1/2 cup of frosting to decorate the top of the cake if desired. Frost the top and edges of the cake with the remaining frosting, making sure the cake is as even and smooth as possible.

For the chocolate ganache:

Place two cups of chocolate chips and one cup of heavy cream in the top pan of a double boiler. Fill the bottom pan with water. Heat the double boiler to medium-low. Stir the chocolate chunks and cream together as the water boils up until the chocolate is all melted into the cream. The finished product should be gleaming and smooth.

Place the top pan on a wire rack to cool after removing it from the bottom pan. Allow for a 25-minute cooling and thickening period.

Spoon the ganache on top of the cake once it has thickened. Begin from the middle, gradually spread the ganache to the edges of the cake with a spoon. As you spread the ganache to the edges, a small amount will flow over the edge, giving the effect of dripping.

Make sure the ganache is cool and thick enough before spreading it on the sides so it doesn’t spill all over the place.

Quickly sprinkle the remaining sliced almonds on top of the ganache before it turns hard.

To garnish the top, use a spoonful or a swirl of frosting. If desired, add a fun-size Almond Joy candy bar to the icing swirl.

NOTES:

To save time, make the layer cakes a day ahead of time and freeze them. Wrap them twice in plastic wrap and store them in a large Ziploc bag or a lidded plastic storage container. On the day you want to frost them, take them out of the freezer first thing in the morning. Leave them totally wrapped (as they were frozen) until completely tha̾w̾ed, then unwrap and put some icing on it!

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