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Almond Joy Layer Cake

This Almond Joy Layer Cake is made with moist chocolate cake, a flakey coconut filling, almond slivers, coconut frosting, and chocolate ganache—perfect for any celebration!
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Chocolate Cake Layers
  • 1.75 cups all purpose flour
  • 2 cups granulated sugar
  • 0.75 cup cocoa powder
  • 2.25 teaspoons baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 0.5 cup vegetable oil
  • 1.5 teaspoons vanilla extract
  • 1 cup hot water
Coconut Filling
  • 14 oz can sweetened condensed milk
  • 3 cups sweetened shredded coconut
Frosting & Ganache
  • 1.25 cups butter
  • 1.25 cups shortening
  • 10 cups powdered sugar
  • 1.5 tablespoons coconut extract
  • 5 tablespoons water or milk
  • 6 oz semi-sweet chocolate chips
  • 0.5 cup heavy whipping cream
Toppings
  • 2 to 4 tablespoons sliced almonds
  • 1 bar Almond Joy candy bars (optional)

Method
 

Preparation Steps
  1. Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with non-stick baking spray and parchment paper in the bottom.
  2. In a large mixer bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
  3. In a medium bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.
  4. Add wet ingredients to dry ingredients and beat until well combined.
  5. Slowly add hot water to batter and mix on low speed until smooth. Scrape down sides as needed.
  6. Divide batter evenly among prepared pans and bake for 22–25 minutes, or until a toothpick comes out with moist crumbs.
  7. Cool cakes in pans for 2–3 minutes, then transfer to a wire rack to cool completely.
  8. Make the coconut filling by mixing sweetened condensed milk and shredded coconut in a bowl. Set aside.
  9. For the frosting, cream butter and shortening together until smooth.
  10. Gradually add half of the powdered sugar and mix until incorporated.
  11. Add coconut extract and 4–5 tablespoons of water or milk; mix until creamy.
  12. Add remaining powdered sugar and mix until fully combined. Adjust consistency with more liquid if needed.
  13. Level each cooled cake layer with a serrated knife so they are flat.
  14. Place first layer on a serving plate and pipe a ring of frosting around the edge to hold filling.
  15. Spread half of the coconut filling inside the frosting ring.
  16. Sprinkle 1–2 tablespoons of sliced almonds over the filling and press gently into place.
  17. Repeat with second cake layer, more filling, and almonds.
  18. Top with final cake layer.
  19. Apply a thin crumb coat of frosting to the sides and chill for 10 minutes.
  20. Frost the entire cake smoothly, creating decorative stripes with an offset spatula.
  21. Prepare chocolate ganache: microwave heavy cream until boiling, pour over chocolate chips, let sit 2–3 minutes, then stir until smooth.
  22. Drizzle ganache around the edges and over the top of the cake using a squeeze bottle or spoon.
  23. Let ganache set slightly (about 10 minutes), then finish decorating with extra frosting, coconut, almonds, and optional Almond Joy bars.
  24. Refrigerate cake until ready to serve. Best served at room temperature. Keeps well for 3–4 days.

Notes

For best results, allow cake layers to cool completely before assembling. This cake tastes even better the next day after flavors meld.