Almond Joy Layer Cake Recipe

This Almond Joy Layer Cake is made with layers of moist chocolate cake, a delicious flakey coconut filling, almond slivers, coconut frosting and chocolate ganache! It’s the perfect cake for celebrating today’s occasions!

Yield: 12-14 SLICES


1 3/4 cups (228g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) cocoa
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup (240ml) hot water

14 oz can sweetened condensed milk
3 cups (280g) sweetened shredded coconut
2-4 tbsp slivered almonds

1 1/4 cup (280g) butter
1 1/4 cups (237g) shortening
10 cups (1150g) powdered sugar
1 1/2 tbsp coconut extract
5-6 tbsp (90-105ml) water or milk

6 oz (1 cup) semi-sweet chocolate chips
1/2 cup (120ml) heavy whipping cream
Almond Joy candy bars, optional

  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. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
  3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
  4. Add the wet ingredients to the dry ingredients and beat until well combined.
  5. Get the next step on Life, Love, and Sugar (link here).

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