Almond Joy Cake is chocolate cake topped with a marshmallow coconut layer and chocolate frosting mixed with toasted almonds. Chocolate cake recipe that tastes just like your favorite Almond Joy candy bar!
Our recipe for homemade Almond Joy bars is a popular one. For good reason. And this cake version is absolutely amazing, plus it’s so easy to make too!
ALMOND JOY CAKE
Almond Joy Cake begins with a chocolate cake from a mix. The next layer is made with evaporated milk, marshmallows and coconut. The top layer is a frosting made with sugar, more evaporated milk, melted chocolate chips and toasted almonds. Super easy and absolutely delicious!
INGREDIENTS IN ALMOND JOY CAKE
Devils Food cake mix – You will need one box of Devil’s Food cake mix. If you don’t have that kind, any type of chocolate cake mix will work well. Follow the directions on the box and use the correct amount of eggs, oil and water to make a cake in a 9X13 pan.
Evaporated milk – A 12 ounce can of evaporated milk is divided in half and used in both of the layers that go on top of the cake.
Sugar – You will need 2 1/2 cups of granulated sugar, divided between the two layers.
Marshmallows – 25 large marshmallows (or 3 cups of mini marshmallows) are melted and mixed with the coconut for the first layer on top of the cake.
Coconut – You will need a 14 oz. package of flaked coconut. This can be found in the baking aisle of the grocery store.
Butter – You will need 1/2 cup (1 stick) of butter to melt and mix with the chocolate for the top layer of the cake. For best results, use real butter.
Semi-sweet chocolate chips – A cup of semi-sweet chocolate chips is what is used to make the chocolate layer.
Almonds – Can’t leave the almonds out of the Almond Joy Cake! You will need 1 cup of sliced almonds and you will need to toast them before adding to the chocolate layer. They can be toasted in the oven or on the stovetop (directions below).
HOW TO MAKE ALMOND JOY CAKE
Toast the almonds and set aside. To toast them, spread them in a single layer on a cookie sheet lined with parchment paper. Bake at 350° for about 5-7 minutes, stirring once in the middle of the baking time. Watch carefully to avoid burning them.
Make cake mix as directed for a 9X13 pan. Bake and set aside.
In a saucepan, combine half of the evaporated milk with 1 1/2 cups sugar. Bring mixture to a rapid boil. Remove from heat and immediately add marshmallows. Stir until melted. Stir in the coconut and pour mixture over the cooled cake.
In a saucepan, combine the remaining sugar and evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until completely melted and smooth. Add in the toasted almonds and mix together. Pour mixture over the coconut layer. Chill for at least 2 hours before serving, and store in the refrigerator until ready to serve. Tastes even better if you make it the day ahead!
ALMOND JOY CAKE
Ingredients
- 1 pkg Devils Food cake mix plus eggs, oil and water as indicated on box
- 12 oz can evaporated milk
- 2 ½ cups sugar divided
- 25 large marshmallows
- 14 oz. pkg flaked coconut
- ½ cup butter
- 1 cup semi-sweet chocolate chips
- 1 cup sliced almonds toasted
Instructions
- Toast the almonds and set aside. To toast them, spread them in a single layer on a cookie sheet lined with parchment paper. Bake at 350° for about 5-7 minutes, stirring once in the middle of the baking time. Watch carefully to avoid burning them.
- Make cake mix as directed for a 9X13 pan. Bake and set aside.
- In a saucepan, combine half of the evaporated milk with 1 1/2 cups sugar. Bring mixture to a rapid boil. Remove from heat and immediately add marshmallows. Stir until melted. Stir in the coconut and pour mixture over the cooled cake.
- In a saucepan, combine the remaining sugar and evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until completely melted and smooth. Add in the toasted almonds and mix together. Pour mixture over the coconut layer. Chill for at least 2 hours before serving, and store in the refrigerator until ready to serve. Tastes better if you make it the day ahead!
Nutrition
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LARGE MARSHMALLOW TO MINI MARSHMALLOW CONVERSION
The recipe calls for 25 large marshmallows, but if you only have miniature marshmallows in your pantry, that will work too!
One large marshmallow is equivalent to about 14 mini marshmallows. So you can count out 350 mini marshmallows if you really want to, but I’ll save you some time and tell you that you’ll need about 3 cups of mini marshmallows.
HOW TO TOAST ALMONDS
Toasted almonds are one of the key ingredients in this recipe. You can toast almonds in the oven or on the stovetop – both methods work great.
Stovetop: This method saves a few minutes because the almonds will toast a little faster and you don’t need to wait for your oven to preheat. Place the sliced almonds in a saucepan over medium heat. You’ll want the saucepan to be large enough so that there is enough room for the almonds to mostly be in a single layer. Stir every 30 seconds until the almonds start to turn a golden brown. At this point, they can start to burn quickly, so remove them from heat immediately. It usually only takes about 2-3 minutes for the almonds to be toasted to perfection.
Oven: Preheat the oven to 350°. Line a rimmed baking sheet with parchment paper and place the almonds in a single layer on the prepared baking sheet. After about 3 minutes, stir them up and then place them back in the oven for a couple more minutes. As soon as they begin to turn golden brown and give off a nutty smell, remove them from the oven. It usually only takes about 5-6 minutes total for the almonds to toast in the oven.
HOW LONG IS ALMOND JOY CAKE GOOD FOR?
Almond Joy Cake needs to be stored in the refrigerator and is best when served cold. I like to make this cake the day before I plan to serve it because it tastes the best that way. The cake can be stored in the refrigerator for up to about 5 days.
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Almond Joy Cake is chocolate cake topped with a marshmallow coconut layer and a chocolate frosting with toasted almonds. Chocolate cake recipe that tastes just like your favorite Almond Joy candy bar!
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