Almond Joy Cake Recipe - A Delicious American Dessert

Almond Joy Cake

Almond Joy Cake Recipe - A Delicious American Dessert
Region / culture: USA | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 12


Almond Joy Cake
Almond Joy Cake

The Almond Joy Cake is a delightful dessert that combines the rich flavors of chocolate, coconut, and almonds into a decadent treat. Inspired by the popular Almond Joy candy bar, this cake is perfect for those who love a sweet and nutty flavor profile. The recipe is straightforward and involves layering a moist chocolate cake with a coconut and marshmallow mixture, topped with a chocolate and almond glaze. It's a crowd-pleaser at any gathering and is sure to satisfy any sweet tooth.


The Almond Joy Cake recipe takes its inspiration from the Almond Joy candy bar, which was first introduced in 1946 by the Peter Paul Candy Manufacturing Company. The candy bar itself was a variation of the Mounds bar, which did not include almonds. Over the years, the flavors of coconut, almonds, and chocolate have become a classic combination loved by many. The cake version of this beloved treat emerged as home bakers sought to capture these flavors in a more substantial dessert form. It has since become a popular choice for celebrations and casual gatherings alike.


How to prepare

  1. Mix the chocolate cake mix according to the directions, using one box of instant chocolate pudding.
  2. Bake the mixture in an oblong pan.
  3. In a separate saucepan, mix the evaporated milk and 0.5 cup of sugar. Bring the mixture to a full boil, then remove it from the heat.
  4. Add the marshmallows and coconut to the saucepan, then spread the mixture over the hot cake.
  5. In another saucepan, mix 1 cup of sugar, milk, and butter. Bring the mixture to a full boil.
  6. Add the chocolate chips and almonds to the saucepan, then spread the mixture over the coconut mixture.


  • 1. Use white chocolate chips instead of regular chocolate chips for a different twist.
  • 2. Add a layer of caramel sauce over the coconut layer for extra sweetness.
  • 3. Substitute pecans or walnuts for almonds if desired.

Cooking Tips & Tricks

1. For a moist cake, make sure not to overbake it. Check the cake a few minutes before the recommended baking time.

2. To evenly spread the coconut and marshmallow mixture, drop it by spoonfuls over the cake and then gently spread it to cover.

3. Toasting the almonds before adding them to the topping can enhance their flavor and add a delightful crunch.

4. Allow the cake to cool slightly before adding the chocolate and almond topping to prevent it from sinking into the marshmallow layer.

Serving Suggestions

Serve the Almond Joy Cake slightly chilled to keep the layers firm. A dollop of whipped cream or a scoop of vanilla ice cream can complement the rich flavors of the cake.

Cooking Techniques

Baking is the primary cooking technique used in this recipe, ensuring a moist and fluffy cake base. The toppings are prepared using a stovetop method, allowing for precise control over the consistency.

Ingredient Substitutions

1. For a lighter version, use low-fat evaporated milk and a sugar substitute.

2. Coconut milk can be used in place of regular milk for an extra coconut flavor.

3. Vegan butter and dairy-free chocolate chips can be used to make this recipe vegan-friendly.

Make Ahead Tips

The cake can be baked a day in advance. Prepare the coconut and chocolate toppings just before serving to ensure they are fresh and have the right texture.

Presentation Ideas

Garnish the cake with additional toasted almonds and shredded coconut to enhance its appearance. Drizzle with melted chocolate for a more decadent presentation.

Pairing Recommendations

A cup of strong coffee or a glass of cold milk pairs wonderfully with the rich flavors of the Almond Joy Cake.

Storage and Reheating Instructions

Store the cake in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed cold and does not require reheating.

Nutrition Information

Calories per serving

A single serving of Almond Joy Cake contains approximately 500 calories. The exact calorie count can vary based on the specific ingredients used.


A serving of Almond Joy Cake contains approximately 60 grams of carbohydrates. The main sources of carbohydrates in this dessert are sugar, cake mix, and chocolate chips.


This cake is rich in fats, with a serving providing about 30 grams. The fats come from ingredients such as butter, chocolate chips, and almonds.


Each serving of Almond Joy Cake contains approximately 8 grams of protein, primarily from the almonds and milk used in the recipe.

Vitamins and minerals

The cake provides a range of vitamins and minerals, including calcium from the milk and evaporated milk, vitamin E from the almonds, and various B vitamins from the cake mix.


This cake contains several common allergens, including nuts (almonds), dairy (butter, milk, evaporated milk), and gluten (cake mix). Individuals with allergies to these ingredients should avoid this dessert.


The Almond Joy Cake is a high-calorie dessert that is rich in carbohydrates and fats, with a moderate amount of protein. It contains valuable vitamins and minerals but also common allergens.


The Almond Joy Cake is a delightful dessert that captures the essence of the beloved candy bar. With its rich layers of chocolate, coconut, and almonds, it's a treat that's sure to please any crowd. By following the tips and variations provided, you can customize the cake to suit your taste preferences. Whether for a special occasion or a casual dessert, the Almond Joy Cake is a delicious choice that's bound to become a favorite.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe. I was visiting my dear friend Margaret, who was known for her incredible baking skills. As soon as I walked into her kitchen, I was hit with the most heavenly scent of chocolate and coconut.

Margaret had just pulled a beautiful Almond Joy cake out of the oven, and I knew I had to have the recipe. She laughed when I begged her for it, saying it was a family secret passed down through the generations. But after a bit of pleading and promising not to share it with anyone else, she relented and handed me a handwritten copy of the recipe.

I couldn't wait to try it out for myself. I went home that day, gathered all the ingredients, and got to work in my own kitchen. As the cake baked, the aroma filled my house, bringing back memories of that wonderful day at Margaret's.

When the cake was finally done, I couldn't wait to taste it. The first bite was pure bliss - the rich chocolate, the sweet coconut, the crunchy almonds. It was like biting into a little piece of paradise.

From that day on, the Almond Joy cake became a staple in my baking repertoire. I made it for birthdays, holidays, and just because. Each time I shared it with friends and family, they raved about how delicious it was.

Over the years, I've made a few tweaks to the original recipe, adding a touch of rum to the batter and a drizzle of chocolate ganache on top. These little changes have only made the cake even more decadent and irresistible.

I've shared the recipe with a few close friends, who have all promised to keep it a secret, just as I did with Margaret. But as I've gotten older, I've started to realize that recipes are meant to be shared and enjoyed by as many people as possible.

So, I've decided to pass on the recipe for my Almond Joy cake to my grandchildren. I want them to experience the joy of baking something delicious and sharing it with the ones they love.

As I sit here writing this, I can't help but feel grateful for all the wonderful recipes I've collected over the years. Each one tells a story, whether it's a cherished family tradition or a special memory with a dear friend.

And now, as I watch my grandchildren eagerly gather around the kitchen table, ready to learn how to make the Almond Joy cake, I know that this recipe will become a part of their own stories, passed down through the generations.

I may not be able to bake as often as I used to, but I take comfort in knowing that my recipes will continue to bring joy and happiness to my loved ones for years to come. And that, to me, is the true magic of cooking.


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