almond 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 any celebration!

Almond Joy Layer Cake

(228 grams) all purpose flour

(414 grams) sugar

(85 grams) cocoa

tsp baking soda

tsp baking powder

salt

(240 milliliters) milk

(120 milliliters) vegetable oil

tsp vanilla extract

eggs

(240 milliliters) hot water

sweetened condensed milk

(280 grams) sweetened shredded coconut

2-4 tbsp sliced almonds

(280 grams) butter

(237 grams) shortening

(1150 grams) powdered sugar

tbsp coconut extract

water

oz (1 cup) semi-sweet chocolate chips

(120 milliliters) heavy whipping cream

Almond Joy candy bars, optional

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.

. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

. Add the wet ingredients to the dry ingredients and beat until well combined.

. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.

. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

. To make the coconut filling, add the shredded coconut and sweetened condensed milk to a medium bowl and stir to combine. Set aside.

. To make the frosting, add the butter and shortening to a large mixer bowl and mix together until well combined.

0. Add half of the powdered sugar and mix until smooth.

1. Add the coconut extract and 4-5 tablespoons of water or milk and mix until smooth.

2. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed.

3. To build the cake, use a large serrated knife to remove the tops of the cake layers so that they’re flat. See my tips on how to level a cake and how to stack a cake.
14

Place the first cake layer on a serving plate or cardboard cake circle then pipe a dam of coconut frosting around the edge of the cake.
15

Add about half of the coconut filling inside of the dam, then spread evenly into an even layer.
16

Sprinkle 1-2 tablespoons of slivered almonds over the top and press into the filling.
17

Add the next cake layer, then top it with another dam of frosting, the remaining coconut filling and more slivered almonds.
18

Add the final cake layer to the top of the cake.
19

Smooth out the frosting on the sides of the cake, creating a thin crumb coat.
20

Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
21

Frost the cake using my tutorial for how to frost a smooth cake. Stop just before using the paper towel, which won’t be necessary with the pattern on the sides of this cake.
22.

se an offset spatula to create the stripes around the cake.
23.

et the cake aside and make the chocolate ganache (see my tips on making chocolate ganache). Put the chocolate chips in a heat proof bowl.
24.

icrowave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
25.

se a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips on making a chocolate drip cake.
26.

llow the ganache to firm a bit, about 10 minutes, then top with remaining frosting, a little more shredded coconut, almond slivers and Almond Joy candy bars.
27.

over well and refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.

Hi Lindsay !
first, your recipes is soooo good ! i really love the texture of your chocolate cake !!  For this one, the only thing is that i had waayy too much frosting left. But i used it for another cake ;). But for the cake itself, very good ! 
My question is, do you have any recipe without eggs ??? my daughter has an allergy :( 

thank you ! :)

I made this cake for my family and it was the best cake we’ve ever eaten! Thank you so much for this great recipe!

This chocolate cake recipe is really perfect! The moistest one I have ever made. I made a coconut Swiss buttercream with this instead of the American buttercream as the recipe is written, and it was perfect - and not overwhelmingly sweet. I also used unsweetened coconut flakes in the filling to cut down on some of the sugar that is already in the condensed milk. Would totally make this again.

https://www.youtube.com/watch?v=wkMuj8qFZBQ

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 any celebration! Recipe: https://www.lifeloveandsugar.com/almond-joy-layer-cake/

This Raspberry Almond Poke Cake is seriously delish! It's a wonderful almond cake soaked with sweetened condensed milk and pureed raspberries, which make it a little sweet and a little tart. Topped with a light almond whipped cream!

Raspberry Almond Poke Cake

15.25 oz box white cake mix (plus ingredients on box)

tsp almond extract

oz raspberries

tbsp sugar

heavy whipping cream

sugar

almond extract

raspberries

almond slivers

1. Preheat oven to 350 degrees. Grease a 9&#215;13 cake pan.

2. Add dry cake mix, cake mix ingredients and almond extract to a mixer bowl and mix according to box instructions.

3. Pour batter into cake pan and bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.

4. Once cake comes out of the oven, poke holes in the warm cake with the end of a wooden spoon or something similar.

5. Pour can of sweetened condensed milk over the cake and allow to soak into the holes.

6. Place raspberries, sugar and water into a food processor and puree until smooth.

7. Pour pureed raspberries over the cake and allow to soak into the holes.

8. Place cake in refrigerator for 2-3 hours while it cools and soaks up mixture.

9. To make the whipped topping, whip heavy cream until it begins to thicken.

10. Add powdered sugar and almond extract and whip until stiff peaks form.

11. Spread whipped topping onto completely cooled cake. Topped with raspberries and almond slivers.

12. Refrigerate cake until ready to serve.

I made this for my adult daughter’s birthday. She requested raspberries and almond with a light frosting so this fit the bill! We all loved it. The only thing I wasn’t sure of was how many holes to poke. The condensed milk seemed to fill the holes and the raspberry purée seemed to stay mostly on top. But it was delicious! 

This is my favorite tarta de Santiago recipe, a popular Spanish almond cake that is typically made in Galicia.

Spanish Almond Cake (Tarta de Santiago Recipe)

almonds

sugar ((250 g))

lemon

cinnamon

tbsp liquor

Powdered sugar (to dust)

fruit

Preheat the oven to 350°F (175°C)

Pulse the almonds in a food processor until finely ground, however be careful not to turn the mixture to almond butter by over processing.

Beat the egg and sugar until the mixture is pale and creamy.

Add the lemon zest, liquor, and cinnamon.

Fold in the ground almonds using a rubber spatula.

Grease a 10 inch (25 cm) springform pan with butter and pour in the almond cake batter.

Bake for about 30 minutes, until the cake is golden brown. Test with a toothpick and if it doesn&#039;t come out clean cover the cake with aluminum foil and bake for five more minutes, then test again. Do this one more time if necessary (for 40 minutes in total).

Allow the cake to cool in the pan, and then transfer to a serving dish.

Decorate with powdered sugar, if you wish you can download a printout of the emblematic cross of Saint James.

A delicious Spanish dessert made with almond flour. Gluten-free. In Spain, this Tarta de Santiago is served around the holidays or during the Semana Santa before Easter Sunday.

Spanish Almond Cake Recipe- Tarta De Santiago

almond flour

granulated sugar

unsalted butter

almond almond liqueur

Powder sugar

Preheat oven to 350F and set aside a...

Preheat oven to 350F and set aside a 9-inch round tart pan.

In a big bowl, beat the eggs and...

In a big bowl, beat the eggs and sugar together until the sugar is dissolved and the mixture is foamy.

Add the lemon zest, cinnamon, almond flavor, and...

Add the lemon zest, cinnamon, almond flavor, and almond flour.

Mix everything very well.

Butter the tart pan.

Place the mixture in the pan and bake...

Place the mixture in the pan and bake at 350F for 30-35 minutes.

Remove the cake from the oven, let it...

Remove the cake from the oven, let it cool for few minutes, then dust it with powder sugar.

Spanish Almond Cake is a rich flourless dessert that is popular all over Spain. To make this sweet treat you only need 5 simple ingredients. It’s also naturally gluten-free!

Spanish Almond Cake

Eggs (, small-medium)

Sugar ((130 grams))

Ground Almonds ((130 grams))

Lemon (, zest only)

Cinnamon

Powdered Sugar (for Dusting, optional)

Preheat the oven to 350°F/180°C.

In a mixing bowl, beat the eggs with a fork. Mix in the sugar.

In a separate bowl combine together ground almonds, lemon zest and cinnamon. Add this to the mixing bowl and using a wooden spatula stir until well combined.

Pour the batter into a 7-inch/18 cm springform pan lined with baking parchment and bake for 35 minutes or until an inserted skewer comes out clean.

Let it cool completely before dusting with powdered sugar.

https://embed.mediavine.com/videos/sw0iafngkpgtrt6u1ex9

Quick video how to make almond cake (Tarta de Santiago). Traditional flourless Spanish cake recipe is made with almond flour.

This Almond Amaretto Bundt Cake is soft, moist, and full of delicious almond flavor. It's so easy to put together and so hard to resist!

Almond Amaretto Bundt Cake

(168 grams) unsalted butter, room temperature

(310 grams) sugar

(173 grams) sour cream

(325 grams) all purpose flour

tsp salt

(180 milliliters) milk

(60 milliliters) amaretto

tbsp (28 grams) salted butter

(69 grams) sugar

tsp honey

(86 grams) powdered sugar, sifted

almonds,

Preheat oven to 350°F (176°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
2

. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.

. Add sour cream and almond extract and mix until well combined.

. Add the eggs one at a time, mixing until just combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in a separate bowl, then combine the milk and amaretto in a small measuring cup.

. Add half of the dry ingredients to the batter and mix until well combined. Add the amaretto mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Pour the batter into the prepared bundt pan and bake for about 38-42 minutes, or until a toothpick comes out with a few crumbs.

. Remove the cakes from the oven and allow to cool for about 10 minutes, then remove to a cooling rack to cool completely.

. To make the icing, combine all the icing ingredients except for the powdered sugar in a small sauce pan.

0. Heat on low until sugar is melted, then turn heat to medium to bring to a boil.

1. Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.

2. Whisk in the powdered sugar and allow to cool slightly and thicken. If you find your icing to be a little thick, just add a touch more water to thin it back out. If it’s too thin, add a little more powdered sugar.
13

Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely. Top the cake with some sliced almonds, if desired.

Love this cake!!  Super easy to make and fell right out of the pan, no sticking. I added more powdered sugar to the frosting than it called for because I like a viscous glaze that drips slowly down the cake. It actually appeared whiter after it dried but that could also be due to the additional powdered sugar. 

I toasted some raw almond slices a bit before sprinkling them on top. Not only does this cake look beautiful, the fragrant almond scent along with the delicious taste and texture of the cake make it a real winner!!

https://content.jwplatform.com/videos/LvK0Xhop.mp4

A soft, moist amaretto and almond cake that’s full of flavor!

Get ahead this weekend and make this indulgent, freezable treat, perfect for pud or with a cup of tea

Raspberry bakewell slice

pack sweet shortcrust pastry

raspberry jam

frozen raspberries, just thawed

flaked almonds

apricot jam

butter, very soft,

golden caster sugar

ground almonds

self-raising flour

eggs, beaten

Heat oven to 200C/180C fan/gas 6. Line the base and sides of a buttered traybake tin, about 18-20cm x 30cm, with baking parchment. Roll out the pastry to line. Lift into the tin and evenly press right into the corners. Prick with a fork and chill for 20 mins.

Bake the pastry for 8-10 mins until it‘s cooked but not too coloured. Cool for a few mins and turn down the oven to 180C/160C fan/gas 4. Dot the raspberry jam over the pastry (there's no need to spread) and scatter over the raspberries.

For the sponge, put all the ingredients into a large bowl and beat with an electric whisk until soft and very well mixed. Spoon this over the raspberry layer, then smooth evenly. Scatter over the flaked almonds and bake for 35-40 mins until golden and firm. Cool completely in the tin. Will freeze for up to 3 months – overwrap the tin with baking parchment and foil beforehand.

To serve, thaw for 4 hrs at room temperature, then reheat in a low oven. Melt the apricot jam with 1 tbsp water and brush over the top of the sponge just before serving.

cinnamon-orange blossom almond cake

Tbsp. unsalted softened butter,

coconut

kosher salt

lemon zest

eggs,

orange blossom water

Tbsp. confectioners sugar

Whipped cream (optional)

Make the cake: Preheat the oven to 350°F. Butter a 9-inch springform pan, line the bottom with a circle of parchment paper, and set aside.

In a large bowl, stir together the almond flour, shredded coconut, cinnamon, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and lemon zest on medium-low until fragrant, about 1 minute. Add the softened butter and keep beating, pausing to scrape down the bottom and sides of the bowl and the paddle as needed, until the mixture is pale and fluffy, 4–5 minutes. Add the egg yolks and continue beating until velvety and smooth, 3–4 minutes. Add the almond extract and orange blossom water, then turn the mixer down to low and add the reserved almond flour mixture gradually, pausing to scrape down the bottom and sides of the bowl as needed, until fully incorporated. Remove the bowl from the mixer and set aside.

In a clean medium bowl, whisk the egg whites to glossy soft peaks, about 3 minutes. Using a spatula, gently fold the whites into the cake batter in 3 batches until fully incorporated. Pour the batter into the prepared springform pan, sprinkle evenly with sliced almonds, and bake until a cake tester inserted in the center comes out mostly clean, with a few crumbs, 60–70 minutes. Let cool in the pan for 30 minutes, then remove, slide onto a wire rack, and continue cooling at least 30 minutes more.

In a small bowl, stir together the confectioners sugar and cinnamon. When the cake has fully cooled, dust the top surface with cinnamon sugar. Cut into slices and serve at room temperature. Leftover almond cake can be stored at room temperature in an airtight container for up to three days.

This Cherry Almond Amaretto Ice Cream Cake is light, a little fruity, and full of almond and Amaretto flavor. It's the perfect summer dessert - and it's even yummier than you'd expect!

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Top Tags

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