Inside-Out Almond Joy Cake for Father’s Day with a chocolate interior with marshmallow fluff frosting, coconut, and chocolate-covered almonds.
As Father’s Day approaches, it’s the perfect time to celebrate Dad with a special treat that combines two classic flavors uniquely and indulgently. Inside-Out Almond Joy Cake with Marshmallow Creme Frosting is a dessert that promises to delight taste buds and evoke nostalgia with every bite.
The Legacy of Almond Joy
Almond Joy, with its irresistible combination of coconut, almonds, and milk chocolate, has been satisfying sweet cravings since its introduction in 1946 by candy giant Peter Paul Candy Manufacturing Company. Inspired by the popularity of its predecessor, Mounds, Almond Joy quickly became a favorite among candy enthusiasts. Over the years, this iconic candy bar has remained a beloved treat, cherished for its tropical essence and creamy texture.
The History of Marshmallows
Marshmallows, those soft and fluffy confections adored by many, have a history that dates back thousands of years. Originally made from the sap of the marshmallow plant, these sweet treats were considered delicacies in ancient Egypt, where they were reserved for royalty and used for medicinal purposes.
In the 19th century, French candy makers revolutionized the marshmallow recipe by replacing the plant sap with gelatin, resulting in the fluffy texture we know and love today. With advancements in manufacturing techniques, marshmallows became more accessible to the masses, evolving into a staple ingredient in various culinary creations.
Dad will Love it
With each forkful, you will be reminded of the classic Almond Joy candy bar. The sweetness of the marshmallow creme frosting complements the nutty richness of the almond buttercream, while the chocolate cake provides the perfect canvas for this decadent dessert.
As you present this wonderful dessert to Dad on Father’s Day, you’re not just offering a sweet treat—you’re gifting him a slice of culinary history, a homage to the timeless flavors that have brought joy to generations.
Inside-Out Almond Joy Cake with Marshmallow Creme Frosting is more than just a dessert; it celebrates tradition, innovation, and the enduring bond between loved ones. So, this Father’s Day, honor Dad with a slice of sweetness that embodies the essence of joy and gratitude. For other ideas, check our Father’s Day Brumch page.
Inside-Out Almond Joy Cake Recipe
Email Me the Recipe
Inside-Out Almond Joy Cake
Equipment
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Ingredients
~~ — Cake — ~~
- 2 cups Sugar
- 1 ¾ cup Flour
- ¾ cup Cocoa
- 1 teaspoon Instant coffee
- 1 ½ teaspoon Baking powder
- 1 ½ teaspoon Baking soda
- 1 teaspoon Salt
- 2 Eggs, large at room temperature
- 1 cup Milk
- ½ cup unsalted butter, melted
- 1 teaspoon Vanilla
- 1 teaspoon Almond extract
- 1 cup Water, boiling
~~ — Frosting — ~~
- 1 cup unsalted butter, softened
- 7 ounces Marshmallow creme
- ½ teaspoon Vanilla
- ½ teaspoon Almond extract
- 2 ¼ cup Powdered sugar
- 1 tablespoon Milk
~~ — Garnish — ~~
- 1 cup Coconut. flaked
- 1 cup Almonds, Skinnydipped
Instructions
- Mise en Place
- 1/2 cup unsalted butterMelt the butter on the stovetop and allow it to brown just slightly, Allow the butter to come to room temperature.
- Prepare the pans by spraying them with Baker’s Joy. Wet the cake strips and put them around the pans.
- Heat the oven to 350 °F (177 °C).
- 2 cups Sugar, 1 3/4 cup Flour, 3/4 cup Cocoa, 1 teaspoon Instant coffee, 1 1/2 teaspoon Baking powder, 1 1/2 teaspoon Baking soda, 1 teaspoon SaltPut the sugar in the bowl of the stand mixer. Sift the flour, cocoa, coffee, baking powder, baking soda and salt into the bowl of the stand mixer. Stir to combine.
- 2 Eggs, 1 cup Milk, 1 teaspoon Vanilla, 1 teaspoon Almond extractAdd the eggs, milk, vanilla, almond extract, milk and butter. Beat for 2 minutes.
- 1 cup WaterBring the water to a boil and pour it carefully into the bowl of batter. Stir to combine. The mixture will be thin.
- Evenly pour the batter into the two pans. Bake the layers in the 350 °F (177 °C) oven for 30 minutes or until a toothpick comes out clean.
- Remove the cakes from the oven and let them sit for about 5 minutes before turning them onto a cake rack. Let the layers completely cool before frosting them.
Frosting
- 1 cup unsalted butterPut the butter into the bowl of the stand mixer. Beat the butter until it is fluffy.
- 7 ounces Marshmallow cremeAdd the marshmallow cream and beat until the mixture is combined and fluffy.
- 1/2 teaspoon Vanilla, 1/2 teaspoon Almond extract, 2 1/4 cup Powdered sugar, 1 tablespoon MilkAdd the vanilla and almond extract. Add 2 cups of the powdered sugar and the milk. Beat. If the mixture is too thick, add more milk. If the mixture is too thin, add more powdered sugar.
- Beat the mixture until it is light and fluffy.
Decorating
- Put strips of waxed paper on your serving plate. Put the first layer on top of the strips, making sure to be able to tug at the edges to remove the paper after the cake is decorated.
- Put several spoonfuls of the frosting on the first layer, and using an off-set spatula, frost all the way to the edges, letting some of the frosting come over the edges.
- Put the second layer on top. Put more of the frosting on top, letting a lot go over the edges. Frost the sides of the cake. Frost the top of the cake with any remaining frosting.
- 1 cup Coconut. flakedUsing your hand, put coconut on the sides of the cake.
- 1 cup AlmondsPut the almonds around on the top of the cake in a nice pattern.
- Use the off-set spatula to be sure the coconut is sticking to the sides of the cake.
- Carefully remove the waxed paper and serve.
Video
Nutrition
Inside-Out Almond Joy Cake Video Transcript
Transcript
Good afternoon and welcome to
The Good Plate’s kitchen. Today we’re
going to make an almond joy
cake and we have some ingredients
here this is cocoa coconut
chocolate dipped almonds we’re going to
make our frosting with jet puffed
marshmallow vanilla for the cake
And… we’re going to use melted butter
in the cake, because it’s a chocolate
cake. It’s going to have coffee in it.
And of course we have flour, sugar, and
milk. And we’re going to make that
soon, so stay tuned. This is usually an
oil-based cake. However, this time, we’re
going to use melted butter. And I have…
a half cup of unsalted
butter that I’m going
to melt. The ratio
in an oil cake of oil
to butter is one to one. So this recipe
usually calls for a half a cup of vegetable
oil. We’re going to
use a half a cup of
butter. It’s going to do
two things. It’s going to
make it a lot richer
and the other thing,
it’s going to be a whole
lot tastier. Okay?…
I’m melting this butter on the
stove top, instead of in the
microwave, because I
would like to have a little tiny
bit of that browned butter
flavor going into my cake.
And a microwave, because it
doesn’t reach a hot enough
temperature, will not do
that. The bulk of the butter
is melted, as you can
see. Okay? And it’s foaming,
which means that it’s
getting a little bit of that
brown flavor on the bottom.
This butter has to come to
room temperature before
it can be used, because
if I try to put it into the
cake now, with eggs,
I’ll have scrambled eggs.
We don’t want scrambled
eggs in our cake.
We want melted butter.
Okay? Okay, while we
are waiting for the butter
to get cool enough to
continue with our cake,
we’re going to prepare
our pans. This is a 9-inch
cake pan. I’ve already
sprayed it with some…
Baker’s Joy spray. Now,
what really we want you to notice is this.
This is a cake strip. And what you do
with this is you run it underwater and get
it wet. And then put it around cake,
around the pan, like that. And what it
does, is it prevents your cake from
doming. Because that just a little bit…
…of water that’s in
here, it cools it enough so
that the pan, the outside
parts of the pan, say cool
enough so that the cake
won’t dome. And this is
really wonderful. It means
you’re not going to have to
cut the top of your cake
off. You’re going to have
even layers. These cake
strips are fantastic. Highly
recommended. Okay, the
dry ingredients are ready.
This is flour. I know it
doesn’t look like flour.
This is actually flour,
baking soda, baking
powder, salt, and
cocoa. And I used a sifter
to sift everything together. The reason I
used a sifter is because we went to have
a lot of lift and using
a sifter rather than
a whisk will give
you more lift. It adds
more air. So I’m
going to add this to my
mixer. Let’s see, now
you can see the flour.
I’m going to add
one time and put this
on stir. Okay, so
now it’s stirred and it’s
got an extra air in it.
This is a good thing.
Now it’s time to add
the eggs. Two eggs.
One, two, and the milk. This
is a cup of milk. Since this is
going to be an inside-out
almond joy cake, we’re going to
give it some almond flavor.
So almond goes in here. Just a
teaspoon. Penzey’s and this is the best.
And of course vanilla. Add that.
And next thing we’re going to add is
normally this would be where you would
add the oil, but this time we’re
adding butter. And then beat this for two
minutes. So we’re going to put it on,
put my machine on four, for beat. Okay,
I’ll be back in two minutes. Okay, now
that it’s been beating for two minutes.
You have to add
boiling hot water. Okay,
this, it’s a chemical reaction.
You can’t use cold water. You
have to use boiling hot water.
Well now. It’s still steamy. Okay. Now, put
your machine on stir because this is, it
makes it, it’s very thin at this point. So
put it on stir so you don’t make a mess.
Here we go. You
don’t have one of these
beaters with edges. I
highly recommend getting
them. You still have
to scrape a little, but
not nearly as much.
They’re really wonderful.
There will be in the
link in the description.
Okay. Okay, I put
the batter in the
pans. You see they both have their
cake strips on them. And they’re going to
go into a 350 degree oven. And they
will be baked for 30 minutes. And we’re
going to check a
25 just to make sure.
They’re done when a
toothpick comes out clean.
Okay. See in 30 minutes. Okay,
the cakes are out of the oven.
And I want you to see that
because we used the cake strips,
look how nice and flat these
cakes are. I mean, they are flat.
There is no doming. And
that’s exactly how we want the cake.
Okay, the cake is out of the oven
and is cooled. And it’s now time to make
the frosting, which we’re going to
be doing now. And we’re making this
with marshmallow cream, marshmallow
cream, vanilla extract, vanilla extract,
powdered sugar, a little bit of
almond extract and of course butter.
Okay, we want
to beat it until it is
nice and fluffy and
thoroughly mixed.
If parts of if it comes loose,
stop the mixer.
And there we have it. The Inside-Out
Almond Joy cake, complete with coconut
chocolate covered
almonds, beautiful
marshmallow frosting.
I’m going to cut into it.
And there is the cake.
It’s just lovely. And
now we’re going to
have a piece. There we
go. Oh, wow. Here we go.
Oh wow, that’s good. Okay,
we’ll see you next
time on The Good Plate.
