Almond Joy Earthquake Cake Recipe
Almond Joy Earthquake Cake Recipe is a rich chocolate dessert layered with coconut, almonds, cream cheese, and chocolate chips, inspired by the flavours of the Almond Joy candy bar. I decided to make this cake because I have years of baking experience and enjoy recreating classic candy flavours in homemade desserts.
Equipment
- 9×13-inch baking dish
- Mixing bowls (2–3)
- Electric hand mixer or stand mixer
- Spatula
- Measuring cups & spoons
- Whisk
- Toothpick (for doneness check)
Ingredients
- 1 box chocolate fudge cake mix
- Eggs oil, and water (as directed on the cake mix package)
- 1 cup sweetened shredded coconut
- 1 cup chopped almonds
- ½ teaspoon pure almond extract
- 8 oz cream cheese softened
- ½ cup butter melted
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup semi sweet chocolate chips
- Extra toasted coconut for garnish
Instructions
Step 1: Get Everything Ready
- Set your oven to 350°F (175°C) and let it fully preheat. Lightly coat a 9×13-inch baking dish with grease or nonstick spray. Scatter the shredded coconut and chopped almonds evenly across the bottom of the dish, making a thin layer.
Step 2: Prepare The Cake Batter
- Mix the chocolate fudge cake batter following the directions on the box, adding the required eggs, oil, and water. Once smooth, gently pour the batter over the coconut and almonds. Leave the layers as they are don’t stir them together.
Step 3: Blend The Cream Cheese Layer
- In a medium bowl, beat the softened cream cheese until smooth and free of lumps. Add the melted butter, powdered sugar, vanilla extract, and almond extract. Continue mixing until the texture is thick and creamy.
Step 4: Layer And Create The Swirl
- Spoon dollops of the cream cheese mixture over the cake batter. Sprinkle the chocolate chips across the top. Using a knife, lightly swirl the layers together to create a marbled look. Be careful not to over mix; you want visible swirls.
Step 5: Bake And Enjoy
- Place the dish in the oven and bake for 45–50 minutes. The edges should be set while the center stays slightly soft. Allow the cake to cool for at least 20–30 minutes before serving. Top with extra toasted coconut if desired. Serve warm for a rich, gooey texture, or let it cool completely for neater slices.