Imen Dridi This Almond Joy Cake by Paula Deen is adelightful treat with a chocolate cream cheese frosting and roasted almonds. that combines granulated sugar, butter, coconut oil, eggs, flours, and buttermilk for a rich base. With a total time of 175 minutes and yielding 12 servings.
Try More Paula Deen Recipes:
š Why This Almond Joy Cake Recipe Is A Crowd-pleaser:
- Decadent Flavor Fusion: Blends almond, coconut, and chocolate for an indulgent taste sensation.
- Texture Harmony: Moist, tender cake complemented by creamy chocolate frosting and crunchy almonds.
- Versatile Occasion: Perfect for celebrations or everyday enjoyment, adaptable and crowd-pleasing.
- Paula Deen’s Touch: Trusted recipe from a renowned chef, ensuring reliability and deliciousness.
ā What Is Paula Deen Almond Joy Cake Recipe?
Paula Deen’s Almond Joy Cake is a luscious dessert blending coconut, almonds, and chocolate. It features a moist, tender texture with a rich, indulgent taste.
š„„ Paula Deen Almond Joy Cake Ingredients
For the Cake:
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter softened
- 1/2 cup melted coconut oil
- 5 large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 1 1/4 cups unbleached all purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup buttermilk at room temperature
- 1 1/2 cups sweetened shredded coconut (6 ounces)
For the Chocolate Frosting:
- 6 ounces reduced-fat cream cheese softened
- 4 tablespoons skim milk
- 4 ounces semisweet chocolate chopped
- 3 1/2 cups powdered sugar sifted
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For Serving:
- 1/2 cup whole roasted almonds roughly chopped
š How To Make Paula Deen Almond Joy Cake
- Preheat the oven to 325Ā° and prepare three 9-inch round cake pans.
- Mix sugar, butter, and coconut oil in a large bowl.
- Add eggs, vanilla, and almond extracts to the mixture.
- In a separate bowl, mix together the flours, baking powder, baking soda, and salt.
- Combine the dry ingredients with the butter-sugar mixture and fold in flaked coconut.
- Divide the batter into the prepared pans and bake for 20 minutes.
- Let the cakes cool, then prepare the frosting by melting chocolate and mixing it with cream cheese, milk, sugar, and cocoa powder.
- Frost the cake and sprinkle toasted chopped almonds on top.
- Refrigerate for 2 hours before serving.
š Recipe Tips
- Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for a smoother batter and better incorporation.
- Careful Coconut Measurement: Don’t pack shredded coconut tightly; use a measured cup for accurate texture in the cake.
- Balancing Almond Extract: Be cautious with almond extract; it’s potentāstick to the recipe for the perfect almond essence without overpowering.
- Sift for Smooth Frosting: Sift powdered sugar and cocoa to prevent lumps in the chocolate frosting for a velvety finish.
- Cool Before Frosting: Allow the cake to cool completely before frosting to avoid melting and sliding.
š§ What To Serve With Almond Joy Cake?
Serve Almond Joy Cake with a scoop of vanilla ice cream or a dollop of whipped cream to complement its richness and add a delightful contrast of flavors and textures.
š How To Store Leftovers Almond Joy Cake?
- In The Fridge. Store Leftovers Almond Joy Cake covered at room temperature for up to 2 days or refrigerate for 4-5 days.
- In The Freezer. To freeze Leftovers Almond Joy Cake tightly wrap individual slices or the whole cake in plastic wrap, then aluminum foil, for up to 3 months. Thaw in the fridge before serving.
š„µ How To Reheat Leftovers Almond Joy Cake?
- In The Microwave: Place a slice of Leftovers Almond Joy Cake on a microwave-safe plate, heat for 15-20 seconds on medium power, checking for desired warmth.
- In The Oven: Wrap slices of Leftovers Almond Joy Cake in foil, warm at 300Ā°F for 10-15 minutes, ensuring they don’t dry out.
FAQs
What’s The Best Way To Prevent My Almond Joy Cake From Drying Out?
To prevent your Almond Joy Cake from drying out, store it in an airtight container at room temperature or in the refrigerator, and consider adding a moistening syrup or frosting.
How Can I Make Almond Joy Cake Gluten-free?
To make Almond Joy Cake gluten-free, use a gluten-free flour blend or almond flour in place of regular flour. Ensure that all other ingredients are gluten-free, including coconut and chocolate.
How Do I Know When Almond Joy Cake Is Fully Baked?
To determine if Almond Joy Cake is fully baked, insert a toothpick into the center if it comes out clean or with a few moist crumbs (not wet batter), it’s done.
How Can I Prevent The Chocolate Frosting From Becoming Too Runny?
To prevent chocolate frosting from becoming too runny, ensure the cake is completely cool before frosting, use room-temperature butter and chocolate, and gradually add powdered sugar while mixing until desired consistency is reached.
More Paula DeenĀ Recipes:
Paula Deen Almond Joy Cake Nutrition Facts
Serving: 1(Of 12)
- Calories: 683kcal
- Carbohydrates: 93g
- Protein: 10g
- Fat: 33g
- Saturated Fat: 21g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 7g
- Trans Fat: 1g
- Cholesterol: 108mg
- Potassium: 351mg
- Fiber: 4g
- Sugar: 70g
- Vitamin A: 476iu
- Vitamin C: 1mg
- Calcium: 111mg
- Iron: 3mg
Paula Deen Almond Joy Cake
Description
This Almond Joy Cake by Paula Deen is adelightful treat with a chocolate cream cheese frosting and roasted almonds. that combines granulated sugar, butter, coconut oil, eggs, flours, and buttermilk for a rich base. With a total time of 175minutes and yielding 12 servings.
Ingredients
For the Cake:
For the Chocolate Frosting:
For Serving:
Instructions
- Preheat the oven to 325Ā° and prepare three 9-inch round cake pans.
- Mix sugar, butter, and coconut oil in a large bowl.
- Add eggs, vanilla, and almond extracts to the mixture.
- In a separate bowl, mix together the flours, baking powder, baking soda, and salt.
- Combine the dry ingredients with the butter-sugar mixture and fold in flaked coconut.
- Divide the batter into the prepared pans and bake for 20 minutes.
- Let the cakes cool, then prepare the frosting by melting chocolate and mixing it with cream cheese, milk, sugar, and cocoa powder.
- Frost the cake and sprinkle toasted chopped almonds on top.
- Refrigerate for 2 hours before serving.
Notes
- Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for a smoother batter and better incorporation.
Careful Coconut Measurement: Don’t pack shredded coconut tightly; use a measured cup for accurate texture in the cake.
Balancing Almond Extract: Be cautious with almond extract; it’s potentāstick to the recipe for the perfect almond essence without overpowering.
Sift for Smooth Frosting: Sift powdered sugar and cocoa to prevent lumps in the chocolate frosting for a velvety finish.
