The Hall of Thoughts

Recipe: Almond Joy Cake

For Mother’s Day, I offered to bake my wife any­thing she want­ed and she picked this. It’s a mon­strous beast of a cake and one we fond­ly remem­ber from Rosine’s Restau­rant in Mon­terey, CA.

I high­ly rec­om­mend cut­ting small­er slices than your eyes desire, for it’s very rich.

Almond Joy Cake

This recipe is for the cake my wife and I order most often when we eat at Rosine’s in Mon­terey, CA. It’s light, but decep­tive­ly rich.

Course Dessert
Serv­ings 12 slices
Author Rosine’s Restau­rant



  • 1 quart heavy cream
  • 2 tsp vanil­la
  • 1/2 cup sug­ar
  • 2 pack­ages instant choco­late pud­ding (3.5 to 3.9 oz box­es)

Cake Layers

  • 1 box choco­late cake mix
  • 1 cup may­on­naise
  • 1 cup water
  • 3 eggs


  • 1 cup coconut toast­ed
  • 1 cup almonds toast­ed
  • 16 Almond Joy can­dies chopped rough



  1. Beat frost­ing ingre­di­ents until thick, stiff, set, and expand­ed.

  2. Set aside in cool place or fridge.

Cake Layers

  1. Mix cake lay­er ingre­di­ents and divide into two 8-inch or 9-inch cake pans that you’ve lined with parch­ment. Bake accord­ing to instruc­tions on the box, being care­ful not to over­bake.

  2. Once cool, cut each cake lay­er into two even slices, mak­ing a total of 4 lay­ers.


  1. Place a cake lay­er on your serv­ing tray — there’s no way you’re mov­ing this after. Top with a thick lay­er of frost­ing, 1/4 the coconut, 1/4 the almonds, and 1/4 the Almond Joy pieces. Repeat until you have a beau­ti­ful 4-lay­er cake!

Recipe Notes

Source: Rosine’s Cui­sine