Mounds cake is chocolate cake layered with a thick, sweet coconut filling and covered in chocolate frosting, the same combination as the candy bar. The filling is only four ingredients: sweetened condensed milk, coconut, vanilla and salt. The cake uses oil and hot water, so it stays moist in the fridge for days.
I first made it for my sister Karla's birthday, and she squealed when she saw the coconut between the layers.
Why You'll Love This Mounds Cake
- Tastes like the candy bar: deep chocolate cake and frosting with a creamy, chewy coconut center.
- Simple filling: four ingredients stirred together, no cooking.
- Stays moist: oil and boiling water keep the cake tender for days.
- Feeds a crowd: 12 generous slices, and it can be made ahead.
Jump to:
Mounds Cake Ingredients
Chocolate cake: all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, granulated sugar, buttermilk, vanilla, vegetable oil, 3 large eggs and boiling water.
Coconut filling: sweetened condensed milk, vanilla, salt and sweetened shredded coconut.
Chocolate frosting: softened salted butter, vanilla, cocoa powder, powdered sugar and whole milk.
See the recipe card below for exact quantities.
How to Make Mounds Cake
- Bake the layers. Heat the oven to 350°F (175°C) and grease two 9-inch round pans. Whisk the dry ingredients, whisk in the buttermilk, vanilla and oil, then the eggs one at a time.
- Add the boiling water. Whisk it in carefully. The batter will be thin; that's what keeps the cake moist.
- Bake. Divide between the pans and bake 30-35 minutes, until a toothpick comes out clean.
- Cool completely. At least 1 hour. Warm layers crumble when you split them.
- Make the filling. Whisk the condensed milk, vanilla and salt, then stir in the coconut until every shred is coated.
- Make the frosting. Beat the butter 1-1½ minutes, add the vanilla and cocoa, then add the powdered sugar a cup at a time with splashes of milk until fluffy.
- Split and fill. Slice each cake in half horizontally for 4 layers. Spread one-third of the filling on layers 1, 2 and 3, then top with layer 4.
- Crumb coat and chill. Spread a thin layer of frosting all over and chill 30 minutes to lock the coconut in place.
- Frost. Cover the top and sides with the rest of the frosting. Chill until serving.
Tips for Clean Slices
- Chill the finished cake at least 1 hour before slicing so the filling firms up.
- Use a long serrated knife and wipe it between cuts.
- Level domed layers before splitting so the stack sits flat.
Mounds Cake With Cake Mix
Short on time? Bake one box of chocolate or devil's food cake mix in two 9-inch pans following the box directions. Cool, split into 4 layers, and use the same coconut filling and frosting. The cake is a little lighter than the scratch version but still very good.
Mounds Cake in a 9x13 Pan
Bake the scratch batter in a greased 9x13 pan for 35-40 minutes. Poke holes over the warm cake with the handle of a wooden spoon, spread the coconut filling over it, cool completely, then frost the top. It's the easiest way to serve a crowd.
Mounds Cake vs. Almond Joy Cake
They're the same cake with one difference: Almond Joy cake adds chopped toasted almonds to the coconut filling and whole almonds on top. Stir ½ cup chopped almonds into the filling to make it.
Substitutions
- Buttermilk: mix 1¼ cups milk with 1 tablespoon white vinegar or lemon juice and let it sit 5 minutes.
- Oil: melted coconut oil adds a light coconut flavor to the cake.
- Dark chocolate version: use dark cocoa powder in the cake and frosting.
Storage
- Fridge: covered, up to 4 days. The condensed milk filling needs to stay cold.
- Freezer: unfrosted layers wrapped tightly, up to 3 months. Thaw overnight in the fridge.
- Serving: let slices sit out 15-20 minutes for the best flavor.
Mounds Cake FAQ
What is a Mounds cake?
A chocolate layer cake with a sweet coconut filling and chocolate frosting, inspired by the Mounds candy bar.
Does Mounds cake need to be refrigerated?
Yes. The sweetened condensed milk filling should be kept cold. Covered, it keeps up to 4 days in the fridge.
Can I use unsweetened coconut?
Yes, but the filling will be less sweet and a little drier. Add 2-3 tablespoons extra sweetened condensed milk.
Can I make Mounds cake ahead?
Bake the layers a day ahead and keep them wrapped at room temperature, or freeze them up to 3 months. Fill and frost the day you serve.
More Chocolate and Coconut Cakes
- Chocolate Coconut Cake
- The Best Coconut Cake
- German Chocolate Cake
- Coconut Cream Pie
- Coconut Cream Bars
Made this Mounds cake? Leave a star rating and a comment below and tell me how it turned out.
Mounds Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt and sugar.
- Add the buttermilk, vanilla and oil and whisk just until combined.
- Add the eggs one at a time, whisking well after each.
- Carefully whisk in the boiling water. The batter will be thin.
- Divide between the pans and bake 30-35 minutes, until a toothpick comes out clean. Cool completely, at least 1 hour.
- For the frosting, beat the butter on medium-high for 1-1½ minutes. On medium-low, add the vanilla and cocoa, then the powdered sugar one cup at a time, alternating with the milk, until smooth and fluffy.
- For the filling, whisk the condensed milk, vanilla and salt, then stir in the coconut until fully coated.
- Slice each cooled cake in half horizontally to make 4 layers.
- Place one layer on a cake board and spread with one-third of the filling. Repeat with the second and third layers. Top with the fourth layer (no filling).
- Spread a thin crumb coat of frosting over the whole cake and chill 30 minutes.
- Frost the top and sides with the remaining frosting. Chill at least 1 hour before slicing.
[email protected] says