Almond Roca Caramel Cake Recipe (video)

caramel cake with chocolate ganache, chocolate lace and almond roca candy

The Almond Roca Cake – an epic caramel cake recipe inspired by the famous confectionary! This chocolate, almond and caramel cake will steal your heart (and your taste buds!)! I love the sweet and crunchy Almond Roca candy and wanted to create a cake that captured all the flavors and textures of this treat! This almond roca cake is made with almond caramel cake layers dotted with loads of crunchy almond pieces, frosted with my salted caramel frosting, filled with almond roca candy pieces and topped with chocolate ganache. This almond roca recipe is perfect for your next special occasion!

Watch My Video!

In my video recipe, I’ll take you step by step through the cake making process and teach you how to make those elegant white chocolate garnishes! Make sure to subscribe to my YouTube channel to get updates whenever a new recipe goes live!

Every bite of this caramel cake is filled with exciting textures and flavors! I love the combination of caramel frosting, chocolate and almond roca pieces. The cake layers themselves are not too sweet, only sweetened with dulce de leche, making this cake well-balanced.

All About The Caramel!

This almond roca cake recipe wouldn’t be complete without a good dose of caramel! For this recipe, you’ll need to prepare a batch of my ‘Salted Caramel Frosting’ recipe, which you can find here; it’s great for any cake!

slice of almond roca cake with salted caramel frosting

Garnishing the Cake

I garnish this cake with chocolate ganache, crushed Almond Roca pieces and white chocolate lace. The white chocolate garnishes on this cake are so beautiful! Make sure to watch my video recipe to see how I made them! These garnishes can make any cake look extra fancy! For the chocolate ganache, I have a separate video recipe with in-depth recipe instructions you can see HERE.

almond roca cake recipe garnished with white chocolate lace garnishes

More Recipes!

Enjoyed this caramel cake and looking for more recipes? Check out some of my other favorites you’re sure to enjoy!

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Almond Roca Caramel Cake video recipe


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Almond Roca Caramel Cake Recipe (video)

2 hrs prep + 30 mins cook
16 servings
Decadent toffee caramel cake with crushed Almond Roca candy, caramel buttercream and chocolate ganache!


For Cake Layers:

  • 1 cup unsalted butter, melted
  • 14 oz can dulce de leche
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup milk
  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup finely chopped almonds

For Chocolate Ganache:

  • 1/2 cup dark chocolate chips
  • 1/4 cup heavy cream
  • 1 tsp shortening, optional

For Caramel Frosting:

  • 2 cups unsalted butter, softened at room temp
  • 14 oz can dulce de leche
  • 1 tsp vanilla extract
  • 1/4 to 1/2 tsp salt, adjust to taste
  • 3 cups confectioner's sugar

Additional Ingredients:

  • 1/2 cup chocolate sauce
  • 20 almond roca candies, crushed
  • 1/3 cup white chocolate melts, for garnish


  • Preheat the oven to 350F/177C. Prepare three, 8-inch (20-cm) round cake pans: grease the sides and line the bottoms with parchment paper.
  • Prepare the cake layers first. In a large mixing bowl, combine the melted butter, dulce de leche and vanilla extract. Using a mixer, mix the ingredients on medium speed until the butter and caramel are well combined. Add the eggs and mix again until smooth. Add the milk last and mix again.
  • In a separate bowl, combine the dry ingredients: sifted flour, baking powder, salt and the finely chopped almonds. Add the dry ingredients to the batter and mix just until the flour is incorporated, about 1 minute.
  • Divide the cake batter evenly between the three prepared pans. Bake in the preheated oven for 28 to 30 minutes, until a toothpick inserted into the center comes out clean. When cake layers are done, cool them completely on a wire rack. Once cooled, use a long serrated knife to level the tops.

For Caramel Buttercream:

  • Place softened, unsalted butter into mixing bowl. Whisk on high speed for about 5 minutes, until butter is light and fluffy. Scrape down sides of mixing bowl often to get all the butter mixed well. Add the dulce de leche (cooked sweetened condensed milk). If you cannot find dulce de leche, use a similar caramel sauce. If necessary, increase the amount of confectioner's sugar to thicken the frosting.
  • Add the vanilla and salt. Start by adding 1/4 teaspoon salt, then add more if needed. Begin adding the confectioner's sugar 1 cup at a time, scraping down sides of mixing bowl often to get everything incorporated. Make sure to sift confectioner's sugar before adding to avoid any clumps. After adding all sugar, whisk on high speed for 2 to 3 minutes to get frosting very fluffy.
  • To assemble the cake, first pour several tablespoons of store-bought chocolate sauce (can also use chocolate ganache) over each cake layer and allow it to sink into the cake. Frost each layer with a generous amount of frosting and top with a generous amount of crushed almond roca candy pieces. Frost the top and sides of the cake, smoothing the frosting down with a flat spatula.
  • Garnish the sides of the cake with any remaining crushed candy pieces and diced almonds. Refrigerate the cake for 30 minutes before garnishing with chocolate ganache, frosting dollops and candy pieces. I used Ateco tip #4FT for the dollops.
  • Prepare the chocolate ganache: combine the chocolate, cream and a touch of shortening in a large measuring cup. Heat the mixture in the microwave in 30 second intervals, stirring until the chocolate is melted and smooth. Allow the mixture to cool slightly, then pour over the top of the cake, nudging the chocolate down the sides of the cake using a flat spatula.
  • For White Chocolate Garnish: cut 6 squares of acetate paper or parchment paper. Melt the chocolate melts in the microwave until smooth, then transfer into a disposable pastry bag or ziplock bag. Pipe the chocolate in criss-cross pattern onto the prepared squares. Allow the chocolate to sit for a few minutes, then transfer the squares into tall glasses, shaping the chocolate into a scallop. Allow the chocolate to set completely, then gently peel from the acetate and place onto the cake.


Calories: 857kcal | Carbohydrates: 56g | Protein: 6g | Fat: 55g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 250mg | Potassium: 187mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1204IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 2mg