A Simple, Moist Chocolate Layer Cake Recipe

Think of a chocolate layer cake — rich, decadent, visually striking — then reframe it by blending in textures of puffed cereal, almond butter, jam, and a crisp coating. That’s the genius behind this almond butter & jelly crispy snack cake: it’s playful, inventive, and built to surprise. As a gluten-free side or dessert alternative, it captures the layered delight of chocolate cakes while leaning into crispy, nutty, jam-filled contrasts.

This isn’t a traditional cake, but it embodies the spirit of layered desserts: multiple strata, balance of textures, and a final coating that unifies it all. The recipe features a base of cereals, popcorn, nuts, and coconut bound with honey and almond butter — then jam sandwiched between layers and finished with a chocolate coat. The result is something that feels both whimsical and substantial — ideal for occasions when you want cake charm without the fuss of baking layers and frosting.

Because it’s naturally gluten-free (no wheat-based flours or hidden gluten ingredients), this dessert works seamlessly alongside gluten-free mains at gatherings. It’s easy to slice and transport, giving you the layered cake experience with a clever, light touch. Serve it at brunch, afternoon tea, potlucks, or dessert spreads as a standout alternative to conventional cakes.

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Chocolate Layer Cake

Recipe Details

Yield: 12 servings
Active Time: 20 minutes
Total Time: 50 minutes

Chocolate Layer Cake Ingredients

• 5 cups crispy brown rice cereal
• 2 cups corn puff cereal
• 2 cups GF cornflakes
• 1 ½ cups sea salt popped popcorn
• 1 cup mini pretzels, lightly crushed
• 1 cup almonds, chopped
• 1 cup shredded coconut
• 1 ¼ cup raw honey
• 1 ¼ cup creamy natural almond butter
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 cup strawberry jam
• 7 ounces dark chocolate, melted

How to Make a Chocolate Layer Cake

1. Line two (8-inch) springform pans with plastic wrap. Set aside.
2. Place cereals, popcorn, pretzels, almonds, and coconut in a large bowl, stir, and set aside.
3. Place honey in a medium-sized saucepan over medium heat. Bring to a boil, stir in almond butter, and let bubble for 1 minute. Turn off heat and stir in vanilla and cinnamon.
4. Carefully pour hot mixture over cereal mixture and mix thoroughly to coat.
5. Divide mixture between two prepared springform pans, spreading evenly and pressing firmly into pans. Let set on the counter at least 30 minutes.
6. Remove set cakes from their tins and place one layer on a flat plate or cake stand. Spread it with jam.
7. Top with the second layer and spread melted chocolate over it, covering the top.

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Chocolate Layer Cake Nutrition Facts

*Estimated per slice (recipe yields 12 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 slice (1/12 of cake)
Calories	≈ 650 kcal
Protein	≈ 11 g
Carbs	≈ 90 g
Sugar	≈ 55 g
Fiber	≈ 7 g
Fat	≈ 30 g

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Chocolate Layer Cake Variations & Tips

• Nut swap or add-in: Substitute or mix almonds with pecans, hazelnuts, or walnuts for flavor variety.
• Jam variation: Use raspberry, apricot, or blueberry preserves instead of strawberry jam to shift flavor tones.
• Chocolate coverage: Try milk chocolate, white chocolate, or dark chocolate variants for different finishes.
• Layer depth: Use thinner or thicker cake molds (6-inch or 9-inch) to adjust layer height and eating experience.
• Toast ingredients: Lightly toast almonds or coconut beforehand to boost their aroma and crunch.
• Alternate sweetener: Replace honey with maple syrup or brown rice syrup for a different nuance of sweetness.
• Pressing tips: Use parchment or wax paper to press cereal mix firmly — better adhesion helps cake hold shape.

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Best Chocolate Layer Cake Pairings

• Fresh berries or berry compote: Their tartness balances the sweet, nutty cake.
• Plant-based milk or nut milk shake: Almond milk, oat milk, or cashew milk echo the nut profile.
• Whipped coconut cream: A light, dairy-free cream to accent each slice.
• Espresso or dark coffee: Bitterness cuts through the sweetness and accentuates chocolate notes.
• Matcha latte or green tea: An earthy contrast to the richness and sweetness.
• Ice cream scoop: Use a small scoop of dairy-free vanilla or chocolate ice cream as a side garnish.

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When to Make Chocolate Layer Cake

• Birthday or celebration dessert: Offers a playful, layered cake alternative that stands out.
• Brunch spreads or tea parties: Adds a sweet centerpiece that’s easy to slice and serve.
• Kids’ gatherings or school snacks: Casual, fun, and visually attractive without heavy frosting.
• Potlucks and community meals: Transportable, no-bake, and crowd-friendly dessert option.
• Holiday dessert tables: Adds color and texture contrast among pies and traditional cakes.
• After-school treats: A protein-forward snack that feels indulgent but smart.

Photo credit: Paul Delmont