If you’ve ever taken a bite of a Mounds bar and thought, “I need this in cake form,” you’re in the right place. My Mounds Cake is pure indulgence—a moist chocolate cake layered with a sweet, chewy coconut filling, all wrapped up in a rich chocolate frosting. It’s the kind of dessert that disappears fast at family gatherings (trust me, I’ve seen it happen!). The secret? A perfect balance of deep cocoa flavor and that irresistible coconut texture. Whether it’s a holiday, or just a Tuesday craving, this cake delivers. And don’t worry—it’s easier to make than it looks!
Why You’ll Love This Mounds Cake
This isn’t just any chocolate cake—it’s a celebration in every bite! Here’s why it’ll become your new favorite:
- Decadent but balanced: Rich chocolate pairs perfectly with the sweet coconut filling—no flavor overwhelms the other
- Surprisingly simple: Uses basic pantry ingredients with no fancy techniques (that thin batter? Totally normal!)
- Always a hit: I’ve never brought this to a party without someone asking for the recipe
- Better than store-bought: Fresh coconut filling beats those candy bars any day
Ingredients for Mounds Cake
Gathering the right ingredients makes all the difference with this cake. I’ve learned through trial and error—skip the shortcuts here for the best results. Everything comes together beautifully when you start with quality components.
For the Chocolate Cake
The cake’s deep chocolate flavor comes from two types of cocoa power. You’ll need:
- Dry ingredients: 2 cups all-purpose flour (spooned and leveled—no packing!), ¾ cup unsweetened cocoa powder, 1¾ tsp baking powder, 1¾ tsp baking soda, 1 tsp salt, and 2¼ cups granulated sugar
- Wet ingredients: 1¼ cups buttermilk, 2¼ tsp pure vanilla extract, ⅔ cup vegetable oil, 3 extra-large eggs (room temperature!), and 1 cup boiling water (yes, boiling—it works magic!)
For the Coconut Filling
This sweet, sticky center is what makes it a Mounds Cake:
- 1½ cups salted butter (softened but still cool to the touch)
- 1½ cups sweetened condensed milk (the canned kind—don’t substitute!)
- 2 tsp pure vanilla extract
- ½ tsp salt
- 4 cups sweetened coconut flakes (pack them lightly when measuring)
For the Chocolate Frosting
The silky frosting ties everything together:
- 1½ cups salted butter (softened like the filling butter)
- 2 tsp pure vanilla extract
- ¾ cup unsweetened cocoa powder (sift it if lumpy)
- 4½ cups powdered sugar (sifted—trust me on this)
- ½ cup whole milk (room temperature works best)
How to Make Mounds Cake
Now for the fun part—let’s bring this beauty to life! I’ll walk you through each step, just like I do when teaching friends in my kitchen. Don’t let the layers intimidate you. With a little patience and these foolproof techniques, you’ll have a showstopper cake that looks like it came from a bakery.
Baking the Chocolate Cake Layers
First, preheat your oven to 350°F (175°C) and spray those 9-inch round pans with baker’s spray—every nook and cranny! In a large bowl, whisk together all the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar). Here’s my trick: sift the cocoa powder first to avoid lumps.
Now add the buttermilk, vanilla, and oil. Mix until just combined—no need to overdo it. Crack in those room-temperature eggs one at a time, whisking gently after each. The batter will look glossy and smooth. Finally, carefully pour in the boiling water while stirring. Yes, the batter will be thin—that’s perfect! It bakes up moist and tender.
Divide the batter evenly between the pans (I use a kitchen scale for precision). Bake for 30-35 minutes until a toothpick comes out with moist crumbs—not wet batter. Let the cakes cool completely in their pans before handling. Rushing this step leads to crumbly disasters—ask me how I know!
Preparing the Coconut Filling
While the cakes cool, make that luscious coconut filling. In a medium bowl, whisk together the sweetened condensed milk, vanilla, and salt until smooth. Now fold in the coconut flakes with a spatula. You want every single flake coated—no dry spots! The mixture should hold together when pressed but still feel fluffy.
Pro tip: If your filling seems too wet, add a handful more coconut flakes. Too dry? A teaspoon of extra condensed milk does the trick. The texture should remind you of the inside of a Mounds bar—sticky but not runny.
Assembling and Frosting the Cake
Time for the grand assembly! Carefully remove the cooled cakes from their pans and slice each horizontally to create four even layers (a serrated knife works best). Place the first layer on your cake board or plate. Spread about 1/3 of the coconut filling evenly, leaving a small border to prevent squishing.
Repeat with the remaining layers, leaving the top layer bare. Now for the frosting magic: apply a thin “crumb coat” of chocolate frosting all over the cake. This seals in crumbs—don’t skip it! Chill for 15 minutes to set.
Finally, frost the cake with the remaining frosting using an offset spatula. I like to make swoopy swirls on top for that homemade charm. For clean slices, chill the finished cake for at least an hour before serving. The wait is torture, but the perfect slices make it worth it!
Tips for Perfect Mounds Cake
After making this cake more times than I can count, I’ve picked up some foolproof tricks that guarantee success every time:
- Chill before slicing: That hour in the fridge makes all the difference—cold cake cuts cleanly without squishing the layers
- Room temp is key: Cold eggs or butter won’t incorporate properly—take them out at least 2 hours before baking
- Measure flour right: Spoon it into your measuring cup and level it off—packing gives you dense, dry cake
- Don’t overmix: Once you add the boiling water, stir just until combined—overworking makes tough cake
- Toast coconut (optional): For extra flavor, toast half the coconut flakes before mixing into the filling
These little details transform good cake into unforgettable cake!
Variations of Mounds Cake
Want to put your own spin on this classic? Here are my favorite ways to mix it up:
- Dark chocolate twist: Swap half the cocoa powder for dark cocoa—it adds incredible depth
- Toasty coconut: Lightly toast the coconut flakes first for nutty flavor (watch closely—they burn fast!)
- Mini cakes: Bake in cupcake tins for individual portions—perfect for parties
- Coconut lovers: Double the filling between layers—because why not?
The beauty of this recipe? It welcomes creativity while staying deliciously familiar.
Serving and Storing Mounds Cake
Here’s the best way to enjoy your masterpiece! Chill the cake for at least an hour before slicing—those clean layers deserve to shine. Leftovers? (If there are any!) Keep them in an airtight container at room temperature for up to 3 days. The coconut filling stays perfectly moist, though I doubt it’ll last that long!
Mounds Cake FAQs
Over the years, I’ve gotten so many questions about this cake—here are the ones that pop up most often with my tried-and-true answers:
Can I use cake flour instead of all-purpose?
You can, but the texture changes slightly. Cake flour makes a more delicate crumb, while all-purpose gives that sturdy structure needed for layering. If you do swap, use 2 cups + 2 tablespoons cake flour and reduce the baking powder to 1½ teaspoons.
My coconut filling seems too runny—help!
No worries! Just add more coconut flakes a tablespoon at a time until it holds together when pressed. If it’s really loose, pop it in the fridge for 10 minutes to firm up before spreading.
Can I freeze this cake?
Absolutely! Freeze unfrosted layers wrapped tightly in plastic for up to 3 months. Thaw overnight in the fridge before assembling. The frosted cake freezes well too—just slice before freezing for easier thawing.
Why did my cake sink in the middle?
Usually this means either: 1) the oven door was opened too early (wait at least 25 minutes!), or 2) the baking powder/soda was old. Test your leaveners by mixing ½ teaspoon with hot water—it should bubble vigorously.
Can I make this dairy-free?
Yes! Use coconut oil instead of butter, coconut milk for the buttermilk (add 1 tablespoon vinegar per cup), and a dairy-free condensed milk alternative. The texture changes slightly, but it’s still delicious!
Nutritional Information
Here’s the scoop on what’s in each delicious slice (based on standard ingredients—your exact values may vary slightly):
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g (12g saturated)
- Carbs: 60g (3g fiber)
- Protein: 5g
Remember—this is meant to be an occasional treat, not health food! Now go enjoy that slice guilt-free.
Rate this recipe or share your creation in the comments! Also, check out more dessert inspiration on Pinterest.
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Decadent Mounds Cake Recipe – Chocolate Coconut Bliss in Every Bite
- Total Time: 2 hours
- Yield: 12-16 slices 1x
- Diet: Vegetarian
Description
A rich and indulgent chocolate cake layered with sweet coconut filling and topped with creamy chocolate frosting.
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- ¾ cup unsweetened cocoa powder
- 1¾ teaspoons baking powder
- 1¾ teaspoons baking soda
- 1 teaspoon table salt
- 2¼ cups granulated sugar
- 1¼ cups buttermilk
- 2¼ teaspoons pure vanilla extract
- ⅔ cup vegetable oil
- 3 extra-large eggs, room temperature
- 1 cup boiling water
- 1½ cups salted butter
- 2 teaspoons pure vanilla extract
- ¾ cup unsweetened cocoa powder
- 4½ cups powdered sugar
- ½ cup whole milk
- 1½ cups sweetened condensed milk
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 4 cups sweetened coconut flakes
Instructions
- Preheat oven to 350°F. Spray two 9-inch round cake pans with baker’s spray.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Whisk in buttermilk, vanilla, and vegetable oil until just combined.
- Whisk in eggs one at a time until no streaks remain.
- Carefully whisk in the boiling water—the batter will be thin.
- Divide between the pans and bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
- Beat butter on medium-high for 1-1½ minutes.
- Lower speed and add vanilla and cocoa powder, mixing until combined.
- Add powdered sugar 1 cup at a time, alternating with milk, beating well until smooth.
- Whisk sweetened condensed milk, vanilla, and salt until smooth.
- Stir in coconut flakes until completely coated.
- Remove cakes from pans and slice each in half horizontally to create 4 layers.
- Place the bottom layer on a cake board. Spread ⅓ of the coconut mixture over it.
- Add the second layer and repeat. Continue with remaining layers, leaving the top layer bare.
- Spread a thin layer of frosting on the outside as a crumb coat, then apply a thicker layer over the sides and top.
- Chill until ready to serve.
Notes
- Ensure ingredients are at room temperature for best results.
- Use baker’s spray for easy cake release.
- Chill the cake before slicing for cleaner cuts.
- Prep Time: 45 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg