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Heath Bar Cake Recipe
If you love chocolate, caramel, and toffee, this Heath Bar Cake Recipe is the kind of dessert that makes people close their eyes on the first bite and say, “Oh my goodness.”
This easy Heath bar dessert starts with a super moist chocolate cake, gets soaked with caramel and sweetened condensed milk, then finished with a fluffy whipped topping and plenty of crunchy Heath bar pieces on top. It’s rich, it’s messy in the best way, and it’s the sort of candy bar cake that disappears at potlucks before anything else even has a chance.
Full Recipe Introduction
Let me explain what’s going on here, because this isn’t just any chocolate cake. This Heath Bar Cake Recipe is my go-to “bring-a-pan-and-leave-with-crumbs” dessert. It’s a classic poke-style chocolate toffee cake that tastes like a Heath bar sundae baked into a pan of moist chocolate cake.
Here’s how it works:
- You bake a simple moist chocolate cake (I use a boxed mix with a few tweaks for extra richness).
- While it’s still warm, you poke holes all over the top.
- Then you pour a mix of caramel sauce and sweetened condensed milk into the holes, so it sinks down and turns the cake fudgey and sticky and almost brownie-like.
- Finally, you spread a cloud of whipped topping and shower it with chopped Heath bars for that signature toffee crunch.
You know what? It’s not fancy. But it feels special—like something your favorite aunt would bring to Easter, or the dessert that becomes a birthday tradition “because Mom’s Heath bar cake is non-negotiable.”
I usually make this cake:
- For football Sundays (you can slice it small and people graze all day).
- Around the holidays when everyone is craving chocolate toffee cake and candy bar desserts.
- For family birthdays when someone says, “I don’t want frosting, just something gooey.”
It’s not “healthy” in the kale-salad sense, but it is special in a more realistic, achievable way:
- You’re not standing at the stove all afternoon.
- You use simple pantry ingredients.
- You can lighten it up or tweak it easily (I’ll share ideas down below).
If you’re looking for an easy Heath bar baking recipe that feels over-the-top but is totally do-able on a weeknight, you’re in the right place.
Why You’ll Love This Recipe
- Crowd-pleaser every single time – This Heath Bar Cake Recipe gets more recipe requests from my friends and neighbors than almost anything else I bake.
- Starts with a box mix (but tastes homemade) – Simple shortcuts, smart upgrades. No one has to know.
- Ultra-moist chocolate cake – The combo of chocolate cake, caramel, and sweetened condensed milk keeps it soft and rich for days.
- Make-ahead friendly – This heath bar dessert actually tastes better the next day once it chills and sets.
- Perfect for potlucks and holidays – Serves a crowd in a 9×13 pan, easy to slice and transport.
- Kid- and adult-approved – Kids love the candy topping; adults love the toffee flavor and not-too-fancy vibe.
- Flexible and customizable – Turn it into a layered Heath cake, use homemade whipped cream, or swap in different candy bars.
- No fussy decorating needed – Sprinkle on Heath bar topping and you’re done. It always looks rustic and inviting.
Ingredients
Here’s what you’ll need to make this easy Heath bar cake. I’ll list the base recipe first, then add some simple substitutions and tips.
For the Chocolate Cake
- 1 box devil’s food or chocolate cake mix (about 15.25 oz)
- 3 large eggs, room temperature
- 1 cup buttermilk (or use 1 cup milk + 1 tablespoon vinegar, stirred and rested 5 minutes)
- 1/3 cup neutral oil (canola or vegetable oil)
- 1 teaspoon vanilla extract
Why these work: Using buttermilk instead of water gives you a super moist chocolate cake with a tender crumb. The vanilla rounds out the chocolate flavor so it tastes closer to a bakery cake than a plain box mix.
For the Soak Layer
- 1 can (14 oz) sweetened condensed milk
- 3/4 to 1 cup thick caramel sauce or caramel topping (I like Smucker’s or Ghirardelli)
- Pinch of fine sea salt (optional, but it helps balance the sweetness)
Tip: If your caramel is very thick, warm it slightly in the microwave so it pours more easily. You want it to mingle with the condensed milk and sink into the holes.
For the Topping
- 1 container (8 oz) frozen whipped topping, thawed (like Cool Whip)
- Or 2 cups heavy cream + 3 tablespoons powdered sugar + 1 teaspoon vanilla, whipped to soft peaks
- 1 1/2 to 2 cups chopped Heath bars or Heath toffee bits
- This is about 8 regular Heath bars, or one 8 oz bag of Heath “Bits O’ Brickle”
- Extra caramel sauce for drizzling (2–3 tablespoons, optional but lovely)
Note on Heath bars: Heath bars do contain nuts (almonds), so if you’re serving anyone with allergies, either skip the Heath and use plain toffee bits labeled nut-free or swap with another candy bar like crushed chocolate-covered pretzels or nut-free chocolate toffee.
Directions
This Heath Bar Cake Recipe is very forgiving, which is nice when you’re juggling kids, pets, and a timer all at once. Here’s exactly how I make it.
1. Preheat the oven and prep your pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan with butter or nonstick spray. You can also line the bottom with parchment for easier slicing and serving.
Little tip: A glass pan lets you see the edges crisp up; a metal pan bakes a bit faster and gives slightly chewier edges. Both work.
2. Mix the chocolate cake batter
- In a large mixing bowl, add the cake mix, eggs, buttermilk, oil, and vanilla.
- Beat with an electric mixer on medium speed for about 2 minutes, scraping the sides once, until the batter looks smooth and slightly thick.
You’re basically “upgrading” the box instructions here. Using buttermilk instead of water and an extra splash of vanilla makes this feel like a moist chocolate cake made from scratch with very little extra effort.
3. Bake the cake
- Pour the batter into your prepared 9×13 pan and smooth the top with a spatula.
- Bake for 28–34 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Every oven has its own personality. Start checking around 26–27 minutes. Overbaking can dry the cake out, which we’re trying to avoid since “moist chocolate cake” is the whole point here.
4. Poke holes while it’s warm
- Let the cake cool for just 10 minutes on a cooling rack.
- Using the handle of a wooden spoon, a thick straw, or even a chopstick, poke holes all over the cake, spacing them about 1 inch apart.
You want the holes to be big enough for the caramel mixture to sink in, but not so big that the cake collapses. Don’t be shy—this is a poke cake; the holes are part of the magic.
5. Mix and pour the caramel soak
- In a medium bowl or large measuring cup, whisk together the sweetened condensed milk, caramel sauce, and a pinch of salt until smooth.
- Slowly pour this mixture evenly over the warm cake, making sure to cover the whole surface so it seeps into the holes.
If it seems like a lot of liquid, that’s correct. The cake will soak it up as it chills, turning into a rich, almost candy-bar-like chocolate toffee cake.
6. Cool completely
- Let the cake cool to room temperature on the counter. This usually takes about 45–60 minutes.
- Once it’s cooled, cover the pan with plastic wrap or foil and chill in the fridge for at least 2 hours, or up to overnight.
This chilling step matters. It helps the flavors meld and the texture set. Honestly, it’s even better the next day.
7. Add the whipped topping
- When you’re ready to finish the cake, spread the thawed whipped topping (or your homemade whipped cream) evenly over the cold cake.
- Use an offset spatula or the back of a spoon to swirl the top—it doesn’t need to be perfect.
If you’re using homemade whipped cream, wait and add it the same day you’re serving, so it holds its shape and stays fluffy.
8. Shower with Heath bar topping
- Sprinkle the chopped Heath bars or toffee bits all over the top, pressing them lightly into the whipped layer so they stick.
- Drizzle extra caramel sauce over everything in thin zigzags for a pretty finish.
Cover and chill again for 30–60 minutes if you have time. This lets the topping set a bit and makes slicing cleaner.
Servings & Timing
- Yield: About 12–16 servings, depending on how generous your slices are
- Prep Time: 20 minutes
- Bake Time: 28–34 minutes
- Chill Time: At least 2–4 hours (longer is even better)
- Total Time: Around 3–5 hours, mostly hands-off
If you’re making this Heath bar dessert for a party, I suggest baking the cake and adding the caramel soak the day before. Then add the whipped topping and Heath bar topping the morning of the event. It takes the stress level way down.
Variations
Once you’ve made the classic Heath Bar Cake Recipe, you might want to play a little. Here are some fun twists:
- Peanut Butter Heath Bar Cake – Swirl 1/2 cup warmed peanut butter into the caramel-condensed milk mixture before pouring over the cake.
- Mocha Toffee Cake – Add 1 tablespoon instant espresso powder to the cake batter for a deeper, coffee-kissed chocolate flavor.
- Layered Heath Cake – Bake the cake in two 8- or 9-inch round pans, stack with some whipped topping and Heath bits between the layers, then frost the outside and top with more candy.
- Salted Caramel Heath Bar Dessert – Use a salted caramel sauce and sprinkle a tiny pinch of flaky sea salt over the finished cake.
- Lighter Version – Use a “light” whipped topping, reduce the soak to 3/4 can sweetened condensed milk and 1/2 cup caramel, and cut smaller squares. Still very satisfying.
- Brownie Heath Bar Cake – Use a boxed brownie mix instead of cake mix for a denser, fudgey base (great for serious chocolate fans).
Storage & Reheating
This cake is a cold, creamy dessert, so storage is pretty simple.
-
Fridge:
- Store the cake covered in the refrigerator for 3–4 days.
- The flavors deepen over time, but the topping will soften a bit after day 3.
-
Freezer:
- You can freeze the cake without the whipped topping for up to 2 months.
- Bake, poke, soak, cool, then wrap well in plastic and foil.
- Thaw overnight in the fridge, then add the whipped topping and Heath bar topping before serving.
-
Serving temperature:
- I like to serve it chilled but not icy cold. Let it sit at room temperature for about 10–15 minutes before slicing, if you can wait.
No reheating needed here—it’s meant to be enjoyed cold, like a rich candy bar trifle in cake form.
Notes
- Chill time really matters: Every time I’ve rushed this Heath Bar Cake Recipe and cut it warm, it was still tasty but much messier and sweeter. Chilling lets the flavors mellow and the texture firm up.
- Use a sharp knife: For clean slices, run a sharp knife under hot water, wipe it dry, slice, and repeat. It sounds fussy, but it helps if you want those picture-worthy squares.
- Buttermilk substitution works: If you don’t keep buttermilk on hand (I rarely do), the milk + vinegar trick works well. Let it rest those 5 minutes so it thickens a little.
- Candy size: I like a mix of small crumbs and slightly larger chunks of Heath bar. The tiny bits melt into the topping; the larger ones give that satisfying crunch.
- Flavor balance: This is a sweet cake—no way around it. The pinch of salt in the caramel soak and a salted caramel drizzle help keep it from tasting cloying.
- Serving for kids: For little ones, I sometimes scrape off a bit of the Heath bar topping if it’s too crunchy, or cut their piece from a corner where there’s a little less candy.
And a personal thing: I’ve learned that this is one of those desserts people start expecting. Once you bring it a few times, it becomes “your” cake. There are worse reputations to have.
FAQs
1. Can I make this Heath Bar Cake Recipe from scratch instead of using a box mix?
Yes. Use your favorite 9×13 chocolate cake recipe and bake it in the same pan. Once it’s baked, follow the same poke-and-soak steps and add the toppings as written.
2. Can I use homemade whipped cream instead of whipped topping?
Absolutely. Homemade whipped cream tastes wonderful here. Just whip 2 cups cold heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla until soft to medium peaks form, and spread it on just before serving.
3. What can I substitute for Heath bars?
You can use Skor bars, plain toffee bits, chopped Snickers, chopped Milky Way, or even a mix of chocolate chips and crushed pretzels. Any candy bar cake variation with caramel and chocolate tends to work nicely.
4. How far in advance can I make this cake?
You can bake, poke, and soak the cake up to 2 days ahead. Add the whipped topping and Heath bar topping up to 6–8 hours before serving for the best texture.
5. My cake seems too wet—did I do something wrong?
If the cake feels soggy, it may have been underbaked or the soak was poured on while the cake was very hot. It usually sets up more after thorough chilling. Next time, check doneness with a toothpick and let it cool about 10 minutes before adding the soak.
6. Can I halve this recipe?
Yes. Bake the cake in an 8×8 or 9×9 pan using half the batter (or use a smaller cake mix and reduce the soak and toppings by about half). Check for doneness a few minutes earlier.
7. Is this Heath bar dessert safe for nut allergies?
Heath bars contain almonds, so they’re not safe for people with nut allergies. Choose a nut-free toffee candy or a different topping, and always check labels carefully.
8. Can I make a gluten-free version?
Yes. Use a gluten-free chocolate cake mix and double-check that your caramel sauce and toppings are gluten-free. The rest of the ingredients are usually safe, but always check packaging.
Conclusion
This Heath Bar Cake Recipe is the kind of dessert that doesn’t need a special occasion—but somehow makes any occasion feel a little more special. It’s simple, it’s indulgent, and it brings together everything we love about a Heath bar dessert: chocolate, toffee, caramel, and that soft, creamy top layer.
If you try this candy bar cake, I’d love to hear how it turned out for you—tell me if you changed anything, which candy you used, or who you shared it with. And if you’re in a chocolate mood, don’t stop here; explore more of my easy cake recipes next and build yourself a little dessert tradition of your own.
Heath Bar Cake
Ingredients
- 1 box devil’s food or chocolate cake mix about 15.25 oz
- 3 large eggs room temperature
- 1 cup buttermilk or 1 cup milk + 1 tablespoon vinegar, rested 5 minutes
- 1/3 cup neutral oil such as canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk 14 oz
- 3/4-1 cup thick caramel sauce or caramel topping such as Smucker’s or Ghirardelli; warm slightly if very thick
- pinch fine sea salt optional, for balancing sweetness
- 1 container frozen whipped topping 8 oz, thawed (e.g., Cool Whip); or use homemade whipped cream
- 2 cups heavy cream for homemade whipped cream option
- 3 tablespoons powdered sugar for homemade whipped cream option
- 1 teaspoon vanilla extract for homemade whipped cream option
- 1 1/2-2 cups chopped Heath bars or Heath toffee bits about 8 regular Heath bars or one 8 oz bag Heath Bits O’ Brickle
- 2-3 tablespoons caramel sauce extra, for drizzling on top (optional)
- nonstick spray or butter for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or nonstick spray. You can also line the bottom with parchment for easier slicing and serving.nonstick spray or butter
- In a large mixing bowl, combine the cake mix, eggs, buttermilk, oil, and vanilla. Beat with an electric mixer on medium speed for about 2 minutes, scraping the sides once, until the batter is smooth and slightly thick.1 box devil’s food or chocolate cake mix, 3 large eggs, 1 cup buttermilk, 1/3 cup neutral oil, 1 teaspoon vanilla extract
- Pour the batter into the prepared 9x13-inch pan and smooth the top with a spatula. Bake for 28–34 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Start checking around 26–27 minutes to avoid overbaking.
- Let the cake cool on a rack for about 10 minutes. Using the handle of a wooden spoon, a thick straw, or a chopstick, poke holes all over the cake, spacing them about 1 inch apart. The holes should be large enough for the caramel mixture to sink in but not so large that the cake collapses.
- In a medium bowl or large measuring cup, whisk together the sweetened condensed milk, caramel sauce, and a pinch of fine sea salt until smooth. Slowly pour this mixture evenly over the warm cake, covering the entire surface so it seeps down into the holes.1 can sweetened condensed milk, 3/4-1 cup thick caramel sauce or caramel topping, pinch fine sea salt
- Allow the cake to cool completely at room temperature, about 45–60 minutes. Cover the pan with plastic wrap or foil and chill in the refrigerator for at least 2 hours, or up to overnight, so the cake can fully absorb the soak and set.
- If using homemade whipped cream instead of frozen whipped topping, beat the cold heavy cream with powdered sugar and vanilla in a chilled bowl until soft to medium peaks form. Keep chilled until ready to use.2 cups heavy cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract
- When the cake is thoroughly chilled, spread the thawed whipped topping (or homemade whipped cream) evenly over the surface of the cake. Use an offset spatula or the back of a spoon to smooth or swirl the top.1 container frozen whipped topping
- Sprinkle the chopped Heath bars or toffee bits evenly over the whipped topping, pressing them lightly so they adhere. Drizzle extra caramel sauce over the top in thin zigzags, if desired.1 1/2-2 cups chopped Heath bars or Heath toffee bits, 2-3 tablespoons caramel sauce
- Cover the cake and chill for another 30–60 minutes to help the topping set and make slicing easier. Serve chilled or slightly softened after sitting at room temperature for 10–15 minutes. Cut into 12–16 squares.
