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Heath Bar Cake Recipe

Heath Bar Cake

This Heath Bar Cake is a rich poke-style chocolate cake soaked with caramel and sweetened condensed milk, then topped with fluffy whipped topping and plenty of crunchy Heath bar pieces. It’s an easy, over-the-top dessert that’s perfect for potlucks, holidays, and make-ahead entertaining.
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Prep Time 20 minutes
Cook Time 34 minutes
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12 servings
Calories 500 kcal

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.

Notes

Chill time is important for the best texture and flavor—rushing and slicing while warm will make the cake messier and taste sweeter. For clean slices, run a sharp knife under hot water, wipe dry, then cut and repeat as needed. If you don’t have buttermilk, use 1 cup milk mixed with 1 tablespoon vinegar and let it sit for 5 minutes before using. Heath bars contain almonds, so for nut allergies, substitute nut-free toffee bits or another safe candy. Store the covered cake in the refrigerator for 3–4 days; the flavors deepen over time, though the topping softens after day 3. You can freeze the cake without the whipped topping for up to 2 months—thaw in the fridge, then add topping and Heath bits before serving.

Nutrition

Calories: 500kcal
Keyword candy bar cake, Chocolate Toffee Cake, Easy Dessert Recipe, Heath Bar Cake, Poke Cake, Potluck dessert
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