Caramel Toffee Cake Recipe

Introduction

This Caramel Toffee Cake is a delightful twist on classic German Chocolate cake, layered with rich caramel and topped with creamy whipped topping and crunchy Heath candy bits. It’s a crowd-pleaser that’s easy to assemble and perfect for any occasion.

Ingredients

• 1 box German Chocolate cake mix with ingredients listed on box (eggs, water, oil)
• 1 jar caramel sundae topping
• 1 14 oz can sweetened condensed milk
• 1 8 oz tub frozen whipped topping, softened (such as Cool Whip)
• 4 to 6 Heath candy bars, crumbled or use baking aisle Heath bits

Instructions

1. Step 1: Prepare the German Chocolate cake mix according to package instructions and pour the batter into a 9×13-inch pan. Bake as directed and let the cake cool completely.
2. Step 2: Once cooled, use a fork to poke holes all over the cake surface to allow the toppings to soak in.
3. Step 3: In a bowl, combine the caramel sundae topping with the sweetened condensed milk until smooth and well mixed.
4. Step 4: Pour the caramel mixture evenly over the cake, making sure it seeps into the holes for maximum flavor.
5. Step 5: Spread the softened whipped topping evenly over the caramel layer using a spatula.
6. Step 6: Sprinkle the crumbled Heath candy bars evenly over the whipped topping to add a crunchy texture.
7. Step 7: Refrigerate the cake for at least one hour to let it set before slicing and serving.

Tips & Variations

• For extra moisture, drizzle a little warm milk over the cake before poking the holes and adding the caramel.
• Substitute the Heath candy bars with chopped toffee bits or chocolate chips for a different crunch.
• Use homemade caramel sauce instead of store-bought for a richer flavor.
• Let the cake chill overnight for the best texture and to deepen the flavors.

Storage

Store the Caramel Toffee Cake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from drying out. When ready to serve, you can enjoy it cold or let it sit at room temperature for 10–15 minutes to soften the whipped topping slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix instead of German Chocolate?

Yes, a chocolate or devil’s food cake mix works well if you prefer a different base flavor, but German Chocolate provides the classic richness that pairs perfectly with caramel and toffee.

Do I have to use sweetened condensed milk?

Sweetened condensed milk helps create a creamy caramel layer and adds sweetness. While you can omit it, the texture and flavor will be less rich and it may not soak into the cake as well.

Caramel Toffee Cake Recipe

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★★★★★

4.5 from 384 reviews

• Author: Ella
• Total Time: 1 hour 55 minutes
• Yield: 12 servings 1x

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Description

This decadent Caramel Toffee Cake combines a moist German Chocolate cake base with a luscious caramel and sweetened condensed milk soak, topped with creamy whipped topping and a crunchy layer of crumbled Heath candy bars. Perfect for gatherings or a special dessert, it offers a delightful contrast of textures and rich flavors.

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Ingredients

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Cake

• 1 box German Chocolate cake mix (with ingredients as listed on box: eggs, water, oil)

Caramel Mixture

• 1 jar caramel sundae topping (about 12–14 oz)
• 1 (14 oz) can sweetened condensed milk

Topping

• 1 (8 oz) tub frozen whipped topping, softened (such as Cool Whip)
• 4 to 6 Heath candy bars, crumbled or ½ to ¾ cup baking aisle Heath bits

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Instructions

1. Prepare the cake: Follow the package instructions on the German Chocolate cake mix, including adding eggs, water, and oil as specified. Pour the batter into a greased 9×13-inch baking pan. Bake as directed on the box until a toothpick inserted comes out clean. Allow the cake to cool completely before proceeding.
2. Make holes in cake: Once the cake is fully cooled, use a fork to poke holes evenly all over the surface of the cake to help the caramel mixture soak in deeply.
3. Mix caramel soak: In a medium bowl, combine the jar of caramel sundae topping with the can of sweetened condensed milk. Stir thoroughly until the mixture is smooth and well blended.
4. Soak the cake: Pour the caramel mixture slowly and evenly over the cake, making sure it seeps into all the holes you made. This will infuse the cake with a rich, sweet caramel flavor.
5. Add the whipped topping: Using a spatula, spread the softened whipped topping evenly over the slick caramel layer to create a creamy top.
6. Top with Heath candy: Sprinkle the crumbled Heath candy bars evenly over the whipped topping layer, giving a crunchy texture and toffee flavor contrast.
7. Chill and serve: Refrigerate the finished cake for at least one hour to allow all layers to set properly. Slice and serve chilled for the best taste and texture.

Notes

• Be sure the cake is completely cooled before poking holes and adding the caramel mixture to prevent melting the whipped topping.
• The Heath candy bars can be replaced with similar toffee or buttercrunch candies if unavailable.
• For easier crumbling, place the candy bars in a zip-top bag and gently crush with a rolling pin.
• This cake is best served chilled and leftovers should be stored covered in the refrigerator for up to 3 days.
• For a dairy-free version, substitute the whipped topping and caramel toppings with suitable vegan alternatives, though the taste will differ slightly.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: caramel toffee cake, German chocolate cake, Heath candy cake, easy dessert, caramel dessert, chocolate cake with caramel