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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Add the whipped topping: Using a spatula, spread the softened whipped topping evenly over the slick caramel layer to create a creamy top.
Top with Heath candy: Sprinkle the crumbled Heath candy bars evenly over the whipped topping layer, giving a crunchy texture and toffee flavor contrast.
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