Description
This beginner-friendly chocolate toffee poke cake is ultra-moist, layered with sweetened condensed milk, caramel, whipped topping, and crunchy toffee bits.
Ingredients
Scale
- 1 box chocolate cake mix (e.g., devil’s food) plus ingredients listed on the box
- 1 can (14 oz) sweetened condensed milk
- 1 jar (16 oz) caramel sauce
- 1 tub (8 oz) whipped topping (e.g., Cool Whip)
- 4 Heath bars, chopped
Instructions
- Preheat your oven according to the cake mix package and prepare a 9×13-inch baking dish with nonstick spray.
- Prepare and bake the chocolate cake as directed on the package. Allow it to cool slightly after baking.
- Using the handle of a wooden spoon, poke holes evenly across the warm cake.
- Pour the sweetened condensed milk over the cake, spreading it to ensure it fills the holes completely.
- Drizzle the caramel sauce evenly over the top and spread gently.
- Refrigerate the cake for at least 2 hours until fully chilled and set.
- Spread the whipped topping over the cooled cake and sprinkle with chopped Heath bars.
- Serve chilled and enjoy!
Notes
- Poke holes while the cake is still warm to help absorb fillings better.
- Tapping the pan on the counter after adding the milk helps remove air bubbles.
- Toffee can be swapped for Skor bars, Butterfingers, or crushed Oreos.
- Homemade whipped cream can be used instead of Cool Whip.
- The cake tastes better when made a day in advance and chilled overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 298
- Sugar: 27g
- Sodium: 242mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 19mg