If you’re a fan of rich, chocolatey desserts with gooey caramel and crunchy toffee bits, this Heath Bar Poke Cake is about to become your new obsession! Imagine a moist chocolate cake soaked with sweet caramel and topped with whipped cream and crushed Heath bars. Every bite is a perfect balance of fudgy, creamy, and crunchy—basically, dessert heaven. Trust me, this one disappears fast at parties, so be sure to grab a slice before it’s gone!
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Why You’ll Love This Recipe
Easy to Make: Starts with a cake mix, so you can whip it up with minimal effort.
Decadently Moist: The caramel sauce seeps into the cake, making every bite ultra-soft and flavorful.
Perfect for Any Occasion: Whether it’s a potluck, birthday, or just because—you don’t need an excuse for this cake!
Crunchy & Creamy Combo: The contrast of smooth whipped topping and crunchy toffee is chef’s kiss!
Make-Ahead Friendly: This cake tastes even better after chilling, so it’s great for prepping in advance.
Ingredients
Cake Base
Chocolate Cake Mix: The shortcut that makes this cake super easy!
Eggs, Oil, and Water: To bring the cake mix to life.
Sweetened Condensed Milk: Adds extra moisture and richness.
Poke & Filling
Caramel Sauce: Poured over the warm cake for that gooey, irresistible texture.
Toffee Bits: The crunchy magic that takes this cake over the top.
Topping
Whipped Topping: Light and fluffy, it balances out all that rich sweetness.
Crushed Heath Bars: Because you can never have too much toffee!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Bake the Cake
Prepare the chocolate cake mix according to package directions. Bake in a greased 9×13-inch pan until a toothpick inserted in the center comes out clean.
Poke & Soak
While the cake is still warm, use the handle of a wooden spoon to poke holes all over. Slowly pour the caramel sauce over the cake, letting it seep into the holes for maximum flavor.
Chill & Set
Let the cake cool completely, then refrigerate for at least an hour to allow the flavors to meld.
Add the Toppings
Spread the whipped topping evenly over the chilled cake. Sprinkle generously with crushed Heath bars and toffee bits.
Serve & Enjoy
Slice, serve, and enjoy every bite of this luscious, caramel-infused masterpiece!
How to Serve Heath Bar Poke Cake
Chilled: This cake is best served cold for maximum gooeyness and flavor.
With Ice Cream: A scoop of vanilla ice cream takes it to another level!
Drizzle Extra Caramel: If you’re feeling indulgent, add an extra drizzle before serving.
With Coffee: A hot cup of coffee balances the sweetness perfectly.
Additional Tips
Make-Ahead: This cake is even better the next day, so feel free to make it in advance.
Storage: Keep it covered in the fridge for up to 4 days.
No Toffee? Swap in chopped chocolate or nuts for a different texture.
Customize It: Try using a different cake mix—yellow cake, devil’s food, or even brownies work great!
FAQ Section
Q1: Can I use homemade caramel sauce?
A1: Absolutely! If you have a homemade caramel recipe you love, use it for an even richer flavor.
Q2: What if I don’t have Heath bars?
A2: Any toffee candy or even chopped chocolate-covered almonds will work.
Q3: Can I use homemade whipped cream instead of Cool Whip?
A3: Yes! Just whip heavy cream with a little sugar and vanilla until stiff peaks form.
Q4: How do I keep the cake from getting soggy?
A4: Be sure not to overdo the caramel—just enough to seep into the holes without pooling at the bottom.
Q5: Can I freeze this cake?
A5: Yes! Wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.
Q6: Can I make this gluten-free?
A6: Yes! Use a gluten-free cake mix, and make sure your caramel sauce and toffee bits are gluten-free.
Q7: What’s the best way to crush Heath bars?
A7: Place them in a zip-top bag and crush with a rolling pin, or pulse in a food processor.
Q8: Can I add nuts?
A8: Definitely! Chopped pecans or almonds add a nice crunch.
Q9: Can I use a different cake flavor?
A9: Yes! Vanilla, caramel, or even a peanut butter cake would be delicious.
Q10: How do I make it less sweet?
A10: Reduce the amount of caramel sauce, or use unsweetened whipped cream on top.
Final Thoughts
This Heath Bar Poke Cake is everything you want in a dessert—easy, indulgent, and downright irresistible. Whether you’re making it for a party or just treating yourself, it’s guaranteed to be a hit. Try it once, and it’ll become your go-to dessert for any occasion!
Print
Heath Bar Poke Cake
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 0 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent poke cake is a dream for chocolate lovers! A moist chocolate cake soaked in sweet caramel and condensed milk, topped with fluffy whipped cream and crunchy Heath toffee bits. Every bite is rich, gooey, and utterly irresistible! Perfect for parties, potlucks, or a delightful family dessert.
Ingredients
- 1 box chocolate cake mix (plus ingredients needed for the mix)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- 1 1/2 cups whipped topping
- 1 cup Heath toffee bits (crushed)
- 1/2 cup chocolate chips (optional)
Instructions
-
Bake the cake
- Prepare and bake the chocolate cake according to the package instructions in a 9×13-inch baking dish.
-
Poke holes
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
-
Add the filling
- Evenly pour sweetened condensed milk over the cake, followed by the caramel sauce, allowing them to soak in.
- Let the cake cool completely.
-
Top it off
- Spread the whipped topping evenly over the cooled cake.
- Sprinkle with crushed Heath toffee bits and optional chocolate chips.
-
Chill & serve
- Refrigerate for 1-2 hours before serving.
- Slice and enjoy every rich and gooey bite!
Notes
- Swap the chocolate cake for devil’s food cake for an extra indulgent flavor.
- Add a drizzle of extra caramel sauce on top before serving.
- Use homemade whipped cream for an even fresher taste.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 38g
- Sodium: 280mg
- Fat: 18 g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg