Introduction

This Caramel Toffee Cake is a delightful treat combining moist German chocolate cake with rich caramel and crunchy toffee bits. It’s easy to make and perfect for parties or special occasions when you want to impress without spending hours in the kitchen.

Caramel Toffee Cake Recipe - Recipe Image

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

Step 1: Prepare the German Chocolate cake mix according to package instructions and pour batter into a 9×13-inch pan. Bake as directed, then allow the cake to cool completely.
Step 2: Once cooled, use a fork to poke holes evenly all over the surface of the cake.
Step 3: In a bowl, mix the caramel sundae topping with the sweetened condensed milk until well combined.
Step 4: Pour the caramel mixture evenly over the cake, letting it soak into the holes you created.
Step 5: Spread the softened whipped topping evenly over the caramel layer using a spatula.
Step 6: Sprinkle the crumbled Heath candy bars evenly on top for a crunchy, toffee finish.
Step 7: Refrigerate the cake for at least one hour to allow the layers to set before slicing and serving.

Tips & Variations

Use baking aisle Heath bits for quicker prep and even distribution of toffee flavor.
Add chopped nuts to the caramel mixture for extra texture and flavor.
Substitute whipped topping with freshly whipped cream for a lighter, fresher taste.
Serve with vanilla ice cream or extra whipped cream to enhance the indulgence.

Storage

Store leftovers covered in the refrigerator for up to one week. For shorter storage, the cake can remain at room temperature for up to three days. Reheat slices slightly if desired, or enjoy chilled for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another cake mix instead of German Chocolate?

Yes, you can substitute with other chocolate or even yellow cake mixes, but German Chocolate adds a rich, distinctive flavor that pairs perfectly with caramel and toffee.

Do I have to poke holes in the cake?

Yes, poking holes allows the caramel mixture to soak in deeply, creating a moist and flavorful cake throughout rather than just on the surface.

Caramel Toffee Cake Recipe

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★★★★★

4.6 from 72 reviews

This Caramel Toffee Cake is a luscious dessert featuring a moist German chocolate cake base infused with a rich caramel and sweetened condensed milk mixture that soaks into holes poked in the cake, topped with creamy whipped topping and crunchy Heath candy pieces. Perfect for celebrations or indulgent family treats, this cake combines gooey caramel, smooth whipped cream, and toffee bits for a delightful texture and flavor experience.

Author: Lena
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 55 minutes
Yield: 12 to 15 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

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

Caramel Layer

1 jar caramel sundae topping (approximately 15 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 use baking aisle Heath bits (about 3/4 cup crumbled)

Instructions

Prepare the cake: Follow the German Chocolate cake mix package instructions by combining the mix with required eggs, water, and oil. Pour the batter into a greased 9×13-inch pan, bake according to package directions, and allow the cake to cool completely before proceeding.
Poke holes in the cake: Using a fork, gently poke holes evenly all over the surface of the cooled cake to allow the caramel mixture to seep in and enhance flavor and moisture.
Make the caramel mixture: In a medium bowl, combine the jar of caramel sundae topping and the 14 oz can of sweetened condensed milk. Stir until the mixture is smooth and well combined.
Pour caramel mixture over cake: Evenly pour the caramel and condensed milk mixture over the surface of the cake, allowing it to soak into the holes you previously poked.
Spread whipped topping: Using a spatula, evenly spread the softened whipped topping over the caramel layer, creating a smooth and creamy topping.
Add toffee crunch: Sprinkle the crumbled Heath candy bars or Heath bits over the whipped topping for a delicious crunchy texture and toffee flavor contrast.
Chill before serving: Refrigerate the cake for at least one hour to set the layers and enhance flavors. Slice and serve chilled for best results.

Notes

Store leftovers refrigerated for up to one week or keep at room temperature for up to three days.
For extra indulgence, serve with additional whipped cream or a scoop of vanilla ice cream.
This cake is perfect for parties and holiday gatherings to impress your guests with decadent flavors.
Pair the cake with coffee or a cold glass of milk to balance the sweetness.

Keywords: Caramel Toffee Cake, German Chocolate Cake, Caramel Cake, Heath Candy Cake, Dessert Cake, No-Bake Topping Cake