Caramel Toffee Cake Recipe
Introduction
This Caramel Toffee Cake is a decadent dessert that combines rich German chocolate cake with creamy caramel and crunchy toffee bits. Easy to make and perfect for any occasion, it’s sure to become a family favorite.
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 into a 9×13-inch pan. Bake and let cool completely.
- Step 2: Once cooled, use a fork to poke holes all over the surface of the cake.
- Step 3: In a bowl, mix the caramel sundae topping with the sweetened condensed milk until fully combined.
- Step 4: Pour the caramel mixture evenly over the cake, allowing it to soak into the holes.
- Step 5: Spread the softened whipped topping evenly over the caramel layer using a spatula.
- Step 6: Sprinkle the crumbled Heath candy bars over the whipped topping for a crunchy finish.
- Step 7: Refrigerate the cake for at least one hour to set before slicing and serving.
Tips & Variations
- Use Heath bits from the baking aisle for easy sprinkling without the need to crumble candy bars.
- For extra flavor, add a teaspoon of vanilla extract to the caramel mixture.
- Try substituting the caramel sundae topping with dulce de leche for a richer caramel taste.
Storage
Store the cake covered in the refrigerator for up to 3 days. It’s best served chilled. To reheat, let it sit at room temperature for 15 minutes before serving or enjoy it cold for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade German chocolate cake instead of the mix?
Yes, you can use a homemade German chocolate cake recipe. Just bake it in a 9×13-inch pan and follow the recipe steps as usual.
What can I substitute for whipped topping?
You can use whipped cream or a dairy-free whipped topping if you prefer. Just make sure it’s softened slightly for easy spreading.
PrintCaramel Toffee Cake Recipe
This Caramel Toffee Cake is a decadent and easy-to-make dessert featuring a moist German chocolate cake base soaked in a rich caramel and sweetened condensed milk mixture, topped with fluffy whipped cream and crunchy Heath toffee bits. Perfect for satisfying your sweet tooth with layers of caramel and chocolate goodness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 1 box German Chocolate cake mix (plus ingredients listed on box: eggs, water, oil)
Caramel Topping
- 1 jar caramel sundae topping
- 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 Heath baking bits
Instructions
- Prepare the cake: Follow the German Chocolate cake mix package instructions to prepare the batter, including mixing with eggs, water, and oil as directed. Pour the batter evenly into a 9×13-inch baking pan and bake according to package directions. Once baked, allow the cake to cool completely.
- Make holes in the cake: Using a fork, poke holes across the entire surface of the cooled cake. These holes will allow the caramel mixture to soak in deeply.
- Mix caramel topping: In a medium bowl, combine the jar of caramel sundae topping with the sweetened condensed milk, mixing thoroughly until well blended.
- Pour caramel mixture over cake: Evenly pour the caramel-condensed milk mixture over the cake, ensuring it seeps into all the holes for maximum flavor infusion.
- Spread whipped topping: Using a spatula, spread the softened whipped topping evenly over the caramel layer, creating a smooth creamy finish.
- Add toffee crunch: Sprinkle the crumbled Heath candy bars or baking bits generously over the whipped topping to add a delightful crunch and toffee flavor.
- Chill to set: Refrigerate the assembled cake for at least 1 hour to allow the layers to set and flavors to meld before slicing and serving.
Notes
- Ensure the cake is completely cooled before poking holes to prevent the cake from crumbling.
- For easier crumbling, place Heath candy bars in a plastic bag and crush with a rolling pin.
- This cake is best served chilled but can be left at room temperature briefly before serving.
- You can substitute caramel sundae topping with dulce de leche for a richer flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: Caramel Toffee Cake, German Chocolate Cake, Caramel Cake, Heath Candy Cake, Easy Dessert, No Bake Topping
