Heath Bar Cake Recipe
This Heath Bar Cake Recipe is a rich, moist chocolate poke cake loaded with toffee bits, caramel, and fluffy whipped topping—the kind of candy bar cake that disappears one “tiny sliver” at a time.
Meet Your New Favorite Heath Bar Cake Recipe
If you love chocolate and toffee together, this Heath Bar Cake Recipe is going to feel like a warm hug from an old friend. It’s a moist chocolate cake (you can use a box mix or homemade), soaked with sweetened condensed milk and caramel sauce, then topped with clouds of whipped topping and a generous shower of crushed Heath bars.
It’s part chocolate toffee cake, part icebox dessert, and 100% crowd-pleaser.
I started making this heath bar dessert back when my kids were in middle school and I needed something easy, reliable, and guaranteed to impress for potlucks and church socials. Over the years, I’ve tweaked the timing, the topping, and even tried a few lighter swaps. It’s still a decadent candy bar cake, but we’re using simple ingredients and smart layering to get maximum flavor out of every bite.
What I love most is that it feels fancy—like something from a bakery—yet it’s incredibly simple. It’s also a great “make-ahead” dessert for holidays, game days, or when you just want something cold and sweet in the fridge for the weekend.
Let me explain how to get that perfect balance of soft cake, gooey center, and crunchy Heath bar topping that everyone talks about the next day.
Why You’ll Love This Recipe
- Moist and gooey: The poke-cake method makes the center ultra-moist without being soggy.
- Easy ingredients: Uses a basic chocolate cake mix and pantry staples—no specialty baking skills needed.
- Big crowd appeal: Chocolate, caramel, and Heath bar topping… there’s something for everyone here.
- Make-ahead friendly: Actually tastes better after chilling, so it’s perfect for prepping the night before.
- Flexible and forgiving: Works with box mix or your favorite homemade chocolate cake recipe.
- Customizable: Turn it into a layered Heath cake, a sheet cake, or even mini dessert cups.
- Great for holidays and potlucks: Travels well and serves a crowd with almost no last-minute fuss.
- Texture heaven: Soft cake, creamy topping, crunchy toffee—the trio we all secretly crave.
Ingredients
Here’s what you’ll need for this easy Heath Bar Cake. I’ll list the basics first, then a few helpful notes.
For the Chocolate Cake
- 1 box (15.25 oz) chocolate cake mix (devil’s food or dark chocolate works best)
- Ingredients called for on the box (usually:
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water)
(If you prefer homemade, you can use any 9×13 moist chocolate cake recipe—just bake it in the same size pan.)
For the Filling
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce or caramel ice cream topping (thicker jarred caramel gives the best flavor)
For the Topping
- 1 tub (8–12 oz) frozen whipped topping, thawed (Cool Whip or store brand)
- 4–6 Heath bars, full-size, crushed (about 1 to 1 1/2 cups total)
- Optional: 2–4 tablespoons chocolate sauce or extra caramel sauce for drizzling
Ingredient Tips
- Cake mix: Choose a “moist” or “super moist” variety; these tend to hold up better when poked and soaked.
- Oil vs. butter: Oil keeps the cake softer and more tender after refrigeration; I recommend sticking with oil.
- Caramel: If your caramel is very thick, warm it slightly in the microwave (10–15 seconds) so it pours easily.
- Whipped topping: Use full-fat for the best texture—light versions can weep a bit after 24 hours.
- Heath bars: Crush them while still in the wrapper with a rolling pin or the bottom of a measuring cup for less mess. You can also use Heath Bits o’ Brickle, but the bars give a nicer mix of chocolate and toffee.
Directions
Follow these step-by-step directions and you’ll have a gorgeous chocolate toffee cake cooling in your fridge in no time.
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Preheat and prep the pan.
Preheat your oven to 350°F (or as directed on your cake mix box). Grease a 9×13-inch baking pan with nonstick spray or a light coating of butter. -
Mix the cake batter.
In a large mixing bowl, prepare the chocolate cake batter according to the package instructions—usually eggs, water, and oil. Stir or beat just until smooth; don’t overmix, or the cake can turn dense instead of fluffy. -
Bake the cake.
Pour the batter into the prepared pan and spread it out evenly. Bake for the time listed on the box for a 9×13 pan (typically 25–30 minutes), or until a toothpick inserted in the center comes out clean or with a few moist crumbs. -
Let it cool slightly.
Place the pan on a cooling rack and let the cake cool for about 10–15 minutes. You want it warm but not piping hot—this helps the filling soak in without breaking the cake apart. -
Poke the cake.
Using the handle of a wooden spoon, a chopstick, or the end of a thick straw, poke holes all over the surface of the cake, spacing them about 1 inch apart. Go almost to the bottom of the pan but not all the way through. This is the secret to that moist, candy bar cake texture. -
Mix the filling.
In a medium bowl or large measuring cup, whisk together the sweetened condensed milk and caramel sauce until smooth and pourable. If it’s too thick, microwave it in 10-second spurts, stirring in between, until it loosens up. -
Pour the filling over the cake.
Slowly pour the caramel-condensed milk mixture evenly over the warm cake, letting it fall into the holes. Use a spatula to gently nudge it across the surface so it seeps into every poke. The cake may look a bit “flooded”—that’s okay; it will absorb as it chills. -
Cool completely.
Let the cake come to room temperature on the counter, then cover it loosely with plastic wrap and chill in the fridge for at least 2 hours, preferably 4 hours. This resting time lets the flavors marry and the texture set. -
Add the whipped topping.
Once the cake is well chilled, spread the thawed whipped topping in an even layer across the surface. Take your time to smooth it—it’ll be your “canvas” for that beautiful Heath bar topping. -
Crush and sprinkle the Heath bars.
Crush the Heath bars into small chunks (not dust; you want some texture). Sprinkle them generously over the whipped topping. If you’re using extra caramel or chocolate sauce, drizzle it in thin lines over the top. -
Chill again and serve.
Cover and chill the finished Heath Bar Cake for at least another 1 hour before serving. Slice into squares and serve straight from the pan. Don’t be surprised if people ask, “Who made this Heath bar baking recipe?” and go back for seconds.
Servings & Timing
- Yield: About 12–16 servings (depending on how big you slice it—my family likes generous squares)
- Prep Time: 15–20 minutes
- Bake Time: 25–30 minutes
- Chill Time: 3–5 hours total
- Total Time: About 4–6 hours, mostly hands-off
This is one of those desserts that works beautifully when you make it the day before. The flavor deepens, and the texture of the moist chocolate cake only gets better.
Variations
You know what? Once you’ve made this classic Heath Bar Cake Recipe once, you’ll probably want to play with it a little. Here are some fun spins:
- Mocha Heath Bar Cake: Swap the water in the cake mix for strong brewed coffee for a subtle coffee-chocolate flavor.
- Peanut Butter Toffee Cake: Drizzle a warm mixture of 1/3 cup peanut butter and 2 tablespoons milk over the cake before the caramel layer.
- Layered Heath Cake: Bake the cake in two 8-inch rounds, poke and soak each, then stack with whipped topping and Heath bar bits between the layers.
- Ice Cream Heath Bar Dessert: Serve squares warm (before adding the whipped topping) with vanilla ice cream and crushed Heath bars on top.
- Lightened-Up Version: Use a sugar-free cake mix, reduced-sugar caramel sauce, and light whipped topping; it won’t be “diet food,” but it does cut the sweetness.
- Salted Toffee Cake: Sprinkle a small pinch of flaky sea salt over the Heath bar topping for that sweet-salty contrast.
Storage & Reheating
This isn’t really a reheating dessert, but it does store beautifully—another reason it’s such a popular heath bar dessert for parties.
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Refrigerator:
Store the cake covered (with plastic wrap or a tight-fitting lid) in the fridge for up to 4–5 days. The toffee bits will soften slightly over time but still taste amazing. -
Freezer:
For best results, freeze the cake before adding the whipped topping and Heath bars. Wrap the cooled, soaked cake tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then top with whipped topping and Heath bars before serving. -
Make-Ahead Tips:
- Make the full cake a day ahead for parties—this gives it time to fully chill and set.
- You can crush the Heath bars and store them in a zip-top bag on the counter for up to a week.
- If the whipped topping looks a little soft after a couple days, you can add a fresh, thin layer and more Heath bits as a “refresh.”
Notes
A few personal notes from many, many pans of this cake over the years:
- Don’t skip the poking. It can feel a little odd to poke holes in a perfectly baked cake, but that’s how you get that signature moist texture and candy bar flavor all the way through.
- Warm cake + cool filling = magic. Pouring the caramel-condensed milk mixture over a warm cake helps it soak in better. If the cake is too cold, the filling can sit on top instead of sinking in.
- Balance the sweetness. This is a sweet dessert—no way around it—so I sometimes serve it with unsweetened whipped cream or a cup of coffee to balance things out.
- Pan matters. A glass or ceramic 9×13 pan helps the cake cool more evenly, while a dark metal pan may brown the edges a bit more. Both work; just keep an eye on the baking time.
- Give it time. The flavor is noticeably better on day 2. If you can resist cutting into it right away, your patience will be rewarded.
As someone who has baked for a lot of teenagers, church groups, and family reunions, I can tell you: if you show up with this Heath Bar Cake, you won’t be taking any leftovers home.
FAQs
Can I use a homemade chocolate cake instead of a mix?
Yes, absolutely. Any moist 9×13 chocolate cake recipe works—just make sure it’s sturdy enough to handle the poking and soaking.
Do I have to use Heath bars, or can I use another candy?
You can sub in Skor bars or any chocolate-covered toffee bar. If you change candies completely (like peanut butter cups), the flavor will shift, but it can still be delicious.
Can I use real whipped cream instead of frozen whipped topping?
You can, but keep in mind that real whipped cream is less stable and may deflate or weep after a day. If you use it, whip it with a little powdered sugar and stabilize with gelatin or a product like Whip It.
My cake seems too soggy—what went wrong?
Most likely: too much filling or not enough chill time. Next time, use about 3/4 of the condensed milk mixture and let the cake chill at least 4 hours, preferably overnight.
Can I make this Heath Bar Cake Recipe gluten-free?
Yes—use a gluten-free chocolate cake mix and check your caramel sauce and candy for gluten-free labeling. Many Heath products are gluten-free, but always confirm the package.
How far ahead can I make this cake?
You can make the full cake (with topping and Heath bars) 24 hours ahead. For the very best texture of the topping and candy, I like to add the Heath bits the morning I plan to serve it.
Can I cut this recipe in half?
Yes, bake the cake in an 8×8-inch pan and cut all ingredients roughly in half. Bake time may be slightly shorter, so check a few minutes early.
Why is my whipped topping pulling away from the edges?
This can happen if the cake wasn’t fully chilled or if the topping went on too thick. Next time, chill the cake well and spread a thinner, even layer of whipped topping.
Conclusion
This Heath Bar Cake Recipe checks every box: it’s easy, indulgent, and reliably impressive, with layers of moist chocolate cake, caramel, and crunchy toffee that make each bite feel a little special. It’s the kind of heath bar dessert you’ll bring to one gathering… and then keep getting asked for over and over.
If you try this chocolate toffee cake, I’d love to hear how it turns out for you—tell me if you made any fun twists or served it for a special occasion. And if you enjoy candy bar cakes, you might also like experimenting with Snickers or peanut butter cup versions next; once you master this base recipe, the candy bar cake possibilities are endless.
Heath Bar Cake
Ingredients
- 1 box (15.25 oz) chocolate cake mix devil’s food or dark chocolate works best
- 3 large eggs or as called for on the cake mix box
- 1/2 cup vegetable oil or as called for on the cake mix box
- 1 cup water or as called for on the cake mix box
- 1 can (14 oz) sweetened condensed milk
- 1 cup caramel sauce or caramel ice cream topping; slightly warmed if very thick
- 1 tub (8–12 oz) frozen whipped topping thawed; Cool Whip or similar, full-fat recommended
- 4-6 bars Heath bars full-size, crushed (about 1 to 1 1/2 cups total)
- 2-4 tablespoons chocolate sauce or extra caramel sauce optional, for drizzling
- nonstick spray or butter for greasing the pan
Instructions
- Preheat your oven to 350°F (or as directed on your cake mix box). Grease a 9×13-inch baking pan with nonstick spray or a light coating of butter.
- In a large mixing bowl, prepare the chocolate cake batter according to the package instructions, usually combining the cake mix with eggs, water, and oil. Stir or beat just until smooth; do not overmix.
- Pour the batter into the prepared pan and spread it evenly. Bake for the time listed on the box for a 9×13-inch pan (typically 25–30 minutes), or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Place the pan on a cooling rack and let the cake cool for about 10–15 minutes. The cake should be warm but not piping hot.
- Using the handle of a wooden spoon, a chopstick, or the end of a thick straw, poke holes all over the surface of the cake, about 1 inch apart. Go almost to the bottom of the pan but not all the way through.
- In a medium bowl or large measuring cup, whisk together the sweetened condensed milk and caramel sauce until smooth and pourable. If the mixture is too thick, warm it briefly in the microwave in 10-second bursts, stirring in between.
- Slowly pour the caramel–condensed milk mixture evenly over the warm cake, allowing it to flow into the holes. Use a spatula to gently spread it so it covers the entire surface; the cake may look slightly flooded at this stage.
- Let the cake cool to room temperature on the counter. Cover it loosely with plastic wrap and chill in the refrigerator for at least 2 hours, preferably 4 hours, to allow the filling to soak in and the texture to set.
- Once the cake is well chilled, spread the thawed whipped topping in an even layer over the surface of the cake, smoothing the top.
- Crush the Heath bars into small chunks (leaving some larger bits for texture) and sprinkle them evenly over the whipped topping. If desired, drizzle chocolate sauce or additional caramel sauce over the top.
- Cover the finished cake and chill for at least 1 more hour before serving. Slice into squares and serve directly from the pan.
