Heath Bar Cake
This Heath Bar Cake is a rich, moist chocolate poke cake soaked with sweetened condensed milk and caramel, then topped with fluffy whipped topping and crunchy Heath bar pieces. A make-ahead crowd-pleaser for potlucks, holidays, and parties.
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.
Notes
For best texture and flavor, make the cake a day ahead and chill overnight; the flavors meld and the cake becomes even more moist. Use a moist or super-moist chocolate cake mix and stick with oil rather than butter for a softer cake after refrigeration. If your caramel is very thick, warm it slightly so it pours easily. The cake keeps well, covered in the refrigerator, for up to 4–5 days. For freezing, do so before adding the whipped topping and Heath bars; thaw in the fridge, then top just before serving.
Love this recipe?Follow us at @thenandnowspace for more