Caramel Toffee Cake Recipe
Introduction
This Caramel Toffee Cake is a delightful twist on classic German Chocolate cake, layered with rich caramel and creamy whipped topping. Crunchy toffee bits add the perfect finishing touch, making it a crowd-pleasing dessert for any occasion.
Ingredients
- 1 box German Chocolate cake mix with required ingredients listed on the 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 Heath baking bits
Instructions
- Step 1: Prepare the German Chocolate cake mix according to the package instructions and pour the batter into a 9×13-inch baking pan. Bake as directed and allow the cake to cool completely.
- Step 2: Using a fork, poke holes evenly all over the surface of the cooled cake.
- Step 3: In a mixing bowl, combine the caramel sundae topping with the sweetened condensed milk until well blended.
- Step 4: Pour the caramel mixture evenly over the cake, letting it soak into the holes for maximum flavor.
- Step 5: Spread the softened whipped topping evenly over the caramel layer using a spatula.
- Step 6: Sprinkle the crumbled Heath candy bars on top of the whipped topping to add a crunchy texture.
- Step 7: Refrigerate the cake for at least one hour to allow it to set before slicing and serving.
Tips & Variations
- For extra flavor, try stirring a teaspoon of vanilla extract into the caramel mixture before pouring it over the cake.
- Use Heath baking bits for easier sprinkling if you prefer a more even toffee distribution.
- If you want a lighter version, substitute half of the whipped topping with fresh whipped cream.
Storage
Store the cake covered in the refrigerator for up to 3 days to maintain freshness. When ready to serve again, let the cake sit at room temperature for about 10 minutes to soften slightly. This cake is best enjoyed chilled but not overly cold.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade German Chocolate cake instead of a mix?
Yes, homemade German Chocolate cake works perfectly if you prefer making it from scratch. Just be sure it’s fully cooled before proceeding with the recipe.
What can I do if I don’t have Heath candy bars?
You can substitute with other toffee candies or even chopped toasted nuts like pecans for a similar crunch and flavor.
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Caramel Toffee Cake Recipe
- Total Time: 1 hour 55 minutes
- Yield: 12 servings 1x
Description
This Caramel Toffee Cake is a decadent dessert combining moist German Chocolate cake with a luscious caramel and sweetened condensed milk topping, finished with a creamy whipped layer and crunchy Heath toffee bits for texture. Perfect for celebrations or a special treat, it offers a delightful blend of chocolate, caramel, and toffee flavors in every bite.
Ingredients
Cake
- 1 box German Chocolate cake mix (and required ingredients listed on box: eggs, water, oil)
Topping
- 1 jar caramel sundae topping
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) tub frozen whipped topping, softened (e.g., Cool Whip)
- 4 to 6 Heath candy bars, crumbled or Heath baking bits
Instructions
- Bake the Cake: Prepare the German Chocolate cake mix according to the package instructions, using the specified eggs, water, and oil. Pour the batter into a 9×13-inch pan and bake until done. Allow the cake to cool completely before proceeding.
- Poke Holes in Cake: Once cooled, use a fork to poke holes all over the surface of the cake. This will help the caramel mixture soak in for maximum flavor and moisture.
- Mix Caramel Topping: In a bowl, combine the jar of caramel sundae topping with the sweetened condensed milk. Stir well until the mixture is thoroughly blended and smooth.
- Pour Caramel Mixture: Evenly pour the caramel and condensed milk mixture over the entire cake, letting it seep into the holes for a rich, gooey layer.
- Add Whipped Topping: Spread the softened whipped topping evenly over the caramel-coated cake using a spatula, creating a creamy, fluffy layer.
- Sprinkle Toffee Bits: Sprinkle the crumbled Heath candy bars or baking bits generously over the whipped topping to add a crunchy, sweet finishing touch.
- Chill the Cake: Refrigerate the cake for at least one hour to allow the layers to set and the flavors to meld together before slicing and serving.
Notes
- Make sure the cake is completely cooled before poking holes to prevent it from crumbling.
- For ease, you can use pre-crumbled Heath bits available in the baking aisle instead of candy bars.
- The whipped topping should be softened to room temperature for easier spreading.
- Refrigerating the cake longer than one hour enhances flavor and ensures the caramel layer is well absorbed.
- This cake is best served chilled, but can be brought to room temperature before serving if preferred.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Caramel Toffee Cake, German Chocolate Cake, Heath Candy Cake, Caramel Cake, Easy Dessert, No-Bake Topping Cake
