🍰 Caramel Heath Bar Poke Cake
👩🍳 Instructions
1. Bake the Cake
- Preheat oven according to the cake mix package (usually 350°F / 175°C).
- Prepare the cake mix using the ingredients listed on the box (eggs, oil, milk).
- Pour batter into a greased 9×13-inch baking pan.
- Bake as directed until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for 10–15 minutes.
2. Poke the Cake
- Using the handle of a wooden spoon or a straw, poke holes all over the cake, spacing them about 1 inch apart.
- Make sure the holes go almost to the bottom so the filling can soak in.
3. Add the Caramel Filling
- In a bowl, mix the caramel sauce with the sweetened condensed milk (if using).
- Slowly pour the mixture over the cake, making sure it fills the holes evenly.
- Spread gently with a spatula if needed.
- Let the cake cool completely, then refrigerate for at least 1 hour (this helps the caramel set).
4. Make the Whipped Cream Topping
- In a cold bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Be careful not to overbeat.
5. Assemble the Cake
- Spread the whipped cream evenly over the chilled cake.
- Sprinkle generously with Heath Bar pieces (or toffee/caramel chocolate bits).
6. Chill & Serve
- Refrigerate for at least 1–2 hours before serving (overnight is even better).
- Slice and enjoy!
✨ Tips & Variations
- Drizzle extra caramel sauce on top before serving
- Add a layer of chocolate ganache under the whipped cream
- Use dulce de leche instead of caramel for a richer flavor
- Make it ahead—this cake tastes even better the next day!
If you want, I can also:
- Share the from-scratch vanilla cake version
- Turn this into cupcakes
- Add nutrition info
- Create a chocolate cake variation
Just let me know 🍯🍫💛