This caramel poke cake is a soft vanilla cake soaked with rich caramel and finished with a light whipped cream topping and crunchy toffee pieces. Every bite is moist, sweet, and perfectly balanced, making it an ideal dessert for gatherings or a make-ahead treat for special occasions.
Why You’ll Love This Recipe
This recipe is simple to prepare yet delivers bakery-style results. The caramel seeps deep into the cake, keeping it incredibly moist, while the whipped cream topping keeps it light and not overly sweet. It can be made ahead of time, feeds a crowd, and is easy to customize with different toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
1 package vanilla or plain cake mix (15.25 oz / 432 g)
3 large eggs
½ cup vegetable oil (120 ml)
1 cup milk (240 ml)
Caramel filling
1 cup liquid caramel sauce (240 ml)
½ cup sweetened condensed milk (120 ml, optional)
For the topping
1½ cups cold heavy cream (360 ml)
2 tablespoons powdered sugar (16 g)
1 teaspoon vanilla extract (5 ml)
1 to 1½ cups Heath Bar pieces or toffee chocolate pieces (150–225 g)
Directions
Preheat the oven to 350°F (175°C) and grease a rectangular baking pan (9×13 inches).
Prepare the cake batter by mixing the cake mix, eggs, vegetable oil, and milk until smooth.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool for 5–10 minutes.
Using the handle of a wooden spoon or a straw, poke holes evenly across the entire cake.
In a bowl, mix the caramel sauce with the sweetened condensed milk if using.
Slowly pour the caramel mixture over the cake, allowing it to soak into the holes.
Let the cake cool to room temperature, then refrigerate for at least 1 hour.
Whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread the whipped cream evenly over the chilled cake.
Sprinkle the Heath Bar or toffee pieces generously over the top.
Refrigerate for an additional 2–3 hours before slicing and serving.
Servings and timing
Servings: 12 generous slices
Preparation time: 20 minutes
Baking time: 35 minutes
Chilling time: 3–4 hours
Total time: approximately 4½ hours
Variations
You can use homemade caramel sauce for a deeper flavor.
Chocolate cake mix can be used instead of vanilla for a richer dessert.
Chopped chocolate chips or caramel chocolate pieces can replace the toffee topping.
A drizzle of extra caramel over the whipped cream adds an elegant finish.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days.
This cake is best served cold and does not require reheating.
For clean slices, use a sharp knife wiped clean between cuts.
FAQs
Can I make this cake a day ahead?
Yes, this cake tastes even better when made a day in advance as the caramel fully soaks into the cake.
Can I use homemade cake instead of a mix?
Yes, a homemade vanilla cake baked in a 9×13-inch pan works perfectly.
Is the condensed milk necessary?
No, it is optional, but it adds extra richness and sweetness to the caramel layer.
Can I freeze this cake?
Freezing is not recommended because the whipped cream topping can change texture.
What can I use instead of Heath Bar pieces?
Toffee bits, caramel chocolate chunks, or crushed caramel candies work well.
How do I keep the cake from becoming soggy?
Allow the cake to cool slightly before adding caramel and do not oversoak beyond the recommended amount.
Can I reduce the sweetness?
Yes, use unsweetened whipped cream and reduce the caramel slightly.
What pan size works best?
A standard 9×13-inch rectangular pan gives the best thickness and texture.
Can I add nuts?
Chopped almonds or hazelnuts can be added on top for extra crunch.
How long should it chill before serving?
At least 2–3 hours is ideal, but overnight chilling gives the best flavor.
Conclusion
This caramel poke cake is an easy yet impressive dessert that delivers soft cake, rich caramel, and a light creamy topping in every bite. Whether served at a celebration or enjoyed as a make-ahead treat, it is a dependable recipe that always satisfies and is sure to become a favorite.
This Caramel Heath Bar Poke Cake is an indulgent dessert made with moist vanilla cake soaked in rich caramel sauce, topped with fluffy whipped cream and crunchy toffee bits. Perfect for parties and make-ahead treats.
Author:Sophia
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:4 hours 30 minutes
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 package vanilla or plain cake mix (15.25 oz / 432 g)
3 large eggs
½ cup vegetable oil (120 ml)
1 cup milk (240 ml)
1 cup liquid caramel sauce (240 ml)
½ cup sweetened condensed milk (120 ml, optional)
1½ cups cold heavy cream (360 ml)
2 tablespoons powdered sugar (16 g)
1 teaspoon vanilla extract (5 ml)
1 to 1½ cups Heath Bar pieces or toffee chocolate pieces (150–225 g)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, mix cake mix, eggs, vegetable oil, and milk until smooth.
Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
Let cake cool for 5–10 minutes. Use the handle of a spoon to poke holes all over the cake.
Mix caramel sauce with sweetened condensed milk, if using, and pour slowly over the cake, letting it soak into the holes.
Let the cake cool to room temperature, then refrigerate for at least 1 hour.
Whip cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Spread whipped cream over chilled cake and top with Heath Bar or toffee pieces.
Refrigerate for 2–3 more hours before serving for best results.
Notes
Use homemade caramel for deeper flavor if preferred.
Chill overnight for best texture and flavor blend.
Top with extra caramel drizzle or chopped nuts for variation.
