Caramel Heath Bar Poke Cake Recipe
IngredientsFor the cake
β’ 1 package plain or vanilla cake mix
(I’ve added an alternative below if you want to make it from scratch)
β’ Ingredients listed on the cake mix package
(usually: 3 eggs, Β½ cup vegetable oil, 1 cup milk)
Caramel filling
β’ 1 cup liquid caramel sauce
(store-bought or homemade)
β’ Β½ cup sweetened condensed milk (optional but very tasty)
For the topping
β’ 1Β½ cups cold heavy cream
β’ 2 tablespoons powdered sugar
β’ 1 teaspoon vanilla
β’ 1β1Β½ cups Heath Bar pieces
(or toffee/croquant/caramel chocolate pieces)
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Instructions1. Bake the cake
β’ Preheat the oven to 350Β°F (175Β°C).
β’ Prepare the cake mix according to the package instructions.
β’ Pour into a greased rectangular pan.
β’ Bake for 30β35 minutes, until a toothpick comes out clean.
β’ Remove from the oven and let cool for 5β10 minutes.
2. Poke holes
β’ Use a wooden spoon handle or straw to poke holes all over the cake.
3. Pour the caramel
β’ Mix the caramel sauce (and condensed milk, if using).
β’ Slowly pour the mixture over the cake, letting it seep into the holes.
β’ Let it cool to room temperature, then chill in the refrigerator for at least 1 hour.
4. Prepare the cream
β’ Whip the cold cream with powdered sugar and vanilla until stiff.
5. Cover the top
β’ Spread the cream over the cake with a spatula.
β’ Sprinkle generously with Heath Bar pieces.
6. Serve
β’ Chill in the refrigerator for at least 2β3 hours.
β’ Slice and serve 
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β’ For a richer flavor, drizzle extra caramel on top.
β’ If you don’t have Heath Bars, croquant + milk chocolate is a perfect alternative.
β’ Let it rest overnight for peak flavor 